How to Make Cake Squares

Why learn how to make cake squares? First, these are some of the easiest recipes to make and to serve. Most of these are simple to mix and poured into a baking pan. You can even use your favorite cake mix to make the squares. Some recipes are not even mixed in a bowl but instead it is assembled in the pan or in a dish. One could actually used prepared ingredients like sponge cake, lady fingers, angel food cake and prepared puddings and whipped cream to make fabulous cake squares.

How to Make Cake SquaresHow to Make Cake Squares

Several years ago, we had a family reunion on Fourth of July. Since I drove many miles to get home to visit, I was not prepared to do a lot of cooking. I purchased several ingredients like chocolate pudding, coconut cookies, Cool whip and some type of candy bar from the supermarket. After assembling them by layering in a casserole dish, I put it in the refrigerator overnight. It set up really nicely! The cookie crumbs absorbed all the extra moisture and made it really easy to cut into pretty cake squares.

To this day, Sister Shirley still talks about this dessert. She is always asking me how to make cake squares like this. I really think that she does not believe that I really “threw” it together like I did.  I still prefer to make my desserts from scratch; everything homemade even the whipped cream if needed. When you learn how to make cake squares you will realize this is one of the best desserts to take to a special picnic, get-together or carry in dinner.

The cake recipes which require baking are also very simple to make. After baking, glazes or frostings can be added right in the pan and also served from the pan. Not only does this save on added platters and dishes for assembling, but the cakes stay fresher when keeping in the pan. Some pans come with a perfect fitting lid or by covering with plastic wrap this is a great dessert to transport if needed.


French Pastry Cake RecipeFrench Pastry Cake Recipe

Learn how to make cake squares with a white French cake recipe and lemon butter frosting.

  • 10 Egg whites (Separate eggs, set whites at room temperature, refrigerate yolks for another recipe)
  • 4 Cups sifted cake flour
  • 4 Teaspoons baking powder
  • ½ Teaspoon salt
  • 1 Cup solid white shortening
  • 2 ½ Cups sugar
  • 1 Cup milk
  • 1 Teaspoon almond extract
  • ½ Teaspoon vanilla

Preheat oven to 350F degrees.
NOTE: When I use beaten egg whites, I get all my ingredients measured and ready. This way I can beat the whites with the clean beaters and use the same beaters for creaming and mixing. By measuring ingredients first the assembly is quick preventing the stiff whites from falling.

Preheat oven to 350F degrees; lightly grease jelly roll pan (11X17 inches).
Beat egg whites until stiff peaks form; set aside.
Sift together the flour, baking powder and salt; set aside.
Cream shortening with sugar until creamy and fluffy.
Beat flour mixture into creamed mixture alternating with milk.
NOTE: Beat mixture well after each addition.
Fold in beaten egg whites; spread and smooth in prepared pan.
Bake for about 25 minutes until pick comes out clean; cool completely.
Frost with recipe below or your favorite; cut into 35 squares to serve.

LEMON FROSTING for above recipe

Learn how to make cake squares of many flavors and frost with this recipe.

  • 4 Cups powdered sugar
  • 1 ½ Cups softened butter
  • 2 Tablespoons grated lemon peel
  • 2-4 Tablespoons lemon juice

Sift powdered sugar into mixing bowl; add butter and lemon peel.
Beat in 2 tablespoons lemon juice; beat until creamy.
Add a little more lemon juice if needed to get a spreading consistency.

BROWNIE CAKE SQUARES with caramel pecan sauce

Brownie Cake Squares with Caramel Pecan SauceBrownie Cake Squares with Caramel Pecan Sauce

Learn how to make cake squares with a delicious chocolate flavor.

  • 1 Cup sugar
  • ¾ Cup flour
  • ½ Cup unsweetened cocoa powder
  • ½ Teaspoon baking powder
  • 1/4 Teaspoon salt
  • ¾ Cup vegetable oil
  • ¼ Cup milk
  • 3 Eggs
  • ½ Teaspoon vanilla
  • 1 Bag (14 Ounces) candy caramels (You can make the caramels)
  • 1/4 Cup water
  • 1 Cup pecan halves

Preheat oven to 350F degrees.
Grease bottom ONLY of 8 inch square baking pan.
Combine in a bowl sugar, flour, cocoa powder, baking powder and salt.
Add oil, milk, eggs and vanilla; beat on medium speed of mixer until smooth.
Pour batter into prepared pan; bake 35 to 40 minutes until pick comes out clean.
Cool completely in pan.
In a saucepan combine caramels and water; cook and stir over low heat until smooth.
Stir in pecans; cool until slightly thickened.
Cut cold cake into 9 to 16 squares; top with caramel sauce to serve.
Serves 16.


