Rich Candy Bar Cake
The Candy Bar Cake combines layers of rich, chocolatey indulgence with the creamy delight of whipped cream cheese frosting, speckled with chocolate shavings and topped with delicate candy curls. This decadent dessert is a true treat for chocolate enthusiasts, offering a perfect harmony of flavors and textures. From the moist cake layers to the smooth, luscious frosting, each element contributes to an unforgettable experience. The Hershey’s chocolate shavings add a classic candy twist, making it an impressive showpiece for any gathering.
Ingredients for Candy Bar Cake Perfection
The recipe for Candy Bar Cake is crafted to ensure every bite is rich, moist, and memorable.
The cake layers begin with a simple, high-quality chocolate cake mix, enhanced by a touch of all-purpose flour for structure and a small box of instant chocolate pudding mix for extra moisture and flavor. Eggs, sour cream, water, and oil work together to create a dense yet tender crumb, with vanilla extract adding a hint of warm, aromatic depth. These additions help the cake mix transform into something truly special, resulting in layers that are moist and flavorful.
The frosting is the true star of this cake, made with full-fat cream cheese and heavy whipping cream. Powdered sugar brings a light sweetness, while vanilla extract complements the creamy texture. Grated Hershey’s chocolate bars are folded into the frosting, adding flecks of smooth chocolate throughout.
The final touch is the chocolate curls, made from additional Hershey’s bars to decorate the top. This step is optional but adds an extra layer of visual appeal and sophistication.
Step-by-Step Instructions for Assembling the Candy Bar Cake
This Candy Bar Cake comes together beautifully with just a few easy-to-follow steps, making it a fun project that rewards you with a stunning dessert.
To prepare the cake layers, begin by preheating the oven to 325°F (165°C) and prepping two 8-inch round pans. Grease and flour each pan, then line the bottoms with parchment paper for smooth release. In a mixing bowl, combine the cake mix, flour, and pudding mix, then add the eggs, sour cream, water, oil, and vanilla. Mix on low speed initially, then increase to medium for about a minute, scraping the bowl as needed to ensure a smooth, well-mixed batter. Divide the batter evenly between the pans and bake until a toothpick inserted comes out clean, about 30 minutes.
To make the frosting, start by grating four Hershey bars and set the shavings aside. Chill the mixing bowl and beaters for 15-30 minutes before whipping the heavy cream to stiff peaks. In a separate bowl, beat together softened cream cheese, powdered sugar, and vanilla until smooth. Fold the whipped cream into the cream cheese mixture until fully incorporated, then gently fold in the chocolate shavings for a light, airy frosting with a delightful chocolatey speckling.
Assembling the cake involves layering and frosting each tier for a beautiful presentation. Place the first cake layer on a serving plate, add a layer of frosting, then continue stacking and frosting until all layers are assembled. Finish by frosting the entire cake for a smooth, polished look.
Recipe Tips & Frequently Asked Questions
- Ensuring Moist Cake Layers: Using sour cream and pudding mix adds extra moisture, while avoiding over-mixing helps maintain a tender texture.
- Getting the Perfect Frosting Consistency: Chill the bowl and beaters, then whip the cream to stiff peaks before combining with the cream cheese mixture.
- Chocolate Curls Made Easy: Use a slightly warm Hershey’s bar and a vegetable peeler to create curls, then chill briefly for sturdiness.
- Can I Use Different Candy Bars? Milk or dark chocolate bars can be substituted, though each will alter the sweetness slightly.
- Can This Cake Be Made Without Cream Cheese? For a cream cheese-free frosting, try using a stabilized whipped cream or buttercream.
- How Can I Make Smaller Portions? Divide the recipe for a smaller cake or use the batter for cupcakes with adjusted baking times.
What to Serve With This Recipe
This Candy Bar Cake pairs exceptionally well with various accompaniments, enhancing its luxurious, chocolatey flavor.
For a coffee pairing, consider a dark roast with a hint of cocoa notes, which will complement the cake’s richness without overpowering it. A light and smooth vanilla or salted caramel ice cream can provide a cool, creamy contrast to each bite of cake. For a more celebratory setting, try serving the cake with dessert wines like a tawny port or a glass of Irish cream liqueur, which add warmth and depth to the dessert experience.
Storage and Make-Ahead Suggestions
To keep this cake fresh, it’s essential to refrigerate it due to the whipped cream and cream cheese frosting. Store in an airtight container, or cover the cake loosely with plastic wrap to avoid drying. If planning to freeze, wrap each unfrosted cake layer in plastic wrap and aluminum foil to maintain moisture; when ready, simply thaw, frost, and assemble. For those wanting to prepare the cake over a few days, bake the layers in advance, frost closer to serving, and store the cake in the refrigerator until an hour before serving.
