Italian Cream Sheet Cake is a decadent Southern classic that brings together rich, indulgent flavors with an irresistibly moist texture. Despite its name, the cake has little to do with Italy and is believed to have originated in the American South, where it became a beloved dessert staple at gatherings, potlucks, and holidays.
Traditionally made as a layer cake, this sheet cake version offers all the same luxurious elements—without the fuss—making it perfect for feeding a crowd.
The batter is rich with butter, sugar, and eggs, made even more luscious by the addition of buttermilk and shredded coconut, which keep the crumb tender and flavorful. Finely chopped pecans add a nutty crunch, while the tangy, silky cream cheese frosting provides the perfect balance to the cake’s sweetness.
Baking it in a sheet pan makes this version simpler and quicker to prepare, while still delivering the showstopping flavor that makes Italian Cream Cake a fan favorite.
Whether you’re celebrating a special occasion or just treating yourself to a sweet slice of comfort, this cake offers a delicious blend of textures and Southern charm that’s hard to resist. One bite and it’s sure to become a household favorite.
Italian Cream Sheet Cake
Description
Italian Cream Sheet Cake is a rich, Southern-inspired dessert featuring a moist, buttery cake base infused with shredded coconut and chopped pecans.
Traditionally baked in a sheet pan, this cake is layered with tangy cream cheese frosting, creating a luscious balance of sweetness and texture.
The addition of buttermilk and a hint of vanilla elevates the flavor, making each bite creamy, nutty, and irresistibly soft. Perfect for parties, potlucks, or holidays, this crowd-pleasing cake delivers classic charm with easy sheet-pan convenience.
Its rustic yet elegant appeal makes it a beloved favorite across generations and a standout at any dessert table.
Italian Cream Sheet Cake is a rich, buttery, Southern-style cake that's loaded with coconut, pecans, and a hint of vanilla—often topped with a luscious cream cheese frosting.
Though it’s called “Italian,” this cake is actually a beloved American classic, especially popular in the South.
It’s perfect for potlucks, holidays, birthdays, or any occasion where you want to wow a crowd with minimal effort.
Ingredients
For the Cream Cheese Frosting:
Instructions
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Preheat and Prep
Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan, or line it with parchment paper for easier removal. Toast the pecans in a dry skillet over medium heat for 3–4 minutes if desired—this adds a richer, nuttier flavor. -
Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
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Cream the Butter and Sugar
In a large mixing bowl, using a hand or stand mixer, beat butter and granulated sugar together until light and fluffy, about 2–3 minutes. Slowly add the oil and mix until combined. -
Add Egg Yolks and Vanilla
Separate the eggs, placing whites in a clean bowl. Add egg yolks to the butter mixture one at a time, beating well after each addition. Then stir in vanilla extract. -
Alternate Adding Buttermilk and Flour
On low speed, add the flour mixture in three parts, alternating with the buttermilk, beginning and ending with the flour. Mix until just combined—do not overmix. -
Fold in Pecans and Coconut
Using a spatula, gently fold in the chopped pecans and shredded coconut. With a clean whisk, beat the egg whites until stiff peaks form. Gently fold them into the batter in two batches. This step gives the cake its light, fluffy texture. -
Beat and Fold in Egg Whites & Bake
Pour the batter into the prepared sheet pan and spread it evenly. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan before frosting. -
Make the Cream Cheese Frosting
In a clean bowl, beat together the cream cheese and butter until creamy and smooth. Add vanilla extract, then gradually beat in the sifted powdered sugar until the frosting is fluffy and spreadable. -
Frost and Garnish
Spread the frosting evenly over the cooled cake. Garnish with extra chopped pecans and, if desired, a sprinkling of shredded coconut. Chill slightly before serving for clean slices, or serve at room temperature for maximum flavor.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 520kcal
- % Daily Value *
- Total Fat 30g47%
- Saturated Fat 12g60%
- Cholesterol 90mg30%
- Sodium 250mg11%
- Total Carbohydrate 60g20%
- Dietary Fiber 1g4%
- Sugars 45g
- Protein 6g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Italian Cream Sheet Cake – Tips, Variations & Serving Ideas
Italian Cream Sheet Cake is a rich, decadent dessert that combines the best of Southern baking tradition with Italian-inspired flair.
Made with a moist buttermilk cake base, flaked coconut, chopped pecans, and finished with a luscious cream cheese frosting, this crowd-pleasing cake is perfect for holidays, potlucks, and special occasions.
Top Baking Tips for Italian Cream Sheet Cake
- Use Room Temperature Ingredients:
To ensure a smooth batter and even texture, let your eggs, butter, and cream cheese come to room temperature before mixing. This helps everything blend uniformly and prevents curdling. - Don’t Skip the Buttermilk:
Buttermilk is essential for a tender crumb and slight tang that balances the cake’s richness. If you don’t have any, mix 1 tablespoon of lemon juice or vinegar with 1 cup of milk and let it sit for 5 minutes. - Toast the Pecans:
Lightly toasting pecans enhances their nutty flavor and adds an extra layer of depth. Spread them on a baking sheet and toast in a 350°F (175°C) oven for about 5–7 minutes until fragrant. - Use Cake Flour for a Softer Texture:
Although all-purpose flour works fine, using cake flour can result in a lighter, softer cake with a delicate crumb. - Don’t Overmix the Batter:
Mix just until the ingredients are combined to avoid a dense, tough cake. Overmixing develops too much gluten. - Chill Before Slicing:
After frosting, refrigerate the cake for at least 1–2 hours. This helps the frosting set and makes slicing cleaner.
