Candy cake, oh candy cake! Is there anything more delightful than a dessert that combines the joy of candy with the satisfaction of a moist, delicious cake? This isn’t just a dessert; it’s a celebration, a feast for the eyes, and a flavor explosion for your taste buds. If you’re looking for a show-stopping centerpiece for a birthday party, potluck, or just a fun weekend treat, look no further. Let’s embark on this sweet journey together!
Gathering Your Candy Cake Ingredients: A Trip to Flavor Town
First things first, we need to gather our delicious army of ingredients. Don’t worry, this isn’t a scavenger hunt; you’ll find most of these at your local grocery store. Here’s what we’ll need:
For the Cake:
- 1 ½ cups (190g) all-purpose flour
- 1 ½ cups (300g) granulated sugar
- ¾ cup (3oz) unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup (180ml) buttermilk
- ¾ cup (180ml) vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup (180ml) hot water
For the Frosting:
- 1 cup (2 sticks or 226g) unsalted butter, softened
- 3 cups (360g) powdered sugar
- ½ cup (120ml) heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
Candy Decorations:
- 2 cups of your favorite assorted candies (Think M&Ms, Reese’s Pieces, Skittles, gummy bears – let your imagination run wild!)
Candy Cake Ingredients
Tools of the Trade: Equipping Your Candy Cake Arsenal
Baking is a science, but with the right tools, it feels more like an art. Don’t worry, we won’t be needing any fancy gadgets, just the trusty basics:
- Two 9-inch round cake pans
- Parchment paper
- Electric mixer
- Mixing bowls
- Measuring cups and spoons
- Spatulas
- Serrated knife
- Piping bag and tip (optional, for frosting)
The Candy Cake Construction Zone: Let’s Get Baking!
Alright, bakers, it’s time to roll up those sleeves and dive into the fun part!
Making the Cake:
- Preheat and prep: Preheat your oven to 350°F (175°C). Grease and flour your cake pans. To prevent sticking, line the bottom of each pan with parchment paper.
- Combine the dry ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Mix the wet ingredients: In a separate bowl, combine the buttermilk, oil, eggs, and vanilla extract.
- Combine wet and dry: Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined.
- Add the hot water: Slowly pour in the hot water while mixing on low speed. The batter will be thin, but don’t worry, that’s how it should be.
- Bake: Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
While the cakes cool, let’s make that frosting:
- Cream the butter: In a large bowl, beat the softened butter with an electric mixer on medium speed until smooth and creamy.
- Add the sugar: Gradually add the powdered sugar, one cup at a time, beating well after each addition.
- Incorporate the wet ingredients: Pour in the heavy cream and vanilla extract. Beat on low speed until combined, then increase to high speed and beat for 1-2 minutes, or until light and fluffy.
Time for Assembly: Building Your Candy Masterpiece
- Level the cakes: Once the cakes have cooled completely, use a serrated knife to carefully level off any rounded tops, ensuring both layers are flat.
- Frosting time: Place one cake layer on a serving plate. Evenly spread a generous layer of frosting over the top, leaving about an inch around the edge for the candy border.
- Candy border: Place your assorted candies around the edge of the frosting, creating a colorful and delicious border.
- Top it off: Gently place the second cake layer on top. Frost the entire cake with the remaining frosting.
Frosting a Candy Cake
Candy Cake FAQs: Answering Your Sweetest Questions
Q: Can I use a different type of frosting?
A: Absolutely! While this buttercream frosting pairs perfectly with the chocolate cake, feel free to get creative! Cream cheese frosting, chocolate ganache, or even a simple whipped cream would be delicious alternatives.
Q: Can I use a box cake mix?
A: We won’t tell! While this recipe is from scratch, you can definitely use a box cake mix if you’re short on time or prefer the convenience.
Q: How should I store my candy cake?
A: It’s best to store your candy cake in an airtight container at room temperature for up to 3 days.
Ready to Unleash Your Inner Candy Artist?
Congratulations, you’ve made a candy cake! Don’t be afraid to get creative with the decorating process – it’s your chance to let your personality shine through. Remember, the most important ingredient is to have fun!
Looking for other showstopping desserts? Check out our recipe for Croquembouche cake, a stunning French dessert that will impress your guests!
Decorated Candy Cake
Now go forth and bake something amazing! Don’t forget to share your candy cake creations with us in the comments below – we can’t wait to see what you come up with!
