Magic Bar Cake

7 Layer Magic Bar Bundt Cake

7 Layer Magic Bars in Cake Form! A cake made out of graham crackers, filled with a coconut chocolate chip filling, and topped with chocolate ganache – this is the cake version of the popular Hello Dolly bar cookies (aka 7 Layer Magic Bars)!!

My husband’s favorite treat around Christmas is Hello Dolly bars also known as Magic Bars. I had never eaten these before I married him but not long after we got married, he asked me to make them. I had no idea what they were and that was long before the internet had every recipe known to man at your fingertips.

So I did what any smart young bride should do. I called his grandma!

She had a recipe of sorts – a stick of butter, a bunch of graham cracker crumbs, a small can of sweetened condensed milk, some coconut, and some chocolate chips. Some recipes add nuts but not Grandma – Jamie doesn’t like nuts so they ARE NOT to go into these bars!

Since then, I have made several batches of these bar cookies every year. I have to be careful because once a pan is made, my husband will eat the whole thing. He has no self-control when these are in the kitchen.

This works out well for me. I love them, too, and if he eats them all, the temptation is gone for me!

What are 7 Layer Magic Bars or Magic Cookie Bars?

A 7-layer Magic Bar, also known as a Magic Cookie Bar or Hello Dolly Bar, is a delicious dessert that stacks seven scrumptious layers into one bar. The classic layers typically include a buttery graham cracker crust, sweetened condensed milk, chocolate chips, butterscotch chips, shredded coconut, chopped nuts (like walnuts or pecans), and sometimes a sprinkle of toffee bits.

These bars are baked to perfection, creating a gooey, sweet, and crunchy treat that’s hard to resist. They’re called “magic” because they come together easily and taste like a magical blend of flavors!

7 Layer Magic Bar Bundt Cake

Converting the Graham Cracker Crust to a Graham Cracker Cake!

Since I love to take an established favorite and create a whole new recipe with individual elements, I just had to do it with my husband’s long-time favorite treat.

The first step was to come up with a cake with a true graham cracker flavor. Luckily, crushing graham crackers and using the crumbs to replace some flour in a butter cake recipe did just the trick. The graham flavor really comes though and pairs perfectly with the ‘magic’ filling!

The MAGIC in this Cake

The filling is quick and easy to mix up and resembles the caramel-like chocolate and coconut topping on traditional 7-Layer Magic Bars. The magic in this cake comes from the way the filling sinks into the cake batter during the baking process and makes a delicious gooey center.

To make the magic happen:

  • Prepare the bundt pan by buttering it VERY well
  • Pour in the cake batter
  • Spoon the filling on top of the batter
  • BAKE!

The filling will sink and caramelize all at the same time!

Topped with chocolate ganache and toasted coconut is the perfect finishing touch for this amazing filled cake!

Graham cracker cake with coconut chocolate filling -7 Layer Magic Bar Bundt Cake with Magic filling

Graham cracker cake filled with coconut and chocolate filling. Magic Bars aka Hello Dolly

Other recipes to try:

Mango Coconut and Macadamia Nut Cookies

Easy Smores Bars

Pineapple Delight

Graham Cracker Cake

Hello Dolly Bundt Cake aka Magic Bars

A graham cracker cake, filled with a coconut chocolate chip filling and topped with chocolate ganache – this is the cake version of the popular Hello Dolly bar cookies (aka Magic Bars)!
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 8
Calories 437 kcal


For the filling

  • 2 egg whites
  • 100 grams granulated sugar
  • 120 grams sweetened shredded coconut
  • 2 Tablespoons all-purpose flour
  • 2 teaspoons vanilla extract
  • 170 grams chocolate chips

For the Cake

  • 64 grams all-purpose flour
  • 160 grams graham cracker crumbs (about 20 squares)
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 113 grams unsalted butter, softened
  • 150 grams granulated sugar
  • 2 eggs at room temperature
  • 1 teaspoon vanilla extract
  • 180 mL milk, at room temperature

For the Ganache topping

  • 60 grams semi-sweet chocolate
  • 60 grams heavy whipping cream
  • 50 grams toasted coconut flakes



  • Preheat oven to 350 degrees F. In a medium bowl, mix together the ingredients for the filling and set aside.
  • Separate the 2 eggs for the cake and allow the yolks and whites to stand at room temperature for 30 minutes. Meanwhile, grease and flour a bundt pan.
  • In the bowl of a stand mixer that is impeccably clean (clean the whisk attachment too), whip the egg whites to medium-stiff peaks. Put in a medium bowl and set aside.
  • In a medium bowl stir together the graham cracker crumbs, flour, baking powder, and salt; set aside. In the bowl of the stand mixer just used for the egg whites (no need to clean it), beat the butter with an electric mixer on medium to high speed for about 30 seconds. Add sugar and vanilla; beat until well combined. Add egg yolks; beat until combined. Add 1/3 of the flour mixture and mix briefly. Add 1/2 of the milk, and mix. Add another 1/3 of the flour mixture, and mix; add the remaining milk, mix, and then add the last of the flour. Beat on low to medium speed just until combined.
  • Gently fold the egg whites into the batter until there are no streaks of white showing. Do this gently to keep the air in the whites. Spread the batter into the prepared pan. Dollop the coconut filling mixture on top of the batter in the center all the way around the cake. No need to cover the filling with batter – it will sink in during the bake.
  • Bake for 30 to 35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes then remove from pan. Cool cake completely on the rack.
  • Finely chop the chocolate and place in a heat proof bowl. Heat the heavy whipping cream until hot (do not boil) in the microwave – this should take about 40 seconds. Pour the hot cream over the chocolate and cover the bowl to trap the heat. Set aside for 3 minutes. Remover cover and stir until smooth. Allow to cool at room temperature until thickened, stirring occassionally. Pour over cake and sprinkle on toasted coconut flakes.


Serving: 1servingCalories: 437kcalCarbohydrates: 65gProtein: 4gFat: 19gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 50mgSodium: 276mgPotassium: 206mgFiber: 2gSugar: 54gVitamin A: 173IUVitamin C: 0.1mgCalcium: 110mgIron: 2mg
Keyword bundt cake, coconut bars, coconut cake, hello dollies, magic bars
Tried this recipe?Let us know how it was!
Graham cracker cake filled with coconut and chocolate filling. Magic Bars aka Hello Dolly


  1. It was perfect the first time. I learn so much from you as well! Keep it up great post.

  2. Thanks! I was surprised by the crumb. I didn’t expect it to be so soft!

  3. that is just a winner cake, Tanya! I love the look of the crumb… darn it, if we ate more sweets I would definitely bake it today, but it would be a waste with just hubby and I

    it goes on my list to try once this nightmare is over

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