Best 5 Candy Bar Pound Cake Recipes
Indulge in a delightful treat with our Candy Bar Pound Cake, a harmonious blend of classic pound cake and your favorite candy bars. This delectable dessert features a moist and tender crumb, infused with the irresistible flavors of your chosen candy bars. Each bite offers a symphony of textures, from the velvety cake to the crunchy candy bits. Whether you prefer the classic Snickers, the nutty goodness of Butterfinger, or the creamy delight of Milky Way, this recipe offers endless possibilities to customize your perfect candy bar pound cake. Embrace your sweet cravings and embark on a culinary journey that will leave you and your loved ones craving for more.
In addition to the main Candy Bar Pound Cake recipe, this article also includes variations for three popular candy bars: Snickers, Butterfinger, and Milky Way. Each variation incorporates the unique flavors and textures of these beloved treats, resulting in distinct and equally delicious pound cakes. The Snickers Pound Cake bursts with the irresistible combination of peanuts, caramel, and chocolate. The Butterfinger Pound Cake captivates with its rich peanut butter and chocolatey swirls. And the Milky Way Pound Cake tantalizes with its smooth and creamy filling, perfectly complemented by the moist cake. With these variations, you can cater to different preferences and create a candy bar pound cake that truly hits the spot.
CHOCOLATE CANDY BAR CAKE
I made this once for a family gathering and now everyone insists that it be at every gathering! It's so easy; you use a box cake mix! For chopping the chocolate bars, I put them in the freezer, then hit them with a hammer while still in the wrapper
Provided by NOUELLETTE
Categories Desserts Chocolate Dessert Recipes Milk Chocolate
Time 1h10m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour 3 (8 inch) pans.
- In a large bowl, combine cake mix, milk, eggs, oil and instant vanilla pudding mix. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pans.
- Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
- To make the frosting: In a large bowl, beat the cream cheese with the white sugar and confectioners' sugar until smooth. Fold in the whipped topping, pecans and chopped chocolate. Spread between layers and on top and sides of cake.
Nutrition Facts : Calories 735.8 calories, Carbohydrate 75.2 g, Cholesterol 81.4 mg, Fat 46.1 g, Fiber 1.4 g, Protein 9.3 g, SaturatedFat 18.7 g, Sodium 535.4 mg, Sugar 60 g
CANDY BAR CAKE
Provided by Food Network Kitchen
Time 2h
Yield 10 to 12 servings
Number Of Ingredients 9
Steps:
- Assemble the cake: Trim 1/2 inch off the short ends of the pound cake, then trim the domed top to make it flat. Stand the cake on its side and slice in half horizontally to make two equal-size rectangles.
- Microwave the chocolate in 30-second intervals, stirring until melted. Beat the butter, 3 tablespoons milk and the confectioners' sugar with a mixer. Beat in the melted chocolate. Add more milk, if needed, to make the frosting spreadable.
- Lay the cake rectangles on a rack set on a rimmed baking sheet. Spread some of the frosting on one short end of each cake and press together to form a long rectangle. (You can slide a thin piece of cardboard under the cake for moving to a platter later.)
- Spread the remaining frosting on the cake in a 1-inch-thick layer, making the edges slightly higher than the center. Smooth the top and sides with an offset spatula. Freeze until firm, about 30 minutes.
- Mix the peanuts and dulce de leche in a bowl.
- Remove the cake from the freezer. Spread the peanut mixture on the frosting in a flat, even layer. Freeze until the dulce de leche is firm, about 30 minutes.
- Meanwhile, make the chocolate coating: Microwave the chocolate and butter in 30-second intervals, stirring, until melted and smooth.
- Pour the chocolate on the cake and spread it evenly over the top and sides with an offset spatula. Freeze until the chocolate cools slightly, 6 to 8 minutes.
- Starting at a short end of the cake, dip the edge of an offset spatula into the chocolate at an angle and gently pull up, repeating along the top of the cake to create a wave pattern. Chill 10 minutes before serving.
CANDY BAR POUND CAKE
Make and share this Candy Bar Pound Cake recipe from Food.com.
Provided by LAURIE
Categories Dessert
Time 1h30m
Yield 1 cake
Number Of Ingredients 13
Steps:
- Preheat oven to 350.
- Combine 8 candy bars and 1/2 cup butter in saucepan.
