Soft Italian Cream Cake

When you cut into this Italian cream sheet cake, you'll discover a wonderful mix of textures - soft, fluffy cake meets smooth frosting and crunchy pecans. This down-home favorite blends a buttermilk cake with coconut flakes and zesty cream cheese topping for a treat that feels special yet familiar. Every mouthful gives you just the right mix of sweet and rich flavors without going overboard.

I first tried this cake at my grandma's house during our family get-togethers in summer. While most folks make Italian cream cake with layers, her sheet pan take was just right for feeding our big family without losing any of that amazing flavor. I've tweaked this recipe over the years, and now it's the dessert everyone asks me to bring to parties big or small.

Key Cake Ingredients

• All-purpose flour (3 cups): Gives the cake its basic structure; scoop with a spoon into measuring cups then level off for best results
• Buttermilk (1 cup): Makes the cake tender with a slight tang; try to use actual buttermilk instead of DIY versions
• Egg whites (4): Beaten separately to trap more air while mixing
• Cream cheese (1 cup, softened): Makes the base of your topping; always pick full-fat for the smoothest outcome
• Sweetened coconut (1 cup): Adds wetness and texture; fresh grated coconut tastes even better
• Pecans (1 cup, chopped): Gives that needed crunch and nutty taste; freshly chopped ones have better texture
• Brown sugar (1 cup): Adds richness and moisture that white sugar just can't match
• Vanilla extract (1 teaspoon): Boosts all other flavors; real vanilla works much better than fake stuff
• Salt (1/2 teaspoon): Brings out flavors and balances the sweetness

Baking Your Masterpiece

Getting Started:

Set your oven to 350°F with the rack right in the middle. Put parchment in your baking pan with extra hanging over two edges so you can lift it out later. Brush some butter or spray on it too.

Mixing Dry Stuff:

Stir flour, baking soda, and salt together in a big bowl until they're fully mixed. This stops your cake from rising unevenly or getting bitter spots.

Making The Fatty Base:

Mix soft butter, oil, and both types of sugar in another bowl until they're smooth and a bit lighter, about 3-4 minutes. This makes tiny air bubbles that help your cake rise properly.

Adding Yolks:

Drop in egg yolks one at a time, mixing well after each. This slowly blends the fats and makes everything smooth. Don't forget to scrape the bowl sides often.

Taking Turns:

Add flour mix and buttermilk bit by bit, starting and ending with flour. Mix gently just until combined - too much mixing will make your cake tough.

Coconut Time:

Fold in the shredded coconut by hand with a rubber spatula, making sure it spreads evenly through the batter.

Whipping Whites:

In a super clean bowl with no grease, beat egg whites until they form stiff peaks that stand up straight. Fold them into your batter gently using a figure-8 motion to keep all that air inside.

Getting Ready To Bake:

Spread your batter evenly in the pan and smooth the top with a spatula. This thin layer will be the rich base for your cake.

Making Frosting:

In another bowl, beat soft cream cheese with a mixer until it's totally smooth with no lumps, about 2 minutes. This puts air in for the right texture. Slowly add powdered sugar while beating, then mix in egg and vanilla until it looks silky.

Putting It All Together:

Pour frosting evenly over the cake batter and smooth it out. Sprinkle chopped pecans on top, then make pretty swirls by pulling a knife through all layers without mixing them too much.

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My grandma showed me how important it is to be patient when making layered desserts. I can still picture her gently smacking my hand when I tried to sneak a piece of her famous cakes before they'd cooled down enough. 'You'll get the good stuff if you just wait a bit,' she'd tell me with that knowing look. This Italian cream sheet cake really proves her point—it changes completely with proper cooling time, going from a hot, sticky mess to perfect, neat squares with clear layers.

Tasty Serving Ideas

This easy-going cake works great in many different ways depending on the occasion. For morning meals, try thick slices lightly warmed up and topped with a bit of salted butter and some fresh berries. When summer comes around, serve it with strawberries soaked in sugar and some freshly whipped cream for a fancy take on strawberry shortcake. During the holidays, dress it up with sugar-coated cranberries and mint for a festive look. At dinner parties, serve each slice with a light dusting of powdered sugar and a small scoop of real vanilla ice cream.

Fun Flavor Twists

Try changing up this basic recipe to create exciting new flavors while keeping the Italian vibe. If you love coconut, add another 1/2 cup of toasted coconut to the batter and swap coconut extract for the vanilla. Make a Mediterranean version by mixing in sun-dried tomatoes, adding fresh chopped basil when serving, and splashing in some limoncello. Mushroom fans can cook sliced mushrooms in butter until golden and fold them into the batter before the buttermilk goes in. Go full Italian with some basil, oregano, and a splash of Marsala wine in the mix. Heat lovers can toss in diced jalapeños and a bit of cayenne along with the other seasonings.

Keeping It Fresh

Keep your leftover cake tasting great with these storage tricks. Store in the fridge in a sealed container for up to 3 days, putting parchment between layers so they don't stick together. If you need longer storage, freeze single slices in freezer containers for up to 2 months. Thaw overnight in your fridge then let it warm up before frosting for best results. If you're planning ahead, keep the cake and frosting in separate containers and put them together right before serving for the best texture.

This Italian cream sheet cake has become the dessert I'm known for whenever I want to bring something reliable but special to a gathering. What still surprises me is how such a basic recipe can instantly put you in a better mood. The mix of buttery cake and sweet-tangy cream cheese frosting creates something that's way more than just the sum of its simple parts—showing that often the most straightforward recipes end up being the most memorable.

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Frequently Asked Questions

→ Can I skip pecans in the cake?

Of course! Leaving out the pecans won't take away from the flavor or texture.

→ Why separate eggs for this recipe?

Beating the whites separately and folding them in makes the cake lighter and fluffy.

→ How far ahead can I make it?

This cake is actually better the following day. Store it in the fridge, covered, for up to 4 days.

→ Can I swap out the buttermilk?

Sure! Combine 1 tablespoon of lemon juice or vinegar with enough milk to make 1 cup. Let it sit 5 minutes before using.

→ Is this cake really Italian?

Not quite! Despite the name, it's a classic Southern dessert from the U.S.