Oh my goodness, let me tell you about my absolute favorite dessert: Italian cream sheet cake! It’s this beautiful, moist cake that just melts in your mouth, topped with a luscious cream cheese frosting that’s out of this world. I remember the first time I made it for a family gathering; everyone was raving about how delicious it was! The combination of shredded coconut and crunchy pecans gives it a unique texture that’s simply irresistible. Trust me, once you take a bite, you’ll understand why I can’t stop making it. It’s perfect for any occasion, and it’s so easy to whip up, too!
Ingredients for Italian Cream Sheet Cake
Gather these simple yet essential ingredients to create the most delightful Italian cream sheet cake:
- 2 cups all-purpose flour – this forms the base of our cake, giving it structure and fluffiness.
- 1 cup granulated sugar – for sweetness that balances perfectly with the richness of the frosting.
- 1 cup brown sugar – adds a warm, caramel-like depth of flavor.
- 1 cup vegetable oil – ensures the cake remains moist and tender.
- 1 cup buttermilk – this adds a delightful tang and helps create that soft texture.
- 4 large eggs – they’ll give the cake its rise and richness.
- 1 teaspoon vanilla extract – for that classic, comforting flavor.
- 1 teaspoon baking soda – helps the cake rise beautifully.
- 1 teaspoon baking powder – works alongside the baking soda for that perfect lift.
- 1/2 teaspoon salt – enhances all the sweet flavors.
- 1 cup shredded coconut – adds a chewy texture and a hint of tropical flavor.
- 1 cup chopped pecans – gives a lovely crunch and nutty richness.
How to Prepare Italian Cream Sheet Cake
Prepping the Oven and Baking Dish
First things first, let’s get that oven preheated to 350°F (175°C). Trust me, you want it nice and hot when the cake goes in! While that’s heating up, grab a sheet pan and grease it well with butter or cooking spray. You can also line it with parchment paper for easy removal later. This cake is too good to risk sticking!
Mixing the Dry Ingredients
Now, in a large bowl, whisk together the flour, baking soda, baking powder, and salt. This step is super important! Mixing the dry ingredients first ensures that your leavening agents are evenly distributed, which helps the cake rise beautifully. Give it a good stir for about 30 seconds and set it aside.
Creating the Wet Mixture
In another bowl, let’s beat together the granulated sugar, brown sugar, and vegetable oil until it’s smooth and creamy—about 2 minutes should do the trick. Next, add in the eggs, buttermilk, and vanilla extract. Mix it all together until combined and you see that lovely glossy texture forming. This wet mixture is what makes your cake so moist!
Combining Mixtures and Adding Extras
Time to bring it all together! Gradually add the dry ingredients into the wet mixture, stirring gently just until combined. You don’t want to overmix here; it’s all about keeping that tender crumb. Now for my favorite part—fold in the shredded coconut and chopped pecans! This will give your cake that delightful texture and flavor that makes it so special.
Baking and Cooling
Pour the batter into your prepared sheet pan and spread it out evenly. Pop it into your preheated oven and bake for about 30 to 35 minutes. Keep an eye on it! To check for doneness, insert a toothpick in the center; if it comes out clean, you’re all set! Once done, let the cake cool completely in the pan on a wire rack before frosting. Patience is key here; the frosting will melt if the cake is too warm!
Tips for Success
To ensure your Italian cream sheet cake turns out perfectly every time, here are some tried-and-true tips! First, make sure your ingredients are at room temperature before you start mixing. This helps create a smoother batter and a lighter cake. Also, don’t skip the sifting step for your dry ingredients; it aerates the flour and removes any lumps, leading to a fluffier cake.
Another little trick is to gently fold in the coconut and pecans instead of stirring vigorously. This keeps the batter light and airy. If you want an extra moist cake, cover it with plastic wrap while it cools; it traps steam and prevents dryness. And finally, let it cool completely before frosting—this step is crucial to avoid a melty mess! Trust me, your cake will thank you!