Learn how to make cake squares with easy Bisquick baking mix.

  • 1 ½ Cups Bisquick baking mix
  • 1/3 Cup sugar
  • 1 Egg
  • 1/3 Cup milk
  • 2 Tablespoons shortening
  • 1 Teaspoon vanilla
  • 1 Cup chopped peeled apples


  • 1/3 Cup chopped pecans
  • ¼ Cup honey
  • 2 Tablespoons softened butter
  • ½ Teaspoon vanilla

Preheat oven to 350F degrees.
Grease and flour 8 or 9 inch square cake pan.
FOR CAKE combine in mixing bowl baking mix, sugar, egg and milk.
Add shortening and 1 teaspoon vanilla; beat on low speed for 30 seconds.
Increase to medium speed; beat scraping sides of bowl for 4 minutes.
Fold in apples and pour into prepared pan.
Bake about 30 minutes until pick comes out clean.
FOR TOPPING mix together pecans, honey, butter and vanilla.
Prick holes in hot cake with fork; spread pecan mixture over hot cake.
Serve warm with whipped cream; makes 9 squares.



  • 1 Cup melted butter
  • ½ Cup cocoa powder
  • 4 Beaten eggs
  • 1 ½ Cups flour
  • 2 Cups sugar
  • Dash sat
  • 1 ½ Cups chopped pecans
  • 1 Bag (6 ¼ Ounces) miniature marshmallows


  • ½ Cup melted butter
  • 1 Pound powdered sugar
  • ½ Cup cocoa powder
  • ½ Cup milk
  • ½ Teaspoon vanilla

Preheat oven to 350F degrees; grease and flour 9X13 inch cake pan.
FOR CAKE combine butter, cocoa powder and eggs in bowl.
Add flour, sugar, salt and pecans; stir until well blended.
Spread batter into prepared pan; bake 30 to 35 minutes.
NOTE: When done sides pull away from sides of pan.
While cake is baking combine icing ingredients; mix well.
Remove cake from oven; immediately spread marshmallows on top.
Cover top with icing mixture while still hot; cool completely.
Cut cake in 2 inch squares to serve; makes about 24-28.


Learn how to make cake squares tasty enough for the holidays.

  • 3 Eggs
  • 2 Cups sugar
  • ¾ Cup softened butter
  • 1 Teaspoon almond extract
  • 2 Cups flour
  • 2 ½ Cups fresh cranberries (Or frozen and thawed0
  • 2/3 Cup chopped walnuts (Or pecans)
  • Whipped cream for serving

Preheat oven to 350F degrees; grease and flour 9X13 inch cake pan.
Beat eggs with sugar until thick and light in color about 5 minutes.
Add the butter and almond; beat for 2 minutes.
Stir in the flour just to combine; stir in cranberries and nuts.
Spread batter in prepared pan; bake about 50 minutes until pick comes out clean.
Serve warm or cold with whipped cream; 24 to 28 servings.


Learn how to make cake squares with apples and caramels.

  • 2 ½ Cups sugar
  • 3 Eggs
  • 1 ½ Cups vegetable oil
  • 3 Cups flour
  • 1 Teaspoon salt
  • 1 Teaspoon baking soda
  • 2 ½ Cups peeled diced apples
  • 1 Cup chopped pecans
  • 1 Teaspoon vanilla


  • ½ Cup butter
  • 1 cup brown sugar
  • ¼ Cup milk

Preheat oven to 300F degrees; grease and flour 9X13 inch cake pan.
FOR CAKE combine sugar, eggs and oil; beat until well blended.
Add flour, salt and baking soda and mix well; stir in vanilla.
Fold in the apples and pecans; pour into prepared pan.
Bake cake for 1 hour.
FOR GLAZE combine butter, brown sugar and milk in small saucepan.
Bring mixture to a boil stirring constantly for 3 minutes; pour over hot cake.
Makes 12 servings.


Learn how to make cake squares to please pineapple lovers.

  • 2 Cups flour
  • 2 Cups sugar
  • 2 Eggs
  • 1 Cup chopped walnuts
  • 2 Teaspoons baking soda
  • ½ Teaspoon salt
  • 1 Teaspoon vanilla
  • 1 Can (20 Ounces) crushed pineapple (Not drained)

Cream Cheese Icing

  • 1 Package (8 Ounces) softened cream cheese
  • ½ Cup softened butter
  • 3 ¼ cups powdered sugar
  • 1 Teaspoon vanilla
  • ½ Cup chopped walnuts

Preheat oven to 350F degrees; grease and flour jelly roll pan (10X17 inches).
FOR CAKE combine all cake ingredients in large mixing bowl.
Beat batter until smooth; pour into prepared pan and smooth top.
Bake for 35 minutes; cool completely in pan.
FOR ICING combine cheese, butter, sugar and vanilla in mixing bowl.
Beat mixture until smooth; spread over cooled cake and top with nuts.
Serves 24.


