Italian Cream Cake Bars Recipe
If you love a soft, moist bar with creamy frosting, toasted coconut, and pecans, this Italian Cream Cake Bars Recipe is about to become your new “bring-it-to-every-party” dessert.
These Italian cream cake bars take everything we adore about old-fashioned Italian cream cake—tender crumb, tangy cream cheese frosting, coconut, and pecans—and turn it into an easy sheet pan dessert that’s perfect for potlucks, holidays, and casual coffee dates. It’s a southern dessert bar that feels a little fancy, but the method is simple and very forgiving.
As a 50-year-old mom who’s baked her way through school fundraisers, church socials, and more holiday dessert tables than I can count, I can tell you this: every time I bring these frosted cake bars, the pan comes home empty. People love that they taste like something from a cozy Italian bakery, but they slice and serve like a casual bar cookie.
You’ll also appreciate that this version uses buttermilk for extra moisture, a good dose of pecans and coconut, and a thick, luscious layer of cream cheese frosting. Think cream cheese coconut bars meets vintage cake bar recipe—and it all starts in one sheet pan.
Why You’ll Love This Italian Cream Cake Bars Recipe
- Huge crowd-pleaser – These coconut pecan cake bars disappear fast at potlucks, holiday parties, and office gatherings.
- Sheet pan convenience – Baked as sheet pan cake bars, they’re easy to slice, serve, and transport.
- Moist and tender texture – Buttermilk, coconut, and a touch of oil keep these moist Italian cake bars soft for days.
- Classic cream cheese frosting – That thick layer of sweet-tangy cream cheese frosting bars is what makes everyone come back for “just one more.”
- Perfect make-ahead dessert – The flavor actually improves as they rest, so they’re ideal for busy holidays or party prep.
- Southern-style nostalgia – This tastes like a vintage cake bar recipe you’d find in a church cookbook or your grandmother’s recipe box.
- Flexible for celebrations – Dress them up with extra toasted coconut for Easter, chopped red-and-green candied cherries for Christmas, or leave them plain for everyday snacking.
- Easy Italian dessert for beginners – No layering, no fancy tools, and the batter mixes with basic kitchen equipment.
Ingredients
Here’s everything you need to make this Italian Cream Cake Bars Recipe. I’ve added a few notes, because after years of baking, the little details really do matter.
Cake Bars
- 1 cup (2 sticks / 226 g) unsalted butter, softened – Soft, not melted; it should press in easily but still hold its shape.
- ½ cup (120 ml) neutral oil – Canola, vegetable, or light olive oil keeps the bars extra moist.
- 2 cups (400 g) granulated sugar
- 4 large eggs, room temperature – Room temp eggs mix more evenly and help the batter rise.
- 2 teaspoons pure vanilla extract
- ½ teaspoon almond extract – Optional, but it gives that “Italian bakery style bars” flavor.
- 2½ cups (300 g) all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon fine sea salt
- 1 cup (240 ml) buttermilk, room temperature – Real buttermilk is best; if needed, use whole milk with 1 tablespoon lemon juice or vinegar and let it sit 5 minutes.
- 1½ cups (120 g) sweetened shredded coconut – Sweetened coconut keeps the crumb juicy and soft.
- 1 cup (110 g) chopped pecans, lightly toasted – Toast in a dry skillet or 350°F oven for 5–7 minutes until fragrant.
Cream Cheese Frosting
- 8 oz (226 g) cream cheese, softened – Use full-fat brick cream cheese, not the tub.
- ½ cup (1 stick / 113 g) unsalted butter, softened
- 1 teaspoon pure vanilla extract
- ¼ teaspoon almond extract – Optional but lovely.
- ¼ teaspoon fine sea salt
- 3½–4 cups (420–480 g) powdered sugar, sifted – Start with 3½ cups and add more for a thicker, sweeter frosting.
- ½ cup (40 g) sweetened shredded coconut, for topping (optional)
- ½ cup (55 g) finely chopped pecans, for topping (optional)
Directions
You don’t need a mixer as big as the ones at a bakery, but an electric hand mixer or stand mixer makes this even easier.
