Oh my goodness, let me tell you about this *Italian cream sheet cake*! It’s an absolute showstopper, and trust me, once you take a bite, you’ll be hooked! This cake is so rich and creamy, with a delightful blend of coconut and pecans that gives it this amazing texture and flavor that just dances on your taste buds. I remember the first time I made it for a family gathering; everyone was raving about it! The best part? It’s super easy to whip up in a sheet pan, making it perfect for sharing. Whether you’re celebrating a special occasion or just need a sweet treat to brighten your day, this cake is sure to impress. You’ll love how it combines simplicity with an elegance that feels so special! Get ready to bake the most delicious cake of your life!
Ingredients for Italian Cream Sheet Cake 2
Gathering the right ingredients is key to making this delicious cake sing! Here’s what you’ll need:
- 2 cups all-purpose flour: Make sure to spoon and level it when measuring for accuracy.
- 2 cups granulated sugar: This sweetens the cake beautifully.
- 1 cup buttermilk: It adds that creamy tang and keeps the cake moist.
- 1 cup vegetable oil: For richness and moisture—don’t skimp on this!
- 4 large eggs: These bind everything together and add fluffiness.
- 1 teaspoon vanilla extract: Go for pure vanilla if you can; it makes a difference!
- 1 teaspoon baking soda: This helps the cake rise perfectly.
- 1 teaspoon baking powder: A little extra lift for that fluffy texture.
- 1/2 teaspoon salt: Balances the sweetness and enhances flavor.
- 1 cup shredded coconut: Use unsweetened for a more authentic taste!
- 1 cup chopped pecans: These add a lovely crunch and nutty flavor.
Make sure you have everything ready before you start; it’ll make the process so much smoother and more fun! Trust me, the combination of these ingredients creates magic in your kitchen!
How to Prepare Italian Cream Sheet Cake 2
Now that you’ve got all your ingredients lined up, let’s dive into the steps to create this delicious masterpiece! Don’t worry, it’s super straightforward, and I’ll guide you through each part. Let’s make some magic happen!
Prepping the Oven and Pan
First things first—preheat your oven to 350°F (175°C). This is crucial because a preheated oven ensures that your cake rises perfectly. While that’s heating up, grab a sheet pan (about 18×13 inches works great) and grease it well with butter or cooking spray. You want that cake to slide right out after baking, so don’t skip this step!
Mixing the Dry Ingredients
In a large bowl, let’s mix together the dry ingredients. Start with the flour, sugar, baking powder, baking soda, and salt. Whisk them together until they’re well combined—this helps to aerate the flour and evenly distribute the baking powder and soda. You want everything to be nice and fluffy before adding the wet ingredients!
Combining Wet Ingredients
Now, it’s time for the wet ingredients! In the same bowl (yes, let’s keep it simple), add the buttermilk, vegetable oil, eggs, and vanilla extract. Mix everything together until it’s smooth and creamy. You’re looking for a lovely, velvety texture here—if it’s too thick, just keep stirring gently. You want to avoid overmixing, though, as that can make the cake dense.
Adding Coconut and Pecans
Next up, let’s fold in the shredded coconut and chopped pecans. This is where the magic happens! Gently stir them into the batter, being careful not to overmix. You want those delicious bits to be evenly distributed without breaking them down too much. Trust me, those little bites of coconut and pecans are what make every slice special!
Baking the Cake
Pour the batter into your greased sheet pan and spread it out evenly. Pop it in the oven and bake for 30-35 minutes. You’ll know it’s done when the edges start to pull away from the pan and a toothpick inserted in the center comes out clean. Keep an eye on it, though—every oven is a little different!
Cooling and Frosting
Once your cake is baked to perfection, remove it from the oven and let it cool in the pan for about 10-15 minutes. This step is super important—let it cool completely before frosting! It helps the frosting stay put and not melt into a puddle. While it’s cooling, you can whip up your favorite frosting (cream cheese frosting is a classic choice!) and then spread it generously over the top. Get ready for the compliments to roll in!
Tips for Success with Italian Cream Sheet Cake 2
Alright, let’s make sure your *Italian cream sheet cake* turns out absolutely perfect! Here are some of my favorite tips that I’ve learned through trial and error (and trust me, I’ve had my fair share of baking adventures!).
- Use Room Temperature Ingredients: Bring your eggs and buttermilk to room temperature before mixing. This helps create a smoother batter and ensures that everything blends together beautifully.
- Fresh Coconut is Key: If you can, opt for fresh shredded coconut instead of the sweetened stuff. It makes such a difference in flavor and texture—super creamy and delicious!
- Measure Ingredients Accurately: I can’t stress this enough! Spoon and level your flour and sugar for the best results. Too much flour can make your cake dense, and we definitely don’t want that!
