Seven Layer Bar Cake – layers of graham cracker crust, coconut chocolate chip cake layers, gooey coconut and pecan filling, butterscotch buttercream and a chocolate drip.
Seven Layer Bar Cake
I know it’s not a Monday, but I couldn’t wait (and I don’t think you could either) for this recipe to go live! Let me introduce you to my Seven Layer Bar Cake, also known as, my birthday cake.
This decadent, Seven Layer Bar Cake is inspired by the popular 7-Layer Bars (or Magic Bars, to some). A traditional 7-Layer Bar is made up of seven ingredients:
- Graham crackers
- Sweetened condensed milk
- Butterscotch chips
- Chocolate chips
Turning 7-Layer Bars into Cake
To turn this classic treat into a cake, I used all the flavors to inspire elements of the cake.
- Butter – you’ll find this element everywhere! We have it in the graham cracker crust (like the bars do), in the cake layers, in the filling and in the buttercream.
- Graham crackers – to keep the crunch of the 7-Layer Bar, I incorporate a graham cracker crust at the bottom of each cake layer.
- Sweetened condensed milk – I originally thought about doing a sweetened condensed milk frosting, but after making it, decided it actually didn’t provide the flavor I was looking for. When we bake 7-Layer Bars, the sweetened condensed milk turns into more of a gooey, caramel layer and tastes nothing like SCM at all! I scrapped the SCM frosting and decided on this gooey, caramel-like filling adapted from a Milk Bar recipe that I also use in my German Chocolate Cake.
- Butterscotch chips – for the butterscotch element, I did my butterscotch buttercream from my Chocolate Chip Butterscotch Cake. It’s such a smooth and creamy consistency. You’re going to love it!
- Chocolate chips – for the chocolate chips, I added mini chocolate chips in the cake layers and then added a chocolate drip to the top of the cake.
- Coconut – I incorporated the coconut in the cake layers and the filling. However, rather than using raw coconut like most 7-Layer Bar recipes, I used toasted coconut. Always!
- Pecan – I also toasted the pecans and added them to the filling with the coconut.
- Plan ahead – because this cake has a lot of elements to it, plan ahead so you’re not trying to do everything within a couple hours.
- Toss the chips – before you add the chocolate chips to the cake batter, toss them in a tablespoon of flour. This ensures the chips don’t sink to the bottom of the cake pan as the layers bake.
- Room temperature ingredients – remember to always start with room temperature ingredients to get the best rise out of your layers.
- Use a sharp knife – make sure to sharpen your knife before you cut this cake. The graham cracker crust makes it a little harder to cut through than a normal cake.
I hope you love this cake as much as we did!
Make sure to check out my video tutorial below for tips on how to stack and decorate this cake.