Italian Cream Cake Bars Recipe

If you love soft, moist cake, rich cream cheese frosting, and a little crunch from toasted pecans, this Italian Cream Cake Bars Recipe is going to feel like a warm hug from the oven. These sheet pan cake bars are easy to slice, perfect for parties, and taste just like something you’d find in a cozy southern bakery case.

What Makes This Italian Cream Cake Bars Recipe So Special?

Italian cream cake has always felt like a “special occasion” dessert to me—one of those vintage cake recipes you’d see on a church potluck table or at a holiday gathering. This version turns that classic Italian cream cake recipe into simple, shareable bars, with all the same nostalgic flavor in a much easier format.

We’re talking a soft, moist Italian cake bar base, filled with shredded coconut and chopped pecans, baked in a sheet pan, then topped with a thick layer of tangy cream cheese frosting. Think of them as southern dessert bars dressed up in their Sunday best.

I love bringing these coconut pecan cake bars to baby showers, church coffee hours, and holiday parties. They cut cleanly, pack well, and the flavor actually gets better the second day—my kind of party dessert bars. And if you grew up with grandma’s frosted cake bars on the counter, these are going to hit all those cozy, nostalgic notes.

You can serve them as an easy Italian dessert for a big crowd, tuck them into cookie tins at Christmas, or slice them into petite squares for a bridal shower dessert tray. Honestly, there’s never a bad time for cream cheese coconut bars.

Why You’ll Love This Recipe

• Soft, moist texture. These moist Italian cake bars stay tender thanks to buttermilk, eggs, and coconut in the batter.
• Crowd-friendly sheet pan. Baked in a rimmed sheet pan, this Italian cream cake bars recipe makes plenty for potlucks, parties, or office gatherings.
• Classic flavor, easier format. All the taste of a layered Italian cream cake recipe, without the fuss of stacking and decorating.
• Make-ahead friendly. The flavors develop overnight, so it’s a fantastic holiday dessert recipe you can bake the day before.
• Sturdy, frosted bars. The cream cheese frosting sets nicely, so these frosted cake bars cut cleanly and pack well.
• Customizable. Easy to adjust for nut-free, extra coconut lovers, or even a “bakery style” thicker bar.
• Great for beginners. No fancy tools needed—just a mixer, a bowl, and a sheet pan.
• Year-round appeal. Feels special enough for Christmas, Easter, or Thanksgiving, but simple enough for a Sunday dinner dessert.

Ingredients for Italian Cream Cake Bars

Let’s walk through what you’ll need to make these southern-style coconut pecan cake bars. I’ll add a few notes and substitutions along the way.

For the Cake Bars

• 1 cup (2 sticks) unsalted butter, softened
  Room temperature butter creams better, giving you a tender, bakery-style crumb.

• 2 cups granulated sugar
  Regular white sugar keeps these cake bars sweet but balanced.

• 4 large eggs, at room temperature
  Room temp eggs mix more smoothly; set them out about 30 minutes before baking.

• 2 teaspoons pure vanilla extract
  Use real vanilla for that classic Italian bakery style bars aroma.

• 2 cups all-purpose flour, spooned and leveled
  Don’t pack the flour; too much can make the bars dry.

• 1 teaspoon baking soda
  Works with the buttermilk to give the cake a nice lift.

• ½ teaspoon baking powder
  Adds a little extra lightness.

• ½ teaspoon fine sea salt
  Just enough to balance the sweetness and enhance flavor.

• 1 cup buttermilk, at room temperature
  Buttermilk is key for moist Italian cake bars. If you don’t have it, see the substitution note below.

• 1 cup sweetened shredded coconut
  This gives that classic Italian cream cake texture and mild coconut flavor.

• 1 cup chopped pecans, toasted if possible
  Toasted pecans add deeper flavor. You can buy them already toasted or toast them yourself in a skillet or the oven.

Buttermilk swap:
If you don’t have buttermilk, mix 1 tablespoon white vinegar or lemon juice with 1 cup milk, stir, and let sit 5–10 minutes until slightly thickened.