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Prep your pan and oven
Preheat your oven to 350°F (175°C). Lightly grease a 10×15-inch jelly roll pan (or a 9×13-inch pan for thicker bars) and line it with parchment paper, leaving some overhang for easy lifting. This keeps your sheet pan cake bars from sticking and helps with clean slices. -
Cream the butter, oil, and sugar
In a large bowl, beat the softened butter and oil with the sugar on medium speed for about 2–3 minutes, until light and fluffy. Since we’re using both butter and oil, you get great flavor plus a moist crumb that holds up well as dessert bars. -
Add the eggs and flavorings
Beat in the eggs one at a time, scraping down the bowl, until the mixture looks smooth and creamy. Mix in the vanilla and almond extract. If the batter looks a bit separated, don’t worry—it comes together once the dry ingredients go in. -
Whisk the dry ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. This helps avoid little pockets of baking soda in the finished bars. -
Combine the wet and dry with buttermilk
Add the dry ingredients to the butter mixture in three additions, alternating with the buttermilk. Start and end with the dry ingredients, mixing on low just until combined. The batter should be thick but smooth. Overmixing here can make the bars tough, so once the flour disappears, you’re done. -
Fold in coconut and pecans
Gently fold in the shredded coconut and toasted chopped pecans with a spatula. You want them spread evenly through the batter so every bite tastes like a little Italian cream cake. -
Spread and bake
Pour the batter into your prepared pan and spread it into an even layer, making sure it reaches the corners. Bake for 22–28 minutes in a 10×15 pan (or 28–34 minutes in a 9×13) until the top is golden and a toothpick inserted in the center comes out with just a few moist crumbs. -
Cool completely
Set the pan on a wire rack and let the cake cool completely in the pan. This is important; if the cake is warm, the cream cheese frosting will melt and slide. -
Make the cream cheese frosting
In a medium bowl, beat the cream cheese and butter together on medium speed until very smooth, about 2 minutes. Add vanilla, almond extract, and salt. Then mix in the powdered sugar, about 1 cup at a time, starting on low so it doesn’t puff everywhere. Beat until the frosting is fluffy and spreadable. If it feels too soft, add a bit more powdered sugar; if too thick, add a teaspoon of milk. -
Frost the cake bars
Once the cake is cool, spread the cream cheese frosting in a thick, even layer over the top. I like to swirl it with the back of a spoon so it looks rustic and homey. -
Finish with coconut and pecans
Sprinkle the top with the remaining shredded coconut and chopped pecans, pressing them gently into the frosting so they stick. This adds a little crunch and makes the bars look like they came straight from a bakery window. -
Chill, slice, and serve
Chill the frosted cake for at least 1 hour before slicing. This helps the bars set up for clean cuts. Use a sharp knife, wipe it between cuts, and slice into 24–30 Italian cream cake bars, depending on how generous you’re feeling.
Servings & Timing
- Yield: About 24–30 bars (from a 10×15 jelly roll pan)
- Prep Time: 25 minutes
- Bake Time: 22–28 minutes
- Cooling & Chill Time: 1½–2 hours
- Total Time: About 2½–3 hours, mostly hands-off while the cake cools and chills
Even though the total time looks a bit long on paper, the active time is pretty quick—this fits easily into an afternoon while you’re cooking dinner or wrapping gifts.
Variations
Because once you love a base recipe, it’s fun to play with it a little.
- Toasted Coconut Dream Bars – Toast all the coconut before adding and sprinkling for deeper flavor and a little more crunch.
- Pineapple Italian Cream Bars – Gently fold in ½ cup well-drained crushed pineapple with the coconut for a tropical twist.
- Chocolate-Kissed Version – Add ¾ cup mini chocolate chips to the batter for a coconut-pecan-chocolate combination that feels like a candy bar.
- Gluten-Friendly Swap – Use a good 1:1 gluten-free flour blend; look for one that includes xanthan gum for better structure.
- Lighter Frosting – Replace half the butter in the frosting with plain Greek yogurt for a slightly tangier, lighter cream cheese frosting.
