Ultimate Candy Bar Cake

Our esteemed contributor, Tessa Huff, renowned for her exquisite cake creations, returns just in time for the enchanting Halloween season with an utterly irresistible recipe: the Ultimate Candy Bar Cake. Prepare to be captivated by a dessert that cleverly blends the joy of trick-or-treating with the sophistication of a gourmet bake.

As autumn leaves turn and the air grows crisp, it’s hard to deny the annual siren call of Halloween candy. Beyond the spiced lattes and pumpkin-flavored treats, many of us find ourselves indulging in handfuls of bite-sized confectionery. Who among us hasn’t been guilty of secretly depleting the Halloween stash before the first trick-or-treaters even don their costumes? The perpetual dance between healthy eating aspirations and the undeniable allure of sugary delights is a lifelong quest for many, making the presence of candy corn or chocolate bars in the house a constant, sweet temptation. This struggle, familiar to so many, often leaves us seeking a compromise – a way to enjoy the festive spirit without completely derailing our intentions. This year, Tessa Huff offers a brilliant solution that satisfies both your sweet tooth and your desire for something a little more substantial than a fun-sized chocolate bar.

This week, a stroke of culinary genius offered a delightful resolution to the candy conundrum. After some “mysteriously” appearing candy bars found their way into the kitchen, the innovative idea sparked: why not transform them into a cake? Now, before you question the health credentials of a candy-filled confection, let’s be clear – this isn’t a health food by any stretch. However, it serves a far greater purpose. By integrating those tempting treats into a meticulously crafted cake, it cleverly mitigates the urge to simply devour an entire bag of chocolates in one sitting. Instead, these candy bars become a cherished component of a larger, more shareable masterpiece. Paired with layers of silky caramel and a cloud of fluffy chocolate fudge, one small, incredibly satisfying slice often proves sufficient, allowing the rest to be generously shared and savored with friends and family. This, dear readers, is the perfectly delicious justification for indulging in the sheer amazingness that is this Candy Bar Cake.

For this inspired creation, Tessa ingeniously chose to fill loaf-shaped layers of a tender vanilla butter cake with beloved candy bars. While simple KitKats were her candy of choice, the beauty of this recipe lies in its versatility; almost any favorite chocolate bar would undoubtedly shine. To further elevate the decadent candy bar theme, each layer of cake is generously spread with a luscious almond cream and a drizzle of rich caramel, culminating in a magnificent coating of velvety chocolate fudge. The very presentation of the cake, with its distinct loaf shape, artfully mirrors the form of an oversized candy bar itself, making it a feast for both the eyes and the palate. This isn’t just a dessert; it’s an experience, a true showstopper designed for celebration. While undeniably rich and deeply satisfying, each slice promises to obliterate any lingering craving for those miniature “fun-sized” sugary treats. Beyond its incredible taste, its playful appearance – a cake literally filled with candy bars – is guaranteed to delight and impress your guests, sparking joy and conversation at any gathering.

Contents

Crafting the Ultimate Candy Bar Cake: A Journey of Sweet Indulgence

This Candy Bar Cake is more than just a recipe; it’s a testament to the art of balancing playful indulgence with sophisticated baking techniques. Tessa Huff’s expertise shines through in every detail, from the perfectly moist vanilla butter cake to the silken almond buttercream and the rich, decadent chocolate fudge frosting. Each component is designed to complement the next, building a symphony of textures and flavors that will leave a lasting impression.

The Heart of the Matter: A Perfectly Baked Vanilla Butter Cake

The foundation of any spectacular cake lies in its base, and this recipe features a classic vanilla butter cake that is moist, tender, and robust enough to hold up to the indulgent fillings. The secret to its incredible texture is the careful creaming of butter and sugar, which incorporates air and creates a light, fluffy crumb. Using cake flour, with its lower protein content, further contributes to the cake’s delicate structure, making it melt-in-your-mouth delicious. Baking it in a sheet pan allows for easy trimming into the distinctive loaf shape, ensuring consistent layers for a truly professional finish. Remember, precision in measuring ingredients and careful mixing are key to achieving the perfect vanilla butter cake.

Silky Smooth Perfection: The Almond Buttercream

This recipe calls for a sophisticated Swiss meringue-based almond buttercream, known for its exceptional smoothness, stability, and less cloyingly sweet profile compared to traditional American buttercreams. The process of gently heating egg whites and sugar over a double boiler not only dissolves the sugar but also pasteurizes the egg whites, creating a safe and incredibly stable meringue. Whipping this meringue until it reaches room temperature before gradually incorporating softened butter results in a light, airy, and intensely flavorful buttercream that holds its shape beautifully. The addition of almond extract provides a delicate, nutty counterpoint to the rich chocolate and caramel, elevating the overall flavor profile of the cake.