For the Cream Cheese Frosting

This frosting is what makes these cream cheese frosting bars so luscious.

• 8 ounces cream cheese, softened
  Use full-fat brick-style cream cheese for the best texture.

• ½ cup (1 stick) unsalted butter, softened

• 1 teaspoon pure vanilla extract

• ¼ teaspoon fine sea salt
  A pinch of salt keeps the frosting from being overly sweet.

• 3½–4 cups powdered sugar, sifted if lumpy
  Start with 3½ cups; add more if you like a thicker or sweeter frosting.

• ½ cup finely chopped pecans (for topping, optional)
  Makes these pecan dessert bars look extra pretty and adds crunch on top.

Step-by-Step Directions

Here’s the thing: even if you’re not a confident baker, these sheet pan cake bars are very forgiving. Just take it one step at a time.

1. Prep the pan and oven

1. Preheat your oven to 350°F (175°C).
2. Grease a rimmed half-sheet pan (about 18×13 inches) with butter or nonstick spray.
3. Line the bottom with parchment paper, then lightly grease the parchment too.
   • This extra step makes it much easier to slice and serve neat bars.

2. Cream the butter and sugar

4. In a large mixing bowl (or stand mixer bowl), beat 1 cup softened butter and 2 cups sugar together on medium speed for 3–4 minutes, until light and fluffy.
   • Scrape down the bowl once or twice; this helps everything combine evenly.

3. Add the eggs and vanilla

5. Add the eggs, one at a time, beating well after each addition.
6. Mix in 2 teaspoons vanilla extract.
   • The batter should look smooth and slightly thick at this point.

4. Mix dry ingredients

7. In a separate bowl, whisk together:
   • 2 cups all-purpose flour
   • 1 teaspoon baking soda
   • ½ teaspoon baking powder
   • ½ teaspoon salt

5. Alternate dry ingredients and buttermilk

8. Add about ⅓ of the dry mixture to the butter mixture and mix on low until just combined.
9. Pour in about ½ of the buttermilk and mix again.
10. Repeat with another third of the dry ingredients, the rest of the buttermilk, and finish with the last of the dry mixture.

• Mix on low speed and stop as soon as the flour disappears. Overmixing can make the bars tough.

6. Fold in coconut and pecans

11. Gently fold in 1 cup shredded coconut and 1 cup chopped pecans with a spatula.
    • This is when the batter starts to smell like an old-fashioned, vintage cake bar recipe straight out of grandma’s kitchen.

7. Spread and bake

12. Pour the batter into your prepared sheet pan.
13. Use an offset spatula or the back of a spoon to spread it evenly into the corners.
14. Bake at 350°F (175°C) for 22–28 minutes, or until:
    • The top is lightly golden, and
    • A toothpick inserted in the center comes out clean or with a few moist crumbs.

Cooking times can vary a bit depending on your oven, so start checking at 20–22 minutes. You don’t want to overbake; slightly under is better than dry.

8. Cool completely

15. Place the pan on a cooling rack and let the cake cool completely in the pan.
    • This can take 45–60 minutes. If you frost too soon, the frosting will melt and slide.

While it cools, you can make the cream cheese frosting.

9. Make the cream cheese frosting

16. In a clean bowl, beat 8 ounces cream cheese and ½ cup butter together on medium speed for about 2 minutes, until smooth and creamy.
17. Add 1 teaspoon vanilla and ¼ teaspoon salt; beat again.
18. Gradually add 3½ cups powdered sugar, mixing on low at first so it doesn’t puff everywhere.
19. Once it’s mostly mixed, increase speed to medium and beat for another 2–3 minutes, until fluffy.
    • If you want a stiffer frosting, add up to ½ cup more powdered sugar.

You’re aiming for something that spreads easily but will hold its shape once it’s chilled.

