This fluffy, nutty Italian Cream Sheet Cake is made with sweetened coconut, crunchy pecans, and a tangy cream cheese frosting, ready in just under an hour. The best part is swirling that thick, rich frosting over the tender crumb and showering it with even more toasted nuts. I love this version because it delivers all the flavor of the traditional layer cake with half the effort.

Why This Classic Works

If you grew up in the South, you know that despite the name, Italian Cream Cake is a purely American classic. The traditional version is a towering three-layer masterpiece that often leans precariously to one side, but this sheet pan version solves that problem entirely. By baking it in a 9×13 pan, you get a perfectly even crumb that stays incredibly moist without the stress of stacking layers or crumb-coating.

The secret to the texture here is the folded egg whites, which act as a natural leavener alongside the baking soda. While testing this, I found that taking the extra five minutes to whip the whites separately makes the difference between a dense, heavy block and a light, airy cake that practically melts in your mouth. It holds up beautifully to the heavy cream cheese frosting, creating the perfect bite every time.

Italian Cream Sheet Cake Ingredients

For the Cake:

1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
5 large eggs, separated (yolks and whites divided)
1 tablespoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk, room temperature
1 cup sweetened shredded coconut
1 cup chopped pecans, toasted

For the Cream Cheese Frosting:

8 oz cream cheese, softened
1/2 cup (1 stick) unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
1/2 cup chopped pecans, for topping
1/2 cup toasted coconut, for topping (optional)

How To Make Italian Cream Sheet Cake

Prep the oven and pan: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or non-stick spray, ensuring you get into the corners so the cake releases easily.
Cream the butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar together on medium-high speed for about 3-4 minutes until the mixture is pale yellow and fluffy.
Add yolks and vanilla: Add the 5 egg yolks one at a time, beating well after each addition. Scrape down the sides of the bowl, then mix in the vanilla extract.
Mix dry and wet ingredients: In a separate medium bowl, whisk together the flour, baking soda, and salt. Reduce the mixer speed to low. Add the flour mixture in three parts, alternating with the buttermilk in two parts, beginning and ending with the flour. Mix just until combined. Stir in the 1 cup of coconut and 1 cup of pecans by hand.
Whip and fold egg whites: In a perfectly clean glass or metal bowl, beat the 5 egg whites until stiff peaks form. Gently fold the egg whites into the cake batter using a rubber spatula. Do this slowly to keep the air in the batter; stop when no white streaks remain.
Bake the cake: Pour the batter into the prepared pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan on a wire rack.
Make the frosting: While the cake cools, beat the cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar and vanilla, whipping until fluffy.
Frost and serve: Spread the frosting generously over the cooled cake. Sprinkle the remaining pecans and toasted coconut on top before slicing.

Recipe Tips

Room temperature is key: Make sure your butter, cream cheese, eggs, and buttermilk are all at room temperature before you start. Cold ingredients won’t emulsify properly, leading to a batter that looks curdled and a cake that bakes unevenly.
Toast the pecans: Before adding pecans to the batter or the top, toast them in a dry skillet for 3-4 minutes. This releases their natural oils and keeps them crunchy inside the soft cake crumb.
Don’t overmix the whites: When folding the stiff egg whites into the heavy batter, use a gentle “cut and fold” motion. If you stir too vigorously, you will deflate the air bubbles, resulting in a dense, rubbery texture.
Cool completely before frosting: Since this frosting relies on butter and cream cheese, it will melt and slide right off if the cake is even slightly warm. Be patient and wait for the pan to feel cool to the touch.

What To Serve With Italian Cream Sheet Cake

This cake is incredibly rich, so it pairs best with a strong cup of black coffee or an unsweetened espresso to cut through the sweetness. For a dessert spread, fresh berries like raspberries or strawberries add a nice tart contrast to the sugary coconut and cream cheese. It also works beautifully alongside a glass of cold milk if you are serving it as an afternoon treat.

How To Store

Because of the cream cheese frosting, this cake must be stored in the refrigerator. Cover the pan tightly with plastic wrap or foil, and it will stay fresh for up to 5 days. You can also freeze individual slices wrapped in plastic wrap and foil for up to 3 months; just thaw them in the fridge overnight before eating.

FAQs

Why is it called Italian Cream Cake?
Despite the name, this cake is actually a Southern American invention. The origin of the name is a bit of a mystery, though some believe it was created by an Italian baker living in the South, or simply named to sound fancy and European.
Can I make this in a jelly roll pan?
Yes, you can use a 10×15-inch jelly roll pan for a thinner cake. You will need to reduce the baking time to about 20-25 minutes since the batter will be spread much thinner.
Can I use sweetened condensed milk?
Some variations of this cake—often called “poke cakes”—pour sweetened condensed milk over the hot cake. This recipe doesn’t use it, as it relies on the buttermilk and fats for moisture, but you can add it if you want an ultra-gooey texture.
Why did my cake fall in the middle?
This usually happens if the oven door was opened too early or if the egg whites were over-beaten and then deflated. Avoid opening the oven until at least 25 minutes have passed to let the structure set.

Nutrition

Calories: 480 kcal
Total Fat: 28g
Saturated Fat: 14g
Cholesterol: 85mg
Sodium: 210mg
Total Carbohydrate: 54g
Protein: 5g

Try More Recipes:

Italian Lemon Ricotta Cake Recipe
Italian Almond Cake Recipe
Italian Apple Cake Recipe (Authentic Torta di Mele)

Italian Cream Sheet Cake

Recipe by Paula

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

minutes

This fluffy, nutty Italian Cream Sheet Cake is packed with sweetened coconut, toasted pecans, and topped with a rich cream cheese frosting. Ready in under an hour, it’s the perfect crowd-pleasing dessert for holidays or potlucks. A classic Southern favorite made easy in a 9×13 pan.

Ingredients

1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
5 large eggs, separated (yolks and whites divided)
1 tablespoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk, room temperature
1 cup sweetened shredded coconut
1 cup chopped pecans, toasted
8 oz cream cheese, softened
1/2 cup (1 stick) unsalted butter, softened (for frosting)
4 cups powdered sugar
1 teaspoon vanilla extract (for frosting)
1/2 cup chopped pecans, for topping
1/2 cup toasted coconut, for topping (optional)

Directions

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or non-stick spray, ensuring you get into the corners so the cake releases easily.
In a large mixing bowl, beat the softened butter and granulated sugar together on medium-high speed for about 3-4 minutes until the mixture is pale yellow and fluffy.
Add the 5 egg yolks one at a time, beating well after each addition. Scrape down the sides of the bowl, then mix in the vanilla extract.
In a separate medium bowl, whisk together the flour, baking soda, and salt. Reduce the mixer speed to low.
Add the flour mixture in three parts, alternating with the buttermilk in two parts, beginning and ending with the flour. Mix just until combined.
Stir in the 1 cup of coconut and 1 cup of pecans by hand.
In a perfectly clean glass or metal bowl, beat the 5 egg whites until stiff peaks form.
Gently fold the egg whites into the cake batter using a rubber spatula. Do this slowly to keep the air in the batter; stop when no white streaks remain.
Pour the batter into the prepared pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan on a wire rack.
While the cake cools, beat the cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar and vanilla, whipping until fluffy.
Spread the frosting generously over the cooled cake. Sprinkle the remaining pecans and toasted coconut on top before slicing.