Italian Cream Sheet Cake

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Directions

Step 1: Prepare the Cake

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan and line it with parchment paper for easy removal.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
  3. Cream Butter and Sugar: In a large bowl, beat the softened butter, vegetable oil, and granulated sugar until light and fluffy, about 3-4 minutes.
  4. Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  5. Combine Wet and Dry Ingredients: Gradually add the flour mixture to the butter mixture, alternating with the buttermilk. Begin and end with the flour mixture, mixing just until combined.
  6. Fold in Coconut and Pecans: Gently fold in the shredded coconut and chopped pecans until evenly distributed.
  7. Bake the Cake: Pour the batter into the prepared baking pan and spread it evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan.

Step 2: Prepare the Cream Cheese Frosting

  1. Cream Butter and Cream Cheese: In a large bowl, beat the softened butter and cream cheese until smooth and creamy.
  2. Add Powdered Sugar and Vanilla: Gradually add the powdered sugar, one cup at a time, beating well after each addition. Stir in the vanilla extract and continue to beat until the frosting is light and fluffy.

Step 3: Frost and Decorate the Cake

  1. Frost the Cake: Once the cake has cooled completely, spread the cream cheese frosting evenly over the top.
  2. Decorate with Pecans and Coconut: Sprinkle the chopped pecans and shredded coconut over the frosting for a beautiful and tasty finish.

Step 4: Serve

  1. Serve and Enjoy: Slice the cake into squares and serve. Enjoy this rich, moist, and decadent dessert with your favorite cup of coffee or tea.

Kitchen Equipment Needed

To make Italian Cream Sheet Cake, you’ll need the following kitchen equipment:

  • Mixing bowls
  • Electric mixer
  • Whisk
  • Spatula
  • 9×13-inch baking pan
  • Parchment paper
  • Measuring cups and spoons
  • Cooling rack

Tips and Variations

  • Room Temperature Ingredients: Ensure your eggs, buttermilk, butter, and cream cheese are at room temperature for the best results.
  • Nut Variations: If you prefer, you can use walnuts instead of pecans, or even a mix of both.
  • Extra Flavor: Add a teaspoon of almond extract to the cake batter for an extra layer of flavor.
  • Toasted Coconut: Toast the shredded coconut for the topping for an added crunch and deeper flavor.

Storing Leftovers

Italian Cream Sheet Cake can be stored in an airtight container in the refrigerator for up to 5 days. To keep the cake moist, cover it well with plastic wrap or a lid. You can also freeze the cake (without frosting) for up to 3 months. Thaw it overnight in the refrigerator and frost before serving.

Perfect Pairings

This rich and flavorful Italian Cream Sheet Cake pairs well with a variety of beverages and side dishes:

  • Coffee: A cup of freshly brewed coffee complements the sweetness of the cake perfectly.
  • Tea: Enjoy with a cup of black tea or a floral herbal tea for a delightful afternoon treat.
  • Fruit Salad: Serve with a light and fresh fruit salad to balance the richness of the cake.
  • Vanilla Ice Cream: A scoop of vanilla ice cream on the side adds an extra touch of indulgence.

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