Oh my goodness, let me tell you about this *Italian cream sheet cake*! It’s one of those desserts that just makes my heart sing. This cake is incredibly moist and packed with flavor, thanks to the delightful mix of shredded coconut and crunchy pecans. I remember the first time I made it for a family gathering; the way everyone’s eyes lit up with the first bite was priceless! It’s perfect for any occasion – whether it’s a birthday party, holiday celebration, or just a cozy weekend treat. Trust me, once you try this cake, it’ll become a go-to favorite in your kitchen, just like it is in mine!
Ingredients for Italian Cream Sheet Cake
Gather these simple yet delightful ingredients to create your Italian cream sheet cake. Each one plays a crucial role in making this cake moist and flavorful.
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened (make sure it’s at room temperature for easy creaming)
- 2 cups granulated sugar
- 4 large eggs (room temperature helps them blend better)
- 1 cup buttermilk (this adds moisture and tanginess)
- 1 teaspoon vanilla extract
- 1 cup shredded coconut (sweetened or unsweetened, your choice!)
- 1 cup chopped pecans (for that lovely crunch)
Make sure to measure everything accurately for the best results, and get ready to indulge in a cake that’s full of flavor and fun textures!
How to Prepare Italian Cream Sheet Cake
Alright, let’s dive into making this heavenly Italian cream sheet cake! Just follow these simple steps, and you’ll have a delicious dessert in no time. Remember, the key is to take your time and enjoy the process!
Step-by-Step Instructions
- First things first, preheat your oven to 350°F (175°C). This ensures your cake bakes evenly and rises just right.
- While the oven warms up, grab a mixing bowl and whisk together the flour, baking powder, baking soda, and salt. This helps to evenly distribute the leavening agents throughout the flour.
- In a separate large bowl, cream the softened butter and granulated sugar using a mixer on medium speed. You want it to be light and fluffy—this should take about 3-5 minutes. Trust me, this step makes a huge difference!
- Now, add the eggs one at a time, mixing well after each addition. This ensures they’re fully incorporated. You’ll see the batter transform into a creamy dream!
- Next, stir in the buttermilk and vanilla extract. The buttermilk adds that wonderful moisture that makes this cake unforgettable.
- Gradually add the flour mixture to the wet ingredients, mixing gently until just combined. Be careful not to overmix; you want a tender cake!
- Finally, fold in the shredded coconut and chopped pecans. This adds texture and flavor, making every bite a delight.
- Pour the batter into a greased sheet pan, spreading it evenly. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Once baked, let the cake cool in the pan for about 10-15 minutes before transferring it to a wire rack to cool completely. Patience is key here!
And there you have it! You’ve just created a stunning Italian cream sheet cake that’s ready for frosting or enjoying as is. Yum!
Why You’ll Love This Italian Cream Sheet Cake
- Incredibly moist and flavorful, thanks to the buttermilk, coconut, and pecans.
- Easy to prepare, making it perfect for both novice and experienced bakers.
- Perfectly sized for gatherings, serving up to 12 people with ease.
- Versatile for any occasion—birthdays, holidays, or just a delightful dessert for a cozy night in.
- It’s a crowd-pleaser that will leave everyone asking for seconds!
Tips for Success with Italian Cream Sheet Cake
To make sure your Italian cream sheet cake turns out perfectly every time, here are some handy tips! First, ensure your butter is softened properly—this means it should be at room temperature, not melted. This helps create that fluffy texture we all love. Also, remember to measure your flour correctly; spoon it into your measuring cup and level it off with a knife to avoid a dense cake.
Don’t skip the cooling step! Allow the cake to cool in the pan for a bit before transferring it to a wire rack—this prevents it from breaking apart. Lastly, feel free to get creative with the frosting! A tangy cream cheese frosting pairs beautifully, but a simple dusting of powdered sugar can work wonders too. Enjoy the baking adventure!
Nutritional Information for Italian Cream Sheet Cake
Here’s a quick look at the estimated nutritional information for a slice of this delightful Italian cream sheet cake. Each serving contains approximately 350 calories, with 15g of fat (including 9g saturated fat), 4g of protein, and 50g of carbohydrates. You’ll also find about 25g of sugar and 200mg of sodium. Keep in mind, these values are estimates and can vary based on specific ingredients used. Enjoy this delicious treat in moderation!
FAQ About Italian Cream Sheet Cake
Can I use a different type of nut? Absolutely! While I love the crunch of pecans, you can easily swap them for walnuts or even almonds if that’s what you have on hand. Just make sure to chop them up so they blend nicely into the cake!
What’s the best way to frost this cake? I highly recommend a cream cheese frosting—it complements the flavors beautifully! If you’re feeling adventurous, try adding a hint of lemon zest to the frosting for an extra zing. Yum!
Can I make this cake ahead of time? For sure! This Italian cream sheet cake actually tastes even better the next day after the flavors have had time to meld together. Just store it in an airtight container in the fridge until you’re ready to serve.
How do I know when the cake is done baking? A toothpick inserted into the center should come out clean or with just a few crumbs clinging to it. If it’s still wet with batter, just pop it back in for a few more minutes. Patience is key!
Can I freeze leftovers? Yes! Wrap the cake tightly in plastic wrap and place it in an airtight container. It can be frozen for up to two months. Just thaw it in the fridge overnight before enjoying it again!
Storage & Reheating Instructions for Italian Cream Sheet Cake
Storing your Italian cream sheet cake is super easy! First, make sure it’s completely cooled down before wrapping it up. You can either cover the cake with plastic wrap or transfer it to an airtight container. This helps keep it moist and fresh. It’ll last in the refrigerator for about 5 days, but trust me, it’s so delicious that it probably won’t last that long!
If you have leftovers and want to save some for later, you can freeze the cake too. Just cut it into slices, wrap each slice tightly in plastic wrap, and place them in a freezer-safe container. When you’re ready to enjoy a slice, simply thaw it in the fridge overnight. No need to reheat—this cake is delightful served cold, but you can pop it in the microwave for a few seconds if you prefer it warm!
Final Thoughts
I hope you’re as excited to make this Italian cream sheet cake as I am! If you give it a try, I’d love to hear how it turns out for you. Please drop a comment below to share your experience, rate the recipe, or ask any questions you might have. Your feedback means the world, and I can’t wait to see how you make this cake your own!
Imprimer
Italian cream sheet cake: 7 Secrets to Pure Bliss
- Temps Total: 55 minutes
- Rendement: 12 servings 1x
- Alimentation: Végétarien
Description
This Italian cream sheet cake is a moist and flavorful dessert, perfect for any occasion.
Ingrédients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup shredded coconut
- 1 cup chopped pecans
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix flour, baking powder, baking soda, and salt.
- In a separate bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in buttermilk and vanilla extract.
- Gradually add the flour mixture to the wet ingredients.
- Fold in coconut and pecans.
- Pour batter into a greased sheet pan.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Let it cool before frosting.
Notes
- Store leftovers in an airtight container.
- This cake can be made a day in advance.
- Frost with cream cheese frosting for added 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: 25g
- De Sodium: 200mg
- La graisse: 15g
- Graisses Saturées: 9g
- Les Graisses Insaturées: 5g
- Les Gras Trans: 0g
- Les hydrates de carbone: 50g
- La fibre: 1g
- La protéine: 4g
- Le taux de cholestérol: 70mg
Mots-clés: italian cream sheet cake
