Decadent Seven-Layer Bar Cake

Welcome to the ultimate indulgence – a stunning 7 Layer Bar Cake that masterfully transforms the beloved classic into an extraordinary dessert. This show-stopping cake captures every delightful essence of the iconic 7 Layer Bars treat, meticulously layered to create a symphony of textures and flavors. Imagine a rich, buttery Graham Cracker Crust forming the foundation of each moist cake layer, perfectly complemented by a subtly coconut-flavored doctored cake mix. The true heart of this cake lies in its gooey, irresistible Coconut Pecan Filling – a decadent blend reminiscent of German chocolate cake, which I also proudly feature in my German Chocolate Cake recipe. Capping off this magnificent creation is a dreamy, fluffy butterscotch buttercream, elegantly finished with a rich, glossy chocolate ganache drizzle. Each bite promises a harmonious blend of crunchy, chewy, soft, and creamy, delivering an unparalleled dessert experience.

If you’re as captivated by the irresistible flavor combinations of 7 layer bars as I am, you absolutely must explore my equally delicious 7 Layer Bar Cookies Recipe for another delightful variation!

Why This 7 Layer Bar Cake Recipe is a Must-Try

This 7 Layer Bar Cake isn’t just a cake; it’s a meticulously crafted homage to a classic, designed to deliver maximum flavor and textural pleasure. Here’s why this recipe stands out and guarantees a memorable dessert experience:

• Authentic 7 Layer Bar Experience in Cake Form: This recipe brilliantly encapsulates all seven beloved components of the original 7 Layer Bars within a luscious cake structure. From the crunchy, golden graham cracker crust and the sweet, chewy toasted coconut, to the buttery pecans, rich chocolate chips, and signature butterscotch flavor, every element is present and perfectly balanced. The interplay of textures – the satisfying crunch from the nuts and crust, the moist and fluffy cake, and the creamy fillings – creates a dynamic and truly irresistible dessert.
• Superior Moistness with Doctored Cake Mix: I am a firm believer in the power of a doctored cake mix, and for good reason. Starting with a quality cake mix provides an excellent base, making the baking process significantly simpler by eliminating the need to measure numerous dry ingredients. However, the true magic happens when we “doctor” it with additional ingredients like buttermilk, sour cream, and vegetable oil. These additions are not just optional; they are crucial for transforming a potentially dry, standard cake mix into an incredibly moist, tender, and flavorful cake that rivals any from-scratch recipe. They infuse the cake with a richness and fine crumb that is simply unmatched.
• Signature Coconut Pecan Filling: One of the standout features of this cake is my famous coconut pecan filling. This isn’t just any filling; it’s the exact same rich, gooey, and deeply flavorful filling that graces all my cherished German chocolate treats, including my popular German Chocolate Brownies. Its caramelized sweetness, combined with the buttery notes of toasted pecans and the distinctive texture of shredded coconut, provides a burst of flavor that is quintessentially “7 Layer Bar.” It’s the perfect counterpoint to the cake layers and the butterscotch buttercream, elevating the entire dessert to new heights of deliciousness.
• Velvety Butterscotch Buttercream: The buttercream in this cake is a star in its own right. Infused with rich butterscotch, it adds a unique sweetness and creamy texture that perfectly ties all the flavors together. It’s light, fluffy, and smooth, providing an ideal canvas for the decadent chocolate ganache.
• Balanced Sweetness and Complexity: Despite its rich components, this cake is designed to have a beautifully balanced sweetness. Each layer contributes to a complex flavor profile that prevents any single element from being overpowering, resulting in a sophisticated yet comforting dessert that will impress any palate.

Essential Ingredient Notes for Your 7 Layer Bar Cake

Crafting the perfect 7 Layer Bar Cake begins with understanding the role of each ingredient. Here’s a detailed guide to the key components that bring this sensational dessert to life:

