Italian Cream Cake Bars
These Italian Cream Cake Bars have a moist, tender coconut-pecan cake base topped with a thick layer of tangy cream cheese frosting. Baked in a sheet pan, they’re perfect for parties, potlucks, and holidays and slice easily into tidy dessert 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.
Notes
For the best flavor and texture, lightly toast the pecans before using, and use real cultured buttermilk if possible. A 10×15-inch jelly roll pan yields more, slightly thinner bars; a 9×13-inch pan yields fewer but thicker, bakery-style bars. Store bars covered in the refrigerator for up to 5 days, or freeze for up to 2 months (layer with parchment). These bars taste even better the next day as the flavors meld.
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