The Decadent Finale: Rich Chocolate Fudge Frosting

No candy bar cake would be complete without a generous coating of rich, chocolatey goodness, and Tessa’s chocolate fudge frosting delivers precisely that. This simple yet incredibly satisfying frosting comes together quickly, combining softened butter, unsweetened cocoa powder, confectioner’s sugar, vanilla, and a touch of milk. The result is a dense, deeply flavored fudge that perfectly encapsulates the cake, providing a beautiful contrast to the lighter buttercream and the crunchy candy bars within. Its rustic application adds to the homemade charm of this spectacular dessert, inviting everyone to dig in.

Ultimate CANDY BAR CAKE

a recipe by Tessa Huff

For the Vanilla Butter Cake:

1 cup unsalted butter, softened
2 cups granulated sugar
6 large egg yolks
1 tablespoon pure vanilla extract
3 cups cake flour, sifted
1 tablespoon + 1/2 teaspoon baking powder
1 1/2 cups whole milk

Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Lightly grease and flour a 1/4 sheet pan (approximately 9×13 inches) or line it with parchment paper; set aside. In a separate bowl, sift together the cake flour and baking powder; set aside.
In the large bowl of an electric stand mixer fitted with the paddle attachment, beat the softened unsalted butter on medium speed until it is light and creamy, about 2-3 minutes.
Gradually add the granulated sugar to the butter, continuing to cream on medium-high speed until the mixture is pale in color and very fluffy, typically 5-7 minutes. Scrape down the sides of the bowl as needed to ensure even mixing.
With the mixer on medium-low speed, add the vanilla extract, then incorporate the egg yolks one at a time, beating well after each addition until just combined. Be careful not to overmix. Stop the mixer and scrape down the bottom and sides of the bowl thoroughly.
With the mixer still on medium-low, begin alternating additions of the dry ingredients and the milk, starting and ending with the dry ingredients. Add about one-third of the dry ingredients, mix until just combined, then add half of the milk, mix until just combined. Repeat with another third of the dry ingredients, the remaining milk, and finally the last third of the dry ingredients. Mix only until the batter is smooth and no streaks of flour remain, being extremely careful not to overmix, as this can lead to a tough cake. Scrape the bowl between additions to ensure everything is incorporated.
Pour the prepared cake batter evenly into the prepared sheet pan. Gently smooth the top with an offset spatula. Bake for approximately 20-24 minutes, or until a wooden skewer inserted into the center comes out clean and the cake springs back lightly when touched.
Allow the cake to cool in the pan for 10-15 minutes before carefully inverting it onto a wire rack to cool completely.

NOTE: This generous batter recipe may yield slightly more than a single 1/4 sheet pan can hold, depending on its exact dimensions. To avoid overflowing, you may choose to cut the recipe in half, or alternatively, bake off any excess batter into a few delightful cupcakes on the side!

For the Almond Butter Cream:

3 large egg whites
2 cups granulated sugar
1 1/2 cups unsalted butter, softened but still cool, cut into 1-inch pieces
2 teaspoons pure almond extract
1/2 teaspoon pure vanilla extract

Ensure your electric mixer bowl is impeccably clean and dry. Place the egg whites and granulated sugar into the bowl.
Create a double boiler: Fill a medium saucepan with about 1-2 inches of water and bring it to a simmer over medium heat. Place the mixer bowl directly over the simmering water, ensuring the bottom of the bowl does not touch the water.
Whisk the egg white and sugar mixture continuously over the simmering water until the sugar has completely dissolved and the mixture is hot to the touch (approximately 6-9 minutes). You can test this by rubbing a small amount between your fingers; it should feel perfectly smooth, with no grittiness.
Carefully remove the bowl from the heat and immediately place it back onto your electric mixer, fitted with the whisk attachment.
Beat the hot meringue mixture on high speed until it forms stiff, glossy peaks and the bowl feels cool to the touch, indicating the meringue has reached room temperature. This can take 8-12 minutes depending on your mixer.
Switch from the whisk attachment to the paddle attachment. With the mixer on medium-low speed, gradually add the softened butter pieces, one or two at a time, waiting until each addition is mostly incorporated before adding the next. The mixture may look curdled or separated at first, but keep mixing; it will come together.
Once all the butter is incorporated, increase the mixer speed to medium-high and beat until the buttercream is perfectly smooth, light, and fluffy (this may take another 3-5 minutes).
Finally, add the almond extract and vanilla extract, mixing until just combined. Your silky smooth almond buttercream is now ready.

