If you’re craving something rich, nutty, and bursting with sweet Southern charm, this Italian Cream Sheet Cake is exactly what you need. It’s the perfect blend of buttery vanilla cake, crunchy pecans, sweet coconut, and the creamiest cream cheese frosting. Baked in a simple 9×13 sheet pan, this cake is fuss-free, full of flavor, and guaranteed to be a crowd favorite. Whether you’re serving a gathering or just need a weeknight treat, this cake delivers every time.
About The Recipe
Let me tell you—this isn’t your average cake. My mom and I have been baking versions of this Italian Cream Cake for years, but turning it into a sheet cake changed everything. It’s easier to make, easier to serve, and still loaded with all those classic flavors we love.
Every bite of this cake is soft, fluffy, and delicately sweet with that signature buttery richness. The buttermilk brings moisture and tang, while shredded coconut and chopped pecans give the cake incredible texture and nutty goodness. And of course, the thick layer of cream cheese frosting on top? Dreamy doesn’t even begin to cover it.
We always top ours with a sprinkle of toasted coconut and more pecans to finish it off—and let’s just say, there’s never a crumb left behind.
Reasons You Will Love This Italian Cream Sheet Cake
- Southern classic made easy – All the traditional flavors of Italian Cream Cake, but in a simple sheet pan.
- No stacking required – One layer, one pan, and done!
- Rich, nutty flavor – With sweet coconut and buttery pecans in every bite.
- Moist and fluffy – Thanks to buttermilk and five whole eggs.
- That frosting though – Creamy, tangy cream cheese frosting that pairs perfectly with the cake.
- Perfect for gatherings – This cake is made to share and always impresses.
Equipment Needed
- Mixing Bowls (medium and large)
- Whisk
- Electric Hand or Stand Mixer
- 9×13-inch Baking Dish
- Spatula
- Wire Rack (for cooling)
Ingredients
For The Cake:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 5 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 1 cup shredded sweetened coconut
- 1 cup chopped pecans
Ingredient Notes:
- Unsalted Butter – Adds richness and structure to the cake. Make sure it’s room temperature for easier creaming.
- Granulated Sugar – The perfect balance of sweetness.
- Eggs – This recipe uses five, giving the cake richness and a tender crumb.
- All-Purpose Flour – Holds everything together without making the cake too dense.
- Buttermilk – Adds tang and keeps the cake super moist.
- Coconut – Shredded coconut gives the cake sweetness and a hint of chew.
- Pecans – A classic Southern touch that adds crunch and buttery flavor.
For The Cream Cheese Frosting:
- 1 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 cup toasted coconut (for topping)
- 1 cup chopped pecans (for topping)
Frosting Notes:
- Cream Cheese – Adds a lovely tang to balance the sweet cake.
- Powdered Sugar – Sweetens and thickens the frosting to a perfect consistency.
- Toasted Coconut + Pecans – A golden, crunchy topping that makes this cake irresistible.
How To Make The Perfect Italian Cream Sheet Cake
Step-by-Step Cake Instructions
Step 1: Preheat and Prep
First things first—preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish generously. You can also line it with parchment paper for easier removal, but it’s not a must.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together your flour, baking soda, and salt. This helps distribute the leavening agents evenly and ensures the cake rises beautifully.
Step 3: Cream the Butter and Sugar
In a large mixing bowl, beat your softened butter and sugar together until light and fluffy—this takes about 2-3 minutes. This step is key for creating a soft, tender cake.
Step 4: Add the Eggs and Vanilla
Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Then stir in the vanilla extract.
Step 5: Alternate Wet and Dry
With your mixer on low speed, add in the dry ingredients and buttermilk alternating in batches—starting and ending with the dry mix. This helps keep the batter smooth and prevents over-mixing.
Step 6: Fold in Coconut and Pecans
Use a spatula to gently fold in the shredded coconut and chopped pecans. This is where all the texture and Southern charm comes in!
Step 7: Bake
Pour the batter into your prepared baking dish and smooth out the top. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. The cake should be golden and just starting to pull away from the edges.
Step 8: Cool Completely
Once baked, remove from the oven and let the cake cool completely in the pan on a wire rack before frosting.
Frosting, Assembly & Final Touches
How to Make the Cream Cheese Frosting
This tangy-sweet frosting brings everything together in the most decadent way. Here’s how to whip it up:
Step 1: Beat the Base
In the bowl of a stand mixer, beat the softened butter and cream cheese on medium speed until smooth and creamy—about 2 minutes. Make sure both are truly at room temperature so you don’t end up with lumps.
Step 2: Add Vanilla and Sugar
Add the vanilla extract, then gradually add in the powdered sugar, mixing on low until fully incorporated. Once everything’s in, increase the speed and beat until the frosting is fluffy and silky—around 1-2 more minutes.
Step 3: Frost the Cake
Once your cake has completely cooled, spread the frosting in a thick, even layer over the top of the sheet cake. You can leave the sides bare (that classic sheet cake look) or pipe a simple border if you want to dress it up.
Step 4: Finish with Toasted Coconut and Pecans
Top the frosted cake with a generous sprinkle of toasted coconut and chopped pecans. The crunch and nutty richness pair beautifully with the cream cheese and soft cake below.
Storage Tips
Because of the cream cheese frosting, this cake should be stored in the fridge. Cover the cake with plastic wrap or place in an airtight container and refrigerate for up to 4–5 days.
Before serving, let it sit at room temperature for 30–60 minutes to allow the frosting and cake to soften and become ultra luscious again.
