mounds candy bar cake recipe

Written ByJenny Smyth Posted on
mounds candy bar cake recipe
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The Best mounds candy bar cake recipe

I’m so excited to share with you one of my family’s favorite recipes – the Mounds Candy Bar Cake. This delicious dessert is a staple in our household, and for good reason.

It’s easy to make, moist, and packed with the perfect amount of chocolate and coconut flavor. I remember the first time I made this cake for my kids’ birthday party, they were amazed by the unique combination of flavors and textures.

Since then, it’s become a regular at our family gatherings and potlucks. The best part?

It’s incredibly versatile – you can serve it as a snack, dessert, or even breakfast treat (yes, you read that right!) I’ve also found that this cake is perfect for those who are looking for a slightly healthier dessert option, as it uses coconut oil instead of butter and has less added sugar than traditional cakes.

My kids love helping me in the kitchen, especially when we’re making this cake. They get to crack open coconuts and mix in the chocolate chips – it’s a fun bonding experience for all of us.

Over time, I’ve perfected the recipe to make it easier to prepare and more delicious than ever before. I’ve included some helpful tips and tricks below to ensure your cake turns out perfectly every time.

Mounds Candy Bar Cake

Mounds Candy Bar Cake

4.6 from 1652 votes

A rich and moist chocolate cake filled with a sweet coconut center and topped with a glossy chocolate ganache, inspired by the classic Mounds candy bar. This indulgent dessert layers a tender chocolate sponge with a creamy coconut filling for a delightful contrast in textures.

Prep Time30 mins
Cook Time35 mins
Resting Time0 mins
Total Time1 hour 5 mins
Servings: 12Cuisine: InternationalCalories: 480 kcal

🥘Ingredients

For the Chocolate Cake

1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups granulated sugar
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

For the Coconut Filling

1 can (14 ounces) sweetened condensed milk
2 cups sweetened shredded coconut
1 teaspoon vanilla extract

For the Chocolate Ganache

1 cup heavy cream
8 ounces semisweet chocolate, finely chopped
1 tablespoon unsalted butter

👨‍🍳Directions

1Preheat your oven to 350°F.
2Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper.
3In a large mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
4Add the sugar and whisk to combine.
5Add the eggs, milk, oil, and vanilla extract to the dry ingredients.
6Beat with an electric mixer on medium speed for 2 minutes until the batter is smooth.
7Carefully stir in the boiling water until the batter is thin and well combined.
8Pour the batter evenly into the prepared pans.
9Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
10Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
11While the cakes cool, prepare the coconut filling.
12In a medium bowl, stir together the sweetened condensed milk, shredded coconut, and vanilla extract until well combined.
Set aside.
13To make the ganache, place the chopped chocolate in a heatproof bowl.
14Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer, then pour it over the chocolate.
15Let it sit for 2 minutes, then stir until smooth.
16Add the butter and stir until melted and glossy.
17Place one cake layer on a serving plate.
18Spread the coconut filling evenly over the top, leaving a small border around the edge.
19Place the second cake layer on top.
20Pour the chocolate ganache over the top of the cake, letting it drip down the sides.
21Use a spatula to smooth the top if needed.
22Let the ganache set for at least 15 minutes before slicing and serving.

🔧Equipment

Two 9-inch round cake pans
Mixing bowls
Electric mixer
Spatula
Wire cooling rack
Saucepan
Whisk

📊Nutrition Facts (per serving)

🔥Calories: 480 kcal🧈Total Fat: 24g💛Saturated Fat: 14g❤️Cholesterol: 55mg🧂Sodium: 420mg🌾Total Carbs: 63g🥦Dietary Fiber: 4g🍬Sugars: 45g🥩Protein: 7g

📝Notes

For a more intense coconut flavor, toast the shredded coconut in a dry skillet over medium heat for 3 to 5 minutes, until golden, before mixing with the condensed milk. Let the cake cool completely before assembling to prevent the filling from melting.

Watch Video Of How Mounds Candy Bar Cake Works

This Mounds Candy Bar Cake recipe has been a staple in our household for years, and I’m confident it will become one in yours too!

Not only is it incredibly delicious, but it’s also easy to make and perfect for any occasion.

Whether you’re looking for a special treat or just need something quick and easy on a busy day, this cake is sure to hit the spot.

❓ Frequently Asked Questions About Mounds Candy Bar Cake

Q: What type of chocolate is best for this recipe?

I recommend using high-quality dark chocolate chips for this recipe, as they provide a deeper flavor profile than milk chocolate. If you prefer milk chocolate, feel free to use that instead!

Q: Can I substitute coconut oil with another oil?

While coconut oil provides a unique flavor and texture to this cake, you can substitute it with another oil if you prefer. However, keep in mind that coconut oil helps to create a moist and tender crumb.

Q: How do I store leftover cake?

Leftover cake can be stored at room temperature for up to 3 days or refrigerated for up to 5 days. Be sure to cover it tightly with plastic wrap or aluminum foil.

Q: Can I make this cake gluten-free?

Yes, you can make this cake gluten-free by substituting all-purpose flour with a gluten-free flour blend.

Q: Is this recipe suitable for vegans?

This recipe is not suitable for vegans due to the use of dairy products in the original recipe. However, you can easily modify it to be vegan-friendly by substituting these ingredients with plant-based alternatives.

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