Servings and Variations
Standard Servings:
- A typical 9x13-inch sheet cake yields 12 to 16 servings, depending on portion size. For party-sized servings, you could even stretch it to 20 smaller pieces.
Popular Variations:
- Cupcake Version:
Pour the batter into cupcake tins and reduce the baking time to about 20–25 minutes. These are perfect for individual servings at baby showers or birthday parties. - Layer Cake:
Bake in two 9-inch round pans and stack with cream cheese frosting between layers. A layer cake version offers a more traditional look for formal celebrations. - Mini Sheet Cakes or Bars:
Bake in a rimmed jelly roll pan to make thinner, bar-style cake bites. These work well for finger-food-style dessert tables. - Chocolate Chip Twist:
Add ½ cup mini chocolate chips to the batter for a sweet surprise and an Italian-American fusion twist. - Coconut-Free Option:
Not a fan of coconut? You can omit it entirely or replace it with finely chopped pineapple or apple for a unique flavor twist. - Frosting Alternatives:
While cream cheese frosting is traditional, you can use whipped mascarpone frosting for a lighter Italian-style version or a buttercream frosting for extra sweetness.
Tips for Success:
- Room-temperature ingredients (especially eggs, butter, and cream cheese) will ensure a smooth batter and frosting.
- Toasting the pecans brings out a deeper, nuttier flavor.
- Use fresh buttermilk for that signature tang—no substitutes recommended.
- If using unsweetened coconut, consider increasing the sugar by 1–2 tablespoons.
- The cake can be baked in two 9-inch rounds for a layered version—just reduce the baking time by 5–7 minutes.
Storage & Make-Ahead:
- This cake stores beautifully in the refrigerator for up to 5 days.
- It can be made a day ahead, and in fact, it tastes even better the next day.
- You can freeze the unfrosted cake (tightly wrapped) for up to 2 months. Thaw and frost before serving.
Serving Suggestions:
- Serve slightly chilled or at room temperature.
- Add a few fresh berries or a drizzle of caramel for an elegant twist.
- Perfect with coffee, tea, or a glass of milk.
Why You’ll Love This Cake:
- Moist, tender crumb
- Creamy, tangy frosting
- Crunch from pecans and chewiness from coconut
- Easy to make in one pan—no stacking or layering required
Whether you’re making it for a holiday dinner, birthday party, or just because, this Italian Cream Sheet Cake is a showstopper that’s surprisingly easy to make. Its old-fashioned charm, unbeatable flavor, and crowd-pleasing texture make it a classic you’ll want to bake again and again.
Conclusion
Italian Cream Sheet Cake is more than just a dessert—it's a celebration on a plate. Combining the texture of pecans, the sweetness of coconut, and the tangy cream cheese frosting, it offers a luxurious yet accessible cake experience.
One of its most appealing features is its versatility: whether served as a layer cake, in cupcake form, or as a classic sheet cake, it never fails to impress.
Its ease of preparation makes it an ideal choice for both seasoned bakers and beginners looking to make something festive without the fuss of fancy layering or decorating.
Plus, its rich yet balanced flavor profile ensures that it appeals to both traditionalists and those looking for a modern spin.
Whether you're making it for Easter, Christmas, a family reunion, or just a weekend indulgence, Italian Cream Sheet Cake delivers warmth, nostalgia, and indulgence in every bite.
Serve it slightly chilled with a dusting of toasted coconut or a few extra pecans on top for the perfect finishing touch.
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Frequently Asked Questions
What is Italian Cream Sheet Cake?
Despite its name, Italian Cream Sheet Cake is a Southern American classic, not an Italian dessert. It’s a rich, moist cake typically made with buttermilk, coconut, pecans, and a hint of vanilla, all topped with a luscious cream cheese frosting. Baking it in sheet cake form makes it ideal for serving crowds.
Can I make this cake ahead of time?
Yes, absolutely! Italian Cream Sheet Cake stores well. You can bake the cake 1–2 days in advance and refrigerate it after frosting. For longer storage, freeze the cake (unfrosted or frosted) in an airtight container for up to 2 months. Thaw overnight in the fridge and bring to room temperature before serving.
Do I have to use nuts and coconut?
While pecans and shredded coconut are signature ingredients in traditional Italian Cream Cake, you can omit them or substitute with walnuts, toasted almonds, or unsweetened coconut if preferred.
Leaving out the coconut will slightly change the texture but not compromise the overall flavor.
What’s the best way to frost and serve it?
Use a thick layer of cream cheese frosting once the cake is completely cooled. Spread evenly with an offset spatula and optionally sprinkle chopped pecans or toasted coconut on top for a decorative finish.
This cake is perfect for potlucks, birthdays, or holiday gatherings, and can be served directly from the sheet pan for ease.
