A Cake With a Secret
This cake holds a little secret. It is the fluffiest cake you will ever eat. The secret is in the egg whites.
You whip them until they are like soft clouds. Then you fold them gently into the batter. This makes the cake light as a feather.
My First Time Baking It
I first made this cake for my grandson’s birthday. He asked for something with coconut. I was so nervous about those egg whites.
I thought I would mess it up. But it came out perfectly. He said it was the best cake ever. I still smile thinking about that day.
Why We Make Food From Scratch
Mixing a cake by hand is a small act of love. You are putting your care into the food. That love is a real ingredient.
It makes the cake taste better, I promise. Sharing food you made yourself brings people together. It creates happy memories around the table.
The Magic of Buttermilk
Buttermilk is the quiet hero here. It makes the cake so tender and moist. It also adds a little tangy flavor.
That flavor balances the sweet coconut and frosting. Doesn’t that sound like a perfect mix? Fun fact: buttermilk is what’s left after churning butter!
A Sweet Treat for Sharing
This is a sheet cake, which means it is for sharing. It is perfect for a family gathering or a school party. Everyone can have a slice.
I love seeing people’s faces when they take the first bite. Their eyes get wide. It is the best compliment a baker can get.
Your Kitchen Stories
What is your favorite cake to bake for someone you love? Is it a family recipe or one you found yourself?
Do you have a baking disaster that turned out funny? I once used salt instead of sugar. We still laugh at that.
And do you like nuts in your cakes, or do you leave them out? I am always curious about other people’s tastes.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| All-purpose flour | For the cake | |
| Baking soda | For the cake | |
| Salt | For the cake | |
| Unsalted butter | For the cake and frosting | |
| Vegetable oil | For the cake | |
| Granulated sugar | For the cake | |
| Light brown sugar | For the cake | |
| Eggs | For the cake, separated | |
| Vanilla extract | For the cake and frosting | |
| Buttermilk | For the cake | |
| Sweetened shredded coconut | For the cake | |
| Pecans | For the cake and topping, optional | |
| Cream cheese | For the frosting | |
| Powdered sugar | For the frosting |
My Sunny Italian Cream Cake
I have always loved this cake. It reminds me of sunny afternoons with my friend, Maria. She taught me this recipe years ago. We would laugh and talk for hours. The smell of toasting coconut filled her kitchen. It was the coziest feeling. I still smile when I bake it now. It feels like a warm hug from an old friend. I hope it brings you joy, too.
Let’s get our hands busy. This cake is a little special. We whip the egg whites separately. That makes the cake so light and fluffy. Don’t let that scare you. It’s a fun little trick. I promise it is worth the extra bowl. You will feel so proud when you taste it.
Step 1: First, say hello to your oven. Turn it on to 350°F. Get your baking pan ready. I line mine with parchment paper. A little grease helps, too. This is like putting a cozy bed together for our cake. It makes sure nothing sticks.
Step 2: Grab a big bowl for the dry stuff. Whisk your flour, baking soda, and salt together. Just a few quick whisks is all it needs. Set this bowl aside for now. We will come back to it soon.
Step 3: Now for the good part. In another bowl, mix the soft butter, oil, and both sugars. Use your mixer until it looks pale and fluffy. Then mix in the egg yolks, one at a time. Add the vanilla, too. Doesn’t that smell amazing already?
Step 4: Time to bring it all together. Add a little of the flour mixture to the butter bowl. Then pour in a bit of buttermilk. Keep going back and forth. Mix just until you don’t see flour anymore. (A hard-learned tip: Do not overmix! Your cake will be tough). Now, gently stir in the coconut and pecans.
Step 5: Here is the magic step. Wash your beaters well. Now, whip the egg whites in a clean bowl. Whip them until they form soft, fluffy peaks. Gently fold them into your batter. See how the batter gets so light? This is Maria’s secret.
Step 6: Pour your beautiful batter into the pan. Spread it out evenly. Pop it in the oven for about 35 minutes. You will know it is done when a toothpick poked in the middle comes out clean. Let the cake cool completely. This takes patience!
Step 7: While you wait, make the frosting. Beat the soft butter and cream cheese together. It should be super smooth. Slowly add the powdered sugar and vanilla. Keep mixing until it is creamy and dreamy. What is your favorite type of cake frosting? Share below!
Step 8: The cake is cool. Now for the best part. Spread that lovely frosting all over the top. Sprinkle a few extra pecans on if you like. It looks so pretty. Then, all that is left to do is cut a big slice.
Cook Time: 35 minutes
Total Time: 1 hour 15 minutes (with cooling)
Yield: 12 servings
Category: Dessert, Cake
Three Fun Twists to Try
This cake is wonderful as it is. But you can also play with it. I love trying little changes. It makes the recipe feel new again. Here are a few ideas I have tried over the years. They are all simple and delicious.
