Candy Bar Cake
Indulge your sweet tooth with this decadent Candy Bar Cake, a chocolatey masterpiece that combines rich cocoa layers with the irresistible crunch of your favorite candy bars. Perfect for celebrations or when you simply crave something sweet, this cake is crafted from moist chocolate sponge infused with boiling water for a tender crumb. The creamy chocolate frosting, whipped to perfection, is layered with chopped candy bars for a delightful contrast of textures. Topped with even more candy bar pieces, this dessert is a show-stopping treat that's as fun to make as it is to eat. With just 20 minutes of prep time, it’s an easy yet impressive dessert sensation that will satisfy every chocolate lover's dream.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.75 cups unsweetened cocoa powder
- 1.5 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 0.5 cups vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 2 cups assorted candy bars (chopped)
- 0.5 cups butter (for frosting)
- 3 cups powdered sugar
- 0.75 cups unsweetened cocoa powder (for frosting)
- 0.25 cups whole milk (for frosting)
- 1 teaspoon vanilla extract (for frosting)
- 1 cup extra candy bars (for topping)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper.
In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until the batter is smooth and no lumps remain.
Carefully stir in the boiling water. The batter will be thin, but this is normal.
Pour the batter evenly into the prepared cake pans. Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely.
To make the frosting, beat the butter in a medium bowl until smooth and creamy. Gradually add the powdered sugar and cocoa powder, mixing well after each addition.
Add the milk and vanilla extract, and beat until the frosting is light and fluffy. Adjust the consistency by adding more powdered sugar or milk, if necessary.
Once the cakes are completely cool, spread a layer of frosting on top of one cake round. Evenly sprinkle half of the chopped candy bars over the frosting.
Place the second cake layer on top, and frost the entire cake with the remaining frosting. Decorate the top with the extra chopped candy bars for garnish.
Slice and serve. Store any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
787 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.7 g | 44% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 506 mg | 22% | |
| Total Carbohydrate | 117.6 g | 43% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 84.0 g | ||
| Protein | 10.5 g | 21% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 93 mg | 7% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 418 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
