Why is it called Italian Cream Cake when it doesn't seem Italian?

Despite its name, Italian Cream Cake has Southern American roots, not Italian origins. The "Italian" descriptor likely came from an Italian-American baker who popularized the recipe, though food historians are still debating its exact origins.

Can I make this Italian Cream Sheet Cake ahead of time for a party?

Absolutely! You can bake the cake up to 2 days ahead and store it unfrosted at room temperature. Prepare the frosting a day in advance, refrigerate, and bring to room temperature before frosting the cake on the day of your event.

Is there a dairy-free version of Italian Cream Sheet Cake?

Yes! Substitute the butter with plant-based butter, use coconut milk mixed with 1 tablespoon of apple cider vinegar instead of buttermilk, and choose dairy-free cream cheese for the frosting. The results are nearly indistinguishable from the traditional version.

How do I know when my Italian Cream Sheet Cake is perfectly baked?

The cake is done when a toothpick inserted in the center comes out clean or with a few moist crumbs (not wet batter). The top should spring back when lightly touched, and the edges will begin to pull away from the sides of the pan.

Can I turn this sheet cake into cupcakes instead?

Definitely! This recipe yields approximately 24 cupcakes. Fill lined cupcake tins 2/3 full and reduce baking time to 18-22 minutes. This format is perfect for portion control and makes serving at parties even easier.

Why did my cake sink in the middle?

Sinking typically occurs from underbaking, opening the oven door too early, or expired leavening agents. For perfect results, ensure your baking soda is fresh (replace every 6 months), and avoid checking the cake until at least 30 minutes into baking.

Italian Cream Sheet Cake Sinfully Good and Easy

Name: Italian Cream Sheet Cake
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 50 min
Cuisine: American
Ingredients: 1 cup (227g) unsalted butter, softened; 2 cups (400g) granulated sugar; 5 large eggs, separated; 2 cups (240g) all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 cup (240ml) buttermilk; 2 teaspoons vanilla extract; 1 cup (85g) sweetened coconut flakes; 1 cup (120g) chopped pecans; 8 ounces (226g) cream cheese, softened; 1/2 cup (113g) unsalted butter, softened; 4 cups (480g) powdered sugar, sifted; 1 teaspoon vanilla extract; 1/2 cup (60g) chopped pecans for topping; 1/4 cup (21g) toasted coconut flakes for garnish

Description

A simplified version of the classic Italian Cream Cake that’s just as delicious but easier to make. This Italian Cream Sheet Cake features a moist, tender crumb packed with coconut and pecans, topped with creamy cream cheese frosting.

Ingredients

Scale

1 cup (227g) unsalted butter, softened
2 cups (400g) granulated sugar
5 large eggs, separated
2 cups (240g) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (240ml) buttermilk
2 teaspoons vanilla extract
1 cup (85g) sweetened coconut flakes
1 cup (120g) chopped pecans
8 ounces (226g) cream cheese, softened
1/2 cup (113g) unsalted butter, softened
4 cups (480g) powdered sugar, sifted
1 teaspoon vanilla extract
1/2 cup (60g) chopped pecans for topping
1/4 cup (21g) toasted coconut flakes for garnish

Instructions

Preheat oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper.
Beat egg whites in a clean, dry bowl until stiff peaks form. Set aside.
Cream together softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
Add egg yolks one at a time, beating well after each addition.
Whisk together flour, baking soda, and salt in a separate bowl. Combine buttermilk and vanilla in another small bowl.
Alternately add dry ingredients and buttermilk mixture to the butter mixture, beginning and ending with dry ingredients.
Fold in coconut flakes and chopped pecans until evenly distributed.
Carefully fold in beaten egg whites until just incorporated.
Pour batter into prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
For frosting, beat cream cheese and butter until smooth and creamy.
Gradually add powdered sugar and beat until fluffy. Stir in vanilla extract.
Spread frosting over cooled cake and sprinkle with remaining chopped pecans and toasted coconut flakes.

Notes

For buttermilk substitute: Mix 1 tablespoon of white vinegar or lemon juice with enough milk to make 1 cup. Let stand for 5 minutes before using.
For a nut-free version: Replace pecans with white chocolate chips.
Make dairy-free by using plant-based butter and cream cheese alternatives.
For best results, ensure all ingredients are at room temperature before beginning.
Store frosted cake in the refrigerator for up to 5 days.
Cake can be frozen in individual portions for up to 3 months.

Prep Time: 25 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/15th of cake)
Calories: 485
Sugar: 44g
Sodium: 210mg
Fat: 28g
Saturated Fat: 15g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 56g
Fiber: 2g
Protein: 5g
Cholesterol: 105mg

Keywords: Italian cream sheet cake, easy cream cake, pecan coconut cake, cream cheese frosting cake, southern dessert, sheet cake recipe