Italian Sheet Cake Recipe

This fluffy nutty Italian Sheet Cake is made with toasted pecans, sweet coconut, and creamy buttermilk, ready in just 45 minutes. The rich cream cheese frosting melts beautifully into the warm cake layers as it sets. I love making this for family gatherings because it serves a crowd effortlessly.

Try More Cakes Recipes:

• Easy Italian Orange Ricotta Cake Recipe
• Gordon Ramsay Italian Panna Cotta
• Italian Strawberry Cake Recipe

Why You Will Love This Italian Sheet Cake Recipe:

• One-Pan Simplicity: Skip the stress of leveling, stacking, and crumb-coating layers. This cake is baked, frosted, and served directly from the same pan, making it as easy to transport as it is to clean up.
• Superior Moisture: The inclusion of buttermilk (and often a touch of almond extract) creates an incredibly tender, velvety crumb that stays moist for days.
• The Signature Flavor Profile: It offers a beautiful balance of warm vanilla and nutty almond notes, providing a more refined taste than a standard yellow or white cake.
• Ideal for Large Groups: Because it’s a sheet cake, it yields a high number of servings, making it the “gold standard” dessert for potlucks, family reunions, or holiday parties.
• Decadent Toppings: Whether you choose a classic whipped cream cheese frosting or a warm buttery almond glaze, the topping seeps slightly into the top layer of the cake for a melt-in-your-mouth experience.
• Make-Ahead Convenience: The flavors actually deepen and the texture settles beautifully if made 24 hours in advance, allowing you to check dessert off your list early.
• Endless Variations: It serves as a perfect canvas for extras like toasted pecans, shredded coconut, or a hint of lemon zest to suit your specific palate.

Italian Sheet Cake Ingredients

For the Cake

• 1/2 cup unsalted butter, softened
• 1/2 cup vegetable oil
• 2 cups granulated sugar
• 5 large eggs, separated
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 cup buttermilk
• 1 cup shredded sweetened coconut
• 1 cup chopped pecans

For the Frosting

• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• 1/2 cup chopped pecans, for topping

How To Make Italian Sheet Cake

1. Prep The Oven And Pan: Preheat your oven to 350°F and generously grease a 9×13-inch baking pan.
2. Cream The Butter And Sugar: In a large bowl, beat the softened butter, vegetable oil, and sugar together until light and fluffy.
3. Add Yolks And Vanilla: Mix in the five egg yolks one at a time, followed by the vanilla extract.
4. Alternate Dry And Wet Ingredients: Whisk the flour and baking soda, then add it to the batter alternately with the buttermilk.
5. Fold In The Extras: Stir in the shredded coconut and chopped pecans until just combined.
6. Whip The Egg Whites: In a separate bowl, whip the egg whites until stiff peaks form, then gently fold them into the batter.
7. Bake The Cake: Pour the batter into your prepared pan and bake for 25 minutes until a toothpick inserted comes out clean.
8. Make The Frosting: Beat the cream cheese, butter, powdered sugar, and vanilla until smooth, then spread over the cooled cake and top with pecans.

Recipe Tips

• Whip the egg whites well: Beating the egg whites separately gives this heavy batter a much lighter, fluffier texture.
• Toast the pecans: Briefly toasting your chopped pecans before mixing them into the batter deepens their nutty flavor.
• Soften the cream cheese: Using fully room temperature cream cheese prevents lumps in your smooth frosting.

What To Serve With Italian Sheet Cake?

Serve this Italian Sheet Cake alongside a strong cup of dark roast coffee or an espresso to cut through the sweetness. It also pairs wonderfully with a scoop of unsweetened vanilla bean ice cream for a cooling contrast.

How To Store Leftovers Italian Sheet Cake?

Keep this cake covered tightly with plastic wrap in the refrigerator for up to five days. Because of the cream cheese frosting, it should not sit at room temperature for longer than two hours. You can freeze un-frosted slices for up to three months.

How To Reheat Leftovers Italian Sheet Cake?

To keep that signature tender crumb and prevent the frosting from turning into a puddle, use one of these two methods:

The Microwave (Quickest): Place a single slice on a microwave-safe plate. Heat on medium power (50%) in 10–15 second bursts. This gently warms the cake through without melting the frosting into a liquid mess.

The Oven (Texture Saver): Preheat your oven to 300°F (150°C). Place the cake on a baking sheet and cover it loosely with foil to trap moisture. Heat for 5–8 minutes until just warm; this is the best way to maintain the velvety “fresh-baked” feel.

FAQs

Can I make this in a different sized pan?

Yes, you can use a 10×15-inch jelly roll pan for a thinner cake. Just reduce the baking time to about 18 to 20 minutes.

Can I use walnuts instead of pecans?

Absolutely. Walnuts provide a similar crunch and earthy flavor that works just as well with the sweet coconut.

Why did my cake sink in the middle?

This usually happens if the oven door is opened too early or if the cake is underbaked. Always test the center with a toothpick before removing.

More Cakes Recipes:

• Chocolate Italian Cream Cake Recipe
• Italian Cassata Cake Recipe
• Easy Italian Cream Bundt Cake Recipe

Italian Sheet Cake Nutrition Fact

• Calories: 480 kcal
• Total Fat: 28g
• Saturated Fat: 14g
• Cholesterol: 85mg
• Sodium: 220mg
• Total Carbohydrate: 54g
• Protein: 5g

Italian Sheet Cake

Recipe by Paula

Servings

15

servings

Prep time

20

minutes

Cooking time

25

minutes

Calories

480

kcal

Total time

45

minutes

Italian Sheet Cake combines fluffy nutty textures with sweet coconut, rich buttermilk, and chopped pecans, ready in just 45 minutes. This simple single-layer bake is fantastic for feeding a crowd at your next weekend potluck.

Ingredients

• 1/2 cup unsalted butter, softened

• 1/2 cup vegetable oil

• 2 cups granulated sugar

• 5 large eggs, separated

• 1 teaspoon vanilla extract

• 2 cups all-purpose flour

• 1 teaspoon baking soda

• 1 cup buttermilk

• 1 cup shredded sweetened coconut

• 1 cup chopped pecans

• 8 oz cream cheese, softened

• 1/2 cup unsalted butter, softened

• 4 cups powdered sugar

• 1 teaspoon vanilla extract

• 1/2 cup chopped pecans, for topping

Directions

• 1. Prep The Oven And Pan: Preheat your oven to 350°F and generously grease a 9×13-inch baking pan.
• 2. Cream The Butter And Sugar: In a large bowl, beat the softened butter, vegetable oil, and sugar together until light and fluffy.
• 3. Add Yolks And Vanilla: Mix in the five egg yolks one at a time, followed by the vanilla extract.
• 4. Alternate Dry And Wet Ingredients: Whisk the flour and baking soda, then add it to the batter alternately with the buttermilk.
• 5. Fold In The Extras: Stir in the shredded coconut and chopped pecans until just combined.
• 6. Whip The Egg Whites: In a separate bowl, whip the egg whites until stiff peaks form, then gently fold them into the batter.
• 7. Bake The Cake: Pour the batter into your prepared pan and bake for 25 minutes until a toothpick inserted comes out clean.
• 8. Make The Frosting: Beat the cream cheese, butter, powdered sugar, and vanilla until smooth, then spread over the cooled cake and top with pecans.