Lemon Zest Sunshine: Add the zest of one lemon to the batter. It gives a little zing. The lemon and coconut are such a happy pair.
Chocolate Chip Surprise: Fold in a cup of mini chocolate chips. Who doesn’t love a bit of chocolate? It makes the cake extra fun for kids.
Pineapple Paradise: Mix in a small can of crushed pineapple, well-drained. It makes the cake so moist. It tastes like a tropical vacation.
Which one would you try first? Comment below!
Serving Your Masterpiece
This cake is a star all on its own. But you can make it even more special. I like to serve it with a little fresh fruit on the side. Some sliced strawberries or a few raspberries are perfect. The red looks so pretty next to the white frosting.
For a drink, a glass of cold milk is always my first choice. It is the classic partner for cake. If you want something for the grown-ups, a sweet dessert wine is lovely. It sips nicely with the creamy frosting. Which would you choose tonight?
Keeping Your Cake Fresh and Tasty
This cake stays moist for days. Just cover the pan tightly with foil. You can keep it on the counter for two days.
For longer storage, freeze it. Wrap individual slices in plastic wrap. Then place them all in a freezer bag. This stops freezer burn.
I once froze a whole cake for my grandson’s visit. He was so happy to have a slice with milk. It tasted just like fresh.
Batch cooking saves you time later. You can have a sweet treat ready anytime. This matters for busy families.
Have you ever tried storing it this way? Share below!
Simple Fixes for Common Cake Troubles
Is your cake too dense? Do not overmix the batter. Stir just until the flour disappears. A light hand makes a fluffy cake.
I remember when my frosting was too runny. My butter was too soft. Now I make sure it is just cool to the touch. This makes frosting spreadable and thick.
Is the top browning too fast? Tent it with a piece of foil. This will shield it from direct heat. The inside will keep cooking perfectly.
Fixing small problems builds your confidence. You learn that mistakes are okay. It also makes your food taste much better.
Which of these problems have you run into before?
Your Cake Questions, Answered
Q: Can I make this cake gluten-free?
A: Yes! Use a good gluten-free flour blend. I have had great results.
Q: How far ahead can I make it?
A: You can frost the cake a day before. It will still be wonderfully fresh.
Q: I do not have buttermilk.
A: No problem. Add one tablespoon of lemon juice to one cup of milk. Let it sit for five minutes.
Q: Can I make a smaller cake?
A: Sure. Just halve all the ingredients. Use an 8×8 inch pan instead.
Q: Are the nuts required?
A: The pecans are optional. The cake is still delicious without them.
Fun fact: The whipped egg whites are the secret to this cake’s light texture!
Which tip will you try first?
Bake, Share, and Enjoy
I hope you love baking this cake as much as I do. It is a recipe full of happy memories for me. I would love to see your creation.
Have you tried this recipe? Tag us on Pinterest! You can find me at Olivia’s Kitchen. Sharing food is a way to share joy.
Happy cooking!
—Olivia Hartwell.
Italian Cream Sheet Cake Recipe Snack On Meat
Description
A classic and decadent Italian Cream Sheet Cake with a moist coconut-pecan base and rich cream cheese frosting.
Ingredients
Instructions
- Begin by heating your oven to 350°F (175°C). Prepare a 13×9-inch baking pan by lining it with parchment paper and applying a light coating of grease.
- In a large bowl, combine the all-purpose flour, baking soda, and salt by whisking them together. Set this dry mixture aside for later.
- Using an electric mixer, cream together the softened butter, vegetable oil, granulated sugar, and brown sugar in a separate large bowl until the mixture becomes pale and fluffy. Incorporate the egg yolks one by one, ensuring each is fully blended before adding the next. Mix in the vanilla extract.
- Alternate between adding the prepared dry ingredients and the buttermilk to the wet mixture, mixing just until the batter is combined. Be careful not to overmix. Gently stir in the shredded coconut and the chopped pecans, if you are using them.
- In a clean, separate bowl, whip the egg whites until they form stiff peaks. Delicately fold these whipped egg whites into the cake batter until they are fully incorporated and no white streaks remain.
- Transfer the finished batter to your prepared pan, spreading it into an even layer. Bake for 30 to 35 minutes. The cake is done when a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan.
- While the cake cools, prepare the frosting. In a medium bowl, beat the softened butter and cream cheese together until the mixture is completely smooth. Gradually add the powdered sugar and vanilla extract, beating until the frosting is creamy and well-combined.
- Once the cake is fully cooled, spread the cream cheese frosting evenly over the top. For a final touch, sprinkle with the additional chopped pecans, if desired.
Notes
- For best results, ensure all refrigerated ingredients (butter, eggs, cream cheese) are at room temperature before you begin. This helps create a smoother, more homogenous batter and frosting.
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