Italian Cream Sheet Cake

Indulge in Decadence with Italian Cream Sheet Cake

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Prepare to tantalize your taste buds with a slice of indulgence as we delve into the realm of Italian Cream Sheet Cake. This delightful dessert is a harmonious blend of rich flavors and creamy textures, making it a favorite among dessert aficionados worldwide. With its moist cake layers, creamy icing, and crunchy pecans, this cake is a true celebration of culinary craftsmanship. Join us on a culinary adventure as we explore the art of creating this heavenly treat, perfect for any occasion or gathering.

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For the Cake:

  • 1 cup (2 sticks) unsalted butter, room temperature
  • 2 cups all-purpose flour
  • 2 cups sugar
  • 5 eggs
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup buttermilk
  • 2 teaspoons vanilla extract
  • 1 cup shredded coconut
  • 1 cup pecans, roughly chopped

For the Icing:

  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 (8 oz.) package cream cheese, room temperature
  • 3-4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup shredded coconut
  • 1 cup pecans, roughly chopped
  • 1/4 teaspoon salt


For the Cake:

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
  2. Cream Butter and Sugar: In a large mixing bowl, cream together the butter and sugar until light and fluffy.
  3. Add Eggs: Add the eggs one at a time, beating well after each addition.
  4. Combine Dry Ingredients: In a separate bowl, sift together the flour, baking soda, and salt.
  5. Alternate Mixing: Gradually add the dry ingredients to the creamed mixture, alternating with the buttermilk. Mix until well combined.
  6. Add Flavors and Texture: Stir in the vanilla extract, shredded coconut, and chopped pecans until evenly distributed throughout the batter.
  7. Bake: Pour the batter into the prepared baking pan and spread it out evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool: Remove the cake from the oven and allow it to cool completely on a wire rack before icing.

For the Icing:

  1. Prepare Ingredients: In a large mixing bowl, combine the softened butter and cream cheese until smooth and creamy.
  2. Gradually Add Sugar: Gradually add the powdered sugar, 1 cup at a time, until the desired consistency is reached.
  3. Add Flavor and Texture: Stir in the vanilla extract, shredded coconut, chopped pecans, and salt until well incorporated into the icing.
  4. Ice the Cake: Once the cake has cooled completely, spread the icing evenly over the top of the cake.
  5. Chill (Optional): For best results, chill the cake in the refrigerator for at least 30 minutes before serving to allow the icing to set.
  6. Slice and Serve: Cut the cake into squares and serve each slice with a generous dollop of icing on top. Enjoy this decadent Italian Cream Sheet Cake with friends and family for a truly unforgettable dessert experience!

Cook Notes and Variations:

  • Make It Nut-Free: If you have nut allergies or preferences, simply omit the pecans from both the cake and icing recipes for a nut-free version of this cake.
  • Add a Citrus Zing: For a refreshing twist, add the zest of one lemon or orange to the cake batter for a subtle citrus flavor that complements the sweetness of the cake.
  • Double the Recipe: Hosting a larger gathering? Double the recipe and bake the cake in a larger sheet pan or two 9×13-inch pans for a crowd-pleasing dessert that’s sure to impress.

Keto Version:

To make a keto-friendly version of Italian Cream Sheet Cake, substitute the all-purpose flour with almond flour or coconut flour, and use a low-carb sweetener such as erythritol or stevia in place of sugar. For the icing, use powdered erythritol or a keto-friendly sweetener and ensure the cream cheese is full fat. Enjoy this low-carb treat without sacrificing flavor or indulgence.

Low Carb Version:

For a low-carb version, follow the keto substitutions mentioned above and be mindful of the carb content in the shredded coconut. Opt for unsweetened shredded coconut to reduce the carb count further. With these adjustments, you can still enjoy the decadent flavors of Italian Cream Sheet Cake while staying within your low-carb lifestyle.

Frequently Asked Questions (FAQs):

Q: Can I make this cake ahead of time? A: Yes, Italian Cream Sheet Cake can be made ahead of time and stored in the refrigerator for up to 3 days. Simply cover it tightly with plastic wrap or aluminum foil to prevent drying out.

Q: Can I freeze this cake? A: Yes, this cake freezes well. Wrap individual slices or the entire cake tightly in plastic wrap and aluminum foil before placing it in the freezer. Thaw overnight in the refrigerator before serving.

Q: Can I use sweetened shredded coconut? A: Yes, you can use sweetened shredded coconut if you prefer a sweeter flavor. Adjust the amount of sugar in the recipe accordingly to avoid overly sweetening the cake.

Q: Can I use a different type of nut? A: Absolutely! Feel free to substitute the pecans with walnuts, almonds, or your favorite nuts for a unique flavor twist.

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In conclusion, Italian Cream Sheet Cake is a timeless dessert that never fails to impress. With its moist and tender cake layers, creamy icing, and satisfying crunch from the pecans and coconut, this cake is a true crowd-pleaser. Whether you’re celebrating a special occasion or simply indulging in a sweet treat, this recipe is sure to become a favorite in your repertoire. So gather your ingredients, preheat your oven, and get ready to enjoy a slice of heaven with Italian Cream Sheet Cake!

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