Oh my goodness, let me tell you about my absolute favorite dessert—Italian cream sheet cake! This cake is everything you could want: rich, moist, and topped with a dreamy, creamy frosting that just melts in your mouth. I love how the combination of coconut and pecans gives it that unique flavor that’s both nostalgic and exciting. It’s a recipe that always brings smiles to the table and is perfect for any occasion, whether it’s a birthday party or just a cozy family dinner. Trust me, once you take a bite, you’ll be hooked! It’s a true crowd-pleaser that every dessert lover will adore.
Ingredients List
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup unsalted butter, softened to room temperature
- 1 cup buttermilk
- 4 large eggs
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 cup shredded coconut
- 1 cup chopped pecans
How to Prepare Italian Cream Sheet Cake
Preheat and Prepare
First things first, you’ll want to preheat your oven to 350°F (175°C). This is super important because a hot oven is key to getting that perfect rise! While that’s warming up, grab your sheet cake pan and grease it up with some butter or non-stick spray. Then, dust it lightly with flour to make sure our delicious cake doesn’t stick! Trust me, you don’t want to lose any of this goodness.
Mixing the Batter
Now, let’s get mixing! In a medium bowl, whisk together the flour and baking soda—this helps distribute the baking soda evenly. In a large mixing bowl, cream together the softened butter and granulated sugar until it’s light and fluffy; this usually takes about 3-4 minutes. Next, you’ll add the eggs one at a time, making sure to mix well after each addition. This ensures your batter has that lovely, airy texture. Then, stir in the buttermilk and vanilla extract until it’s all combined. Finally, gently fold in the dry mixture with the wet, being careful not to overmix. Once it’s just combined, toss in that shredded coconut and chopped pecans for the final touch!
Baking the Cake
Alright, it’s time to pour your heavenly batter into the prepared pan. Spread it out evenly, and pop it in your preheated oven for about 30-35 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean—no gooey batter should cling to it! Once baked, take it out and let it cool completely in the pan on a wire rack. This is super important because you want it to be cool before you slather on that rich frosting. Patience, my friend, it’ll be worth it!
Why You’ll Love This Recipe
- Simple to make with straightforward steps—perfect for any home cook!
- Rich, buttery flavor with the delightful combination of coconut and pecans.
- Ideal for gatherings, birthdays, or just a sweet treat at home.
- Moist and tender, thanks to the buttermilk and whipped eggs.
- Perfectly topped with a creamy frosting that everyone will rave about!
Tips for Success
To make sure your Italian cream sheet cake turns out perfectly, here are a few tips I swear by! First, always use fresh ingredients—especially your eggs and buttermilk. They make a world of difference in flavor and texture. When creaming the butter and sugar, don’t rush it! Take your time to really whip it until it’s light and fluffy, which adds air for that tender crumb. Also, be gentle when folding in the dry ingredients and mix just until combined; overmixing can lead to a dense cake. Lastly, make sure to let your cake cool completely before frosting—it’s tough to spread frosting on a warm cake! Happy baking!
Nutritional Information
So, let’s talk numbers! Each slice of this delightful Italian cream sheet cake comes in at about 350 calories, with 18 grams of fat and 4 grams of protein. You’ll also find around 30 grams of sugar and 45 grams of carbohydrates per slice. Keep in mind, these values are estimates and can vary based on your specific ingredients. But hey, it’s a little indulgence that’s totally worth it!
FAQ Section
Got questions? I’ve got answers! One common query is about variations—can you switch things up? Absolutely! You can add chocolate chips for a decadent twist or swap out the pecans for walnuts if that’s more your style. As for storage, I recommend keeping leftovers in an airtight container in the fridge for up to 5 days. Just make sure it’s well-covered to keep that frosting fresh! If you want to make it ahead of time, you can bake the cake a day in advance and frost it the next day. And if you’re out of buttermilk, don’t panic! You can easily substitute it with a mix of milk and vinegar or lemon juice. Happy baking!
Storage & Reheating Instructions
To keep your Italian cream sheet cake fresh and delicious, store any leftovers in an airtight container in the refrigerator. It’ll stay good for about 5 days, and trust me, it’s just as tasty the next day! If you need to reheat it, do so gently in the microwave for about 10-15 seconds—just enough to take the chill off without melting that lovely frosting. You can also enjoy it straight from the fridge; it’s super refreshing! Just remember, cold cake is a cozy treat too!
Serving Suggestions
To take your Italian cream sheet cake to the next level, consider serving it with a scoop of vanilla ice cream or a dollop of freshly whipped cream—trust me, it pairs beautifully! You can also add some fresh berries on the side for a pop of color and a hint of tartness that complements the sweetness of the cake. And if you’re feeling fancy, a drizzle of caramel or chocolate sauce over the top adds an extra layer of indulgence. Enjoy every bite!
Z nadrukami
Italian Cream Sheet Cake: 5 Reasons to Indulge Today
- Całkowity Czas: 55 minutes
- Ustępować: 12 servings 1x
- Dieta: Wegańskie
Opis
A delicious Italian cream sheet cake with a rich and creamy frosting.
Składniki
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup unsalted butter, softened
- 1 cup buttermilk
- 4 large eggs
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 cup shredded coconut
- 1 cup chopped pecans
Instrukcje
- Preheat oven to 350°F (175°C).
- Grease and flour a sheet cake pan.
- In a bowl, mix flour and baking soda.
- In another bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in buttermilk and vanilla.
- Combine wet and dry ingredients.
- Fold in coconut and pecans.
- Pour batter into the prepared pan.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Let cool completely before frosting.
Uwagi
- Store leftovers in the refrigerator.
- Use fresh ingredients for the best flavor.
- Czas Przygotowania: 20 minutes
- Czas gotowania: 35 minutes
- Kategoria: Dessert
- Sposób: Baking
- Kuchnia: Italian
Zasilanie
- Wielkość porcji: 1 slice
- Kalorie: 350
- Cukier: 30g
- Sód: 200mg
- Kwasy: 18g
- Nasycony tłuszcz: 10g
- Tłuszcze Nienasycone: 6g
- Tłuszcze trans: 0g
- Węglowodany: 45g
- Włókno: 1g
- Białko: 4g
- Cholesterol: 70mg
Słowa kluczowe: italian cream sheet cake