10. Frost and garnish the bars

20. Once the cake is completely cool, spread the cream cheese frosting evenly over the top.
21. Sprinkle with ½ cup finely chopped pecans, if using.
22. Gently press the nuts into the frosting with your hand so they stick.

11. Chill and slice

23. For the neatest bars, chill the frosted cake for at least 30–60 minutes before cutting.
24. Use a sharp knife, wiping it with a warm, damp cloth between cuts for clean edges.
    • For party dessert bars, cut into 24–30 squares. For smaller bites, 35–40 mini bars work well.

Servings & Timing

• Yield: About 24–30 bars, depending on how you slice
• Prep Time: 25 minutes
• Bake Time: 22–28 minutes
• Cooling Time: 45–60 minutes
• Frosting & Chilling Time: 20–30 minutes
• Total Time: Around 2 hours, mostly hands-off while the cake cools

Variations: Make It Your Own

One of my favorite things about this Italian cream cake bars recipe is how flexible it is. A few small changes can make it fit different tastes or occasions.

• Extra coconut lovers: Stir an extra ½ cup coconut into the batter and sprinkle a little on top of the frosting along with the pecans.
• Nut-free version: Skip the pecans and add more coconut or a handful of white chocolate chips for texture.
• Thicker bakery-style bars: Bake the batter in a 9×13-inch pan for taller, cake-like bars; increase baking time to about 30–35 minutes.
• Citrus twist: Add 1 tablespoon orange zest or lemon zest to the batter for a bright, holiday dessert recipe spin.
• Lightly spiced version: Add ½ teaspoon cinnamon and a pinch of nutmeg to the dry ingredients for a cozy fall flavor.
• Toasted coconut topping: Toast a bit of coconut and sprinkle it over the frosting for a pretty, slightly crunchy finish.

Storage & Reheating (Or Rather, Re-Chilling)

These cream cheese coconut bars actually taste better the next day, which makes them ideal for entertaining.

• Room temperature: Because of the cream cheese frosting, I don’t recommend leaving them out for more than 2 hours.
• Refrigerator: Store bars in an airtight container in the fridge for up to 5 days. Separate layers with parchment or wax paper.
• Freezer: Freeze individual bars on a baking sheet until firm, then move them to a freezer-safe container. They keep well for up to 2 months.
• Thawing: For the best texture, thaw frozen bars in the fridge overnight, then let them sit at room temperature for 15–20 minutes before serving.
• Make-ahead tip: Bake and cool the cake, wrap tightly, and refrigerate for up to 2 days before frosting. You can also frost a day ahead; the flavors meld beautifully.

There’s no real “reheating” here—you’re just bringing them back to that perfect cool-but-soft temperature.

Notes From My Kitchen

After testing this Italian cream cake bars recipe a few times (and sending extras with my husband to his office—those lucky coworkers), here are a few small lessons I picked up:

• Don’t skip room temperature ingredients. When the butter, eggs, and buttermilk are all around the same temperature, the batter mixes more smoothly and bakes more evenly.
• Toasting pecans is worth the extra 5 minutes. Spread them on a baking sheet, bake at 350°F for 6–8 minutes, and let cool. The flavor really pops.
• Use parchment paper. Lining the pan makes it easier to lift the whole cake out and cut nice, even squares.
• Don’t overbake. If you’re unsure, pull the cake when the center springs back lightly to the touch. A slightly underbaked edge is better than a dry corner.
• Taste your frosting. Before you call it done, taste and adjust. If it’s too sweet, add a tiny extra pinch of salt. If it feels too soft, add a little more powdered sugar.
• For cleaner slices: Chill well, then run your knife under warm water, wipe it dry, and cut. Repeat between rows.

You know what? The “ugly” edge pieces somehow always vanish first around here. Funny how that works.

FAQs

1. Can I make these Italian cream cake bars without coconut?
Yes. You can leave the coconut out if you prefer; the bars will still bake nicely. The texture will be a bit less “chewy,” but still delicious.

