Italian Cream Sheet Cake

Why Make This Recipe

Italian Cream Sheet Cake is soft, rich, and full of flavor. It has a sweet coconut and pecan taste that people really love. The cake is light, but the flavors are bold, making it great for dessert after a nice meal.

This recipe is perfect for parties or big family dinners. Since it’s made in a sheet pan, it’s easy to cut and serve to many people. You don’t have to worry about layers or decorations—it still looks and tastes amazing.

The cream cheese frosting makes the cake even better. It’s creamy and sweet, and it goes perfectly with the soft cake and crunchy nuts. If you love homemade cakes that feel special but are easy to make, this one is for you.

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How to Make Italian Cream Sheet Cake

Ingredients:

For the Cake:

• 1 cup (2 sticks) butter, at room temperature
• 2 cups all-purpose flour
• 2 cups sugar
• 5 eggs
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup buttermilk
• 2 teaspoons vanilla extract
• 1 cup shredded coconut
• 1 cup chopped pecans

For the Frosting:

• 1 cup (2 sticks) butter, at room temperature
• 1 package (8 oz.) cream cheese, at room temperature
• 3 to 4 cups powdered sugar
• 1 teaspoon vanilla extract
• 1 cup shredded coconut
• 1 cup chopped pecans
• 1/4 teaspoon salt

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Directions:

1. Preheat your oven to 350°F (175°C). Grease a large baking pan (sheet cake pan).
2. In a bowl, mix the flour, baking soda, and salt. Set it aside.
3. In another big bowl, beat the butter and sugar until soft and fluffy (about 4–5 minutes).
4. Add the eggs one by one. Mix well after each egg. Add the vanilla.
5. Slowly add the dry flour mix and the buttermilk, a little at a time. Start and end with the flour.
6. Stir in the coconut and pecans.
7. Pour the batter into the pan and spread it out evenly.
8. Bake for 17–20 minutes, or until a toothpick comes out clean. Let the cake cool fully.
9. To make the frosting, beat the butter and cream cheese until smooth.
10. Slowly add powdered sugar and salt. Mix in the vanilla, coconut, and pecans.
11. Spread the frosting over the cooled cake.
12. Cut, serve, and enjoy!