“Fluffy, homemade Italian Cream Sheet Cake for a crowd! Classic Italian Cream Cake with homemade Italian Cream frosting!
Watch me make it!!!
Italian Cream Sheet Cake from start to finish!
Oh. My. Goodness.
Ok so I know I’ve been living under a rock and haven’t fully come to grips with this whole “sheet pan” craze. I’ve had many requests for meals and desserts made in a sheet pan but honestly…I just didn’t see why it was such a big deal. Well… I have seen the light brethren!
With that I say, please forgive my lack of judgment for I know not what I thought I knew. I’m converted.
Honey, let me tell you, I have been the sheet pan queen over the past few weeks so please bear with me if I get a little sheet pan crazy around these parts.
Oh and if you’ve been making sheet pan meals and desserts for the past 10 years just act happy with me ok geez! Like…yes I’ve seen all the sheet pan recipes floating around food blogs and yes I like to be in the trend, but it’s that darn Taurus in me that always makes me the last to jump on board.
Now when I think of sheet cakes I think of cakes made in an 8 x 10 casserole dish of sorts. But these sheet cakes are made in a 12×17 jelly roll pan. Just like those big pans of cake they served in the school cafeteria only better!
Making all-in-one dinners and cakes in a sheet pan is def. not a new, but if you’ve never done it before then you will seriously get hooked on the convenience.
Today we are making this Italian Cream Sheet Cake! This is actually my third sheet cake I’ve made within the last 12 days and yep, I’ll be sharing those as well!
Why are sheet cakes the bomb diggity?
- No layers to deal with! Just spread it the pan and boom!
- Easy to frost! Yep just lather it on. Nothing fancy, nothing complicated.
- They are great for a crowd! Although sheet cakes are really just regular sized cakes, they are thinner and so they appear larger, serving more people without them actually realizing (well some people do) that they are getting less cake.
This sheet pan Italian cream cake is so fluffy! I think having it bake in a much hotter oven (375 F) and being that it’s such a thin cakes creates a truly melt-in-your-mouth texture. My husband had been begging me to make my grandmother’s Italian Cream Cake for a while but I just wasn’t in the mood to deal with layers and frosting (yall know how frosting-challenged I am) so I’d been putting it off.
This Italian Cream sheet cake came to the rescue. It’s very similar to my grandmother’s recipe only I decided to go the all butter route this time. It’s heavenly!
Watch me make it!
- 1 cup unsalted butter, room temperature
- 2 cups granulated sugar
- 1 tablespoon vanilla extract
- 5 eggs (yolks divided from whites)
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- 1 cup coconut, shredded
- 8 oz cream cheese, softened
- 4 tablespoon butter, softened
- 2 teaspoons vanilla extract
- 2 cup powdered sugar, sifted
- 1 cup coconut
- 1 cup pecans
- Preheat oven to 375 F.
- Line a 12 x 17 (jellyroll) pan with greased parchment paper. Set aside.
- In a large bowl cream together butter and sugar.
- Mix in egg yolks one at a time.
- Mix in vanilla extract. Set aside.
- In a medium bowl combine flour, baking soda, and salt.
- Gradually add the dry ingredients into the wet ingredients, while alternating with the buttermilk.
- In a separate bowl, beat the egg white until stiff peaks form.
- Fold egg whites into batter until completely incorporated.
- Fold in coconut.
- Spread batter evenly into prepared pan.
- Baked for 15-18 minutes. (Do not overbake. Cake will continue cooking as it cools)
- Remove from oven and let cake cool in the pan.
- Prepare the frosting by creaming together cream cheese and butter.
- Add in vanilla extract.
- Gradually mix in powdered sugar until creamy.
- Fold in coconut and pecans.
- Frost the cake once it has completely cooled.