When it comes to classic Southern desserts that bring families together, few treats can compete with the rich, indulgent flavors of Italian Cream Sheet Cake. This beloved cake combines tender vanilla layers with sweet coconut flakes, crunchy pecans, and a luscious cream cheese frosting that melts in your mouth. Despite its name, this dessert is actually a Southern American creation that has become a staple at family gatherings, church potlucks, and holiday celebrations across the United States. The beauty of making this recipe as a sheet cake rather than a traditional layer cake is the convenience – you get all the amazing flavors with less fuss and easier serving for crowds.

The History Behind This Beloved Dessert

Italian Cream Cake has mysterious origins, with no clear connection to Italian cuisine. Food historians believe the recipe emerged in the Southern United States during the mid-20th century, likely inspired by coconut cake variations popular in the region. The name may have been added to give the dessert an exotic, sophisticated appeal during a time when Italian cuisine was gaining popularity in America. Regardless of its origins, this cake has earned its place as a cherished recipe passed down through generations. The sheet cake version maintains all the traditional flavors while offering practical benefits for busy home bakers who want to serve larger groups without the complexity of stacking and frosting multiple cake layers.

Why You’ll Love This Italian Cream Sheet Cake

This recipe delivers everything you want in a celebration dessert. The cake itself is incredibly moist and tender, thanks to the addition of buttermilk which creates a soft crumb that practically melts on your tongue. The shredded coconut adds subtle tropical sweetness and interesting texture throughout each bite, while toasted pecans provide a satisfying crunch that contrasts beautifully with the cake’s softness. The real star, however, is the cream cheese frosting – thick, tangy, and sweet with just the right balance to complement the cake without overwhelming it. When you top the whole creation with additional pecans, you get a dessert that’s as beautiful to look at as it is delicious to eat. The sheet cake format also means more surface area for that incredible frosting, which many consider the best part of any cake.

Essential Ingredients for Perfect Results

Creating an authentic Italian Cream Sheet Cake requires quality ingredients that work together to produce the signature flavor and texture. All-purpose flour forms the cake’s structure, while buttermilk adds moisture and tenderness along with a slight tang that balances the sweetness. Granulated sugar sweetens the cake layers, and softened butter creates richness and helps achieve a tender crumb. Large eggs bind everything together and provide structure, while pure vanilla extract adds depth of flavor that enhances all the other ingredients. Baking powder and baking soda work as leavening agents to help the cake rise properly and develop a light, fluffy texture. Sweetened shredded coconut distributes throughout the batter, adding moisture, flavor, and chewy texture in every bite. Chopped pecans mixed into the cake and sprinkled on top provide nutty flavor and crunchy contrast. The frosting requires softened cream cheese for tangy richness, butter for smooth texture and flavor, powdered sugar for sweetness and structure, vanilla extract for enhanced flavor, and a splash of milk or cream to reach the perfect spreading consistency. Using room temperature dairy ingredients ensures smooth mixing and prevents lumps in your frosting.

Ingredients

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup vegetable oil
2 cups granulated sugar
5 large eggs, separated
1 cup buttermilk
1 teaspoon vanilla extract
1 cup sweetened shredded coconut
1 cup chopped pecans, plus more for topping

Cream Cheese Frosting:

8 oz cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
2-3 tablespoons milk or heavy cream
1 cup chopped pecans for topping

