If there’s one dessert that brilliantly combines both elegance and comfort, it’s the Italian Cream Sheet Cake. Often found at holiday gatherings, family reunions, and birthday parties, this cake has a soft, tender crumb that practically melts in your mouth. Traditional Italian Cream Cake is typically made in round cake layers, but transforming it into a sheet cake provides a more convenient, fuss-free approach—without compromising on flavor. Whether you’re an experienced baker or a newcomer to the kitchen, you’ll find that this recipe is relatively straightforward, and yields luscious results every time.

In the paragraphs to follow, we’ll dive into all the reasons why you need this cake in your baking repertoire, who it’s perfect for, and how you can adapt the recipe to suit your own taste preferences. You’ll also find tips on which kitchen equipment you’ll need, shortcuts to make the process easier, potential ingredient swaps, and a helpful FAQ section to troubleshoot any hiccups. Finally, we’ll share suggestions for storing leftovers and pairing the cake with different beverages or foods. By the time you finish reading, you’ll be more than prepared to whip up a showstopping Italian Cream Sheet Cake that’s guaranteed to impress.

Who Is This Recipe For and Why It’s Great

The Italian Cream Sheet Cake is perfect for:

Entertainers and Hosts
If you love hosting get-togethers, a sheet cake is an easy way to feed a crowd without juggling multiple cake layers. Just bake, frost, cut, and serve. It’s that simple.
Home Bakers of All Levels
Even though the cake looks decadent and has a sophisticated flavor profile, it’s surprisingly approachable. The instructions, which include whipping egg whites for extra fluffiness, are not too challenging if you follow them step by step.
Coconut and Pecan Enthusiasts
This cake famously calls for shredded coconut and optional chopped pecans. The combination of sweetened coconut flakes and nutty pecans pairs beautifully with the tangy buttermilk in the batter and the rich cream cheese frosting on top.
Anyone Looking for a Special Occasion Treat
Italian Cream Cake stands out in both taste and appearance. If you want a dessert that wows guests at weddings, anniversaries, birthdays, or holiday dinners, consider this your go-to recipe.

Why is it great? First, its unique blend of textures: the crunchy pecans (should you choose to include them) and the coconut add a satisfying contrast to the cake’s moist crumb. Second, the interplay of tangy cream cheese frosting against the sweetness of the cake makes each bite utterly scrumptious. And lastly, it’s adaptable: you can omit the pecans or add different flavors (like a hint of almond extract or lemon zest) for a personalized spin.

List of Kitchen Equipment Needed

13×9-Inch Baking Pan
This cake bakes perfectly in a standard rectangular pan, making it easy to portion and serve.
Parchment Paper
Lining your pan ensures the cake lifts out smoothly, especially important if you’re transferring it to a serving platter.
Mixing Bowls
You’ll need multiple bowls: one for dry ingredients, one for creaming butter and sugars, and an additional bowl for whipping egg whites.
Electric Mixer (Hand or Stand)
An electric mixer simplifies whipping the egg whites to stiff peaks and beating together butter, sugar, and other ingredients.
Whisk
Handy for mixing dry ingredients and gently folding egg whites into the batter.
Measuring Cups and Spoons
Accurate measurement ensures success, especially when dealing with leavening agents like baking soda.
Rubber or Silicone Spatula
Useful for scraping down the sides of bowls and folding whipped egg whites into the batter.
Wire Cooling Rack
Letting the cake cool completely in the pan on a rack aids in setting the crumb.
Spreader or Offset Spatula
Ideal for smoothly applying the cream cheese frosting across the surface of the cake.

Having these items on hand makes assembling and baking your Italian Cream Sheet Cake a breeze. If you’re missing anything, consider borrowing from a friend or improvising with what you already have. For instance, you can whip egg whites by hand with a sturdy whisk if you have enough patience and arm strength, though it might take significantly longer.

Ingredients

For the Cake

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup vegetable oil
1 cup granulated sugar
1 cup light brown sugar, packed
5 large eggs, separated
1 teaspoon vanilla extract
1 cup buttermilk
1 cup sweetened shredded coconut
1 cup chopped pecans (optional)

For the Cream Cheese Frosting

1/2 cup unsalted butter, softened
8 oz cream cheese, softened
4 cups powdered sugar
1 teaspoon vanilla extract
1/2 cup chopped pecans (optional, for topping)

These ingredients strike a delicate balance: the combination of buttermilk, coconut, and optional pecans yields a moist interior and extra flavor. Meanwhile, the cream cheese frosting adds a tangy richness that complements the cake’s sweetness perfectly.