• Graham Cracker Crumbs: The foundation of our crust, graham cracker crumbs are essential for that characteristic sweet, slightly spiced base. For this recipe, you’ll need approximately 15 full rectangle crackers, finely crushed to achieve a consistent texture. Ensure they are crushed into a fine, sandy consistency for the best crust.
• Unsalted Butter: Butter plays a starring role in almost every component of this cake. We use it for the buttery graham cracker crust, providing richness and binding the crumbs. It’s crucial for the luscious coconut pecan filling, imparting a depth of flavor and creamy texture. Finally, it forms the base of our fluffy butterscotch buttercream, contributing to its smooth and stable consistency. Using unsalted butter allows you to precisely control the salt content in each layer.
• Box White Cake Mix: This is our secret weapon for a wonderfully moist and easy-to-make cake. While it serves as the base, remember we “doctor” it significantly with additional ingredients to elevate its flavor and texture beyond a standard boxed cake, making it taste truly homemade and incredibly rich.
• Sour Cream and Buttermilk: These two dairy powerhouses are non-negotiable for achieving an exceptionally moist and tender cake crumb. The acidity in both ingredients works with the baking soda (present in most cake mixes) to create a soft, airy texture, while the fat content adds richness and prevents dryness. Don’t skip these!
• Coconut Emulsion: To infuse our cake layers with a delightful, authentic coconut flavor, coconut emulsion is preferred. It provides a more robust and longer-lasting flavor compared to extract. If emulsion is unavailable, coconut extract can be used, but you might need to slightly increase the amount to achieve a similar intensity.
• Mini Chocolate Chips: These tiny morsels are scattered throughout the cake layers and also used to create the decadent chocolate ganache. For the cake batter, a pro tip is to toss them lightly in a teaspoon of flour before folding them in. This simple step helps prevent them from sinking to the bottom during baking, ensuring even distribution throughout your cake. We use semi-sweet chocolate chips for the ganache to provide a balanced sweetness against the other rich components.
• Heavy Cream: This versatile ingredient is vital for three key elements. In the coconut pecan filling, it contributes to its rich and creamy consistency. For the butterscotch buttercream, it helps achieve that light, fluffy texture. And finally, it’s the base for our luxurious chocolate ganache drizzle, creating a smooth, pourable finish.
• Toasted Pecans: Integral to the coconut pecan filling, pecans add a wonderful nutty flavor and satisfying crunch. Always toast your pecans before adding them to the filling! Toasting enhances their natural oils, intensifying their flavor and aroma, which makes a significant difference in the final taste. Finely chop them after toasting for the best texture in the filling.
• Toasted Coconut: Just like the pecans, the coconut for the filling must be toasted. Toasting brings out its sweet, nutty essence and significantly improves its texture, transforming it from potentially chewy to beautifully golden and fragrant. Skipping this step will result in a less flavorful and texturally inferior filling.
• Butterscotch Chips: The star of our distinctive butterscotch buttercream, these chips provide the iconic flavor that is a hallmark of 7 Layer Bars. Their unique sweetness and slight caramel notes are essential. If you have extra butterscotch chips, consider trying my Butterscotch Chocolate Chip Cookies for another delicious treat!
• Powdered Sugar: The foundation of any good buttercream, powdered sugar (or confectioners’ sugar) provides sweetness and structure. It is absolutely crucial to sift your powdered sugar before adding it to the buttercream to prevent lumps and ensure a perfectly smooth, silky frosting.

Detailed Step-by-Step Instructions for Your 7 Layer Bar Cake

Follow these comprehensive steps to create your magnificent 7 Layer Bar Cake. Precision in each stage ensures a perfect result!

1. Prep the Cake Pans: Begin by preheating your oven to 375°F (190°C). Carefully spray three 6-inch round cake pans with a nonstick cooking spray, ensuring full coverage. Line the bottom of each pan with a perfectly cut circular piece of parchment paper. Spray a second light coat of nonstick spray directly onto the parchment paper. This double layer of protection ensures your cake layers release easily without sticking.
2. Prepare 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. Form and Bake the Crusts: Divide the graham cracker mixture evenly among the three prepared cake pans. Using the back of a spoon or your fingers, firmly press ⅓ of the mixture into the bottom of each pan. Compact it well to create a solid, even crust. Bake these crusts in the preheated oven for 5 minutes. This light bake helps to set the crust and enhance its flavor. Remove the pans from the oven and allow them to cool completely on a wire rack while you prepare the cake batter.

4. Create the Coconut Infused Cake Batter: Reduce your oven temperature to 325°F (160°C). In the bowl of a stand mixer fitted with the paddle attachment, combine the vegetable oil, sour cream, buttermilk, egg whites, coconut emulsion (or extract), and vanilla extract. Beat these wet ingredients until they are thoroughly combined and smooth.
5. Incorporate Dry Ingredients and Chocolate Chips: Sift the white cake mix directly into the wet ingredients in the stand mixer. Add the mini chocolate chips. Mix on low speed until just combined. It’s crucial not to overmix the batter, as overmixing can develop the gluten too much, resulting in a tough cake and preventing it from rising properly.
6. Divide the Batter: Evenly distribute the prepared cake batter among the three cake pans, pouring it directly over the cooled graham cracker crusts. Gently smooth the top of the batter in each pan.

