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. Find more quick, easy, and crowd-pleasing recipes in our One-Layer Cakes Special Issue

Italian Cream Sheet Cake
Makes 12 servings
  • 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 (84 grams) sweetened flaked coconut, toasted
  • 1 teaspoon (4 grams) vanilla extract
  • 14 ounces (400 grams) sweetened condensed milk
  • 1 tablespoon (15 grams) almond liqueur
  • Sweetened Whipped Cream (recipe follows)
  • Garnish: chopped pecans, toasted flaked coconut
  1. Preheat oven to 350°F (180°C). Butter and flour a 13x9-inch baking pan.
  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. With mixer on low speed, 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. Transfer batter to a large bowl.
  4. Clean bowl of stand mixer. Using the whisk attachment, beat egg whites 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
  • 2½ cups (600 grams) heavy whipping cream
  • ½ cup (60 grams) confectioners’ sugar
  • 1 teaspoon (4 grams) vanilla extract
  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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