Deep Caramel Candy Bar Indulgence

Indulge in the Decadent Burnt Sugar Candy Bar Cake: A Symphony of Caramel, Toffee, and Chocolate

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Recipe and Photos Updated July 2017

There are few desserts that capture the heart quite like a perfectly crafted layer cake, and this Burnt Sugar Candy Bar Cake is a true masterpiece. Imagine a cake where deep, rich caramel notes infuse every crumb, perfectly complemented by a nutty browned butter frosting, all elevated by the irresistible crunch of your favorite candy bars. This isn’t just a cake; it’s an experience, a delightful journey for your taste buds.

My journey with this particular recipe began way back in February 2008. Like many home bakers, I’ve always admired beautifully decorated cakes but often lacked the patience for intricate designs. However, years later, after countless hours spent mesmerized by cake decorating videos on Instagram, I felt a renewed spark of inspiration. It was time to revisit a classic from my archives, a recipe with immense potential: the Burnt Sugar Candy Bar Cake. My initial attempt in 2008, while flavorful, leaned a bit too much into sweetness, creating a dessert that was almost overwhelmingly sugary. This time around, I was determined to find that elusive perfect balance.

The 2017 remake was a revelation. With a few thoughtful alterations, the cake transformed into something truly spectacular. It remains delightfully sweet – as any good cake should be – but its sweetness is now perfectly harmonious, allowing the complex flavors of the burnt sugar and browned butter to truly shine. This updated version was an undeniable hit, devoured by everyone who tried it. For those baking at higher elevations, I’ve also included specific high-altitude adjustments in the recipe notes, ensuring success for all bakers.

Contents

The Art of Burnt Sugar: Unlocking Deep Caramel Flavor

The secret to this cake’s extraordinary flavor lies in the “burnt sugar” component. Don’t let the name intimidate you; it’s a surprisingly straightforward process that yields incredible depth. By carefully cooking granulated sugar until it caramelizes, we create a rich, almost smoky caramel syrup. This isn’t just about adding sweetness; it’s about developing a complex flavor profile that ordinary sugar simply can’t achieve. This caramelized sugar is then incorporated into the cake batter, infusing every bite with its distinctive, sophisticated essence. The result is a wonderfully moist cake with a hue as golden as autumn leaves, a testament to the magic of carefully cooked sugar.

The original Burnt Sugar Candy Bar Cake was first envisioned for a work birthday celebration. While cupcakes had become my usual go-to for such occasions, I decided this particular birthday called for something more grand, a show-stopping cake. The core concept of a burnt sugar cake paired with a delectable frosting and candy bar elements truly excited me. While the flavor of my first attempt was undeniably amazing, the overall sweetness proved to be a challenge. It highlights the delicate balancing act in baking – sometimes desserts aren’t sweet enough, and sometimes, like this one, they cross the line into overly sweet territory. Achieving that perfect equilibrium is what makes a recipe truly exceptional.

Browned Butter Frosting: A Nutty, Creamy Delight

Beyond the unique cake layers, this dessert boasts a dreamy browned butter frosting. Browned butter, also known as beurre noisette, adds an incredible nutty, toasted dimension that elevates any recipe. The process is simple: gently cook butter until the milk solids separate and turn a rich, amber brown, releasing an intoxicating aroma. This browned butter is then expertly blended with softened cream cheese and additional unsalted butter, creating a frosting that is unbelievably creamy, tangy, and bursting with flavor. When I first made this frosting, I couldn’t resist sampling it repeatedly – it was just that good, straight from the bowl! However, like the cake itself, the frosting’s sweetness multiplied overnight. For the refined 2017 version, I adjusted the amount of powdered sugar, achieving a perfectly balanced consistency and flavor that complements the burnt sugar cake without overpowering it. This browned butter frosting, with its deep, nuanced flavor, is versatile enough to grace many other cakes, promising a unique twist to any dessert.