7. Bake the Cake Layers: Bake the cakes in your preheated 325°F (160°C) oven for 30-34 minutes. To check for doneness, insert a toothpick into the center of a cake. It should come out with a few moist crumbs attached – this indicates a perfectly baked, moist cake. A completely clean toothpick means the cake might be overbaked and dry. Allow the cakes to cool in their pans for 10 minutes before carefully inverting them onto a wire rack. Let them cool completely to room temperature before assembling.

8. Prepare the Coconut Pecan Filling: (Refer to the full recipe card below for detailed instructions) This gooey filling comes together on the stovetop and should be allowed to cool to room temperature until slightly thickened.
9. Whip up the Butterscotch Buttercream: (Refer to the full recipe card below for detailed instructions) This creamy, flavorful frosting will be whipped to a light and fluffy consistency, ready for assembly.

10. Assemble the 7 Layer Bar Cake: Place your first cooled cake layer onto a cake stand or serving platter, ensuring the graham cracker crust side faces down. Spread about ½ cup of the butterscotch buttercream evenly over the top of this layer. Next, pipe a rim (or dam) of buttercream around the very edge of the cake layer. This rim will act as a barrier to hold the gooey coconut pecan filling. Carefully spoon ½ of the cooled coconut pecan filling inside this buttercream rim.
11. Repeat Layers: Gently place the second cake layer on top of the filling, again with the graham cracker crust side down. Repeat the process: spread another ½ cup of buttercream, pipe a rim, and add the remaining ½ of the coconut pecan filling. Finally, add the third and final cake layer to the top, crust side down.
12. Apply the Crumb Coat: Using an offset spatula, apply a thin, even layer of butterscotch buttercream over the entire cake – the top and all sides. This is known as the crumb coat, and its purpose is to seal in any loose crumbs and provide a smooth surface for your final frosting layer. Freeze the cake for 15 minutes to allow the crumb coat to firm up.
13. Prepare the Chocolate Drip: While the cake is chilling, prepare your ganache. In a microwave-safe bowl, heat the heavy cream until it’s hot and simmering but not boiling. Pour the hot cream over the semi-sweet chocolate chips and let it sit undisturbed for 2 minutes. This allows the heat from the cream to melt the chocolate. After 2 minutes, stir gently from the center outwards until the mixture is completely smooth and glossy.
14. Final Frosting: Remove the cake from the freezer. Apply the remaining butterscotch buttercream frosting generously over the top and sides of the cake, creating a smooth and even finish.
15. Add the Chocolate Drip and Serve: Carefully spoon or pipe the warm chocolate ganache around the edge of the top of the cake, allowing it to drip attractively down the sides. Then, pour the remaining ganache over the entire top surface of the cake, smoothing it out if necessary. Place the finished cake in the refrigerator for at least 30 minutes to allow the ganache to set. Once set, slice the cake into beautiful wedges and serve!

Expert Recipe Tips for a Flawless 7 Layer Bar Cake

Achieving bakery-worthy results with your 7 Layer Bar Cake is easier than you think with these expert tips:

Cake Batter Tips for Success:

• Preventing Chocolate Chip Sinking: A common challenge is chocolate chips sinking to the bottom of the cake. To combat this, toss your mini chocolate chips with about a teaspoon of all-purpose flour before incorporating them into the batter. The flour lightly coats the chips, creating friction and helping them suspend more evenly throughout the cake as it bakes.
• Optimal Doneness for Moist Cake: Resist the urge to open your oven door prematurely, especially during the first three-quarters of the baking time, as this can cause cakes to collapse. For a perfectly moist cake, the toothpick test is key: insert a toothpick into the center of a cake, and it should come out with a few moist crumbs attached, not completely clean. A clean toothpick indicates the cake might be overbaked and dry. If your oven tends to run hot or cold, consider investing in an oven thermometer, and adjust baking times accordingly.

