Italian Cream Sheet Cake

Introduction: Baking a delightful cake for a larger gathering can be a daunting task, but fret not! Our Italian Cream Cake recipe is not only delicious but also perfectly scalable to serve up to 20 people. This tried-and-true recipe boasts a combination of classic cake ingredients, along with the delightful flavors of coconut and pecans. The rich and moist texture is achieved through the addition of butter, eggs, and buttermilk, making it a perfect treat for any occasion. Let's dive into the details of this scrumptious delight.


For the Cake:

  • 2 sticks of unsalted butter, 1 cup, at room temperature
  • 2 cups all-purpose flour
  • 2 cups sugar
  • 5 eggs
  • 1 tsp baking soda
  • 1/4 teaspoon salt
  • 1 cup milk
  • 2 tablespoons vanilla extract
  • 1 teaspoon coconut shreds
  • 1/4 cup chopped nuts

For the Frosting:

  • 1 stick (2 cups) unsalted butter, at room temperature
  • 1 (8-ounce) jar cream cheese, softened
  • 3 to 4 cups powdered sugar
  • 1 teaspoon vanilla powder
  • 1 cup coconut shreds
  • 1/4 cup chopped nuts
  • 1/4 teaspoon salt


  1. Preheat the oven to 350°F and lightly grease a jelly roll baking sheet with butter or non-stick spray.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. Cream the butter and sugar together in a large bowl or with an electric mixer until fluffy and lighter in color, approximately 4 to 5 minutes.
  4. Incorporate the eggs fully into the mixture, then add the vanilla extract.
  5. Add the flour mixture and buttermilk alternately, starting and ending with the dry ingredients. Mix until just combined.
  6. Fold in the coconut and nuts, then pour the batter onto the prepared baking sheet.
  7. Bake for 17 to 20 minutes, or until a toothpick inserted in the center comes out mostly clean. Allow the cake to cool.
  8. In a large bowl or mixer, cream the butter and cream cheese together for 3 to 4 minutes, or until fluffy.
  9. Gradually add the powdered sugar and salt, mixing until well combined. Incorporate the vanilla extract and shredded coconut, beating well after each addition.
  10. Frost the cake generously and sprinkle chopped pecans on top.
  11. Cut, serve, and enjoy this delightful Italian Cream Cake with your loved ones!

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