7 Layer Bar Cake

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!

Course Dessert

Cuisine American

Prep Time 1 15

Cook Time 32

Chilling time 30

Total Time 2 17

Servings servings

Calories 1086kcal

Author Whitney Wright

Equipment

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)
1/3 cup granulated sugar
1/4 teaspoon salt

Coconut Infused Cake

1 box white cake mix
1/3 cup vegetable oil
2/3 cup sour cream full fat or light is fine
3/4 cup buttermilk
4 egg whites
2 tablespoons coconut emulsion
1 teaspoon vanilla extract
2/3 cup mini chocolate chips

Coconut Pecan Filling

1/2 cup heavy cream or evaporated milk
1/2 cup granulated sugar
2 egg yolks
1/4 teaspoon salt
4 tablespoon unsalted butter
1/2 teaspoon vanilla extract
1/2 cup pecans toasted and finely chopped
2/3 cup sweetened shredded coconut toasted

Butterscotch Buttercream

1 1/2 cups unsalted butter slightly softened to room temperature, butter will still be somewhat cold
8 oz butterscotch chips
3 tablespoons heavy cream
1/2 teaspoon vanilla extract
1/8 teaspoon salt
4 1/2 cups powdered sugar measured then sifted

Chocolate Drip

1/2 cup semi sweet chocolate chips
1/3 cup heavy cream

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 1/3 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 1/2 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