Ultimate 7 Layer Bar Cake Recipe: A Decadent Layered Dessert Experience

Prepare to elevate your dessert game with this incredible 7 Layer Bar Cake. It flawlessly captures all the beloved flavors and textures of the classic 7 Layer Bars in an impressive cake format. Each slice reveals a symphony of tastes, starting with a foundational, buttery Graham Cracker Crust. Above this, you’ll discover layers of fluffy, coconut-infused cake, thanks to our special doctored cake mix. The true heart of this cake is a rich and gooey Coconut Pecan Filling – a recipe so good, it’s also a star in our German Chocolate Cake. A velvety butterscotch buttercream ties everything together, crowned with a luxurious, glistening chocolate ganache.

If you’re utterly captivated by the harmonious flavor combination of 7 layer bars, don’t stop here! You simply must try our equally delightful 7 Layer Bar Cookies Recipe for another fantastic take on this timeless treat.

Why This 7 Layer Bar Cake Recipe Will Become Your Favorite

This isn’t just another cake recipe; it’s a meticulously crafted dessert designed to deliver maximum flavor and an unforgettable experience. Here’s why this 7 Layer Bar Cake stands out and truly works:

• Authentic 7 Layer Bar Experience: Every element of this cake is carefully chosen to replicate the iconic flavors and textures of traditional 7 Layer Bars. You’ll get the satisfying crunch from the nutty graham cracker crust, the rich coconut notes from the moist cake layers, and that distinctive sweet, caramel-like butterscotch flavor permeating the luscious buttercream. It’s a complete sensory journey that perfectly mirrors the beloved bar cookie.
• Revolutionary Doctored Cake Mix for Supreme Moisture: We are firm believers in the magic of a doctored cake mix. While using a boxed cake mix as a base saves significant time and effort by providing all the foundational dry ingredients, we don’t stop there. Our secret lies in enhancing it with additional ingredients like rich buttermilk, tangy sour cream, and a touch of vegetable oil. This transformation ensures the cake layers are incredibly moist, tender, and far from the dry texture often associated with unmodified boxed mixes. It’s the best of both worlds: convenience with gourmet results!
• Signature Gooey Coconut Pecan Filling: The heart of this 7 Layer Bar Cake, and indeed a highlight in many of our German chocolate creations (like our popular German Chocolate Brownies!), is our famous coconut pecan filling. This perfectly gooey and irresistibly sweet concoction is brimming with the buttery, toasted coconut, and crunchy pecan flavors that define classic 7 layer bars. It adds an essential layer of richness and texture, making each bite an indulgent delight.

Essential Ingredient Notes for Your 7 Layer Bar Cake

Crafting the perfect 7 Layer Bar Cake starts with understanding your ingredients. Here’s a closer look at the key components and why they are crucial for achieving that authentic, delicious flavor profile:

• Graham Cracker Crumbs: For the perfect crust, we recommend using about 15 full rectangle graham crackers, finely crushed. The finer the crumbs, the more uniform and buttery your crust will be.
• Unsalted Butter: Butter is a star in this recipe, utilized in three critical components: the rich graham cracker crust, the luscious coconut pecan filling, and the smooth buttercream. Using unsalted butter allows you to control the overall saltiness of your dessert.
• Box White Cake Mix: Our secret weapon for convenience! This forms the delicious base of our doctored cake. While it provides the dry ingredients, we significantly enhance it for flavor and moisture, as detailed below.
• Sour Cream and Buttermilk: These are the heroes behind our incredibly moist and tender cake layers. The acidity in both ingredients reacts with the leavening agents in the cake mix, resulting in a finer crumb and a wonderfully soft texture. Don’t skip them!
• Coconut Emulsion: For that essential, vibrant coconut flavor in the cake, coconut emulsion is preferred as it delivers a more intense and long-lasting taste. If unavailable, coconut extract can be used as a substitute, but you might need to adjust the quantity slightly to achieve the desired intensity.
• Mini Chocolate Chips: These tiny treasures are folded into the cake batter for pockets of melty chocolate goodness. A pro tip: toss them in a small amount of flour before adding them to the batter. This simple step prevents them from sinking to the bottom of your cake pans during baking, ensuring even distribution. You’ll also need semi-sweet chocolate chips for the indulgent ganache.
• Heavy Cream: A versatile ingredient that adds richness and creaminess throughout the cake. It’s essential for achieving the perfect consistency in your coconut pecan filling, adding body to the buttercream, and creating that decadent, pourable chocolate ganache drizzle.
• Toasted Pecans: The pecans for the coconut pecan filling are a must-toast ingredient. Toasting them in a dry pan or oven brings out their natural oils, intensifying their nutty flavor and adding a depth that raw pecans simply can’t match. This simple step makes a huge difference!
• Toasted Coconut: Just like the pecans, the sweetened shredded coconut used in the filling absolutely must be toasted. Toasting not only enhances its sweet, tropical flavor but also improves its texture, preventing it from being chewy or rubbery. It creates a beautiful golden hue and a more fragrant, delicious filling.
• Butterscotch Chips: These are the star of our incredibly rich and uniquely flavored butterscotch buttercream. Their distinct sweet and caramel-like notes are what give this cake its authentic 7 Layer Bar taste. Looking for another way to use these delightful chips? Our Butterscotch Chocolate Chip Cookies are an absolute must-try!
• Powdered Sugar: Essential for our smooth and stable buttercream. Always ensure your powdered sugar is sifted before incorporating it into the butter. This step prevents lumps and guarantees a silky-smooth frosting, crucial for a professional-looking finish.