Learn how to make cake squares for a delicious NO BAKE dessert.

  • 2 Boxes (3.4 Ounces) instant vanilla pudding mix
  • 1 package (8 Ounces) softened cream cheese
  • ½ Cup softened butter
  • 2 Cups heavy whipping cream
  • 1 1/3 Cups powdered sugar
  • 1 Teaspoon vanilla
  • 3 Packages (3 Ounces each) soft ladyfingers (Tear in pieces)
  • ½ Cup shredded coconut
  • ½ Cup chopped pecans (Toasted)

Prepare pudding according to package directions; set aside.
In a large mixing bowl beat cream cheese and butter until smooth and fluffy.
Add the cream and powdered sugar; beat until mixture begins to thicken.
Increase speed to high beating until mixture is thickened; beat in vanilla.
Layer HALF of ladyfinger pieces in bottom of 9X13 inch casserole dish.
Spread HALF of the pudding over the ladyfingers.
Layer remaining half of ladyfinger pieces and remaining pudding.
Top with cream cheese mixture; sprinkle coconut and pecans over top.
Refrigerate for at least 3 hours before serving; 12 servings.


Learn how to make cake squares with blended flavors of yellow cake with chocolate.
Part 1

  • 2 1/3 Cups sifted cake flour
  • 2 ¼ Teaspoons baking powder
  • ¼ Teaspoon salt
  • ½ Cup solid shortening
  • 1 Cup sugar
  • 1 Beaten egg
  • 2 Egg yolks
  • 1 Teaspoon vanilla
  • ¾ Cup milk

Part 2

  • 2 Squares (1 Ounce each) unsweetened melted chocolate
  • ½ Teaspoon baking soda
  • 3 Tablespoons sugar
  • 2 Tablespoons solid shortening
  • ¼ Teaspoon salt
  • ¾ Cup hot water

Preheat oven to 350F degrees.
Grease and flour 9X9 inch square cake pan.
FOR PART ONE sift first 3 ingredients together; set aside.
Cream shortening and sugar until fluffy.
Add the egg, egg yolks and vanilla beating thoroughly.
Add dry ingredients and milk alternately beating after each addition.
FOR PART TWO combine all ingredients in the order given; mix well.
DIVIDE BATTER moving ONE THIRD into a small bowl.
To the remaining TWO THIRDS blend in the chocolate mixture.
Drop by tablespoon into prepared pan; alternate plain and chocolate batters.
Bake 30 to 35 minutes until pick comes out clean.
Frost with favorite icing or dust with powdered sugar.
Serves 12 to 16.


Learn how to make cake squares flavored with maple.

  • ½ Cup softened butter
  • 1 ½ Cups brown sugar
  • 3 Eggs
  • 1 Teaspoon maple flavoring
  • 2 Cups flour
  • 1 Teaspoon baking powder
  • 1 Teaspoon baking soda
  • ¼ Teaspoon salt
  • 1 Cup buttermilk

Candied walnuts

  • 1 Tablespoon butter
  • 1 ½ Cups coarsely chopped walnuts
  • 1 Tablespoon maple syrup
  • ¼ Teaspoon salt


  • 2 Cups softened butter
  • 5 Cups powdered sugar
  • 1 Teaspoon maple flavor
  • ¼ Teaspoon salt
  • 4-8 Tablespoons light cream
  • 3 Tablespoons maple syrup

Preheat oven to 350F degrees.
FOR CAKE grease and flour half sheet pan (Jelly roll 10X15 inches).
Cream butter and brown sugar until well blended.
Add the eggs one at a time beating well after each.
Beat in the maple flavoring; let set.
Mix together in a bowl the flour, baking powder, baking soda and salt.
Beat the flour mixture into the creamed mixture alternating with buttermilk.
Spread batter into prepared pan and level top.
Bake until pick comes out clean about 25 to 30 minutes.
Cool cake completely before finishing.
FOR CANDIED WALNUTS melt butter in a large skillet over medium heat.
Add walnuts to skillet; cook and stir until toasted about 5 minutes.
Spread walnuts over a piece of foil to cool completely.
FOR FROSTING beat butter until creamy in a large bowl.
Beat in the sugar, maple flavoring and enough cream for spreading.
TO FINISH spread frosting over top of cake; sprinkle with candied walnuts.
Drizzle the maple syrup over top of cake; cut in 2 inch squares to serve.
Around 40 servings.