Mastering the Butterscotch Buttercream:

• Butter Temperature is Crucial: For the ideal buttercream consistency, your unsalted butter should be slightly cold, not at room temperature or soft. It should still have some firmness, yielding slightly when pressed. If the butter is too warm or soft, your buttercream will be too slack and unstable.
• Incorporating Warm Butterscotch: When adding the melted butterscotch chips to the buttercream, allow the butterscotch drizzle to cool slightly for a minute or two. Adding it while piping hot can melt the butter in your buttercream, causing it to lose its fluffy texture. It should be warm enough to be pourable but not hot.
• Whipping for Fluffiness: Once all ingredients are in the stand mixer, allow the buttercream to whip on medium-high speed for 4-5 minutes. This prolonged whipping incorporates air, causing the heavy cream to lighten and resulting in a wonderfully fluffy, airy, and stable buttercream that pipes beautifully.

Achieving a Silky Smooth Chocolate Ganache:

• Patience is Key for Ganache: After pouring hot cream over your chocolate chips, resist the urge to stir immediately. Let the mixture sit undisturbed for at least 2 minutes. This allows the hot cream to fully melt the chocolate, ensuring a smooth, emulsified ganache. Premature stirring can sometimes lead to separation or a gritty texture.
• Application Method: For a controlled and professional-looking chocolate drip, consider using a squeeze bottle. This allows for precise application around the cake’s edge, creating those appealing, even drips.

Cake Assembly and Decorating Secrets:

• Stable Foundation: For easier frosting and handling, place two cake boards underneath your bottom cake layer – one the same size as your cake and another an inch or two larger. This provides a stable base and protects your serving platter.
• The Power of a Turntable: A cake turntable is a game-changer for frosting. It allows you to smoothly rotate the cake as you apply buttercream, making it significantly easier to achieve perfectly smooth and even sides.
• The Essential Crumb Coat: Don’t skip the crumb coat! This thin layer of frosting traps any loose crumbs, preventing them from mixing into your final, visible layer of buttercream. Chilling the cake after the crumb coat sets it firmly, creating a pristine surface for your final decorative frosting.

Make Ahead, Storing, and Freezing Your 7 Layer Bar Cake

To ensure your delicious 7 Layer Bar Cake stays fresh and delightful for as long as possible, proper storage is key. For comprehensive guidelines, including detailed instructions on how to extend the shelf life of your baked goods, be sure to check out my How to Store and Freeze Cakes guide! Here are some quick tips:

• Storing Finished Cake: A frosted cake will keep beautifully at room temperature for 1-2 days if covered loosely to prevent drying out. For longer freshness, store the cake, covered, in the refrigerator for 3-4 days. Allow it to come to room temperature for 30-60 minutes before serving for the best flavor and texture.
• Freezing Frosted Cake: Yes, you can absolutely freeze a frosted cake! If you have leftovers, cut the cake into individual slices or quarters. Wrap each piece tightly in plastic wrap, then an additional layer of aluminum foil. This double wrapping protects against freezer burn. Frozen cake will maintain its quality for 2-3 months. To enjoy, simply remove from the freezer and thaw on the counter for several hours or overnight in the refrigerator.
• Make-Ahead Components: The graham cracker crusts can be baked and stored at room temperature in an airtight container for up to 2 days. The coconut pecan filling can be made 2-3 days in advance and stored in an airtight container in the refrigerator. The butterscotch buttercream can also be made ahead; store it in an airtight container in the fridge for up to a week, then re-whip until fluffy before use.

Frequently Asked Questions About 7 Layer Bar Cake

Explore More Irresistible Cake Recipes

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• Red Velvet Cake Recipe: The quintessential classic, featuring moist crimson layers and tangy cream cheese frosting.

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7 Layer Bar Cake

Whitney Wright

This moist 7 Layer Bar Cake tastes JUST like the classic 7 layer bars dessert! This cake features 3 graham cracker crust lined cakes with a coconut pecan filling and butterscotch buttercream. The finishing touch is a chocolate drip!

Prep Time: 1 hr 15 mins

Cook Time: 32 mins

Chilling time: 30 mins

Total Time: 2 hrs 17 mins

Servings: 12 servings

5 from 2 votes

Ingredients

 

Graham Cracker Crust

• 2 cups graham cracker crumbs – about 15 full rectangle crackers, crushed fine
• 7 tablespoons unsalted butter – melted (if using salted butter omit the salt)
• ⅓ cup granulated sugar
• ¼ teaspoon salt

Coconut Infused Cake

• 1 box white cake mix
• ⅓ cup vegetable oil
• ⅔ cup sour cream – full fat or light is fine
• ¾ cup buttermilk
• 4 egg whites
• 2 tablespoons coconut emulsion
• 1 teaspoon vanilla extract
• ⅔ cup mini chocolate chips