The Irresistible Crunch of Heath Bars

What truly sets this dessert apart as a “Candy Bar Cake” is the generous incorporation of crushed candy bars. The cookbook image that inspired me showcased a variety of chocolate candy bars, but for this specific creation, I envisioned the classic Heath bar. Its signature buttery toffee crunch, coated in smooth milk chocolate, proved to be the ideal companion to the deep caramel notes of the cake and the nutty undertones of the browned butter frosting. The delightful texture contrast that the Heath bars provide is simply unparalleled. They are layered between the cake and frosting, and then generously sprinkled on top, ensuring that every slice offers that satisfying sweet crunch. The visual appeal of a cake adorned with candy bar pieces is undeniably impressive and always sparks eagerness to dig in!

Tips for Baking Your Perfect Burnt Sugar Candy Bar Cake

Creating this magnificent Burnt Sugar Candy Bar Cake is a rewarding experience, and with a few key tips, you can ensure a flawless outcome. When caramelizing the sugar for the burnt sugar syrup, patience is crucial. Start with medium-high heat and resist the urge to stir until the edges begin to melt. Once melting, reduce the heat and stir constantly to prevent burning, aiming for a beautiful golden-brown color. Don’t be alarmed if the syrup lumps when adding hot water; simply continue to stir over low heat until it dissolves completely. For the browned butter, use a light-colored saucepan to better observe the color change. Cook over medium-low heat, stirring frequently, until the butter turns a rich amber and smells wonderfully nutty. Remove it from the heat immediately to prevent burning.

The cake batter itself benefits from careful handling. When incorporating the dry and wet ingredients alternately, mix only until just combined to avoid overdeveloping the gluten, which can lead to a tough cake. The folded-in egg whites are vital for the cake’s light and airy texture, so fold them gently to maintain their volume. And finally, when assembling, ensure your cake layers are completely cooled before frosting. This prevents the frosting from melting and sliding off, ensuring a beautifully structured and delicious cake. This attention to detail will help you achieve a moist, flavorful cake that truly shines.

A Dessert That Impresses and Delights

This Burnt Sugar Candy Bar Cake is more than just a dessert; it’s a celebration. Its unique combination of deep caramel cake, rich browned butter frosting, and crunchy toffee bits makes it an unforgettable treat for any occasion, from birthdays to holiday gatherings. It’s a cake that always receives rave reviews and disappears quickly, a testament to its irresistible appeal. The impressive appearance, with its layers of frosting and generous candy bar topping, makes it a true centerpiece that invites everyone to indulge. While I initially thought it had a lot of potential to be “tweaked,” the revised recipe truly brings that potential to fruition, creating a dessert that is simply perfect as is. Get ready to impress your family and friends with this show-stopping cake – they won’t soon forget it!

Explore More Delicious Layer Cakes:
Coconut and Pistachio Pudding Cake
Dark Chocolate Cake with Nutella Buttercream
Italian Cream Cake

Discover Other Irresistible Layer Cakes from Around the Web:
Lemon Layer Cake from Well Plated
Snickerdoodle Cake with Brown Sugar Cinnamon Buttercream from Foodie with Family
S’mores Layer Cake from Brown Eyed Baker

Burnt Sugar Candy Bar Cake

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Author:
Deborah Harroun

Prep Time:
30 minutes

Cook Time:
30 minutes

Servings:
16 servings

Course:
Dessert

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This moist Burnt Sugar Candy Bar Cake features rich caramel flavor, a creamy browned butter frosting, and crunchy crushed candy bars for a truly decadent treat.

