Oh my goodness, let me tell you about my absolute favorite dessert: the *Italian cream sheet cake*! This cake is a true showstopper with its rich, velvety texture and layers of flavor that just dance on your taste buds. The combination of creamy buttermilk, crunchy pecans, and sweet coconut creates a delightful harmony that’s so comforting. I remember the first time I made it—it disappeared before I could even get a slice! Trust me, whether it’s for a birthday, a family gathering, or just a sweet treat at home, this cake is bound to steal the spotlight on any dessert table!
Ingredients for Italian Cream Sheet Cake 2
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup buttermilk
- 1 cup vegetable oil
- 5 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup shredded coconut
- 1 cup chopped pecans
How to Prepare Italian Cream Sheet Cake 2
Preheat the Oven
First things first, let’s get that oven preheating! Set it to 350°F (175°C). Preheating is super important because it ensures your cake rises beautifully and bakes evenly. No one wants a flat cake, right? Just let it warm up while you gather your ingredients and mix that batter!
Prepare the Cake Batter
Now, let’s dive into making that cake batter! In a large mixing bowl, whisk together the flour, sugar, baking soda, baking powder, and salt. Mixing these dry ingredients first helps distribute the leavening agents evenly. In another bowl, beat the eggs and then add in the buttermilk, vegetable oil, and vanilla extract. Give it a good mix until it’s all combined and smooth. Now here’s the fun part: gently combine the wet and dry ingredients! You want to fold them together until just incorporated—don’t overmix! Finally, fold in the shredded coconut and chopped pecans for that lovely texture and flavor that makes this cake so special.
Bake the Cake
Once your batter is ready, pour it into a greased sheet pan, spreading it out evenly. Pop it in the oven and bake for about 25-30 minutes. To check if it’s done, insert a toothpick in the center; if it comes out clean, you’re all set! Just make sure to keep an eye on it towards the end of the baking time because no one wants a dry cake!
Cool and Frost the Cake
When your cake is done baking, take it out and let it cool completely in the pan. This is crucial because frosting a warm cake can lead to a melted mess! Once it’s cooled, spread on that luscious cream cheese frosting generously. Oh, and if you want to take it up a notch, sprinkle some extra chopped pecans on top for a delightful crunch and a beautiful finish. Trust me, this cake is just begging to be decorated!
Tips for Success
Alright, let me share some of my favorite tips to help you nail that *Italian cream sheet cake*! First off, always use room temperature ingredients—trust me, it makes a world of difference in how well your batter comes together. If you forget to take your eggs and buttermilk out ahead of time, no worries! Just place them in a bowl of warm water for about 10 minutes to speed things up.
If you want a lighter cake, you can replace half of the vegetable oil with unsweetened applesauce. It adds moisture without the extra fat! And if you’re not a fan of coconut, feel free to swap it out for an equal amount of more chopped pecans or even some mini chocolate chips for a fun twist.
When baking, make sure to rotate your sheet pan halfway through to ensure even baking. Oven temperatures can be tricky! And once your cake is cool, don’t forget to store any leftovers in an airtight container in the fridge. It’ll stay fresh for about 4-5 days—if it lasts that long! You can also make this cake a day in advance; in fact, it tastes even better as the flavors meld overnight. Just make sure to frost it right before serving for that perfect creamy topping experience!
Nutritional Information Disclaimer
Now, let’s talk about the nutritional information for our delicious *Italian cream sheet cake*! Just so you know, these values are estimates based on common ingredients used, and they can vary depending on the specific brands you choose. Here’s a general breakdown per slice:
- Calories: 350
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Cholesterol: 50mg
- Sodium: 200mg
- Carbohydrates: 45g
- Fiber: 1g
- Sugar: 30g
- Protein: 4g
Remember, enjoying this cake in moderation is key—it’s all about balance! So go ahead and indulge a little; you deserve it!
Why You’ll Love This Recipe
- Easy to make – Seriously, this cake comes together in no time!
- Flavorful and moist – The combination of buttermilk, coconut, and pecans creates a cake that’s bursting with flavor and texture.
- Perfect for gatherings – Whether it’s a birthday, a potluck, or just a cozy family dinner, this cake is sure to impress!
- Vegetarian-friendly – A delicious dessert that everyone can enjoy, without any animal products in sight!
FAQ Section
How do I store the Italian cream sheet cake?
You can store leftovers in an airtight container in the refrigerator for up to 4-5 days. Just make sure it’s completely cooled before you cover it, or you might end up with a soggy mess!
Can I make this cake ahead of time?
Absolutely! In fact, I recommend making it a day in advance. The flavors just get better as they mingle together overnight. Just frost it right before serving to keep that cream cheese frosting nice and fresh!
What can I use instead of buttermilk?
If you don’t have buttermilk on hand, no worries! You can make your own by mixing 1 cup of regular milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5-10 minutes, and you’ve got a perfect buttermilk substitute!
Can I use a different type of nut instead of pecans?
Definitely! If you’re not a fan of pecans or if you have a nut allergy, you can use chopped walnuts or simply leave them out completely. You could even add chocolate chips for a fun twist!
What if I don’t have vegetable oil?
No problem! You can substitute it with melted coconut oil or even unsweetened applesauce for a lighter option. Just keep in mind that it might slightly alter the flavor and texture.
How can I tell when the cake is done baking?
You’ll know your cake is ready when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. Keep an eye on it towards the end of the baking time, as oven temperatures can vary!
Serving Suggestions
Now that you’ve whipped up this stunning *Italian cream sheet cake*, let’s talk about how to serve it for maximum enjoyment! This cake is delightful on its own, but pairing it with a few extras can take your dessert experience to the next level!
First off, I love serving it with a steaming cup of coffee or a fragrant pot of tea. The rich flavors of the cake complement the warmth of your favorite brew perfectly. You can’t go wrong here!
If you’re in the mood for something a bit lighter, a fresh fruit salad is an excellent choice. The sweetness of seasonal fruits adds a refreshing contrast to the creamy cake, making each bite even more enjoyable.
For a touch of elegance, consider adding a dollop of whipped cream or a scoop of vanilla ice cream on the side. The cool creaminess balances the cake’s richness and creates a dreamy combination. And if you want to impress your guests, a sprinkle of toasted coconut or chopped pecans on top of the whipped cream is just the cherry on top!
So, whether you’re hosting a gathering or just indulging at home, these serving suggestions will elevate your *Italian cream sheet cake* from delicious to downright unforgettable! Enjoy every bite!
Print
Italian Cream Sheet Cake 2: Taste the Creamy Bliss
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A delicious Italian cream sheet cake with a rich cream cheese frosting.
Ingredients
- 2 cups all-purpose flour
- 2 cups sugar
- 1 cup buttermilk
- 1 cup vegetable oil
- 5 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup shredded coconut
- 1 cup chopped pecans
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix flour, sugar, baking soda, baking powder, and salt.
- In another bowl, beat eggs, then add buttermilk, oil, and vanilla.
- Combine wet and dry ingredients, mixing until smooth.
- Fold in coconut and pecans.
- Pour the batter into a greased sheet pan.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let the cake cool completely.
- Frost with cream cheese frosting before serving.
Notes
- Store leftovers in the refrigerator.
- Can be made a day in advance.
- Top with additional pecans if desired.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Keywords: italian cream sheet cake
