Italian Cream Sheet Cake

Cecelia Huddleston


Every holiday, my Mother baked an Italian Cream Cake. It is one of my husband's
favorite cakes.

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eggs, separated
1 c
sour cream
1 tsp
baking soda
2 c
1/2 c
1 stick
butter, softened
1 tsp
imitation vanilla or almond extract
2 c
all purpose flour
1 c
chopped walnuts, toasted
10 oz
drained maraschino cherries, chopped
1 c
sweetened coconut


1 stick
butter, softened
8 oz
cream cheese, softened
4 c
powdered sugar
1 tsp
imitation vanilla
1/2 c
chopped walnuts, toasted


1Preheat 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.
2In 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.
3Stir 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.
4Frosting: 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.
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.

About Italian Cream Sheet Cake

Course/Dish: Cakes
Main Ingredient: Sugar
Regional Style: American
Other Tag: Quick & Easy