Instructions

Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan thoroughly with butter or cooking spray, then lightly dust with flour to prevent sticking.
In a medium mixing bowl, whisk together the all-purpose flour, baking soda, and salt until well combined and set aside.
In a large mixing bowl, cream together the softened butter, vegetable oil, and granulated sugar using an electric mixer on medium speed until the mixture becomes light and fluffy, approximately 3-4 minutes.
Add the egg yolks one at a time to the butter mixture, beating well after each addition until fully incorporated and the mixture appears smooth and creamy.
In a separate clean bowl, beat the egg whites with clean beaters on high speed until stiff peaks form, creating a glossy white meringue that holds its shape when the beaters are lifted.
Alternately add the flour mixture and buttermilk to the butter mixture, beginning and ending with the flour mixture, mixing on low speed after each addition just until combined without overmixing.
Stir in the vanilla extract, shredded coconut, and chopped pecans by hand using a spatula, folding gently to distribute them evenly throughout the batter.
Gently fold the beaten egg whites into the cake batter using a spatula, making sweeping motions from the bottom of the bowl upward to maintain as much air as possible without deflating the egg whites completely.
Pour the batter into the prepared baking pan, spreading it evenly to the corners and smoothing the top with a spatula for even baking.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean and the cake springs back when lightly touched.
Remove the cake from the oven and allow it to cool completely in the pan on a wire rack before frosting, which typically takes about 1-2 hours.
While the cake cools, prepare the cream cheese frosting by beating the softened cream cheese and butter together on medium speed until smooth and creamy with no lumps remaining.
Gradually add the powdered sugar one cup at a time, beating on low speed initially to prevent a sugar cloud, then increasing to medium speed until fully incorporated and fluffy.
Mix in the vanilla extract and add milk or cream one tablespoon at a time until the frosting reaches a smooth, spreadable consistency that’s thick enough to hold its shape but soft enough to spread easily.
Once the cake has cooled completely, spread the cream cheese frosting evenly over the top using an offset spatula or butter knife, creating smooth or textured swirls according to your preference.
Sprinkle the remaining chopped pecans generously over the frosted cake, pressing them gently into the frosting so they adhere properly.
Refrigerate the finished cake for at least 30 minutes before serving to allow the frosting to set properly, making cleaner slices possible.
Cut into squares and serve, storing any leftovers covered in the refrigerator for up to 5 days.

Italian Cream Sheet Cake

Moist coconut cake layered with cream cheese frosting and topped with crunchy pecans, perfect for celebrations and family gatherings.

Print Recipe Pin Recipe

Prep Time 25

Cook Time 40

Total Time 1 5

Servings: 15 servings

Course: Cake, Dessert

Cuisine: American, Southern

Calories: 420

Ingredients Equipment Method Notes

Ingredients

Cake

2 cups all-purpose flour
1 tsp baking soda
0.5 tsp salt
0.5 cup unsalted butter softened
0.5 cup vegetable oil
2 cups granulated sugar
5 large eggs separated
1 cup buttermilk
1 tsp vanilla extract
1 cup sweetened shredded coconut
1 cup chopped pecans plus more for topping

Cream Cheese Frosting

8 oz cream cheese softened
0.5 cup unsalted butter softened
4 cups powdered sugar
1 tsp vanilla extract
2-3 tbsp milk or heavy cream
1 cup chopped pecans for topping

Equipment

9×13-inch baking pan
Mixing bowls
Electric mixer
Wire cooling rack
Spatula

Method

Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
In a large bowl, cream butter, oil, and sugar with an electric mixer until light and fluffy, about 3-4 minutes.
Add egg yolks one at a time, beating well after each addition.
In a separate clean bowl, beat egg whites until stiff peaks form. Set aside.
Alternately add flour mixture and buttermilk to butter mixture, beginning and ending with flour. Mix just until combined.
Stir in vanilla extract, shredded coconut, and 1 cup chopped pecans by hand.
Gently fold beaten egg whites into batter using a spatula until just combined.
Pour batter into prepared pan and spread evenly. Bake 35-40 minutes until a toothpick comes out clean.
Cool cake completely in pan on a wire rack, about 1-2 hours.
For frosting: Beat cream cheese and butter until smooth and creamy.
Gradually add powdered sugar, beating until fluffy. Mix in vanilla extract and milk until spreadable.
Spread frosting over cooled cake. Sprinkle with remaining pecans, pressing gently to adhere.
Refrigerate 30 minutes before serving. Store covered in refrigerator up to 5 days.

Notes

For best results, use room temperature ingredients. Toast pecans lightly for enhanced flavor. Cake can be made a day ahead and stored covered in the refrigerator.

