Burnt Sugar Candy Bar Cake Recipe

Cooking the sugar until it’s caramelized (“burnt”) gives the cake a rich flavor. For the topping, use the candy bar or several kinds of the candy bars that you love most.


Burnt Sugar Candy Bar Cake Recipe

How To Make Burnt Sugar Candy Bar Cake

A simple recipe to add some texture to your delicate layered cake with caramelized sugar candy bars. A balance of moist cake with browned butter frosting topped with burnt sugar candy chunks.

Prep: 20 mins
Cook: 35 mins
Total: 55 mins
Serves:

Ingredients

  • 3/4 cup granulated sugar
  • 3/4 cup water, hot
  • 3 cup all purpose flour
  • 1 1/2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1 1/2 cup granulated sugar
  • 2/3 cup butter, softened
  • 2 egg yolks
  • 2 tsp. vanilla
  • 2 egg whites
  • 1 1/2 cup candy bars, finely chopped, assorted

Browned Butter Frosting:

  • 1/2 cup butter, see note
  • 6 oz. cream cheese, softened or 2 pkg.
  • 3 tbsp. butter
  • 6 1/2 cup powdered sugar, sifted, divided
  • 3 tsp. milk
  • candy bars, Coarsely chopped, assorted such as Hershey’s Mars, Nestle, or other (Optional)

Instructions

  1. Grease and lightly flour 3 8 x 1 1/2 inch round baking pans or 2 9x2 inch pans.
  2. In a large skillet cook the 3/4 cup sugar over medium high heat until the sugar just begins to melt. Do not stir.
  3. Reduce heat; cook until sugar is golden brown, about 1-3 minutes more, stirring mixture constantly.
  4. Carefully stir in hot water (syrup will form lumps).
  5. Bring mixture to boiling; reduce heat.
  6. Continue stirring until mixture is free of lumps.
  7. Remove from heat.
  8. Pour syrup into a large heat resistant glass measuring cup.

  9. Add additional water to equal 1 3/4 cup liquid.
  10. Set aside to cool.
  11. Preheat oven to 350 degrees.
  12. In a large mixing bowl stir together flour, baking powder, and baking soda.
  13. Beat together the 1 1/2 cup sugar, the 2/3 cup butter, egg yolks, and the vanilla with an electric mixer on medium speed for 1 minutes or until mixture is smooth.
  14. Alternately add flour mixture and sugar syrup to egg yolk mixture, berating on low speed after each addition just until combined.
  15. Clean beaters thoroughly. In a medium mixing bowl beat egg whites until stiff peaks form (tips stand straight).
  16. Fold into batter.
  17. Divide batter into baking pans; spread evenly.
  18. Bake for 25-30 minutes or until a wooden toothpick inserted near center comes out clean.
  19. Cool in pans on wire rack for 10 minutes.
  20. Remove cakes from pans; transfer to wire racks; cool completely.

To assemble

  1. Spread 1/2 cup
  2. Browned Butter Frosting over bottoms of 2 of the cake layers.
  3. Sprinkle each frosted layer with half of the finely chopped candy.
  4. Stack these layers on cake plate, frosted sides up.
  5. Place the third (unfrosted) layer on top, rounded side up.
  6. Spread remaining frosting on top and sides of cake.
  7. Garnish with the coarsely chopped candy bar pieces, if desired.

To make frosting:

  1. In a small saucepan heat and stir butter over low heat until melted.
  2. Continue heating until butter turns a nut brown color.
  3. Remove from heat: cool for 5 minutes.
  4. In large mixing bowl beat together cream cheese with butter until combined.
  5. Beat in 2 cup powdered sugar.
  6. Beat in the browned butter and gradually beat in other 4 1/2 sifted powdered sugar and milk until frosting is of spreading consistency.

Recipe Notes

Note: For frosting, use butter only. Margarine or other spreads will not yield same results and could keep the frosting mixture from setting properly.

Nutrition

  • Sugar: 90g
  • :
  • Calcium: 76mg
  • Calories: 672kcal
  • Carbohydrates: 111g
  • Cholesterol: 38mg
  • Fat: 24g
  • Fiber: 1g
  • Iron: 1mg
  • Potassium: 83mg
  • Protein: 5g
  • Saturated Fat: 8g
  • Sodium: 333mg
  • Vitamin A: 891IU
  • Vitamin C: 1mg
Nutrition Disclaimer
Chat Bubble Icon Share your own special recipe
Submit Your Own Recipe

Have your own special recipe to share? Submit Your Recipe Today!

Comments

    Leave a comment

    Replying to