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.
Ingredients
- 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.
- 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
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