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Italian Cream Sheet Cake

A moist and decadent cake filled and topped with luscious cream cheese frosting and pecans. It's not heavy or overly sweet, making it perfect for celebrations and family gatherings.
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Cook Time 35 minutes
Total Time 35 minutes
Course Dessert
Cuisine Italian

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

Instructions
 

  • Preheat your oven to 350°F (175°C). Line a 13×9-inch baking pan with parchment paper and lightly grease it.
  • 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).
  • 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.
  • 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.
  • 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.
  • Once the cake is completely cool, spread the cream cheese frosting evenly over the top.
  • Sprinkle the chopped pecans (if using) over the frosting.
  • Cut into squares and serve.
Keyword cream cheese frosting cake, Italian Cream Sheet Cake, Pecan Cake, sheet cake recipe