Italian Cream Sheet Cake

By MarieR

This sheet cake is our answer to those Italian Cream Cake cravings when time is short. Each bite crunches with buttery pecans and sweet.
Bake VFrom Scratch, May 2017

Ingredients

• 12 servings
• 1 1/2 cups (340 grams) unsalted butter, softened
• 2 cups (400 grams) granulated sugar
• 5 large eggs (250 grams), separated
• 2 cups (250 grams) all-purpose flour
• 1 1/2 teaspoons (4.5 grams) kosher salt
• 1 teaspoon (5 grams) baking soda
• 1 cup (240 grams) whole buttermilk
• 1 cup (113 grams) finely chopped pecans
• 1 cup (50 grams) sweetened flaked coconut, toasted
• 1 teaspoon (4 grams) vanilla extract
• 1 (14-ounce) can (400 grams) sweetened condensed milk
• 1 tablespoon (15 grams) almond liqueur
• Sweetened Whipped Cream (recipe follows)
• Garnish: chopped pecans, toasted flaked coconut
• 2 1/2 cups (600 grams) heavy whipping cream
• 1/2 cup (60 grams) confectioners’ sugar
• 1 teaspoon (4 grams) vanilla extract

Details

Servings 12
Adapted from bakefromscratch.com

Preparation

Step 1

Instructions
Preheat oven to 350°F (180°C). Spray a 13x9-inch baking pan with baking spray with flour.
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. Reduce mixer speed to low. 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.
In another medium bowl, using clean beaters, beat egg whites with a mixer 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.