Oh my goodness, let me tell you about my absolute favorite dessert—Italian cream sheet cake! This cake is a true showstopper, with its rich, moist texture and that heavenly creamy frosting that just melts in your mouth. I remember the first time I made it for a family gathering; everyone was raving about it! It was such a hit that I ended up making it for every birthday and holiday that year. You just can’t go wrong with the combination of coconut and pecans; it adds a delightful crunch to every bite. Trust me, once you try this cake, it’ll become a staple in your baking repertoire!
Ingredients List
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup buttermilk
- 1 cup vegetable oil
- 4 large eggs
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 cup shredded coconut
- 1 cup chopped pecans
(Tip: Make sure to measure your flour by spooning it into the cup and leveling it off for the best results. Also, using fresh coconut and pecans really brings out the flavors in this cake!)
How to Prepare Italian Cream Sheet Cake 2
Preheat and Prepare
Alright, let’s get this party started! First things first, preheat your oven to 350°F (175°C). Trust me, you want that oven nice and toasty when the cake goes in. While that’s heating up, grab your sheet cake pan and give it a good greasing with butter or cooking spray, then dust it lightly with flour. This helps ensure that your beautiful cake doesn’t stick when it’s time to serve. You can also line the bottom with parchment paper for extra insurance! Now you’re all set to mix up something fabulous!
Mixing the Batter
In a large mixing bowl, combine the flour, sugar, baking powder, and baking soda. Just whisk those dry ingredients together until they’re well blended. Next, it’s time to add in the wet ingredients! Pour in the buttermilk, vegetable oil, eggs, and vanilla extract. Mix it all together until it’s smooth and creamy—this part is so satisfying! Don’t rush; make sure everything is combined nicely. After that, fold in the shredded coconut and chopped pecans. This is where the magic happens—those little bits of coconut and nuts will add such a delightful texture to your cake!
Baking the Cake
Now, pour that luscious batter into your prepared pan. Smooth out the top with a spatula for even baking. Then, pop it into your preheated oven and let it bake for about 30 to 35 minutes. The aroma will start to fill your kitchen, and oh boy, it’s going to be hard to wait! To check if it’s done, simply insert a toothpick into the center of the cake; if it comes out clean, you’re golden. If not, give it a few more minutes and check again. Patience is key here!
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 minutes. After that, gently invert it onto a wire rack to cool completely. This is super important—frosting a warm cake can lead to a melty mess! Once it’s completely cool, it’s time to slather on that cream cheese frosting. I like to use a spatula to spread it evenly over the top, and don’t be shy—go for a thick layer! You can even sprinkle a few extra pecans or coconut flakes on top for that professional touch. Now, step back and admire your creation before digging in!
Tips for Success
If you want to nail this Italian cream sheet cake, I’ve got some great tips to help you achieve the best results! First off, ingredient quality truly matters. I always recommend using fresh, high-quality ingredients—like real buttermilk and fresh pecans. It makes a world of difference in flavor!
When mixing your batter, be gentle but thorough. You want everything combined well but don’t overmix it; that can make the cake dense instead of fluffy. I usually mix until just combined and then fold in the coconut and pecans so they’re evenly distributed without overworking the batter.
As for baking, remember that every oven is different! Keep an eye on your cake as it bakes and do that toothpick test a few minutes before the timer goes off. If you notice the edges pulling away from the pan a little, that’s a good sign it’s close to being done! And don’t skip the cooling process—letting your cake cool completely before frosting is crucial for that perfect finish. You want the frosting to sit beautifully on top, not slide off! Happy baking!
Nutritional Information
Now, let’s talk about the numbers! While this Italian cream sheet cake is a delightful treat, it’s good to know what you’re indulging in. Here’s the estimated nutritional data per slice (based on a 12-serving cake):
- Calories: 350
- Total Fat: 20g
- Saturated Fat: 5g
- Trans Fat: 0g
- Cholesterol: 50mg
- Sodium: 200mg
- Total Carbohydrates: 40g
- Dietary Fiber: 2g
- Total Sugars: 30g
- Protein: 4g
Keep in mind that these values are estimates and can vary based on the specific ingredients you use. If you’re looking to lighten things up a bit, you could experiment with substitutions like using less sugar or a lighter frosting. But honestly, it’s hard to resist the rich goodness of this cake! Enjoy every delicious bite!
FAQ Section
Got questions about making this Italian cream sheet cake? I’ve got you covered! Here are some of the most common queries I get, along with my best tips and tricks to ensure your cake turns out perfectly.
Can I substitute the buttermilk?
Absolutely! If you don’t have buttermilk on hand, you can make a quick substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5-10 minutes, and voilà! You’ve got your own buttermilk.
What can I use instead of pecans?
