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Cake Mix Bars Recipe

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★★★★★

4.9 from 80 reviews

These Cake Mix Bars are a decadent and easy-to-make dessert featuring a buttery yellow cake base topped with a rich homemade toffee glaze, sprinkled with nuts and flaky sea salt for added texture and flavor. Perfectly balanced with a tender crumb and a luscious, sticky topping, these bars combine simplicity and indulgence for any occasion.

Ingredients

Scale

Cake Base

  • 1 (15‑oz) box yellow cake mix
  • 1/2 cup unsalted butter, melted
  • 2 large eggs
  • 1/2 cup whole milk

Toffee Glaze

  • 3/4 cup packed dark brown sugar
  • 1/4 cup heavy cream
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon flaky sea salt

Toppings (optional)

  • 1/2 cup chopped pecans or walnuts
  • Extra flaky sea salt flakes for garnish

Instructions

  1. Preheat oven and prepare pan: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on two sides to easily lift the bars out later.
  2. Make the cake batter: In a large mixing bowl, combine the yellow cake mix, melted butter, eggs, and whole milk. Stir well with a wooden spoon until the batter is smooth, glossy, and free of lumps, which should take about 2 minutes.
  3. Bake the cake base: Pour the batter into the lined baking pan and spread it evenly to a thickness of approximately ½ inch. Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted near the center comes out clean and the edges turn a light golden color.
  4. Cool the cake slightly: Remove the pan from the oven and place it on a wire rack. Let the cake cool for about 5 minutes—this prevents the toffee glaze from melting upon contact.
  5. Prepare the toffee glaze: While the cake cools, combine the dark brown sugar, heavy cream, and 2 tablespoons butter in a small saucepan over medium heat. Stir continuously as the mixture heats to a gentle boil, then reduce the heat and simmer for 3 to 4 minutes until it thickens enough to coat the back of a spoon. Remove from heat and whisk in the vanilla extract and ½ teaspoon flaky sea salt.
  6. Glaze and add toppings: Immediately drizzle the hot toffee glaze evenly over the still-warm cake. Use a spatula to spread the glaze to the edges. If desired, sprinkle chopped pecans or walnuts and a pinch of extra flaky sea salt flakes over the glaze while it is still liquid.
  7. Cool completely and cut: Allow the glazed cake to cool fully on the wire rack for about 30 minutes, enabling the glaze to harden. Once cooled, use the parchment paper overhang to lift the slab out of the pan, transfer it to a cutting board, and cut into 12 equal bars.

Notes

  • For a nut-free version, omit the chopped pecans or walnuts.
  • Use parchment paper with an overhang to make removal and cutting much easier.
  • Ensure the glaze is hot when poured for even coverage but pour over only slightly cooled cake to avoid melting.
  • Store bars in an airtight container at room temperature for up to 3 days or refrigerate for longer storage.
  • Feel free to experiment with different types of nuts or sea salt flakes for varied flavor and texture.

Keywords: Cake Mix Bars, Toffee Glaze Bars, Easy Dessert Bars, Yellow Cake Bars, Homemade Toffee Dessert, Nutty Cake Bars

Find it online: https://biteandenjoy.com/cake-mix-bars-recipe/