Italian Cream Sheet Cake

Indulge in a slice of comfort with our Italian Cream Sheet Cake—an exquisite blend of flavours that’s perfect for any celebration or simply as a treat to brighten your day. This cake combines the richness of butter and cream cheese with the crunch of pecans and the tropical hint of coconut, all in a conveniently sized sheet cake that’s ideal for serving a crowd.

Italian Cream Sheet Cake Recipe:

This Italian Cream Sheet Cake is not only a joy to make but also a treat to eat, bringing a touch of Italian flair to your dessert table. Enjoy the layers of flavor and textures in each bite of this creamy, nutty delight!



  • 1 cup (2 sticks) unsalted butter, room temperature
  • 2 cups all-purpose flour
  • 2 cups sugar
  • 5 eggs
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup buttermilk
  • 2 teaspoons vanilla extract
  • 1 cup shredded coconut
  • 1 cup pecans, roughly chopped


  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 (8 oz.) package cream cheese, room temperature
  • 3-4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup shredded coconut
  • 1 cup pecans, roughly chopped
  • 1/4 teaspoon salt


  1. Preheat the Oven: Set your oven to 350º F (177º C) and lightly grease a jelly roll baking sheet with butter or non-stick spray.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set this aside for later.
  3. Cream Butter and Sugar: In a large bowl or mixer, cream together the butter and sugar for about 4-5 minutes until it’s fluffy and lightened in color.
  4. Add Eggs: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then, mix in the vanilla extract.
  5. Alternate Dry and Wet Ingredients: Begin and end with the flour mixture, alternatively adding it and the buttermilk to your creamed mixture. Mix each addition just until incorporated.
  6. Fold in Extras: Gently fold in the shredded coconut and chopped pecans.
  7. Bake the Cake: Pour the batter into your prepared baking sheet. Bake in the oven for 17-20 minutes or until a toothpick inserted in the center comes out mostly clean. Allow the cake to cool completely after removing it from the oven.
  8. Make the Icing: While the cake cools, prepare the icing by creaming together the butter and cream cheese until fluffy. Gradually add the powdered sugar and salt, then beat in the vanilla extract and shredded coconut.
  9. Decorate the Cake: Spread the icing evenly over the cooled cake. Sprinkle with chopped pecans.
  10. Serve and Enjoy: Slice the cake and serve. This delectable dessert is sure to win hearts at any gathering or provide a delightful end to any meal.

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