Recipe: Candy Bar Cake

Our contributor, Tessa Huff, is back with a new cake recipe just in time for Halloween….

Second to pumpkin spice coffees and baked goods, who else is guilty of downing handfuls of candy this time of year?  I will even admit to finishing off the Halloween stash before the trick-or-treaters pick out their costumes.  However, with my perpetual diet and life-long quest to eat a little healthier and a bit less-processed, it’s always a constant battle: to have or not to have Candy Corn in the house.  I am sure many of you can relate.

This week, I solved about half the problem.  I snagged what was left of some candy bars that “mysteriously” found their way into the house and decided to put them in a cake.  Now, I know what your thinking, “How in the heck is a candy-filled cake at all healthy?”  Well, it’s probably not, but it sure helps eliminate the temptation of munching on all the chocolate all at once.  Plus, paired with a bit of silky caramel and fluffy fudge, hopefully one small slice will suffice and the rest can be shared and enjoyed.  Or at least that is how I will justify the amazingness that is this Candy Bar Cake.

For this recipe, I chose to fill loaf-shaped layers of cake with candy bars.  I picked simple KitKats, but I’m sure almost any favorite would do.  To continue along with the candy bar theme, I made a layer of almond cream and caramel, before finishing off the entire cake with chocolate fudge.  The shape resembles that of a candy bar as well.  This cake is truly one to celebrate with.  It’s a bit rich but will certainly kill any craving for sugary “fun sized” treats.  Plus, it’s cute and your guests will get a kick out of a cake filled with candy bars, for sure.

 

CANDY BAR CAKE
a recipe by Tessa Huff

For the Vanilla Butter Cake:

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

1. Preheat oven to 350 degrees.  Prepare 1/4 sheet pan- set side.  Sift dry ingredients- set aside.
2. In the bowl of an electric mixer, beat butter with the paddle attachment until soft.
3. Add in sugar, and continue to cream with the butter until pale and fluffy.
4. With the mixer on medium-low, add in the vanilla and eggs, one at a time.  Once combined, stop the mixer and scrape down the bottom of the bowl.
5. Starting and ending the the dry ingredients, alternate the dry and milk with the mixer of medium-low.  Be sure to scrape the bowl between additions and be careful not to over mix.
6. Pour batter into prepared pan and bake until done (about 20-24 minutes)

NOTE:  the batter may yield to more than a 1/4 sheet pan.  You may cut the recipe in half, or bake off a half dozen cupcakes on the side.

 

For the Almond Butter Cream:

3 egg whites
2 cups granulated sugar
1 1/2 cups unsalted butter, softened
2 teaspoon almond extract
1/2 teaspoon vanilla extract

1. Place the sugar and egg whites in the bowl of an electric mixer
2. Create a double boiler, and place the bowl with the egg whites over a medium saucepan with water.
3. Heat over medium-high until the egg mixture is hot to the touch.
4. When hot (about 6-9 minutes), place the mixing bowl back on the electric mixer.
5. Beat on high with the whisk attachment until the meringue is room temperature.
6. Exchange the whisk for the paddle attachment and mix on medium-low.
7. While mixing, gradually add in the extracts and butter.
8. Turn the mixer back up to medium-high until buttercream is smooth.

 

For the Chocolate Fudge Frosting:

1 cup unsalted butter, softened
1 cup unsweetened cocoa powder
3 1/2 cups confectioner’s sugar
1 teaspoon vanilla extract
2-4 tablespoons milk
pinch salt

1. In the bowl of an electric mixer, beat the butter until creamy.
2. Carefully add in the remaining ingredients and mix until fluffy.

 

For the Assembly You’ll Need

1/2 recipe Vanilla Butter Cake
Almond Buttercream
Chocolate Fudge Frosting
Store-bought Caramel sauce
KitKat bars (about 3 original packages)

1. Once cool, carefully invert the cake.  Trim the 1/4 sheet cake into three 8″ X 4″ pieces.
2. Place 1 layer of cake on a cake board or cake stand.  Spread a layer of buttercream onto the cake.
3. Create a buttercream “dam” with a a piping bag.  Fill in with caramel sauce. (*jarred Dolce de Leche recommended)
4. Top the caramel layer with another layer of cake.  Spread a thin layer of buttercream on top.
5. Place KitKat bars on top of the buttercream- being sure to break the sticks apart for easier cutting later on.
6. Top KitKats with another thin layer of buttercream and secure with third piece of cake.
7. Ice cake with fudge frosting and sprinkle with any remaining KitKat bits.