Oh boy, let me tell you about my absolute favorite dessert: Italian cream sheet cake! This cake is a true showstopper with its rich flavor and moist texture that just begs to be shared at gatherings. There’s something so comforting about a slice of this cake, topped with a creamy frosting that melts in your mouth. Trust me, once you take a bite, you’ll understand why everyone goes crazy for it! It’s perfect for birthdays, potlucks, or simply a delightful weekend treat. So, gather your ingredients and get ready to whip up the best Italian cream sheet cake that’ll have everyone asking for seconds!
Ingredients for Italian Cream Sheet Cake 2
You’re going to love how simple yet delightful these ingredients are! Here’s what you’ll need to create this luscious Italian cream sheet cake:
- 2 cups all-purpose flour: This is the base of your cake, giving it structure and fluffiness.
- 2 cups sugar: Sweetness is key, and this will make your cake beautifully moist.
- 1 cup vegetable oil: This adds richness and keeps the cake super moist.
- 1 cup buttermilk: For that tender crumb and a slight tang that balances the sweetness.
- 4 large eggs: These help bind everything together and give the cake a lovely lift.
- 1 teaspoon baking powder: This works with the baking soda to give your cake that perfect rise.
- 1 teaspoon baking soda: A little extra leavening to ensure your cake is light and airy.
- 1 teaspoon vanilla extract: For that classic flavor that brings everything together.
- 1 cup shredded coconut: This adds a delightful chewiness and a hint of tropical flavor.
- 1 cup chopped pecans: These give a wonderful crunch and nutty flavor that pairs perfectly with the cake.
Gather these ingredients, and you’ll be on your way to baking a cake that’s not just delicious but also a feast for the eyes! Happy baking!
How to Prepare Italian Cream Sheet Cake 2
Alright, let’s get baking! Follow these steps, and you’ll have a gorgeous Italian cream sheet cake in no time. Trust me, your kitchen will smell divine!
Prepping the Oven and Pan
Start by preheating your oven to 350°F (175°C). This is super important because you want that cake to rise beautifully! While that’s warming up, grab a sheet cake pan and grease it with butter or cooking spray, then dust it lightly with flour. This ensures your cake slides right out when it’s done – no one wants a cake casualty!
Mixing the Dry Ingredients
In a large bowl, combine the flour, sugar, baking powder, and baking soda. Whisk them together until everything is well mixed. This helps to evenly distribute the leavening agents throughout the flour, making your cake light and fluffy!
Combining Wet Ingredients
In another bowl, it’s time to mix the wet ingredients. Grab your vegetable oil, buttermilk, eggs, and vanilla extract, and whisk them together until you have a smooth, cohesive mixture. This is where the magic starts to happen!
Merging Wet and Dry Ingredients
Now, slowly pour the wet mixture into the bowl of dry ingredients. Gently mix them together until just combined. Don’t overdo it; a few lumps are perfectly fine. You want to keep that tender crumb!
Adding Coconut and Pecans
With your batter nearly ready, fold in the shredded coconut and chopped pecans. Use a spatula to gently incorporate them without overmixing. This step adds fantastic flavor and texture to your cake!
Baking the Cake
Pour the batter into your prepared cake pan and spread it out evenly. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Once it’s done, let it cool completely in the pan before frosting. Patience is key here; you want that cream cheese frosting to sit perfectly on your cake!
Why You’ll Love This Recipe
This Italian cream sheet cake is truly a delight for any occasion! Here’s why I’m convinced you’ll fall head over heels for it:
- Moist and Flavorful: Each slice is rich and packed with flavor, thanks to the coconut and pecans.
- Perfect for Sharing: It’s a generous sheet cake, making it ideal for gatherings, parties, or family get-togethers.
- Easy to Make: With simple steps and ingredients, it’s perfect even for novice bakers.
- Creamy Frosting: The cream cheese frosting adds a luscious touch, taking the cake to the next level.
- Versatile: You can easily adapt it with different nuts or flavors for a unique twist!
Trust me, this cake is bound to be a favorite in your baking repertoire!
Tips for Success
To ensure your Italian cream sheet cake turns out perfectly, here are some pro tips that I swear by:
- Room Temperature Ingredients: Make sure your eggs and buttermilk are at room temperature before mixing. This helps create a smoother batter and better texture.
