Italian Cream Sheet Cake

Italian Cream Sheet Cake

This sheet cake is our answer to those Italian Cream Cake cravings when time is short. Each bite crunches with buttery pecans and sweet coconut flakes, complemented by a swooping layer of whipped cream on top.

Italian Cream Sheet Cake
 
Makes 12 servings
Ingredients
  • 1½ cups (340 grams) unsalted butter, softened
  • 2 cups (400 grams) granulated sugar
  • 5 large eggs (250 grams), separated
  • 2 cups (250 grams) all-purpose flour
  • 1½ teaspoons (4.5 grams) kosher salt
  • 1 teaspoon (5 grams) baking soda
  • 1 cup (240 grams) whole buttermilk
  • 1 cup (113 grams) finely chopped pecans
  • 1 cup (50 grams) sweetened flaked coconut, toasted
  • 1 teaspoon (4 grams) vanilla extract
  • 1 (14-ounce) can (400 grams) sweetened condensed milk
  • 1 tablespoon (15 grams) almond liqueur
  • Sweetened Whipped Cream (recipe follows)
  • Garnish: chopped pecans, toasted flaked coconut
Instructions
  1. Preheat oven to 350°F (180°C). Spray a 13x9-inch baking pan with baking spray with flour.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add egg yolks, one at a time, beating well after each addition.
  3. In a medium bowl, whisk together flour, salt, and baking soda. Reduce mixer speed to low. Gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Stir in pecans, coconut, and vanilla.
  4. In another medium bowl, using clean beaters, beat egg whites with a mixer at high speed until stiff peaks form. Gently fold egg whites into batter. Spread batter into prepared pan, smoothing top with an offset spatula.
  5. Bake until a wooden pick inserted in center comes out clean, about 45 minutes, loosely covering with foil halfway through baking to prevent excess browning.
  6. In a small bowl, stir together condensed milk and almond liqueur. Using a fork, poke holes in top of warm cake. Pour mixture over cake. Let cool completely. Top with Sweetened Whipped Cream. Garnish with pecans and coconut, if desired. Cover and refrigerate for up to 3 days.

Sweetened Whipped Cream
 
Makes 6 cups
Ingredients
  • 2½ cups (600 grams) heavy whipping cream
  • ½ cup (60 grams) confectioners’ sugar
  • 1 teaspoon (4 grams) vanilla extract
Instructions
  1. In the bowl of a stand mixer fitted with the whisk attachment, beat cream at medium speed until slightly thickened. Increase mixer speed to medium high, and gradually add confectioners’ sugar and vanilla, beating until stiff peaks form.

 

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