Chocolate Candy Cake
Indulge your sweet tooth with this show-stopping Chocolate Candy Cake, a decadent fusion of rich cocoa layers, creamy buttercream frosting, and a playful explosion of colorful candies. Perfect for birthdays, special celebrations, or just because, this cake combines a moist, chocolatey sponge with a smooth, melt-in-your-mouth frosting that’s effortlessly whipped to perfection. Topped with an irresistible mix of mini candies—think M&M's, chocolate bars, or gummies—it’s as visually stunning as it is delicious. With just 20 minutes of prep time and ingredients you likely already have in your pantry, this dessert is a delightfully easy yet crowd-pleasing treat. Whether you're impressing guests or satisfying a chocolate craving, this candy-studded masterpiece is guaranteed to be the star of any occasion. Keywords: chocolate cake recipe, candy-topped cake, easy dessert, celebration cake, chocolate lover's cake.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.75 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 0.5 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 0.5 cup unsalted butter (softened)
- 3 cups powdered sugar
- 2 tablespoons heavy cream
- 2 cups mini candies (e.g., M&M's, chocolate bars, gummies)
Instructions
Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
In a large mixing 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 well combined.
Gradually stir in the boiling water. The batter will be thin, but this is normal.
Pour the batter evenly into the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
For the frosting, use a hand or stand mixer to beat the softened butter until creamy.
Gradually add the powdered sugar, one cup at a time, alternating with the heavy cream. Mix until smooth and fluffy.
Place one cake layer on a serving plate and spread a generous amount of frosting on top.
Place the second cake layer on top and frost the entire cake evenly.
Decorate the top and sides of the cake with mini candies, pressing them gently into the frosting to adhere.
Chill the cake in the refrigerator for 20-30 minutes to set the frosting before serving. Enjoy!
Nutrition Facts
Calories |
6501 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 326.2 g | 418% | |
| Saturated Fat | 151.3 g | 756% | |
| Polyunsaturated Fat | 67.5 g | ||
| Cholesterol | 690 mg | 230% | |
| Sodium | 4751 mg | 207% | |
| Total Carbohydrate | 985.6 g | 358% | |
| Dietary Fiber | 70.8 g | 253% | |
| Total Sugars | 648.6 g | ||
| Protein | 82.1 g | 164% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 629 mg | 48% | |
| Iron | 46.3 mg | 257% | |
| Potassium | 3755 mg | 80% | |
*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.
