Italian Wedding Cake Bars are my sheet-pan take on that classic Italian cream cake flavor: soft cake, coconut, pecans, and a thick layer of cream cheese frosting.
The cake part stays tender and a little plush, and the almond and vanilla together give it that “special occasion” feel without getting fussy. I really like the mix of toasty nuts and sweet coconut on top because it adds crunch to an otherwise soft bar.
I make these for holiday dessert trays, potlucks, and any time I want a dessert that slices clean and travels well. They’re also great when I’d rather serve bars than deal with layering a full cake.
Why You’ll Love This Recipe
Easy bar form: You get all the Italian wedding cake vibes in a simple 9×13 pan, and slicing into bars is just easier for sharing.
Soft, tender crumb: The buttermilk keeps the cake mix base from tasting flat, and the texture stays nice even after chilling.
Cream cheese frosting: That tangy frosting is the main reason I make these. It’s rich, familiar, and works so well with coconut and pecans.
Toasted topping: Toasted coconut and pecans add crunch and a deeper flavor, so the top doesn’t just taste sweet.
Make-ahead friendly: These hold up really well once chilled, which makes them a solid choice when you need dessert handled early.
Ingredients You’ll Need
Bars
- White or vanilla cake mix: I use a standard boxed mix here because it’s reliable and keeps this recipe simple. White or vanilla both work.
- Eggs: Regular large eggs are all you need. They give the bars structure so they slice clean.
- Vegetable oil: Oil keeps the cake soft and moist, even after it’s been in the fridge.
- Buttermilk: This gives the cake a little tang and a nicer texture than water. Kefir works too, or milk with a splash of lemon juice.
- Vanilla extract: Use whatever vanilla you normally bake with. It’s the main flavor in the cake.
- Almond extract: Don’t overdo it, but don’t skip it either. It’s what makes these taste like “Italian wedding cake” to me.
- Sweetened shredded coconut: The sweetened kind is what you want for the classic flavor and texture in the bars.
- Pecans: Finely chopped pecans mix in more evenly, so you don’t get big chunks that make slicing messy.
- Salt: Just a little helps the cake and the coconut taste less one-note.
Frosting
- Cream cheese: Full-fat cream cheese gives you the best texture. Make sure it’s softened so you don’t end up with lumps.
- Unsalted butter: Softened butter helps the frosting whip up smooth and fluffy. If you only have salted butter, just go light on added salt.
- Powdered sugar: This sweetens and thickens the frosting. Add it gradually so it doesn’t puff everywhere.
- Vanilla extract: Vanilla keeps the frosting tasting like a classic cream cheese frosting, not just sweet and tangy.
- Milk: I only add a splash if the frosting feels too thick to spread easily.
- Salt: A small pinch makes the frosting taste more balanced.
Topping
- Sweetened shredded coconut: Toasting it is worth the extra few minutes. It tastes nuttier and stays a little crisp on top.
- Pecans: Toast these too if you can. Warm, toasted pecans have a much better flavor than raw.
Recipe Instructions
- Preheat the oven: Heat the oven to 350°F and grease a 9×13-inch baking pan.
- Mix the batter: In a large bowl, mix the cake mix, eggs, vegetable oil, buttermilk, vanilla extract, almond extract, and salt just until combined.
- Add the mix-ins: Stir in the shredded coconut and finely chopped pecans. Stop mixing once everything is evenly distributed.
- Spread the batter: Spread the batter evenly in the prepared pan, pushing it into the corners so it bakes level.
- Bake: Bake for about 28 minutes, or until the center is set and a toothpick comes out mostly clean.
- Cool: Cool completely in the pan before frosting. If the bars are even a little warm, the frosting will slide around.
- Beat the frosting: Beat the softened cream cheese and butter until smooth and fluffy.
- Add the sugar: Add the powdered sugar gradually, then add the vanilla and a pinch of salt. Beat until creamy, adding a little milk only if you need it to spread easily.
- Frost and top: Spread the frosting over the cooled bars, then sprinkle with toasted coconut and toasted pecans.
- Chill and slice: Chill for about 30 minutes so the frosting firms up, then cut into bars and serve.
Some of my tips!
This is the part that really makes a difference. If you only read one section, make it this one because this is where I share the little trick that helps the recipe turn out so well.
Recipe Tips & Tricks
Cool the bars all the way. Give the cake time to cool completely in the pan before you frost. If there’s any warmth left, the frosting gets glossy and soft and is harder to slice clean.