Nutritional Information
Before you dig in, it’s good to know the nutritional breakdown of this delightful Italian cream sheet cake! Just a friendly reminder: these values can vary based on the specific ingredients and brands you use, so they’re not set in stone. A typical serving (1 slice) contains approximately:
- Calories: 350
- Fat: 18g
- Saturated Fat: 5g
- Carbohydrates: 42g
- Sugar: 25g
- Protein: 4g
- Cholesterol: 50mg
- Sodium: 200mg
- Fiber: 1g
Enjoy this treat in moderation, and feel free to customize it to fit your dietary needs!
FAQ About Italian Cream Sheet Cake
Got questions about this delicious Italian cream sheet cake? I’ve got answers!
Can I use a different type of nut?
Absolutely! While pecans are traditional, walnuts or even almonds work wonderfully too. Just make sure to chop them up so they blend nicely into the cake.
How should I store leftovers?
Store any leftover cake in an airtight container in the refrigerator. It’ll stay fresh for about 3-4 days, but trust me, it’s hard to resist finishing it all in one sitting!
Can I freeze the cake?
You bet! Just wrap the cooled cake tightly in plastic wrap, then in aluminum foil. It can be frozen for up to 2 months. When you’re ready to enjoy it, let it thaw in the fridge overnight.
What should I serve it with?
This cake is delicious on its own, but you can also top it with fresh fruit or a drizzle of chocolate for a little extra flair. It’s perfect for celebrations or just a sweet treat!
Can I make this cake gluten-free?
Yes! You can substitute the all-purpose flour with a good gluten-free flour blend. Just check that it has a binding agent like xanthan gum included.
Why You’ll Love This Italian Cream Sheet Cake
- Incredibly moist and rich flavor that keeps you coming back for more.
- Simple to make with straightforward ingredients, perfect for both novice and experienced bakers.
- Versatile enough to customize with your favorite nuts or toppings.
- Ideal for any occasion, from casual get-togethers to elegant celebrations.
- Serves a crowd easily, making it a great dessert for parties or family gatherings.
- Pairs beautifully with coffee or tea for a delightful afternoon treat.
Storage & Reheating Instructions
To keep your Italian cream sheet cake fresh and delicious, store any leftovers in an airtight container in the refrigerator. It’ll stay tasty for about 3-4 days, but good luck keeping it around that long! If you want to save some for later, you can freeze it. Just wrap the cooled cake tightly in plastic wrap and then in aluminum foil. It’ll hold up in the freezer for up to 2 months. When you’re ready to enjoy a slice, let it thaw overnight in the fridge. No need to reheat—serve it chilled or at room temperature for the best flavor and texture!
Drucken
Italian Cream Sheet Cake: 5 Irresistible Secrets to Delight
- Gesamtzeit: 55 minutes
- Ertrag: 12 servings 1x
- Ernährung: Vegetarisch
Beschreibung
A deliciously moist Italian cream sheet cake topped with cream cheese frosting.
Zutaten
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 cup vegetable oil
- 1 cup buttermilk
- 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 bowl, mix flour, baking soda, baking powder, and salt.
- In another bowl, beat sugar, brown sugar, and oil until smooth.
- Add eggs, buttermilk, and vanilla to the sugar mixture and mix well.
- Gradually add the dry ingredients to the wet ingredients and mix until combined.
- Fold in coconut and 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.
- Frost with cream cheese frosting before serving.
Notes
- Store leftovers in the refrigerator.
- Customize with different nuts or toppings.
- Can be made in advance and frozen.
- Prep Time: 20 minutes
- Kochen Zeit: 35 minutes
- Kategorie: Dessert
- Methode: Baking
- Küche: Italian
Ernährung
- Portionsgröße: 1 slice
- Kalorien: 350
- Zucker: 25g
- Natrium: 200mg
- Fett: 18g
- Gesättigte Fettsäuren: 5g
- Ungesättigte Fette: 10g
- Trans Fat: 0g
- Kohlenhydrate: 42g
- Faser: 1g
- Protein: 4g
- Cholesterin: 50mg
Keywords: italian cream sheet cake
