Italian Cream Sheet Cake
If you're a fan of desserts that are both sweet and nutty, then you're in for a treat with this Italian Cream Sheet Cake. The cake features a moist and tender crumb with a subtle hint of shredded coconut, while the icing is creamy and nutty with pecans adding a delightful crunch. This cake is perfect for any occasion, be it a family gathering, a birthday party, or just a sweet indulgence.
Ingredients
Cake:
- 454 g 2 cups or 4 sticks unsalted butter, room temperature
- 240 g 2 cups all-purpose flour
- 400 g 2 cups sugar
- 5 large eggs
- 1 tsp baking soda
- 1/4 tsp salt
- 240 ml 1 cup buttermilk
- 2 tsp vanilla extract
- 20 g 1 tbsp shredded coconut
- 115 g 1 cup pecans, roughly chopped
Icing:
- 454 g 2 cups or 4 sticks unsalted butter, room temperature
- 226 g 8 oz. cream cheese, room temperature
- 360-480 g 3-4 cups powdered sugar
- 1 tsp vanilla extract
- 20 g 1 tbsp shredded coconut
- 115 g 1 cup pecans, roughly chopped
- 1/4 tsp salt
Instructions
- Preheat the oven to 350º F and lightly grease a jelly roll baking sheet with butter or non-stick spray.
- In a medium bowl, whisk together the flour, baking soda, and salt, then set aside.
- In a large bowl or mixer, cream together the butter and sugar for 4-5 minutes, or until fluffy and lightened in color.
- Add the eggs and beat until fully incorporated, then mix in the vanilla extract.
- Beginning and ending with the dry ingredients, alternate between adding the flour mixture and buttermilk mixture to the cake mix, mixing until just incorporated.
- Fold in the shredded coconut and chopped pecans, then pour the batter into the greased baking sheet.
- Place in the oven and bake for 17-20 minutes, or until a toothpick inserted in the center comes out mostly clean. Remove from the oven and let cool.
- To make the icing, cream the butter and cream cheese together in a large bowl or mixer for 3-4 minutes, or until fluffy.