The most over-the-top decadent dessert ever!! This Candy Bar Cake is a chocolate lover's dream come true! Click for recipe!

Candy Bar Cake

Course Dessert
Cuisine American
Keyword cake, chocolate
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 12 servings
Calories 803 kcal
Author Stacey aka the Soccer Mom


Cake Ingredients:

  • 2 cups all purpose flour
  • 2 cups granulated sugar
  • ¾ cup cocoa powder
  • 1 ½ teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup milk
  • ½ cup vegetable oil
  • 2 eggs
  • 1 cup hot water

Frosting Ingredients:

  • 1 1/2 cup butter 3 sticks, room temperature
  • 5 cups powdered sugar sifted
  • 1 cup cocoa powder sifted
  • 2-3 Tablespoons heavy whipping cream
  • 1 teaspoon vanilla extract

Ganache Ingredients:

  • ½ cup high quality semi-sweet chocolate
  • ¼ cup heavy whipping cream


  1. Preheat oven to 350°F and prepare three (6 inch) cake pans by spraying with non-stick spray.

To make the cake:

  1. Add all of the dry ingredients into the bowl of a stand mixer with a whisk attachment. (You may also use a hand mixer).

  2. Whisk on high speed for about 1-2 minutes to remove clumps.
  3. Add in all wet ingredients, except the water, one at a time until well combined.
  4. Place your mixer on a slow speed and carefully pour in hot water. Slowly turn up the speed until you get back to the highest speed and mix on high for about 2 minutes. The mixture will be very watery and have bubbles.
  5. Pour your cake batter evenly into the three cake pans. Place on the middle shelf in your oven for about 30 minutes.
  6. After you can place a toothpick in the middle and it comes out clean, remove the cake from the oven and let cool for about 10 minutes.
  7. Allow cake to cool before frosting.

To make the frosting:

  1. Placing your room temperature butter in the bowl of a stand mixer with a paddle attachment.
  2. Cream your butter for a good 2-3 minutes until it is light and fluffy. Add in your sifted powdered sugar and cocoa powder and begin to mix.
  3. Next add in your vanilla and whipping cream. I start out with 2 tbsp and if the mixture does not start coming together I will add in another Tablespoon.
  4. After all of the ingredients are well combined, mix on high speed for about 5 minutes. This will give your frosting a “whipped” texture.

To decorate:

  1. Add ½ -1 cup frosting in between cake layers and a generous layer on the outside.
  2. Place your frosted cake in the refrigerator and begin to make the ganache.
  3. Place your chocoalte and heavy cream into a microwave safe bowl, and place in the microwave for 30 seconds. Remove the bowl and allow to stand for one minute.
  4. Mix the chocolate and make sure all of it is melted before adding to your cake, you do not want chunks in your beautiful drip!
  5. If the chocolate is not melted completely, add back in for another 30 seconds.
  6. Once your cake is cooled, slowly and carefully add on the ganache with a spoon or a condiment bottle works nicely.
  7. Slowly bring the chocolate to the side of the cake and allow drips to come down the side of your cake.
  8. Place your cake back into the fridge just long enough to cool the chocolate, but not let it harden completely.
  9. Add on your choice of chocolate bar toppings! This is my favorite part! Be creative!
  10. Place in the fridge until you are ready to serve.

Recipe Notes

Note: Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared. Nutrition estimates do not include any candy toppings.

Nutrition Facts
Candy Bar Cake
Amount Per Serving
Calories 803 Calories from Fat 369
% Daily Value*
Fat 41g63%
Saturated Fat 27g169%
Cholesterol 100mg33%
Sodium 515mg22%
Potassium 353mg10%
Carbohydrates 111g37%
Fiber 5g21%
Sugar 86g96%
Protein 7g14%
Vitamin A 890IU18%
Calcium 84mg8%
Iron 3.4mg19%
* Percent Daily Values are based on a 2000 calorie diet.