Yellow cake cookie bars from Sweet Farm!: More Than 100 Cookies, Cakes, Salads(!), and Other Delights from My Kitchen on a Sugar Beet Farm (page 82) by Molly Yeh

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Notes about this recipe

  • BachranBears on April 15, 2026

    Absolutely delicious. The taste and texture of the cake and the frosting really both hit such a nostalgic sweet spot, but so much better than anything from my childhood. Would be great for a birthday party instead of a classic cake.

  • mimisingh on December 05, 2025

    Really easy and good - I halved the recipe and baked in 8x8. I was a little scared from her description that these would be really dense and heavy, but the cookie bar part is actually pretty light and airy, I assume due to the cream cheese which gives it a pleasant soft texture. I baked at 325F in convection and when I checked it at 21 minutes the toothpick came out completely clean. It is a little hard to tell when it is done visually because the bars are pretty pale. My almond flour wasn't super finely ground (it was all I could find) so I was a little worried but it turned out fine. I had to add a little boiling water to the melted chocolate to get rid of the graininess from microwaving but didn't make any other changes. These bars also keep pretty well. Will make again

  • icooksometimes on June 02, 2025

    Made another batch this weekend. Mixed milk and semisweet chips, plus some dark chocolate powder, for the frosting. Added almond extract to the dough, used the right pan this time instead of a 9x9 like I did last time. Didn't notice a difference in texture between the two baking pan sizes.

  • icooksometimes on March 11, 2025

    These were delicious. I would definitely make them again. The frosting texture was really nice.

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