- Don’t Overmix: When you combine the wet and dry ingredients, mix just until you see no more flour streaks. Overmixing can lead to a tough cake, and we want it to be light and fluffy!
- Cool Completely: Let your cake cool completely before frosting. It may be tempting to frost while it’s still warm, but waiting ensures your frosting won’t melt and slide off!
- Chill for Flavor: If you can, chill the frosted cake in the fridge for an hour before serving. It enhances the flavors and makes slicing easier!
- Experiment with Frosting: Feel free to get creative with your frosting! A cream cheese frosting is traditional, but a whipped cream or even a chocolate ganache could take it to another level!
Follow these tips, and you’ll be on your way to baking the most amazing *Italian cream sheet cake* ever. You’ve got this!
Nutritional Information
Now, let’s talk about the nutritional side of this *Italian cream sheet cake*. Keep in mind that these values are estimates and can vary based on the specific ingredients you use, so it’s always a good idea to check your labels. Here’s a quick breakdown per slice (about 1/12 of the cake):
- Calories: 350
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Cholesterol: 50mg
- Sodium: 200mg
- Carbohydrates: 45g
- Fiber: 2g
- Sugar: 30g
- Protein: 4g
This cake is definitely a treat, so enjoy it in moderation! The creamy texture and rich taste make every calorie worth it, don’t you think? Happy baking and indulging!
FAQ About Italian Cream Sheet Cake 2
Can I use a different type of nut?
Absolutely! While pecans are traditional, you can swap them out for walnuts or even almonds if you prefer. Just make sure to chop them up nicely!
What if I don’t have buttermilk?
No worries! You can make a quick substitute by adding 1 tablespoon of vinegar or lemon juice to a cup of regular milk. Let it sit for about 5 minutes until it curdles, and you’re good to go!
Can I make this cake ahead of time?
Definitely! This cake holds up well, so you can bake it a day in advance. Just frost it the day you plan to serve it for the best flavor and texture.
What type of frosting works best?
A classic cream cheese frosting is a favorite for this cake, but feel free to experiment! A simple whipped cream or even a chocolate ganache could elevate it to new heights!
How should I store leftovers?
Store any leftover cake in an airtight container in the fridge for up to 4-5 days. If you want to keep it longer, you can freeze slices wrapped tightly in plastic wrap for up to 2 months!
Can I make this in a different pan size?
Sure thing! If you want to make a layer cake, just divide the batter between two round cake pans and adjust the baking time. Just keep an eye on them, as they may bake faster!
Why did my cake turn out dense?
Oh no! A dense cake can happen if you overmix the batter or add too much flour. Remember to mix just until combined and measure your ingredients accurately for the fluffiest result!
Can I add more coconut?
Absolutely! If you love coconut, feel free to increase the amount. Just make sure it doesn’t throw off the balance of wet and dry ingredients too much!
Why You’ll Love This Recipe
- Quick and easy to prepare—perfect for busy days!
- Rich, creamy texture that melts in your mouth.
- Layered with delightful coconut and pecans for a unique flavor.
- Perfect for feeding a crowd thanks to the sheet pan size.
- Versatile frosting options to match any occasion.
- Great for celebrations, potlucks, or just a sweet treat at home.
- Leftovers (if there are any!) can be stored easily for indulgent snacking.
- It’s a dessert that brings smiles and compliments every time!
Italian Cream Sheet Cake 2: Indulge in Heavenly Bliss
- Gesamtzeit: 55 minutes
- Ertrag: 12 servings 1x
- Ernährung: Vegetarisch
Beschreibung
Delicious and creamy Italian cream sheet cake with a rich flavor.
Zutaten
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup buttermilk
- 1 cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup shredded coconut
- 1 cup chopped pecans
Anweisungen
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix flour, sugar, baking powder, baking soda, and salt.
- Add buttermilk, oil, eggs, and vanilla to the dry ingredients. Mix until smooth.
- Fold in shredded coconut and chopped pecans.
- Pour the batter into a greased sheet pan.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Let the cake cool completely.
- Prepare the frosting and spread it on top of the cooled cake.
Notes
- Store leftovers in the refrigerator.
- Use fresh coconut for better flavor.
- Chilling the cake enhances the taste.
- Prep Time: 20 minutes
- Kochen Zeit: 35 minutes
- Kategorie: Dessert
- Methode: Baking
- Küche: Italian
Ernährung
- Portionsgröße: 1 slice
- Kalorien: 350
- Zucker: 30g
- Natrium: 200mg
- Fett: 18g
- Gesättigte Fettsäuren: 4g
- Ungesättigte Fette: 12g
- Trans Fat: 0g
- Kohlenhydrate: 45g
- Faser: 2g
- Protein: 4g
- Cholesterin: 50mg
Keywords: italian cream sheet cake