- Don’t Overmix: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to a dense cake, which we definitely want to avoid!
- Fresh Ingredients: Using fresh coconut and high-quality nuts will elevate the flavor significantly. Trust me, it’s worth it!
- Cool Completely: Allow the cake to cool completely before frosting. This prevents the frosting from melting and gives you that beautiful finish.
- Experiment: Feel free to tweak the nuts or add a splash of almond extract for a different flavor profile. Have fun with it!
With these tips, you’ll be well on your way to a show-stopping cake that everyone will rave about!
Nutritional Information
Let’s talk about the numbers behind this delicious Italian cream sheet cake! Here’s a rough estimate of what you can expect per slice, and trust me, it’s worth every calorie:
- Calories: 350
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Cholesterol: 50mg
- Sodium: 200mg
- Carbohydrates: 40g
- Fiber: 2g
- Sugar: 30g
- Protein: 5g
Keep in mind, these values are estimates and can vary based on specific brands and ingredients used. But hey, life is all about balance, right? Enjoy your cake and make those sweet moments count!
FAQ About Italian Cream Sheet Cake 2
Got questions about making this delightful Italian cream sheet cake? I’ve got you covered! Here are some common queries I often hear:
Can I make this cake ahead of time? Absolutely! You can bake the cake a day in advance. Just make sure to store it in an airtight container after it cools completely.
Can I use different nuts? Yes! While pecans are traditional, walnuts or even hazelnuts can add a lovely flavor twist. Feel free to experiment!
What if I don’t have buttermilk? No worries! You can make a quick substitute by mixing one cup of milk with a tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes before using.
How should I store leftovers? Keep any leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for a longer shelf life.
If you have more questions, don’t hesitate to ask! I’m here to help you create the best Italian cream sheet cake ever!
Storage & Reheating Instructions
Now that you’ve enjoyed your delicious Italian cream sheet cake, let’s talk about storing those precious leftovers! Proper storage is key to keeping the cake fresh and tasty.
First, if you have any leftover cake, make sure to cover it with plastic wrap or store it in an airtight container. This will help keep it moist and prevent it from drying out. You can keep it at room temperature for up to 3 days, but if you want it to last longer, pop it in the fridge for up to a week.
When you’re ready to enjoy a slice (or two!), there’s no need to worry about complicated reheating methods. Just take out a slice, let it come to room temperature for about 10-15 minutes, and it’s good to go! If you prefer it warm, you can microwave it for about 10-15 seconds—just be careful not to overdo it, or you might end up with a rubbery texture!
And there you have it—easy storage and reheating tips to keep your Italian cream sheet cake as delightful as when it was freshly baked. Enjoy every last bite!
Z nadrukami
Italian Cream Sheet Cake 2: A Heavenly Delight to Savor
- Całkowity Czas: 55 minutes
- Ustępować: 12 servings 1x
- Dieta: Wegańskie
Opis
A rich and moist Italian cream sheet cake topped with a creamy frosting.
Składniki
- 2 cups all-purpose flour
- 2 cups sugar
- 1 cup vegetable oil
- 1 cup buttermilk
- 4 large eggs
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 cup shredded coconut
- 1 cup chopped pecans
Instrukcje
- Preheat your oven to 350°F (175°C).
- Grease and flour a sheet cake pan.
- In a large bowl, mix flour, sugar, baking powder, and baking soda.
- In another bowl, combine oil, buttermilk, eggs, and vanilla.
- Mix wet ingredients into dry ingredients until smooth.
- Fold in coconut and pecans.
- Pour batter into the prepared pan.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Let the cake cool completely.
- Frost with cream cheese frosting before serving.
Uwagi
- Store leftover cake in an airtight container.
- Can substitute walnuts for pecans.
- For added flavor, use fresh coconut.
- 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: 20g
- Nasycony tłuszcz: 5g
- Tłuszcze Nienasycone: 15g
- Tłuszcze trans: 0g
- Węglowodany: 40g
- Włókno: 2g
- Białko: 5g
- Cholesterol: 50mg
Słowa kluczowe: italian cream sheet cake, dessert, cake, cream cheese frosting
