Oh my goodness, let me tell you about my absolute favorite dessert: Italian cream sheet cake! This cake is like a warm hug from Grandma, with its incredibly moist texture and that dreamy, creamy frosting that just melts in your mouth. I remember the first time I had it at a family gathering; it was the star of the dessert table! Everyone was raving about it, and I couldn’t help but go back for seconds (and maybe thirds!). The combination of coconut and pecans adds such a lovely crunch, and the frosting is just the cherry on top—literally! Trust me, once you try this cake, you’ll be making it for every occasion. It’s perfect for birthdays, holidays, or just because you deserve a treat! Get ready for a slice of heaven!
Ingredients List
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups sugar
- 5 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup shredded coconut
- 1 cup chopped pecans
How to Prepare Instructions
Preheat and Prepare
First things first, let’s preheat that oven to 350°F (175°C). I can almost smell the cake baking already! While that’s warming up, grab your trusty sheet cake pan and give it a good greasing with some butter or cooking spray. Then, sprinkle a little flour in there and shake it around to coat the bottom and sides. This will ensure our cake slides right out later without a hitch!
Mix Dry Ingredients
Now, in a medium bowl, it’s time to mix our dry ingredients. Combine the 2 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. Whisk them together until they’re well blended. This step is super important because it helps distribute the baking soda evenly throughout the flour, making sure our cake rises beautifully.
Cream Butter and Sugar
In a large mixing bowl, let’s cream together 1 cup of softened unsalted butter and 2 cups of sugar. You want to beat this mixture until it’s light and fluffy—about 3 to 5 minutes. Trust me, this is where the magic happens! You’ll know it’s ready when it looks pale and has a nice airy texture. It’s like a cloud of sweet goodness!
Incorporate Eggs and Wet Ingredients
Now, it’s time to add in those eggs! Crack in 5 large eggs, one at a time, mixing well after each addition. This is crucial for getting that lovely, smooth batter. After the eggs are all in, pour in 1 cup of buttermilk and 1 teaspoon of vanilla extract. Give it a good mix until everything is combined. Oh, the aroma of vanilla is just heavenly!
Combine Wet and Dry Mixtures
Next up, it’s time to combine the wet and dry mixtures. Gradually add the dry ingredient mix to the wet mixture, stirring gently until just combined. We don’t want to overmix—let’s keep that cake tender! Now, fold in the 1 cup of shredded coconut and 1 cup of chopped pecans. This is where the flavor really starts to shine!
Bake the Cake
Pour that luscious batter into your prepared pan, spreading it out evenly. Pop it in the oven and let it bake for about 30 to 35 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. Just imagine that golden-brown top—so inviting!
Cooling
Once baked, take the cake out and let it cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely. Patience is key here, as we want it cool enough before we slather on that creamy frosting. Trust me, this cake is worth the wait!
Nutritional Information
Now, let’s talk numbers! Here’s the estimated nutritional breakdown for a slice of this delightful Italian cream sheet cake. Keep in mind that these are estimates and can vary based on specific ingredients and portion sizes. But this should give you a good idea of what to expect!
- Calories: 320
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Cholesterol: 90mg
- Sodium: 150mg
- Carbohydrates: 45g
- Fiber: 1g
- Sugar: 25g
- Protein: 4g
This cake is rich and indulgent, perfect for a special treat! Enjoy every luscious bite, and don’t forget to share (or not, no judgment here!).
FAQ Section
How do I store leftover cake?
Storing leftover Italian cream sheet cake is super easy! Just cover the cake with plastic wrap or foil to keep it fresh. You can also transfer slices to an airtight container if you prefer. It’ll stay delicious in the refrigerator for up to a week. If you want to keep it longer, you can freeze it! Just wrap individual slices tightly in plastic wrap and then pop them in a freezer bag. They’ll be good for about two months. When you’re ready to enjoy, just thaw it in the fridge overnight. Simple as that!
Can I substitute ingredients?
Absolutely! If you don’t have buttermilk on hand, a great substitute is to mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for about 5 minutes, and voilà—you’ve got buttermilk! For the nuts, you can easily swap out the pecans for walnuts or even almonds, depending on your preference. And if you’re not a fan of coconut, feel free to omit it or replace it with more nuts. The beauty of baking is that you can adapt it to your taste!
