Name: Chocolate Candy Bar Cake
Prep time: 20 min
Cook time: 25 min
Total time: PT-488498H55M7S
Cuisine: American
Ingredients: 1 (15.25-ounce) package devil’s food cake mix; 1 1/2 cups milk; 3/4 cup vegetable oil; 3 large eggs; 1 (3.5-ounce) package instant vanilla pudding mix; 1 (8-ounce) package cream cheese; 1 cup confectioners’ sugar; 1/2 cup white sugar; 1 (12-ounce) container frozen whipped topping, thawed; 1 cup chopped pecans; 4 (1.5-ounce) bars milk chocolate candy, coarsely chopped

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Chocolate Candy Bar Cake is a rich, decadent dessert that combines moist devil’s food cake with a creamy, candy-studded frosting. With layers of chocolate, pecans, and cream cheese whipped topping, this cake is indulgent, flavorful, and perfect for birthdays, celebrations, or whenever you need a show-stopping dessert.

Why You’ll Love This Recipe

Uses a boxed cake mix with a few additions for a bakery-quality result.
Moist, fluffy cake paired with a rich, creamy frosting.
Packed with chopped chocolate candy bars and crunchy pecans.
Impressive enough for parties but easy to make at home.
Great make-ahead dessert since the flavors develop as it chills.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Cake

1 (15.25-ounce) package devil’s food cake mix
1 1/2 cups milk
3/4 cup vegetable oil
3 large eggs
1 (3.5-ounce) package instant vanilla pudding mix

Frosting

1 (8-ounce) package cream cheese
1 cup confectioners’ sugar
1/2 cup white sugar
1 (12-ounce) container frozen whipped topping, thawed
1 cup chopped pecans
4 (1.5-ounce) bars milk chocolate candy, coarsely chopped

Directions

Preheat oven to 325°F (165°C). Grease and flour three 8-inch pans.
Make the cake: In a large bowl, combine cake mix, milk, oil, eggs, and pudding mix. Beat with an electric mixer on low until blended. Scrape bowl, then beat on medium for 4 minutes. Pour batter into prepared pans.
Bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean. Let cakes cool 5 minutes, then loosen edges with a knife. Invert onto wire racks and cool for 30 minutes.
Make the frosting: Beat cream cheese, confectioners’ sugar, and white sugar until smooth. Fold in whipped topping, pecans, and chopped chocolate.
Assemble the cake: Spread frosting between layers, then frost top and sides. Garnish with extra candy pieces or pecans, if desired.

Servings and timing

Yield: 12 servings
Prep time: 20 minutes
Bake time: 25 minutes
Cooling and frosting: 45 minutes
Total time: about 1 hour 30 minutes

Variations

Use different candy bars like Snickers, Butterfinger, or Kit Kats.
Swap pecans for walnuts, almonds, or omit for a nut-free cake.
Add a drizzle of caramel or chocolate sauce between layers.
Try chocolate pudding mix instead of vanilla for extra richness.
Decorate with whole candy bars on top for a dramatic finish.

Storage/Reheating

Store covered in the refrigerator for up to 5 days.
Allow cake to sit at room temperature for 15 minutes before serving for best texture.
Freeze individual slices wrapped tightly for up to 2 months. Thaw in the refrigerator before serving.
Not recommended for reheating, as frosting may melt.

FAQs

Can I use a different cake mix flavor?

Yes, chocolate fudge or yellow cake mixes work well too.

Do I need three pans?

Three pans make layering easier, but you can bake in two pans or one large pan and adjust baking time.

Can I use homemade cake batter instead of boxed mix?

Yes, substitute your favorite chocolate cake recipe.

What candy bars work best?

Any milk chocolate-based candy bar works—Snickers, Milky Way, or Hershey’s bars are great options.

Do I have to use nuts?

No, you can leave them out or replace them with more candy bar pieces.

Can I make this ahead of time?

Yes, the cake can be made a day in advance and refrigerated.

How do I keep the cake moist?

Do not overbake, and keep it covered when storing. The frosting also helps seal in moisture.

Can I use homemade whipped cream instead of Cool Whip?

Yes, but stabilize it with a little powdered sugar so it holds up.

Can I make cupcakes instead of a cake?

Yes, bake as cupcakes (about 18–24) and reduce baking time to 15–18 minutes.

Can I decorate with extra candy bars?

Yes, chopped or whole candy bars make an eye-catching topping.

Conclusion

Chocolate Candy Bar Cake is a rich and indulgent dessert that blends moist chocolate cake with creamy, candy-filled frosting. Perfect for birthdays, potlucks, or special celebrations, this cake is as delicious as it is impressive. With its layers of chocolate, nuts, and cream cheese frosting, it’s sure to be a crowd-pleaser.

Molly

Chocolate Candy Bar Cake

Why You’ll Love This Recipe

Ingredients