- Holiday Dessert Recipe Spin – Dress the top with red and green sprinkles or chopped candied cherries for a festive Christmas tray.
Storage & Reheating
These Italian cream cake bars actually taste better the next day, when the flavors have a chance to settle and mingle.
- Refrigerator: Store the bars covered (in the pan or in an airtight container) in the fridge for up to 5 days. The cream cheese frosting bars stay safe and the cake stays moist.
- Freezer: For longer storage, freeze sliced bars in a single layer until firm, then transfer to a sealed container with parchment between layers. They keep well for up to 2 months.
- Thawing: Thaw frozen bars overnight in the fridge or at room temperature for about 30–45 minutes before serving.
- Make-ahead tip: Bake the cake base a day ahead, wrap it well, and store at room temperature. Frost the day you plan to serve for the freshest look and texture.
No real “reheating” needed—these are meant to be served chilled or at cool room temperature, which is handy for parties and busy schedules.
Notes from My Kitchen
- Don’t skip the toasting: Lightly toasting the pecans adds so much flavor. Raw pecans are fine in a pinch, but toasted ones make these pecan dessert bars taste richer and a little more “grown-up.”
- Buttermilk matters: If you can, use real cultured buttermilk. The acidity reacts with the baking soda and gives you that soft, tender crumb Italian cream cake is known for.
- Thickness of bars: A 10×15 pan gives you more, slightly thinner bars—great for party dessert bars on a large buffet. A 9×13 pan makes taller, bakery-style bars, but you’ll get fewer.
- Cool completely before frosting: I know it’s tempting to rush, especially when your kitchen smells like coconut and vanilla, but frosting a warm cake leads to sliding, melting frosting.
- Cut small squares: These are rich. People often come back for seconds, but starting with smaller squares gives guests room to sample other desserts too. (Very important at holiday dessert tables!)
- Flavor note: The almond extract is subtle, but it’s what pushes this from “nice coconut pecan cake bars” to a true Italian bakery style bar. If you’re not an almond fan, you can leave it out, but I encourage you to try it once.
You know what? This is one of those recipes that feels fancy, but it’s really very forgiving. Even if you’re newer to baking, you can absolutely pull this off.
FAQs
Can I make these Italian cream cake bars without nuts?
Yes. Simply leave out the pecans and add a bit more coconut if you’d like. The bars will still be soft, moist, and delicious.
What if I don’t have buttermilk?
Stir 1 tablespoon of lemon juice or white vinegar into 1 cup of whole milk and let it sit for 5 minutes. It’s not exactly the same, but it works very well for this recipe.
Do these need to stay in the fridge?
Because of the cream cheese frosting, yes. Store them in the refrigerator, then bring them out for about 15 minutes before serving for the best texture.
Can I bake this as a full cake instead of bars?
You can. Bake in a 9×13 pan, frost the top, and slice it like a traditional Italian cream cake. The timing will be a bit longer—start checking around 30 minutes.
Why are my bars dry or crumbly?
They were probably baked a few minutes too long or had a bit too much flour. Next time, spoon and level your flour and pull the pan when a toothpick has just a few moist crumbs.
Can I use walnuts instead of pecans?
Yes. Walnuts work well and give a slightly stronger nut flavor, which some people prefer in their southern-style dessert bars.
Can I halve the recipe?
You can halve the amounts and bake in an 8×8 or 9×9 pan. Keep an eye on the baking time; it may be a bit shorter.
How far ahead can I make these for a party?
You can make them up to 2 days ahead. Store them covered in the fridge. They slice beautifully, and the flavor is even better.
Conclusion
These Italian cream cake bars bring together everything comforting about a southern coconut pecan cake and everything practical about sheet pan cake bars. They’re moist, rich, and full of flavor, topped with a cool layer of cream cheese frosting that makes them feel just right for holidays, birthdays, or a simple Sunday dessert.
If you try this Italian Cream Cake Bars Recipe, let me know how it went—tell me in the comments how many you shared and how many “mysteriously vanished” before the party even started. And if you love easy Italian dessert ideas, you might also enjoy exploring more bar recipes like lemon bars or brownie bites for your next dessert tray.