Pro Tips for Baking Success

Achieving bakery-quality results with your Italian Cream Sheet Cake requires attention to several key details. Always bring your butter, eggs, and cream cheese to room temperature before beginning, as cold ingredients don’t mix properly and can create lumps or uneven texture in your cake and frosting. When separating eggs, be extremely careful not to get any yolk in your whites, as even a tiny amount of fat prevents egg whites from whipping to stiff peaks. Toast your pecans lightly in a dry skillet before adding them to enhance their nutty flavor and create better crunch throughout the cake. Don’t overmix the batter once you add the flour, as this develops too much gluten and creates a tough, dense cake instead of the tender crumb you want. When folding in the beaten egg whites, work gently and quickly to maintain as much air as possible – this is what gives the cake its light, fluffy texture. Check your cake for doneness a few minutes before the suggested baking time ends, as oven temperatures vary and overbaking creates dry cake. Let the cake cool completely before frosting, otherwise the cream cheese frosting will melt and slide off, creating a messy appearance and preventing proper setting.

Customization Ideas and Variations

While traditional Italian Cream Sheet Cake is absolutely delicious as written, you can customize this recipe to suit your preferences or dietary needs. Swap the pecans for walnuts if you prefer a slightly different nutty flavor, or use a combination of both for added complexity. Add a teaspoon of coconut extract along with the vanilla for enhanced coconut flavor that really shines through. For chocolate lovers, fold in half a cup of mini chocolate chips to the batter for pockets of melted chocolate throughout. Create a tropical version by adding crushed pineapple (well-drained) to the batter for extra moisture and fruity flavor. Make the frosting even more indulgent by adding a tablespoon of cream cheese frosting between thin cake layers if you want to slice the sheet cake horizontally. For special occasions, drizzle caramel sauce over the top of the frosted cake before adding pecans for an extra layer of flavor. You can also make this recipe as traditional layer cakes or cupcakes by adjusting the baking time – cupcakes typically take 18-22 minutes, while 9-inch round layers need about 25-30 minutes.

Storing and Serving Suggestions

Italian Cream Sheet Cake stores beautifully, making it perfect for advance preparation. Keep the finished cake covered in the refrigerator for up to 5 days, though it tastes best within the first 3 days when the frosting is freshest and the cake maintains optimal moisture. You can also freeze unfrosted cake layers wrapped tightly in plastic wrap and aluminum foil for up to 3 months – thaw overnight in the refrigerator before frosting and serving. The frosting itself can be made a day ahead and stored in an airtight container in the refrigerator, then brought to room temperature and re-whipped briefly before spreading on the cake. When serving, let refrigerated cake sit at room temperature for about 15-20 minutes before cutting to allow the frosting to soften slightly, making cleaner slices with better texture. This cake pairs wonderfully with hot coffee, cold milk, or sweet tea for a true Southern experience. For special presentations, garnish individual slices with a dollop of whipped cream and a whole pecan on top.

Perfect Occasions for This Showstopping Dessert

Italian Cream Sheet Cake fits perfectly at virtually any gathering or celebration. Bring it to potluck dinners where its crowd-friendly size and easy serving make it a practical choice that always gets rave reviews. Serve it at birthday parties as an alternative to traditional layer cakes – kids and adults alike love the coconut and pecan combination. Make it for holiday celebrations like Easter, Thanksgiving, or Christmas when you need an impressive dessert that feeds a crowd without requiring hours of decoration. This cake also works beautifully for bridal or baby showers, where its elegant appearance and delicious flavor create a memorable dessert experience. Pack individual servings for bake sales or church functions where homemade treats are always appreciated. Even simple weekend family dinners become more special when you end the meal with a slice of this incredible cake.

Conclusion

Italian Cream Sheet Cake represents the best of Southern baking traditions – simple ingredients transformed into an extraordinary dessert through careful technique and lots of love. The combination of moist coconut cake, crunchy pecans, and tangy-sweet cream cheese frosting creates a flavor profile that keeps people coming back for seconds and thirds. Whether you’re an experienced baker or just beginning your baking journey, this recipe delivers impressive results that look and taste like they came from a professional bakery. The sheet cake format removes the intimidation factor of layer cakes while still providing all the delicious flavors that make Italian Cream Cake a beloved classic. So gather your ingredients, preheat that oven, and get ready to create a dessert that will have everyone asking for the recipe. Your kitchen will smell amazing, your family will be thrilled, and you’ll have a new go-to recipe for every special occasion. Happy baking!

Italian Cream Sheet Cake Recipe: The Ultimate Southern Dessert