Nanaimo Bar Cake – the most delicious chocolate cake layers baked on a graham cracker, almond, coconut, and chocolate crust, with a custard filing and covered in a chocolate fudge buttercream.
If you caught my last post, Nanaimo Bars , you learned that this delicious, Canadian, no-bake dessert is a breeze to whip up and a dream to eat! With the graham cracker, coconut, almond and chocolate crust, paired with a custard filling and chocolate ganache, it’s incredibly decadent. When I finally made my own batch of Nanaimo Bars, I knew I also needed to make a Nanaimo Bar Cake – because, let’s be honest, everything is better as a cake 😉
Nanaimo Bar Cake
For my cake, I took all of the elements of the Nanaimo Bar and incorporated them into my layers. This towering cake has extra tall chocolate cake layers baked on a traditional Nanaimo Bar crust, filled with custard and topped with the fudgiest chocolate buttercream on the planet!
Nanaimo Bar Crust
The crust for the cake is the exact same crust you’ll see in my Nanaimo Bars. Once you add the crust to the cake pans, you’ll just set them aside until you’re ready to pour the cake batter onto the crust and bake them together.
This chocolate cake is a new recipe and utterly delicious. It’s not as rich and dark as my Dark Chocolate Cake you’ll see in many of my chocolate cake recipes, but it still as a wonderful chocolate flavor. It’s also quite a bit taller than my Dark Chocolate Cake. This one should get between 1.5-2″ tall. The texture is moist and the slightest bit dense, in comparison to my Dark Chocolate Cake that is really tender.
The custard filling is made with Bird’s Custard Powder. This is part of every traditional Canadian Nanaimo Bar recipe and is a total must for the cake. Just know that it’s not commonly found in the United States, so be prepared to order it on Amazon or head to your local World Market store.
Chocolate Fudge Buttercream
This Chocolate Fudge Buttercream is what dreams are made of! It’s incredibly rich and decadent and glides around the cake beautifully. Note that you’ll need a food processor or even a blender to make this buttercream. Making it in a mixer doesn’t blend all of the ingredients as well and you’ll notice it separates.
Ingredients Needed For A Nanaimo Bar Cake
- Graham crackers
- Unsweetened shredded coconut
- Cocoa powder
- Bird’s Custard Powder
- Powdered sugar
- Heavy whipping cream
- Dark or semi-sweet chocolate chips
- Granulater sugar
- Baking soda
- Corn syrup
Cake Making Tips
Don’t forget to follow my go-to tips for getting your cakes to rise and bake well:
- Preheat your oven for 30 minutes prior to baking.
- Use good quality pans like Fat Daddio.
- Spray your pans with nonstick spray and line with parchment paper.
- Don’t overmix your cake batter once you add the dry ingredients.
- Use room temperature wet ingredients.
- Use fresh baking powder.
- Bake until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.