Mix just until combined. Once the coconut and pecans go in, I stop stirring as soon as I don’t see dry streaks. Overmixing can make the bars bake up a little tougher.
Toast the topping. Toasted coconut and pecans taste deeper and less sugary, and the crunch is nice against the soft cake. Keep an eye on the coconut because it goes from golden to burnt fast.
Use softened cream cheese and butter. If either one is still cool, you’ll fight little lumps in the frosting. Softened means it dents easily when you press it.
Wipe the knife between cuts. For neat edges, chill the bars longer and wipe the blade after each slice. A long knife helps too.
Make some touches!
There are plenty of easy ways to serve this depending on the occasion. Keep it simple, or add a few small touches to make it feel a little more special.
Serving Suggestions
- Coffee: These are really good with coffee, especially if you like a slightly bitter drink with a sweet dessert. I usually serve them with plain drip coffee or a latte.
- Fresh berries: Strawberries or raspberries on the side are nice if you want something fresh on the plate. It also keeps the dessert from feeling too heavy.
- Extra toasted coconut: If you like a lot of texture, add a little extra toasted coconut right before serving. It stays crunchier that way.
- Holiday cookie tray: I like these on a cookie tray with simple cookies like shortbread or sugar cookies. The cream cheese frosting makes them stand out.
Save it for later
This section covers how to store leftovers and what parts of the recipe you can prepare ahead of time.
Storage and Make Ahead
Store leftovers covered in the fridge for up to 4 days. Because of the cream cheese frosting, I keep these chilled. They’re also easier to slice and stack once cold.
You can make this recipe ahead and frost it the next day. Just keep the cooled bars covered at room temperature overnight, then frost and top before serving.
If you want them longer-term, you can freeze individual portions (I like freezing them on a plate first, then moving to a container). Thaw in the fridge overnight so the frosting stays in good shape.
For serving, I usually let the bars sit out for 10 to 15 minutes so the frosting softens slightly. They’re still best kept cool.
A few quick answers
This section covers a few extra details that may help before you head to the recipe card.
Recipe FAQs
Why are these called Italian Wedding Cake Bars?
They’re based on the flavors you see in Italian wedding cake (often similar to Italian cream cake): vanilla-almond cake with coconut, pecans, and cream cheese frosting. Turning it into bars just makes it easier to bake and serve.
Can I omit the nuts?
Yes. You can leave the pecans out of the batter and topping for a nut-free version. I’d toast a little extra coconut for the top so you still get some crunch.
What can I use instead of buttermilk?
Kefir works well and is my favorite swap. You can also use milk mixed with a tablespoon of lemon juice and let it sit for a few minutes before adding it.
How do I know when the bars are done?
The center should look set and not jiggly, and a toothpick should come out mostly clean (a few moist crumbs are fine). If the toothpick is wet with batter, give it a few more minutes.
Can I use walnuts instead of pecans?
Absolutely. Walnuts work great here and still give you that classic nutty flavor. I’d chop them fairly small so the bars slice neatly.
You might also like
Before you go, take a look at a few other recipes below the recipe card. They use similar ingredients in a different way and are worth saving too.
MORE DINNER RECIPES TO TRY
Italian Wedding Cake Bars
INGREDIENTS
Bars
- 1 package 15.25 oz white or vanilla cake mix
- 3 large eggs
- ½ cup vegetable oil
- ½ cup buttermilk
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1 cup sweetened shredded coconut
- ¾ cup finely chopped pecans
- ¼ tsp salt.
Frosting
- 8 oz cream cheese softened
- ½ cup unsalted butter softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 1 tbsp milk as needed
- pinch of salt.
Topping
- ½ cup sweetened shredded coconut toasted
- ½ cup chopped pecans toasted.
INSTRUCTIONS
Bars
- Heat oven to 350 F and grease a 9 by 13 inch baking pan
- mix cake mix
- eggs
- oil
- buttermilk
- vanilla
- almond extract
- salt
- coconut
- and pecans just until combined
- spread batter evenly in the pan and bake until the center is set and a toothpick comes out mostly clean
- cool completely in the pan.
Frosting and Assemble
- Beat cream cheese and butter until smooth and fluffy
- add powdered sugar gradually then vanilla and salt and beat until creamy adding milk only if needed for spreadable consistency
- spread frosting over cooled bars
- sprinkle with toasted coconut and pecans
- chill 30 minutes for clean slicing then cut into bars and serve.