Step-by-Step Directions

1. Preheat the Oven

Set your oven to 350°F (175°C). While it warms, line your 13×9-inch baking pan with parchment paper and give it a light coat of grease or cooking spray. This prevents the cake from sticking.

2. Prepare the Cake Batter

Combine Dry Ingredients:
In a large mixing bowl, whisk together the flour, baking soda, and salt. Keep this bowl to the side for now.
Cream Butter, Oil, and Sugars:
In another large bowl, use an electric mixer on medium speed to beat the softened butter, vegetable oil, granulated sugar, and packed light brown sugar. Continue until the mixture is light and fluffy—this helps create an airy texture in the finished cake.
Add Egg Yolks and Vanilla:
Separate the egg yolks from the whites, placing the whites in a separate clean bowl. Add the egg yolks to the butter-sugar mixture one at a time, mixing well after each addition. Then, stir in the vanilla extract.
Alternate Dry Ingredients and Buttermilk:
Gradually add your prepared dry ingredients to the wet mixture, alternating with buttermilk. Begin and end with the dry ingredients, mixing only until just combined each time to avoid overworking the batter.
Fold in Coconut and Pecans:
Gently stir in the shredded coconut. If you’re opting for the crunchy texture of nuts, add chopped pecans at this stage, folding them in until they’re evenly distributed.

3. Whip the Egg Whites

Separate Bowl:
Ensure your separate bowl and beaters are spotless, as any grease or residue can hinder whipping.
Beat to Stiff Peaks:
With clean beaters, whip the egg whites on high speed until stiff peaks form. When you lift the beater, the egg whites should stand up stiffly without collapsing.
Fold into Batter:
Using a spatula, gently fold the whipped egg whites into the cake batter. This is a crucial step that introduces extra air, yielding a lighter, fluffier cake crumb.

4. Bake the Cake

Transfer to Pan:
Pour the batter into your prepared 13×9-inch baking pan, spreading it evenly with a spatula.
Time and Temperature:
Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted into the center comes out clean. The surface should appear lightly golden.
Cool Completely:
Remove the cake from the oven and allow it to cool in the pan on a wire rack. Wait until it’s completely cool before you start frosting; otherwise, the heat will melt the frosting.

5. Prepare the Cream Cheese Frosting

Blend Butter and Cream Cheese:
In a medium mixing bowl, beat the softened butter and softened cream cheese together until you have a smooth, creamy texture.
Incorporate Sugar and Flavor:
Gradually add the powdered sugar, one cup at a time, beating well after each addition. Stir in the vanilla extract. If the frosting seems too stiff, add a tiny splash of milk. If it’s too loose, add more powdered sugar until it reaches your preferred consistency.

6. Frost the Cake

Spread the Frosting:
Once the cake has cooled fully, generously spread the cream cheese frosting over the entire surface of the cake.
Optional Toppings:
Top with the remaining chopped pecans or even toasted coconut if you love extra texture and a slightly nutty taste.

7. Serve and Enjoy

Cut into squares and serve. The cake’s dense yet tender crumb, combined with velvety frosting, promises a melt-in-your-mouth experience. Serve it for birthdays, holidays, or special dinner parties—guests will be singing your praises.

Notes, Tips, and Variations

Time-Saver Tip:
If you’re short on time, consider measuring all your ingredients the night before. This includes pre-whisking the dry ingredients and letting the butter and cream cheese soften at room temperature. Having everything ready to go can significantly speed up baking day.
Frosting Consistency:
The cream cheese frosting should be thick but spreadable. If you prefer a stiffer frosting—for example, for pipeable decorations—you can keep adding powdered sugar, a few tablespoons at a time, until it reaches the desired consistency.
Buttermilk Substitution:
If you don’t have buttermilk on hand, no worries. Combine 1 cup of regular milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for about 5 minutes to curdle before using. This yields a similar tang and moisture level.
Pecan Alternatives:
Not a fan of pecans? You can swap them for walnuts or almonds. Alternatively, omit nuts completely if you have allergies or just prefer a smoother texture.
Toasted Coconut Topping:
Toasting extra coconut to sprinkle on top of the frosted cake offers a lovely crunch and a heightened coconut flavor. Just spread some shredded coconut on a baking sheet and bake at 350°F (175°C) for about 5 minutes or until golden—watch closely to prevent burning.
Flavor Twists:
- Citrus Zest: Add 1 tablespoon of orange or lemon zest to the cake batter for a zesty twist.
- Almond Extract: Replace half of the vanilla extract in the frosting with almond extract for a subtle nutty note.
Round vs. Sheet Cake:
While this recipe is designed for a 13×9-inch pan, you can use two 9-inch round pans to create a layer cake if you prefer. Just reduce the baking time slightly (start checking around the 25-minute mark).

