This is an easy to make Italian Creme Cake recipe that is a sheet cake style. I’ve got two versions of the recipe for easy substitutions.Italian Cream Cake

Here is my Italian Creme Cake recipe. It’s originally based on my aunts cake, but I don’t do layers or shortening.  Instead I do a sheet cake. Mine’s a little different from most, but my family loves it and I hope yours does too.

 
Prep Time: 15
Cook Time: 20
Total Time: 35 minutes
Serves: 16-20

Italian Creme Cake Recipe

Ingredients for cake:

1 cup butter
5 egg yolks
5 egg whites
1 3/4 cups sugar
2 cups white flour
1/2 tsp baking soda
1/2 tsp salt
1 cup almonds or pecans
1 cup coconut
1 buttermilk
1 tsp vanilla

Directions:

Preheat oven to 350°F and grease a 9×13 cake pan.

Separate the eggs. Beat the whites until stiff and set aside.

Cream the egg yolks, butter and sugar and set aside.

In a separate bowl combine the flour, baking soda, salt, nuts and coconut.

In another separate bowl add the vanilla to the buttermilk.

Alternate adding the dry ingredients and the milk ingredients into the egg/butter/sugar mixture.

Last, fold in egg whites.

Pour the batter into your prepared pan and bake for about 30 minutes.

Rum Frosting
2 cups powdered sugar
1/2 cup butter
2 ozs cream cheese
2 tsp of rum extract (optional!)
1/2 teaspoon vanilla

Mix all the ingredients and spread over cooled cake.Italian Creme Sheet Cake Recipe

Easy Italian Creme Sheet Cake Recipe

Another version of Italian Creme Cake that is just a little bit easier to prepare because you do not need to seperate the eggs. I find seperating the eggs to be a major pain. Other than that it is fairly similiar. You can tell I’ve tweeked the recipe a bit here and there. 

INGREDIENTS
1 cup (2 sticks) unsalted butter, room temperature
2 cups all-purpose flour
2 cups granulated sugar
5 eggs, room temperature
1 tsp. baking soda
1/4 teaspoon salt
1 cup buttermilk
2 tsp. vanilla extract
1/2 cup shredded sweetened coconut
1 cup pecans, chopped small
 
Frosting:
2 sticks, unsalted butter, room temperature
1 brick (8 oz.) cream cheese, room temperature
4 cups powdered sugar
1 1/2 tsp. vanilla extract
1 cup shredded sweetened coconut
1 cup pecans, chopped small
1/4 tsp. salt
 
Directions:
Preheat oven to 350º
Lightly a 9×13 baking pan
In a medium bowl add the flour, baking soda and salt.
Whisk to combine and then set aside.
In a stand mixer, add the butter and sugar.Italian cream sheet cake
Cream for 4-5 minutes, or until fluffy and lightened in color.
Add eggs 1 at a time and beat until fully combined.
Add the vanilla extract and mix to combine.
Begin by adding 1/3 rd of the flour ingredients, then alternate by adding 1/3 rd of the buttermilk to butter mixture.
Mix until combined.
Fold in coconut and pecans, then pour batter into greased baking sheet.Italian cream sheet cake
Place in oven and bake for 18 minutes, or until toothpick inserted in center comes out mostly clean.
Remove from oven and let cool.
In a stand mixer add the butter butter and cream cheese. Cream together for 3-4 minutes, or until fluffy.
Add the powdered sugar and salt gradually.
Mix until combined, then add in the vanilla extract and shredded coconut.
Mix to combine.
Frost cake evenly and top with chopped pecans.Italian cream sheet cake