Ingredients

Cake:

3/4 cup granulated sugar
3/4 cup hot water
1 1/2 cups granulated sugar
2/3 cup unsalted butter, softened
2 eggs, yolks and whites separated
2 teaspoons vanilla extract
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda

Frosting:

1/2 cup unsalted butter
8 oz cream cheese, softened
4 tablespoons unsalted butter, softened
6 1/2 cups confectioners’ powdered sugar, sifted
1 teaspoon vanilla extract
1 tablespoon milk
1 1/2 cups chopped Heath candy bars, plus more for decorating

Instructions

Make the cake:

Preheat the oven to 350ºF (175°C). Grease and lightly flour three 8-inch baking pans.
Place 3/4 cup granulated sugar in a medium pot. Cook over medium-high heat until the sugar just begins to melt, without stirring. Reduce the heat and stir constantly until golden brown, 1 to 3 minutes more. Carefully stir in the hot water. (Lumps may form; this is normal.) Bring the mixture to a boil, then reduce the heat. Continue stirring until all lumps dissolve. Remove from heat and carefully pour into a liquid measuring cup. Add enough water to reach 1 3/4 cups total liquid. Set aside to cool completely.
In the bowl of a stand mixer or a large mixing bowl, beat together the 1 1/2 cups granulated sugar, 2/3 cup softened butter, egg yolks (reserve whites), and 2 teaspoons vanilla extract. Beat on medium speed until the mixture is smooth and creamy.
In a separate bowl, whisk together the flour, baking powder, and baking soda.
Gradually add 1/3 of the flour mixture to the butter and sugar mixture and beat until just combined. Add half of the cooled sugar syrup mixture and beat, then another 1/3 of the flour, followed by the remaining sugar syrup and the remaining flour. Mix until just smooth, being careful not to overmix.
In a clean medium mixing bowl (or a separate bowl on your stand mixer), beat the reserved egg whites until stiff peaks form. Gently fold the beaten egg whites into the cake batter in two additions until no streaks remain.
Divide the batter evenly among the three prepared baking pans. Bake in the preheated oven for 18-25 minutes, or until a wooden skewer inserted into the center comes out clean.
Cool the cakes in their pans for 10 minutes before inverting them onto a wire cooling rack to cool completely.

Make the frosting:

Place 1/2 cup unsalted butter in a small, light-colored saucepan. Heat over medium-low heat until melted. Continue to cook, stirring occasionally, until the butter turns a nutty brown color and fragrant brown bits appear at the bottom. Remove from heat and pour into a heatproof bowl. Allow to cool for at least 5 minutes, or until just slightly warm.
In a large mixing bowl, beat the softened cream cheese and 4 tablespoons softened butter until combined and smooth. Gradually beat in 2 cups of the sifted powdered sugar. Add the cooled browned butter and 1 teaspoon vanilla extract, beating until fully incorporated. Gradually beat in the remaining 4 1/2 cups of powdered sugar. Add milk, one tablespoon at a time, until the frosting reaches a smooth, spreadable consistency.

Assemble the cake:

Place one cooled cake layer on your chosen cake stand or serving plate. Spread about 1/2 cup of the browned butter frosting evenly over the top of the cake, then sprinkle half of the chopped Heath candy bars over the frosting. Carefully place the second cake layer on top. Spread another 1/2 cup of frosting and sprinkle with the remaining chopped Heath bars. Place the final cake layer on top. Use the remaining frosting to generously frost the top and sides of the entire cake. If desired, decorate the top and sides with additional chopped candy bar pieces for an extra touch of decadence. Slice and serve!

Recipe Notes:

High-altitude changes: For baking at high altitudes, add 1 extra tablespoon of sugar to the cake batter, plus 2 tablespoons of water and 1 tablespoon of flour.

Adapted from Better Homes and Gardens Test Kitchen Favorites

Nutrition information provided is an estimate only. Various brands and products can change the actual counts.

Nutrition Information

Serving: 1 slice
,

Calories: 657 kcal (33%)
,

Carbohydrates: 102 g (34%)
,

Protein: 4 g (8%)
,

Fat: 26 g (40%)
,

Saturated Fat: 16 g (100%)
,

Polyunsaturated Fat: 7 g
,

Trans Fat: 0 g
,

Cholesterol: 86 mg (29%)
,

Sodium: 135 mg (6%)
,

Fiber: 1 g (4%)
,

Sugar: 83 g (92%)

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