Italian Cream Sheet Cake Recipes

ITALIAN CREAM SHEET CAKE

Steps:

• Preheat oven to 350 degrees and grease the a 9x13 baking dish
• In a medium bowl, whisk together the flour, baking soda, and salt
• In a large mixing bowl, beat together the butter and sugar until light and fluffy
• Beat in the eggs one at a time until combined
• Beat in the vanilla
• Alternate between the dry ingredients and the buttermilk and gradually mix until combined
• Fold in the Coconut and pecans
• Pour into the baking dish and bake for 17-22 minutes or until a toothpick comes out clean
• Remove and allow to cool

SHEET PAN ITALIAN CREAM CAKE

Steps:

• Preheat oven to 375 F.
• Line a 12 x 17 (jellyroll) pan with greased parchment paper. Set aside.
• In a large bowl cream together butter and sugar.
• Mix in egg yolks one at a time.
• Mix in vanilla extract. Set aside.
• In a medium bowl combine flour, baking soda, and salt.
• Gradually add the dry ingredients into the wet ingredients, while alternating with the buttermilk.
• In a separate bowl, beat the egg white until stiff peaks form.
• Fold egg whites into batter until completely incorporated.
• Fold in coconut.
• Spread batter evenly into prepared pan.
• Baked for 15-18 minutes. (Do not overbake. Cake will continue cooking as it cools)
• Remove from oven and let cake cool in the pan.
• Prepare the frosting by creaming together cream cheese and butter.
• Add in vanilla extract.
• Gradually mix in powdered sugar until creamy.
• Fold in coconut and pecans.
• Frost the cake once it has completely cooled.

ITALIAN CREAM SHEET CAKE

Steps:

• Preheat oven to 350°F (180°C). Butter and flour a 13x9-inch baking pan.
• 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.
• 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.
• 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.
• 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.
• 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.
• 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.

ITALIAN CREAM CAKE

Steps:

• In a large bowl, beat butter and shortening. Gradually add sugar; beat 2 minutes longer. Add egg yolks and vanilla; beat for 1 minute. Combine the flour, baking soda and salt; add to creamed mixture alternately with buttermilk. , In another bowl, beat egg whites until stiff peaks form. Fold into batter. Fold in coconut and pecans. Transfer to a greased 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, in a large bowl, combine the cream cheese, butter and vanilla. Gradually beat in confectioners' sugar. Spread over cake. Sprinkle with pecans. Store in the refrigerator.

ITALIAN CREAM SHEET CAKE

Steps:

• 1. Preheat oven to 350 degrees. Spray a 15 x 10 x 1" baking pan with cooking spray with flour. In a medium bowl, beat the egg whites until stiff peaks form; set aside. Combine the sour cream and soda; set aside.
• 2. In a large mixing bowl, cream butter, shortening, sugar and vanilla or almond extract. Beat in the egg yolks, one at a time. Add the sour cream mixture alternately with the flour.
• 3. Stir in walnuts, cherries and coconut. Gently, fold in the stiffly beaten egg whites. Pour batter into prepared pan. Bake for approximately 30 minutes or until toothpick inserted in center comes out clean. Cool cake completely before frosting.
• 4. Frosting: Beat butter and cream cheese until smooth. Gradually, add powdered sugar; beating until well blended. Add vanilla and stir in walnuts. Spread frosting on cooled cake. Refrigerate.
• 5. Notes: This cake freezes well. I had an Angel Food Cake mix which called for 1 1/3 cups water. The cherry juice was 2/3 cup so I added 2/3 cup of water and a 1 teaspoon of almond extract to the cake mix.

INCREDIBLY DELICIOUS ITALIAN CREAM CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease three 9 inch round cake pans. In a small bowl, dissolve the baking soda in the buttermilk; set aside.
• In a large bowl, cream together 1/2 cup butter, shortening and white sugar until light and fluffy. Mix in the eggs, buttermilk mixture, 1 teaspoon vanilla, 1 cup coconut, baking powder and flour. Stir until just combined. Pour batter into the prepared pans.
• Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
• To Make Frosting: In a medium bowl, combine cream cheese, 1/2 cup butter, 1 teaspoon vanilla and confectioners' sugar. Beat until light and fluffy. Mix in a small amount of cream to attain the desired consistency. Stir in chopped nuts and remaining flaked coconut. Spread between layers and on top and sides of cooled cake.

ITALIAN CREAM-FILLED CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add egg yolks, 1 at a time, beating well after each addition. Beat in zest and vanilla. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture., Divide dough in half. Shape each into a disk; wrap. Refrigerate 1 portion and freeze 1 portion for 30 minutes., Preheat oven to 350°. On a lightly floured surface, roll refrigerated portion of dough to fit a greased 15x10x1-in. baking pan. Refrigerate while making filling., Meanwhile, for filling, in a large bowl, combine yogurt, sour cream, flour and vanilla. With clean beaters, beat egg whites on medium speed until soft peaks form. Gradually add granulated sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold into yogurt mixture. Spread evenly over crust., Using a box grater, grate frozen dough portion over filling. Press lightly into filling. Bake until puffed and edges are light brown, 30-35 minutes. Cool completely on a wire rack. Cut into bars; if desired, sprinkle with confectioners' sugar. Refrigerate leftovers.