Final Touches for the Ultimate Candy Bar Cake Presentation
Presentation is key to making the Candy Bar Cake truly stand out. When serving, consider cutting the cake into generous slices, displaying the layers of frosting and cake in all their glory. To elevate the visual appeal, arrange chocolate curls along the top edge, or try garnishing with fresh berries, which add a burst of color and a touch of tanginess to balance the sweetness. Personalize the cake further by experimenting with different extracts in the frosting, such as almond or orange, or by adding a layer of crushed candy pieces between the cake layers.
Enjoy the rich and unforgettable flavor journey that this Candy Bar Cake provides, whether it’s for a special occasion or a treat for yourself and loved ones.
Candy Bar Cake
Ingredients
For the Cake Layers
- 1 cup 242g sour cream
- 1 cup 242g water
- ½ cup 108g vegetable oil, such as Canola oil
- 1 15.25oz (432g) Devil’s Food or Chocolate Cake Mix (Duncan Hines Perfectly Moist Cake Mix works well)
- 1 teaspoon 4g vanilla extract
- ⅓ cup 40g all-purpose flour, lightly spooned into the cup and leveled off with a knife
- 4 large eggs
- 1 small box 3.9oz (110g) Jell-O brand Instant Chocolate Pudding Mix, dry (do not prepare the pudding separately)
For the Candy Bar Whipped Cream Cheese Frosting
- 2 8-ounce (226g) packages of full-fat cream cheese, softened (avoid reduced-fat or tub cream cheese, as they tend to be too soft)
- 2 cups 230g powdered sugar, sifted before measuring
- 3 cups 696g heavy whipping cream
- 4 Hershey bars 1.55 oz size, grated
- 2 teaspoons 8g vanilla extract
Decoration
- 1-2 additional small Hershey bars or one thicker Hershey bar for ease to create chocolate curls for the top (optional)
Instructions
For the Chocolate Cake
- Begin by preheating your oven to 325°F (165°C). Prepare two 8-inch round cake pans by greasing and flouring them. If you intend to split the cake layers, use two pans, but if not, three pans will work as well. Line the base of each pan with a circle of parchment or wax paper for easy removal.
- In a mixing bowl, blend the dry ingredients: the cake mix, flour, and pudding mix. Stir to combine thoroughly. Add the eggs, sour cream, water, oil, and vanilla extract to the dry mix. Blend on low speed, gradually increasing to medium speed for about one minute, scraping down the sides of the bowl as needed. Continue mixing for another minute to ensure a smooth batter.
- Evenly divide the batter between the prepared pans.
- Bake at 325°F (165°C) for around 30 minutes, or until a toothpick inserted into the center comes out mostly clean with just a few crumbs. The cake should also bounce back when pressed gently. If using three pans, reduce baking time to 22-25 minutes.
For the Candy Bar Whipped Cream Cheese Frosting
- Use a grater to create chocolate shavings from the 4 Hershey bars, setting the shavings aside for later.
- Chill your mixing bowl and beaters in the freezer for about 15 minutes (or 30 minutes in the refrigerator) before whipping the cream. Using the whisk attachment of a stand mixer or a hand mixer, whip the cream until stiff peaks form, but be vigilant, as this stage arrives quickly. Keep the whipped cream cold in the refrigerator until you’re ready to use it.
- In a separate bowl, combine the softened cream cheese, powdered sugar, and vanilla. Beat the mixture until it is completely smooth. Gently fold this cream cheese mixture into the whipped cream until well blended, then fold in the chocolate shavings. If the frosting is too soft for piping, refrigerate the filled piping bag for a short time to firm it up.
Assembling the Candy Bar Cake
- After baking, we chose to slice each cake layer in half, creating four thinner layers in total, though this step is optional. Splitting the layers allows more frosting between each layer, enhancing each bite with creamy filling.
- Place the first cake layer on a serving plate or cake stand. Spread a layer of frosting over the top, then continue stacking each cake layer with frosting in between. Finish by frosting the outside of the cake with an even coat.
For the Chocolate Curls
- To add chocolate curls on top, use 1-2 additional Hershey bars, or a thicker Hershey bar for easier handling. Warm the bar slightly if needed, then use a vegetable peeler to create curls. For stability, chill the curls briefly in the freezer (about 5 minutes) before carefully arranging them on the top edge of the cake. A toothpick can help position the curls if they are fragile.
- Due to the whipped cream and cream cheese frosting, this cake should be refrigerated until you are close to serving time. Allow it to sit at room temperature for about an hour before serving for the best texture and flavor. Enjoy!