- Melt over medium heat.
- Cream remaining 1/2 cup butter with sugar.
- Sift flour and soda.
- Add flour alternating with buttermilk.
- Stir until smooth.
- Add melted candy and mix well.
- Stir in vanilla.
- Pour into greased and floured Bundt pan.
- Bake for 70-75 minutes.
- Cool then frost.
- For icing, melt candy bars with butter.
- Add sugar and vanilla.
- Blend in just enough milk to make a spreading cocsistency.
Nutrition Facts : Calories 8180.2, Fat 366, SaturatedFat 214.2, Cholesterol 1645.9, Sodium 4154.2, Carbohydrate 1179.5, Fiber 15.2, Sugar 893.7, Protein 88.3
HERSHEY BAR POUND CAKE
This cake is SO good. I have made this for our church bake sales. It sells quickly. I found this recipe in a Hersheys Cookbook. Great discovery!
Provided by Karen Ward
Categories Chocolate
Time 1h35m
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 350 degrees F. Grease and flour 10 inch tube pan or 12 cup fluted pan.
- 2. Beat butter in large bowl until creamy, gradually add granulated sugar, beating on medium speed until well blended. Add eggs, one at a time, beating well after each addition. Add chocolate, beat until blended.
- 3. Stir together flour, baking soda and salt; add to chocolate mixture alternately with buttermilk, beating until well blended. Add syrup and vanilla, beat until well blended. Stir in pecans. Pour batter into prepared pan.
- 4. Bake 1 hour and 15 minutes or until wooden pick inserted in center of cake comes out clean. Cool 10 minutes, remove from pan onto wire rack. Cool completely. Dust with sifted powdered sugar and drizle with chocolate syrup , if desired
- 5. * To sour milk use 1 tablespoon of white vinegar plus milk to equal 1 cup
MOUNDS® BAR CAKE
Very rich and so yummy.
Provided by Dale Hughes
Categories Desserts Cookies Bar Cookie Recipes
Time 1h5m
Yield 15
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
- Melt butter in a large saucepan. Remove saucepan from heat and stir white sugar, eggs, and vanilla extract into the melted butter until thoroughly combined.
- Mix flour, cocoa powder, salt, and baking powder together in a large mixing bowl; add butter mixture to the flour mixture and stir to form a smooth batter. Pour the batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool completely.
- Beat coconut, sweetened condensed milk, and confectioners' sugar together in the bowl of a stand mixer until very thick; spread over the cake in an even layer.
- Heat prepared frosting in the microwave until the frosting has a pourable consistency, about 75 seconds; pour over the cake and spread into an even layer. Refrigerate cake until the frosting is set, at least 15 minutes.
Nutrition Facts : Calories 749.5 calories, Carbohydrate 89 g, Cholesterol 91 mg, Fat 43.9 g, Fiber 7.2 g, Protein 8.2 g, SaturatedFat 31.2 g, Sodium 302.9 mg, Sugar 73.2 g
Tips:
- Use room temperature ingredients: This will help your cake batter mix together smoothly and evenly. If your butter is too cold, it will be difficult to cream together with the sugar. If your eggs are too cold, they won't incorporate as well into the batter.
- Cream the butter and sugar together until light and fluffy: This will help to incorporate air into the batter, which will make your cake light and airy. Creaming the butter and sugar together also helps to dissolve the sugar, which will prevent it from crystallizing and making your cake grainy.
- Add the eggs one at a time: This will help to prevent the batter from curdling. Beat each egg in thoroughly before adding the next one.
- Don't overmix the batter: Overmixing the batter can make your cake tough. Mix the batter just until the ingredients are combined. If you overmix the batter, gluten will develop in the flour, which will make the cake tough.
- Bake the cake in a preheated oven: This will help to ensure that the cake bakes evenly. If you put the cake in a cold oven, it will take longer to bake and may not cook through evenly.
- Let the cake cool completely before frosting it: This will help to prevent the frosting from melting. If you frost the cake while it is still warm, the frosting will melt and run off the cake.
Conclusion:
Candy bar pound cake is a delicious and easy-to-make cake that is perfect for any occasion. It is moist, flavorful, and has a delicious candy bar filling. With a few simple tips, you can make a candy bar pound cake that is sure to impress your friends and family.
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