Coconut Pecan Filling

• ½ cup heavy cream – or evaporated milk
• ½ cup granulated sugar
• 2 egg yolks
• ¼ teaspoon salt
• 4 tablespoon unsalted butter
• ½ teaspoon vanilla extract
• ½ cup pecans – toasted and finely chopped
• ⅔ cup sweetened shredded coconut – toasted

Butterscotch Buttercream

• 1 ½ cups unsalted butter – slightly softened to room temperature, butter will still be somewhat cold
• 8 oz butterscotch chips
• 3 tablespoons heavy cream
• ½ teaspoon vanilla extract
• ⅛ teaspoon salt
• 4 ½ cups powdered sugar – measured then sifted

Chocolate Drip

• ½ cup semi sweet chocolate chips
• ⅓ cup heavy cream

Equipment

• 6 inch round cake pans
• offset spatula
• Kitchen Aid stand mixer
• kitchen scale

Instructions

 

Graham Cracker Crust

• Preheat the oven to 375°F. Spray 3- 6 inch round cake pans with nonstick cooking spray. Line the bottoms with parchment paper and spray the pans again. 
• To a large bowl add the graham cracker crums, melted butter, sugar, and salt. Mix to combine.
• Press ⅓ of the graham cracker mixture into each round cake pan. Firmly pressing into each pan to create a crust at the bottom of the pan. Bake for 5 minutes. Remove and let cool while you make the cake batter.

Cake

• Reduce the oven temperature to 325°F. In the bowl of a stand mixer with the paddle attachment beat the oil, sour cream, buttermilk, egg whites, coconut emulsion and vanilla extract until combined. Sift in the white cake mix, then add the chocolate chips. Mix until just combined. 
• Divide the cake batter amongst the 3 cake pans. (You’ll add the batter to the top of the graham cracker crust).
• Bake for 30-34 minutes or until a toothpick inserted in the center comes out with a few moist crumbs on it. Let cakes cool in cake pan for 10 minutes, then invert onto a wire rack and let them cool completely. 

Coconut Pecan Filling

• In a medium saucepan whisk the cream, sugar, egg yolks, and salt. Set over medium heat and cook, stirring occasionally. Bring to a low simmer and cook until slightly thickened. 
• Remove from the heat and add the butter, vanilla, toasted coconut and pecans. Mix to combined. Set aside to cool to room temperature. The mixture will appear fairly thin but will thicken as it cools. 

Butterscotch Buttercream

• Beat the butter in a stand mixer until smooth and creamy, about 3 mins. Add half of the powdered sugar to the butter and beat until smooth. 
• Place the heavy cream and butterscotch chips in a microwave safe bowl. Warm in the microwave in 30 second increments, stirring between each increment until melted and smooth. 
• Drizzle the butterscotch ganache into the stand mixer and continue mixing. Add remaining powdered sugar, vanilla and salt and beat until smooth. 

Assembly

• Place the first cake layer, with graham cracker crust side on the bottom, on a cake stand. Spread ½ cup of butterscotch buttercream over the cake layer, then pipe a rim of buttercream around the edge of the cake. Add ½ of the coconut pecan filling to the cake. Place the second cake layer on top of the filling and repeat these steps 1 more time. (Graham cracker crusts on the bottom). Then add the final cake layer to the top, with the graham cracker crust on the bottom.
• Apply a thin buttercream layer over the entire cake and freeze for 15 minutes. (this is the crumb coat). Once set, apply the remaining buttercream then apply the chocolate drip. 

Chocolate Drip

• Heat the cream in the microwave until hot, then pour over the chocolate chips and let sit for 2 minutes, then stir until smooth. 
• Add the chocolate drip to the edge of the cake and then pour the remaining chocolate over the top of the cake. Place in the fridge to let set.
• Slice the cake and serve!

Notes

Store covered in the fridge for 5-6 days for best results. 
Recipe inspired by Cake by Courtney.

Nutrition

Calories: 1086kcal (54%)Carbohydrates: 137g (46%)Protein: 7g (14%)Fat: 58g (89%)Saturated Fat: 34g (170%)Polyunsaturated Fat: 3gMonounsaturated Fat: 16gTrans Fat: 2gCholesterol: 161mg (54%)Sodium: 664mg (28%)Potassium: 213mg (6%)Fiber: 2g (8%)Sugar: 107g (119%)Vitamin A: 1523IU (30%)Vitamin C: 1mg (1%)Calcium: 186mg (19%)Iron: 2mg (11%)

Course: Dessert

Cuisine: American

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