For the Chocolate Fudge Frosting:

1 cup unsalted butter, softened
1 cup unsweetened cocoa powder, sifted
3 1/2 cups confectioner’s sugar, sifted
1 teaspoon pure vanilla extract
2-4 tablespoons whole milk (or heavy cream), as needed
Pinch of salt

In the bowl of an electric mixer fitted with the paddle attachment, beat the softened butter on medium speed until it is light and creamy, about 2-3 minutes.
Gradually add the sifted cocoa powder and sifted confectioner’s sugar to the butter, mixing on low speed until combined, then increase speed to medium. Add the vanilla extract and salt.
With the mixer running, slowly drizzle in the milk, starting with 2 tablespoons, until the frosting reaches your desired fluffy, spreadable consistency. Beat on medium-high speed for another 2-3 minutes until the frosting is light, airy, and smooth. If it’s too thick, add more milk, a teaspoon at a time; if too thin, add a little more sifted confectioner’s sugar.

For the Assembly You’ll Need:

1/2 recipe Vanilla Butter Cake (as prepared above)
Almond Buttercream (entire recipe)
Chocolate Fudge Frosting (entire recipe)
Store-bought Caramel sauce (good quality, approximately 1/2 – 1 cup)
KitKat bars (about 3 original standard packages, or your preferred candy bar, roughly 12-15 individual sticks)
A sturdy cake board or serving platter

Once the vanilla butter cake has completely cooled, carefully invert it from the wire rack onto a clean surface. Using a sharp serrated knife, trim the 1/4 sheet cake into three even 8-inch by 4-inch rectangular pieces. These will form the layers of your candy bar cake.
Place the first layer of trimmed cake onto your chosen cake board or serving stand. Spread an even and generous layer of the almond buttercream over the entire surface of this cake layer.
Using a piping bag fitted with a round tip (or simply snipping a corner off a Ziploc bag), pipe a sturdy “dam” of almond buttercream around the perimeter of the cake layer, creating a border. This dam will hold your luscious caramel filling in place.
Carefully pour or spoon your store-bought caramel sauce into the center of the buttercream dam. (A good quality jarred dulce de leche is highly recommended for its rich flavor and thick consistency). Spread it gently to fill the enclosed area.
Top the caramel layer with the second piece of cake, gently pressing down to secure it. Spread a thin, even layer of almond buttercream over this second cake layer.
Arrange the KitKat bars (or your chosen candy bars), broken into individual sticks if necessary, neatly on top of the thin buttercream layer. Ensure they are placed close together, covering the entire surface, and consider breaking them into smaller, more manageable pieces if your cake will be difficult to cut later on.
Cover the arranged KitKats with another thin layer of almond buttercream, gently spreading it over and around the candy bars to help secure the final cake layer.
Carefully place the third and final piece of cake on top of the candy bars and buttercream, gently pressing down to create an even, stable structure.
Ice the entire assembled cake generously with the prepared chocolate fudge frosting. Use an offset spatula to create an attractive, rustic finish, or smooth it out for a more polished look.
For a delightful final touch, sprinkle any remaining KitKat bits or finely chopped pieces of your chosen candy bar over the top of the fudge frosting.
Allow the cake to set in the refrigerator for at least 30 minutes before slicing and serving. This will help the layers and frosting firm up, making for cleaner cuts. Serve at room temperature for the best flavor and texture.

Tips for Success & Customization: Elevating Your Candy Bar Cake

Creating this magnificent Candy Bar Cake is a rewarding experience, and a few expert tips can ensure your success. Always use high-quality ingredients; real butter, pure vanilla, and fresh eggs make a noticeable difference in flavor. For the cake layers, avoid overmixing the batter at all costs, as this develops gluten and can lead to a tough cake. When making the Swiss meringue buttercream, patience is key – don’t add the butter until the meringue is completely cool, and trust the process if it looks curdled; it will come together beautifully with continued beating.

Feel free to customize this recipe to your heart’s content! While KitKats are fantastic, consider other beloved candy bars like Snickers, Reese’s Peanut Butter Cups (chopped), Twix, or even a mix of several favorites. Different flavor extracts can also be swapped into the buttercream; a hint of coffee extract for a mocha twist or a citrus zest could add a refreshing note. For an even more decadent experience, try adding a sprinkle of sea salt to your caramel layer to perfectly balance the sweetness. This cake is not just a recipe; it’s a canvas for your creativity, perfect for any celebration or simply to treat yourself to an extraordinary dessert.

A Festive Delight for All Occasions

The Ultimate Candy Bar Cake by Tessa Huff stands as a testament to the joy of baking and the simple pleasure of indulgence. It’s a dessert that speaks to childhood nostalgia while offering a sophisticated flavor profile that appeals to adult palates. Whether you’re planning a Halloween party, a birthday celebration, or simply looking for an impressive centerpiece to share with loved ones, this cake is guaranteed to be a hit. Its unique construction, vibrant flavors, and hidden candy treasures make it an unforgettable experience. So, gather your ingredients, unleash your inner baker, and prepare to create a truly spectacular dessert that will leave everyone asking for another slice. Dive into the delicious world of Tessa Huff’s baking and make this extraordinary Candy Bar Cake your next culinary adventure!