If pecans aren’t your thing, feel free to swap them out for walnuts or even almonds. You can also skip the nuts altogether if you prefer a nut-free cake. Just remember that the texture will be a bit different without that delightful crunch!
How do I store leftovers?
To keep your cake fresh, store any leftovers in an airtight container in the refrigerator. It should stay good for about 3-5 days. If you want to keep it longer, you can also freeze the cake! Just wrap it tightly in plastic wrap and then in aluminum foil for up to 2 months. Thaw it in the fridge when you’re ready to enjoy it again!
Can I make this cake ahead of time?
Yes! This cake is perfect for making a day or two in advance. Just frost it right before serving for the best texture and flavor. It’ll still taste amazing after a day in the fridge!
What variations can I try?
The possibilities are endless! You could add some chocolate chips for a little twist, or even try using different flavored extracts like almond or coconut. Want it a bit more tropical? Toss in some crushed pineapple along with the coconut. Just get creative and make it your own!
Why is my cake dry?
Oh no! A dry cake can happen if it’s overbaked or if there’s not enough moisture in the batter. Make sure to check for doneness a few minutes early and keep an eye on your oven temperature. Also, be careful not to pack your flour too tightly when measuring!
Still have questions? Feel free to drop them in the comments below, and I’ll be happy to help you out! Happy baking!
Why You’ll Love This Recipe
- Rich, moist cake with a delightful blend of coconut and pecans that brings a burst of flavor in every bite.
- Creamy, luscious frosting that perfectly complements the cake’s texture—it’s a match made in dessert heaven!
- Simple ingredients and straightforward steps make it easy to whip up, even for beginner bakers.
- Perfect for any occasion—birthdays, holidays, or just a cozy night in with family.
- Can be made ahead of time, meaning less stress on the day of your gathering!
- Versatile enough to customize with different nuts or flavors, so you can make it your own.
- Impressive enough to be the centerpiece of your dessert table, yet so comforting it feels like home.
Storage & Reheating Instructions
Let’s talk about keeping that delicious Italian cream sheet cake fresh and fabulous! If you’ve got any leftovers (which, let’s be honest, is a rare occurrence!), start by letting the cake cool completely if you haven’t already. Once it’s at room temperature, you can store it in an airtight container in the refrigerator. This will help keep it moist and tasty for about 3 to 5 days.
If you want to save it for a special occasion down the road, you can also freeze the cake! Just slice it up and wrap each piece tightly in plastic wrap, then place them in a freezer-safe bag or container. This way, you can enjoy a slice whenever the craving hits! It’ll stay good for about 2 months in the freezer. When you’re ready to enjoy a slice, simply transfer it to the fridge to thaw overnight. No need to reheat it—this cake is just as delightful enjoyed cold! Just remember, a little patience goes a long way when you’re waiting for that sweet treat!
Call to Action
I’d love to hear all about your experiences with this Italian cream sheet cake! Did you make any fun twists or variations? Or maybe you whipped it up for a special occasion? Whatever it is, please leave a comment below and share your thoughts! Your feedback means so much to me, and it helps fellow bakers find inspiration in the kitchen.
If you enjoyed this recipe, don’t forget to rate it! Your ratings help others discover this delicious cake, and I appreciate every single one. And hey, if you’re feeling social, snap a picture of your beautiful cake and share it on social media! Tag me so I can see your creations and celebrate your baking triumphs together! Happy baking, friends!
Imprimer
Italian Cream Sheet Cake 2: A Decadent Delight to Savor
- Temps Total: 55 minutes
- Rendement: 12 servings 1x
- Alimentation: Végétarien
Description
A rich and moist Italian cream sheet cake topped with a creamy frosting.
Ingrédients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup buttermilk
- 1 cup vegetable oil
- 4 large eggs
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 cup shredded coconut
- 1 cup chopped pecans
Instructions
- Preheat the oven to 350°F (175°C).
- Grease and flour a sheet cake pan.
- In a large bowl, combine flour, sugar, baking powder, and baking soda.
- Add buttermilk, oil, eggs, and vanilla; mix until smooth.
- Stir in coconut and pecans.
- Pour batter into the prepared 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.
- Use fresh ingredients for the best flavor.
- Temps De Préparation: 20 minutes
- Temps De Cuisson: 35 minutes
- Catégorie: Dessert
- Méthode: Baking
- Cuisine: Italian
La Nutrition
- Taille D'Une Portion: 1 slice
- Calories: 350
- Sucre: 30g
- De Sodium: 200mg
- La graisse: 20g
- Graisses Saturées: 5g
- Les Graisses Insaturées: 15g
- Les Gras Trans: 0g
- Les hydrates de carbone: 40g
- La fibre: 2g
- La protéine: 4g
- Le taux de cholestérol: 50mg
Mots-clés: italian cream sheet cake