2. What if I don’t have a half-sheet pan?
Use a 9×13-inch pan for thicker bars. They’ll need a longer bake time—about 30–35 minutes, so keep an eye on them.

3. Can I use walnuts instead of pecans?
Absolutely. Walnuts work well in these coconut pecan cake bars, and so do chopped almonds if that’s what you have.

4. Do these need to be refrigerated because of the cream cheese frosting?
Yes. I recommend refrigerating them after they’ve cooled and been frosted, especially if your kitchen is warm. Let them sit out a bit before serving so the texture softens.

5. How do I know when the cake is done baking?
The top should be lightly golden and a toothpick in the center should come out clean or with a few moist crumbs—no wet batter.

6. Can I make the frosting less sweet?
Use 3–3½ cups powdered sugar instead of 4, and don’t skip the tiny pinch of salt. You can also add an extra splash of vanilla for flavor without adding more sugar.

7. Can I halve the recipe?
Yes. Halve all the ingredients and bake in a 9×9-inch or 8×8-inch pan, adjusting the baking time as needed (start checking around 25 minutes).

8. Are these good for shipping in holiday boxes?
They can work if packed cold and shipped quickly, but because of the cream cheese frosting, I feel better serving them locally at parties or as gifts to neighbors and coworkers.

Final Thoughts: A New Favorite Dessert Bar

These Italian cream cake bars bring together everything I love about a classic, southern-style Italian cream cake—coconut, pecans, and lush cream cheese frosting—with the practicality of easy, sliceable sheet pan dessert bars. They’re nostalgic, party-ready, and surprisingly straightforward to make.

If you try this Italian Cream Cake Bars Recipe, I’d love to hear how it goes—tell me in the comments how you served them, or what little twists you added. And if you enjoy vintage cake bar recipes like this one, you might also like my other frosted cake bars and holiday dessert ideas on the blog.

Italian Cream Cake Bars

Italian Cream Cake Bars are soft, moist sheet-pan cake bars filled with coconut and pecans, topped with rich cream cheese frosting. Perfect for holidays, potlucks, and parties, they slice cleanly, travel well, and taste even better the next day.

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Prep Time 25 minutes mins

Cook Time 28 minutes mins

Total Time 2 hours hrs

Course Dessert

Cuisine American, Southern

Servings 24 bars

Calories 320 kcal

Ingredients

  

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• 1 cup unsalted butter softened; 2 sticks
• 2 cups granulated sugar
• 4 large eggs at room temperature
• 2 teaspoons pure vanilla extract
• 2 cups all-purpose flour spooned and leveled
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon fine sea salt
• 1 cup buttermilk at room temperature
• 1 cup sweetened shredded coconut
• 1 cup pecans chopped, toasted if possible
• 8 ounces cream cheese softened; full-fat brick-style
• 1/2 cup unsalted butter softened; 1 stick (for frosting)
• 1 teaspoon pure vanilla extract for frosting
• 1/4 teaspoon fine sea salt for frosting
• 3 1/2-4 cups powdered sugar sifted if lumpy
• 1/2 cup pecans finely chopped, for topping (optional)
• 1 tablespoon white vinegar or lemon juice optional, for homemade buttermilk (mix with 1 cup milk)
• 1 cup milk optional, to make buttermilk substitute with vinegar or lemon juice

Instructions

 

