Italian Cream Sheet Cake

Italian Cream Sheet Cake is a moist and decadent cake that’s filled and topped with a luscious cream cheese frosting and pecans. It’s not heavy or overly sweet either. I think it’s a perfect cake for any celebration or family gathering, and if you’re not a fan of pecans, feel free to omit them. It will still be undeniably delicious! If you’re looking for a rich and creamy dessert that’s not overly sweet, you’ve come to the right place. When you make a tender and moist cake and pair it with a creamy and tangy frosting, you get the perfect cake. The addition of pecans just sends it over the top. I’ve really been in the mood for a special treat, and this dreamy cake reminds me of festive occasions and family celebrations. Not a fan of pecans? Don’t worry, it’s still delicious without them.

Kitchen Equipment Needed

• Large mixing bowl
• Electric mixer
• Measuring cups and spoons
• Rubber spatula
• 13×9-inch baking pan
• Parchment paper
• Cooling rack
• Medium mixing bowl

Ingredients

For the Cake:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup vegetable oil
• 1 cup granulated sugar
• 1 cup light brown sugar, packed
• 5 large eggs, separated
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 1 cup sweetened shredded coconut
• 1 cup chopped pecans (optional)

For the Cream Cheese Frosting:

• 1/2 cup unsalted butter, softened
• 8 oz cream cheese, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• 1/2 cup chopped pecans (optional, for topping)

Directions

1. Preheat the Oven:
   • Preheat your oven to 350°F (175°C). Line a 13×9-inch baking pan with parchment paper and lightly grease it.
2. Prepare the Cake Batter:
   • In a large mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
   • In another large bowl, beat the butter, vegetable oil, granulated sugar, and brown sugar with an electric mixer on medium speed until light and fluffy.
   • Add the egg yolks one at a time, beating well after each addition. Stir in the vanilla extract.
   • Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
   • Fold in the shredded coconut and chopped pecans (if using).
3. Whip the Egg Whites:
   • In a separate bowl, beat the egg whites with clean beaters on high speed until stiff peaks form.
   • Gently fold the whipped egg whites into the batter until no streaks remain.
4. Bake the Cake:
   • Pour the batter into the prepared baking pan and spread it evenly.
   • Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
   • Allow the cake to cool completely in the pan on a cooling rack.
5. Prepare the Frosting:
   • In a medium mixing bowl, beat the softened butter and cream cheese together until smooth and creamy.
   • Gradually add the powdered sugar, one cup at a time, beating until well combined. Stir in the vanilla extract.
6. Frost the Cake:
   • Once the cake is completely cool, spread the cream cheese frosting evenly over the top.
   • Sprinkle the chopped pecans (if using) over the frosting.
7. Serve:
   • Cut into squares and serve. Enjoy this rich and creamy Italian Cream Sheet Cake at your next celebration or family gathering!

Enjoy this indulgent and festive cake that’s perfect for making any occasion special!