Step-by-Step Guide to Baking Your 7 Layer Bar Cake

Follow these detailed instructions carefully to create a show-stopping 7 Layer Bar Cake that’s as delicious as it is beautiful.

1. Prepare the Cake Pans: Begin by preheating your oven to 375°F (190°C). Thoroughly spray three 6-inch round cake pans with a nonstick cooking spray. For easy release, line the bottom of each pan with a circular piece of parchment paper, and then spray generously again on top of the parchment. This double layer of nonstick protection is key to flawless cakes.
2. Craft the Graham Cracker Crust: In a large mixing bowl, combine the finely crushed graham cracker crumbs, melted unsalted butter, granulated sugar, and a pinch of salt. Mix these ingredients thoroughly until they are well combined and resemble wet sand.
3. Bake the Crust: Divide the graham cracker mixture evenly among the three prepared cake pans. Using the back of a spoon or your fingers, firmly press 1/3 of the mixture into the bottom of each pan to form a compact, even crust. Bake these crusts in the preheated oven for 5 minutes. This brief bake sets the crust, preventing it from becoming soggy. Remove them from the oven and let them cool completely while you prepare the cake batter. Remember to reduce the oven temperature to 325°F (160°C) after removing the crusts.

4. Prepare the Doctored Cake Batter: In the bowl of a stand mixer fitted with the paddle attachment, beat together the vegetable oil, sour cream, buttermilk, egg whites, coconut emulsion (or extract), and vanilla extract until they are thoroughly combined and smooth.
5. Add Dry Ingredients and Chocolate Chips: Sift the white cake mix directly into the wet ingredients in the stand mixer. Then, gently fold in the mini chocolate chips. Mix on low speed until the ingredients are just combined. Be careful not to overmix the batter, as this can lead to a dense, tough cake that won’t rise as beautifully.
6. Divide and Bake the Cake Layers: Evenly divide the prepared cake batter among the three cake pans, spreading it over the cooled graham cracker crusts. Bake in the oven at 325°F (160°C) for 30-34 minutes, or until a toothpick inserted into the center of a cake comes out with just a few moist crumbs attached. Avoid a clean toothpick, as that indicates a dry cake! Let the baked cakes cool in their pans for 10 minutes before carefully inverting them onto a wire rack to cool completely. Cooling completely is crucial before frosting to prevent melting.

7. Cool the Cakes: Once baked, let the cakes cool in their pans for 10 minutes. This allows them to firm up slightly before you attempt to remove them. After 10 minutes, carefully invert each cake onto a wire rack to cool completely. Ensure they are fully cooled before proceeding to the assembly stage; otherwise, your frosting and filling will melt.

8. Prepare the Coconut Pecan Filling: While the cakes cool, prepare your rich coconut pecan filling. In a medium saucepan, whisk together the heavy cream, granulated sugar, egg yolks, and salt. Cook this mixture over medium heat, stirring occasionally, until it comes to a low simmer and visibly thickens. Remove from heat, then stir in the butter, vanilla extract, and both the toasted coconut and pecans until fully combined. Set this glorious filling aside to cool completely to room temperature. Don’t worry if it seems thin; it will thicken beautifully as it cools.
9. Whip Up the Butterscotch Buttercream: Now, for the star frosting! In a stand mixer, beat the slightly cold, unsalted butter until it’s smooth and creamy (about 3 minutes). Gradually add half of the sifted powdered sugar and continue beating until smooth. In a separate microwave-safe bowl, gently melt the butterscotch chips with heavy cream, stirring until smooth. Let this butterscotch drizzle cool slightly, then slowly pour it into the stand mixer with the butter mixture. Add the remaining powdered sugar, vanilla, and salt. Beat on medium-high for 4-5 minutes until the buttercream is incredibly light, fluffy, and perfectly smooth. This whipping action incorporates air and ensures a luxurious texture.