• Preheat oven to 350°F (175°C). Grease a rimmed half-sheet pan (about 18×13 inches) with butter or nonstick spray. Line the bottom with parchment paper and lightly grease the parchment for easier removal and cleaner slices.
• In a large mixing bowl or stand mixer, beat 1 cup softened unsalted butter and 2 cups granulated sugar on medium speed for 3–4 minutes, until light and fluffy, scraping down the bowl once or twice.
  1 cup unsalted butter, 2 cups granulated sugar
• Add the 4 large eggs one at a time, beating well after each addition. Mix in 2 teaspoons vanilla extract. The batter should look smooth and slightly thick.
  4 large eggs, 2 teaspoons pure vanilla extract
• In a separate bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/2 teaspoon fine sea salt.
  2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon fine sea salt
• With the mixer on low, add about one-third of the dry mixture to the butter mixture and mix just until combined. Add about half of the 1 cup buttermilk and mix again. Repeat with another third of the dry ingredients, the remaining buttermilk, and then the final third of the dry mixture, mixing only until the flour just disappears to avoid overmixing.
  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 in 1 cup sweetened shredded coconut and 1 cup chopped pecans with a spatula until evenly distributed.
  1 cup sweetened shredded coconut, 1 cup pecans
• Pour the batter into the prepared half-sheet pan and spread it evenly into the corners with an offset spatula or the back of a spoon. Bake at 350°F (175°C) for 22–28 minutes, or until the top is lightly golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
• Place the pan on a cooling rack and let the cake cool completely in the pan, about 45–60 minutes. Do not frost until the cake is fully cooled.
• In a clean bowl, beat 8 ounces softened cream cheese and 1/2 cup softened unsalted butter on medium speed for about 2 minutes, until smooth and creamy. Add 1 teaspoon vanilla extract and 1/4 teaspoon fine sea salt and beat to combine. Gradually add 3 1/2 cups powdered sugar, mixing on low at first, then increasing to medium and beating 2–3 minutes until fluffy. Add up to an additional 1/2 cup powdered sugar if you prefer a thicker frosting.
  8 ounces cream cheese, 1/2 cup unsalted butter, 1 teaspoon pure vanilla 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 evenly over the top. Sprinkle with 1/2 cup finely chopped pecans, if using, and gently press them into the frosting so they adhere.
  8 ounces cream cheese, 1/2 cup unsalted butter, 1 teaspoon pure vanilla extract, 1/4 teaspoon fine sea salt, 3 1/2-4 cups powdered sugar, 1/2 cup pecans
• For the neatest bars, chill the frosted cake in the refrigerator for at least 30–60 minutes before cutting. Use a sharp knife, wiping it with a warm, damp cloth between cuts, and slice into 24–30 squares (or 35–40 mini bars for bite-sized pieces).

Notes

Buttermilk substitute: Mix 1 tablespoon white vinegar or lemon juice with 1 cup milk, stir, and let sit 5–10 minutes until slightly thickened.

Variations:
- Extra coconut lovers: Stir an extra 1/2 cup shredded coconut into the batter and/or sprinkle some on top of the frosting with the pecans.
- Nut-free: Omit the pecans and add more coconut or a handful of white chocolate chips for texture.
- Thicker bakery-style bars: Bake in a 9×13-inch pan for 30–35 minutes for taller, cake-like bars.
- Citrus twist: Add 1 tablespoon orange or lemon zest to the batter.
- Lightly spiced: Add 1/2 teaspoon cinnamon and a pinch of nutmeg to the dry ingredients.
- Toasted coconut topping: Toast a little coconut and sprinkle over the frosted bars.

Storage:
- Room temperature: Because of the cream cheese frosting, do not leave out longer than 2 hours.
- Refrigerator: Store in an airtight container up to 5 days, separating layers with parchment or wax paper.
- Freezer: Freeze individual bars until firm, then transfer to a freezer-safe container for up to 2 months. Thaw in the fridge overnight and let sit at room temperature 15–20 minutes before serving.

Tips:
- Use room-temperature butter, eggs, and buttermilk for a smoother batter and even baking.
- Toast pecans at 350°F for 6–8 minutes for better flavor.
- Use parchment paper to lift the cake out and cut clean squares.
- Do not overbake; remove when the center springs back lightly and a toothpick has a few moist crumbs.
- Taste and adjust frosting: a pinch more salt if too sweet, or more powdered sugar if too soft.
- For extra-clean slices, chill well and wipe the knife between cuts.

Nutrition

Calories: 320kcal

Keyword coconut pecan cake bars, cream cheese frosting bars, Holiday Dessert, Italian Cream Cake Bars, party dessert bars, sheet pan dessert

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