Frequently Asked Questions (FAQ)

1. Why Should I Fold in the Egg Whites Separately?

Folding whipped egg whites gently into the batter adds lightness and volume. If you simply add whole eggs or overmix after adding the whites, you risk losing the air you worked so hard to whip in.

2. Can I Make This Cake in Advance?

Absolutely. You can bake the cake a day before you plan to serve it. Once completely cooled, cover it tightly to keep it moist. The frosting can also be made a day ahead; just store it in the refrigerator and bring it to room temperature before spreading.

3. How Do I Know If My Egg Whites Are at Stiff Peaks?

After beating, pull the mixer out of the whites. The peaks that form should stand straight up and not curl or fall back into the bowl. If they flop over, you need more mixing.

4. My Frosting Is Too Sweet. What Can I Do?

Cream cheese frosting generally has a sweet profile. You can cut back on the powdered sugar slightly or add a pinch of salt to balance sweetness. Alternatively, some bakers like adding a few tablespoons of sour cream to introduce a tangy dimension.

5. Should I Refrigerate the Leftovers?

Because the frosting contains cream cheese, it’s generally best to store leftover frosted cake in the refrigerator. This helps maintain both flavor and safety, especially in warmer climates.

6. What If I Don’t Like Coconut?

Feel free to omit coconut entirely. You won’t get the same classic Italian Cream Cake vibe, but the cake will still be moist and delicious. You might want to add an extra 1/4 cup of buttermilk to keep the batter from drying out.

7. What’s the Best Way to Toast Pecans?

Place pecans on a baking sheet in a single layer and bake at 350°F (175°C) for around 5–8 minutes. Keep an eye on them so they don’t burn. Toasting deepens their flavor.

How to Store Any Leftovers

Refrigeration: Because of the cream cheese frosting, store the frosted cake in an airtight container in the fridge. It’ll keep well for about 4–5 days.
Bring to Room Temperature: For best taste and texture, let the cake slice come back to room temperature before serving. The frosting will be creamier, and the crumb will taste richer.
Freezing: If you want to freeze leftover pieces, do so before frosting for best results. Wrap each piece of cake tightly in plastic wrap and place in a freezer-safe container. Thaw overnight in the refrigerator, then frost fresh or enjoy as is.

Food and Drink Pairings

Coffee or Espresso: The mild bitterness of coffee complements the cake’s sweetness, making a perfect brunch or dessert pairing.
Tea: Opt for a subtle black tea (like Darjeeling) or a delicate green tea, neither of which will overpower the cake’s flavor.
Sparkling Wine: For special celebrations, a glass of Champagne or Prosecco can be a delightful companion, offering a refreshing contrast to the cake’s rich texture.
Fresh Berries: If you want to enhance the presentation, garnish each slice with strawberries, raspberries, or blueberries. They add a fruity tang that pairs beautifully with cream cheese frosting.

Conclusion

The Italian Cream Sheet Cake isn’t just an ordinary dessert—it’s a confection that brings people together, sparks conversation, and leaves a memorable impression at every gathering. Its light yet velvety crumb, achieved through the gentle folding of whipped egg whites, pairs gorgeously with the creamy tang of the frosting. The addition of sweet coconut and crunchy pecans elevates every bite, adding texture and complexity that keep your taste buds guessing.

Now that you have this tried-and-true recipe at your fingertips, it’s time to treat yourself—and those around you—to a slice (or two) of indulgence. It’s simple enough for a casual dinner yet elegant enough for a holiday party. You’ll love how quickly it disappears from the dessert table!

Delicious Italian Cream Sheet Cake