Italian Cream Cake Bars
Ingredients
- 1 cup unsalted butter softened (2 sticks / 226 g)
- 1/2 cup neutral oil such as canola, vegetable, or light olive oil
- 2 cups granulated sugar
- 4 large eggs room temperature
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon almond extract optional
- 2 1/2 cups all-purpose flour spooned and leveled (300 g)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1 cup buttermilk room temperature; real cultured buttermilk preferred (240 ml)
- 1 1/2 cups sweetened shredded coconut for the cake batter (120 g)
- 1 cup pecans chopped, lightly toasted (110 g)
- 8 oz cream cheese softened; full-fat brick type (226 g)
- 1/2 cup unsalted butter softened (1 stick / 113 g) for frosting
- 1 teaspoon pure vanilla extract for frosting
- 1/4 teaspoon almond extract optional, for frosting
- 1/4 teaspoon fine sea salt for frosting
- 3 1/2-4 cups powdered sugar sifted (420–480 g), use more for a thicker frosting
- 1/2 cup sweetened shredded coconut for topping, optional (40 g)
- 1/2 cup pecans finely chopped, for topping, optional (55 g)
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 10×15-inch jelly roll pan (or a 9×13-inch pan for thicker bars) and line it with parchment paper, leaving some overhang on the sides for easy lifting.
- In a large bowl, using an electric hand mixer or stand mixer, beat the softened butter and oil with the granulated sugar on medium speed for 2–3 minutes, until light and fluffy.1 cup unsalted butter, 1/2 cup neutral oil, 2 cups granulated sugar
- Beat in the eggs one at a time, mixing well and scraping down the bowl between each addition until the mixture is smooth and creamy. Mix in the vanilla extract and almond extract (if using).4 large eggs, 2 teaspoons pure vanilla extract, 1/2 teaspoon almond extract
- In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and fine sea salt until well combined.2 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon fine sea salt
- Add the dry ingredients to the butter mixture in three additions, alternating with the buttermilk. Start and end with the dry ingredients, mixing on low speed just until combined after each addition. The batter should be thick but smooth; do not overmix.2 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon fine sea salt, 1 cup buttermilk
- Gently fold the sweetened shredded coconut and toasted chopped pecans into the batter with a spatula until evenly distributed.1 1/2 cups sweetened shredded coconut, 1 cup pecans
- Pour the batter into the prepared pan and spread it into an even layer, making sure it reaches the corners. Bake for 22–28 minutes in a 10×15-inch pan (or 28–34 minutes in a 9×13-inch pan), until the top is golden and a toothpick inserted into the center comes out with just a few moist crumbs.
- Place the pan on a wire rack and let the cake cool completely in the pan. Do not frost while warm, or the frosting will melt and slide.
- In a medium bowl, beat the softened cream cheese and softened butter together on medium speed until very smooth and creamy, about 2 minutes. Add the vanilla extract, almond extract (if using), and salt. Gradually mix in the powdered sugar, about 1 cup at a time, starting on low speed, until the frosting is fluffy and spreadable. Add more powdered sugar for a thicker, sweeter frosting, or a teaspoon of milk if it’s too thick.8 oz cream cheese, 1/2 cup unsalted butter, 1 teaspoon pure vanilla extract, 1/4 teaspoon almond extract, 1/4 teaspoon fine sea salt, 3 1/2-4 cups powdered sugar
- Once the cake is completely cool, spread the cream cheese frosting in a thick, even layer over the top. Use an offset spatula or the back of a spoon to create swirls if desired.
- Sprinkle the top of the frosted cake with the remaining sweetened shredded coconut and finely chopped pecans, if using, and gently press them into the frosting so they adhere.1/2 cup sweetened shredded coconut, 1/2 cup pecans
- Chill the frosted cake for at least 1 hour to help the bars set for clean slicing. Use the parchment overhang to lift the cake from the pan if desired, then slice into 24–30 bars with a sharp knife, wiping the blade between cuts. Serve chilled or at cool room temperature.