Is this cake suitable for special diets?
This Italian cream sheet cake is vegetarian-friendly, making it a great option for those following that diet. If you’re looking for a gluten-free version, you can try using a gluten-free flour blend instead of all-purpose flour—just make sure it has a good structure! For a dairy-free option, you can substitute the butter with a plant-based butter and use almond or coconut milk with a tablespoon of vinegar instead of buttermilk. It’s all about enjoying the cake in a way that fits your lifestyle!
Why You’ll Love This Recipe
- Quick to make—perfect for when you need a delicious dessert in a hurry!
- Easy to prepare with simple ingredients you probably already have on hand.
- Flavorful with a delightful combination of coconut and pecans that everyone loves.
- Moist and rich texture that keeps you coming back for more.
- Perfect for gatherings—this cake is always a crowd-pleaser!
- Flexible for any occasion; dress it up for a celebration or enjoy it as a weekday treat!
- Can be made ahead of time and stored easily, making it a go-to for busy days.
Tips for Success
Alright, let’s make sure your Italian cream sheet cake turns out absolutely perfect! Here are some of my top tips to keep in mind:
- Room Temperature Ingredients: Make sure your butter, eggs, and buttermilk are at room temperature before you start. This helps everything blend together smoothly and creates that light, fluffy texture we’re after!
- Don’t Overmix: When you combine the wet and dry ingredients, mix just until everything is incorporated. Overmixing can lead to a dense cake, and we definitely want to avoid that!
- Check for Doneness: Ovens can be a bit tricky, so always do the toothpick test! Insert a toothpick into the center of the cake; if it comes out clean or with just a few crumbs, you’re good to go. If it’s still wet, give it a few more minutes.
- Cool Completely: Letting the cake cool completely before frosting is crucial. If it’s even slightly warm, the frosting will melt right off! Patience is key here, my friend.
- Customize Your Toppings: Feel free to experiment with the toppings! Adding extra coconut or pecans on top of the frosting adds a lovely crunch and makes it look extra inviting.
- Use Quality Ingredients: For the best flavor, use good quality butter and pure vanilla extract. Trust me, it makes a world of difference!
- Keep an Eye on Storage: If you have any leftovers, store them properly in the fridge to keep that moist texture intact. I like to wrap it tightly to prevent it from drying out.
Following these tips will help you create a stunning and delicious Italian cream sheet cake every time. Happy baking!
Storage & Reheating Instructions
Storing your leftover Italian cream sheet cake is a breeze! First, make sure the cake is completely cooled before you wrap it up. I like to cover it tightly with plastic wrap or aluminum foil to keep that moisture locked in. You can also place slices in an airtight container for easy access. If stored this way, the cake will stay fresh in the refrigerator for up to a week. But trust me, it probably won’t last that long because it’s just too delicious!
If you want to keep it for longer, freezing is a great option! Just slice the cake and wrap each piece tightly in plastic wrap, then place them all in a freezer-safe bag. It’ll keep for about two months in the freezer. When you’re ready to enjoy a slice, simply transfer it to the fridge to thaw overnight. No need to worry about reheating—this cake is best served chilled or at room temperature!
And if you do want to warm it up a bit, just pop a slice in the microwave for about 10-15 seconds. Keep an eye on it, though! You don’t want it to get too hot; we want to maintain that lovely, moist texture. Enjoy every scrumptious bite!
Print
Italian Cream Sheet Cake: 7 Melting Moments of Bliss
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A delicious Italian cream sheet cake with a moist texture and creamy frosting.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups sugar
- 5 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup shredded coconut
- 1 cup chopped pecans
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour a sheet cake pan.
- In a bowl, mix flour, baking soda, and salt.
- In another bowl, cream together butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Mix in buttermilk and vanilla extract.
- Gradually add the dry ingredients to the wet mixture.
- Fold in coconut and pecans.
- Pour batter into the prepared pan.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Let it cool before frosting.
Notes
- Store in the refrigerator for up to a week.
- Can be decorated with additional coconut and pecans on top.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg
Keywords: italian cream sheet cake