10. Assemble the 7 Layer Bar Cake: Place your first cooled cake layer onto a cake stand, ensuring the graham cracker crust side is at the bottom. Spread approximately ½ cup of the butterscotch buttercream evenly over this cake layer. Next, pipe a sturdy rim of buttercream around the very edge of the cake. This “dam” will hold in the delicious filling. Inside this buttercream rim, spoon half of the cooled coconut pecan filling.
11. Layer and Repeat: Carefully place the second cake layer on top of the filling, again with the graham cracker crust side facing down. Repeat the process: spread another ½ cup of buttercream, pipe a rim, and add the remaining half of the coconut pecan filling. Finally, gently place the third and final cake layer on top, with its graham cracker crust side down.
12. Apply the Crumb Coat: Using an offset spatula, apply a very thin layer of buttercream over the entire cake – top and sides. This is known as the crumb coat, and its purpose is to trap any loose crumbs, ensuring your final frosting layer is perfectly smooth. Transfer the cake to the freezer for 15 minutes to allow the crumb coat to set firmly.
13. Prepare the Chocolate Drip Ganache: While the cake chills, make your chocolate ganache. Heat the heavy cream in the microwave until it’s very hot but not boiling. Pour the hot cream over the semi-sweet chocolate chips in a heatproof bowl. Let it sit undisturbed for 2 minutes to allow the chocolate to melt. Then, stir gently with a whisk or spatula until the mixture is completely smooth and glossy.
14. Final Frosting and Drip: Remove the cake from the freezer. Apply the remaining butterscotch buttercream frosting generously to the top and sides of the cake, smoothing it out for a beautiful finish. Using a squeeze bottle or spoon, carefully apply the warm chocolate ganache drip around the edge of the cake, allowing it to cascade elegantly down the sides. Then, pour the remaining ganache over the top of the cake and spread it evenly. Place the cake in the refrigerator for at least 30 minutes to allow the ganache and buttercream to set.
15. Slice and Serve: Once set, your magnificent 7 Layer Bar Cake is ready! Using a sharp, warm knife (run under hot water and wipe dry between slices), cut into generous portions and serve this decadent dessert to eager guests.

Expert Tips for a Perfect 7 Layer Bar Cake

Achieving bakery-quality results at home is easier than you think with these professional tips for your 7 Layer Bar Cake:

Cake Batter Tips:

• Prevent Sinking Chocolate Chips: To ensure your mini chocolate chips remain beautifully distributed throughout the cake layers and don’t all sink to the bottom, lightly toss them in about a teaspoon of all-purpose flour before folding them into the batter. This creates a barrier that helps them suspend in the cake.
• Patience During Baking: Resist the urge to open your oven door prematurely! Opening the oven too soon, especially during the first three-quarters of the baking time, can cause your delicate cake layers to collapse due to a sudden temperature drop. Cakes need to set properly. If you suspect your oven bakes faster, you can perform the toothpick test 1-2 minutes before the minimum requested bake time. Remember, the goal is a toothpick with a few moist crumbs, indicating a perfectly baked and moist cake, not a dry one.

Butterscotch Buttercream Perfection:

• Butter Temperature is Key: For the ideal buttercream consistency, ensure your unsalted butter is slightly cold, not at full room temperature or overly soft. If the butter is too warm, your buttercream will be too loose and won’t hold its shape.
• Cool the Butterscotch Drizzle: After melting the butterscotch chips with heavy cream, allow the butterscotch drizzle to cool for a minute or two before adding it to your butter mixture. Adding it too warm can melt your butter and compromise the fluffy texture of your buttercream.
• Whip It Good: Don’t rush the whipping! Once all buttercream ingredients are combined, let your stand mixer beat on medium-high speed for a full 4-5 minutes. This prolonged whipping incorporates air and activates the heavy cream, resulting in an exceptionally light, airy, and fluffy buttercream texture that’s a dream to work with.

Silky Smooth Chocolate Ganache:

• Patience for Melting: When making the chocolate ganache, it’s crucial to let the hot heavy cream sit over the chocolate chips for at least 2 minutes without stirring. This allows the residual heat from the cream to thoroughly melt the chocolate. Stirring too early can cause the chocolate to seize or become gritty. After waiting, stir gently until you achieve a perfectly smooth, shiny ganache.
• Application for Drips: For a controlled and elegant chocolate drip around the edges of your cake, consider using a squeeze bottle. This tool allows for precise application, giving you those beautiful, even drips.

Seamless Cake Assembly and Decorating:

• Cake Boards for Stability: For easier handling and frosting, especially with a layered cake, we recommend using two cake boards beneath your first cake layer. Start with one board the same size as your cake and then place a second board, an inch or two larger, underneath it. This provides a stable base and makes moving and frosting the cake much simpler.
• The Power of a Turn Table: Investing in a cake turntable will revolutionize your frosting experience. It allows you to rotate the cake smoothly as you work, making frosting the sides of the cake significantly easier and resulting in a much cleaner, more professional finish.

Make Ahead, Storing, and Freezing Your Cake

Planning ahead? Or have leftovers you want to save? For comprehensive guidance on how to best store, make ahead, and freeze your delicious cakes to maintain their freshness and flavor, be sure to check out our detailed How to Store and Freeze Cakes guide!

7 Layer Bar Cake Recipe FAQs

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