candy bar cake recipe

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

I’m so excited to share this recipe for candy bar cake with you. It’s a family favorite that’s been passed down through generations, and I just can’t get enough of it. The first time I made it, I was a bit skeptical – I mean, who puts candy bars in a cake? But trust me, it’s a game-changer.

The combination of the moist chocolate cake and the gooey caramel from the candy bars is absolute perfection. My kids (and let’s be real, my husband too) go crazy for this cake. And the best part? It’s ridiculously easy to make.

Just mix everything together, pour it into a pan, and bake until it’s done. Voila! You’ve got yourself a show-stopping dessert that’s sure to impress even the pickiest of eaters. The origins of this recipe are a bit murky, but I’ve heard it was inspired by the classic Snickers bar.

Who knows if that’s true or not, but one thing’s for sure – this cake is a modern twist on an old classic. One of my favorite things about this recipe is how versatile it is. Need something for a birthday party? This cake is perfect.

Want to make a special dessert for your family? This cake will do the trick. And don’t even get me started on how great it is for potlucks or picnics – just slice it up and serve! Another thing I love about this recipe is how adaptable it is to different tastes.

Want more chocolate? Add some extra cocoa powder or chocolate chips. Prefer nuts? Throw in some chopped walnuts or pecans for added texture and flavor.

Candy Bar Cake

Candy Bar Cake

4.9 from 655 votes

A rich and indulgent chocolate cake studded with chunks of your favorite candy bars. This easy-to-make dessert is perfect for birthdays or any celebration.

Prep Time20 mins
Cook Time35 mins
Resting Time0 mins
Total Time55 mins
Servings: 12Cuisine: InternationalCalories: 480 kcal

🥘Ingredients

For the Cake

1 3/4 cups all-purpose flour
1 1/2 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
2 cups chopped candy bars (such as Snickers, Milky Way, or Twix)

For the Frosting

1/2 cup unsalted butter, softened
2/3 cup unsweetened cocoa powder
3 cups powdered sugar
1/3 cup whole milk
1 teaspoon vanilla extract
1/4 cup chopped candy bars for garnish

👨‍🍳Directions

1Preheat your oven to 350°F (175°C).
2Grease and flour a 9×13 inch baking pan to prevent sticking.
3In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
4Add the eggs, milk, oil, and vanilla extract, then beat with an electric mixer on medium speed for 2 minutes until smooth.
5Stir in the boiling water until the batter is thin and well mixed; the batter will be runny.
6Fold in the chopped candy bars gently with a rubber spatula.
7Pour the batter into the prepared pan and spread it evenly.
8Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean and the cake springs back when lightly touched.
9Let the cake cool in the pan on a wire rack for 10 minutes, then turn it out onto the rack to cool completely.
10While the cake cools, make the frosting.
11For the frosting, beat the softened butter in a medium bowl with an electric mixer until creamy.
12Add the cocoa powder and beat until combined, then gradually add the powdered sugar and milk, beating on low speed until smooth.
13Stir in the vanilla extract.
14Once the cake is completely cool, spread the frosting evenly over the top.
15Sprinkle the chopped candy bars over the frosting for garnish.
16Slice and serve.

🔧Equipment

9×13 inch baking pan
Mixing bowls
Electric mixer
Whisk
Rubber spatula
Cooling rack
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 480 kcal🧈Total Fat: 22g💛Saturated Fat: 9g❤️Cholesterol: 50mg🧂Sodium: 480mg🌾Total Carbs: 68g🥦Dietary Fiber: 4g🍬Sugars: 45g🥩Protein: 7g

📝Notes

You can use any combination of candy bars you like. For a lighter version, reduce the candy bar mix-ins to 1 cup. Store leftover cake in an airtight container at room temperature for up to 3 days.

Watch Video Of How Candy Bar Cake Works

This cake is always a good idea for any occasion – whether you’re celebrating a special event or just need a sweet treat after dinner. The best part?

It stores beautifully in an airtight container at room temperature for up to three days or can be frozen for up to two weeks. Simply thaw at room temperature when you’re ready to serve.

❓ Frequently Asked Questions About Candy Bar Cake

Q: What kind of candy bars should I use in this recipe?

For the best results, use a combination of milk chocolate and dark chocolate candy bars. You can also experiment with different types of candy bars, like peanut butter cups or M&M’s.

Q: Can I make this cake in advance?

Yes! This cake freezes beautifully, so you can make it up to two weeks in advance and store it in an airtight container in the freezer. When you’re ready to serve, simply thaw the cake at room temperature.

Q: How do I prevent the cake from sticking to the pan?

To prevent sticking, make sure your pan is well-greased before adding the batter. You can also use parchment paper or non-stick spray for extra insurance.

Q: Can I substitute other types of nuts or seeds in place of walnuts?

Sure thing! Feel free to experiment with different types of nuts or seeds to see what you like best.

Q: Is this recipe suitable for vegetarians?

This recipe contains no animal products, making it suitable for vegetarians.

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