6 Cakes Inspired By Your Favorite Candies
Today we’re transforming your favorite candy bars into cakes. Unsurprisingly, the flavors that make up Snickers, Reese’s Peanut Butter Cups, and Butterfingers perform well in cakes, too, and it’s time to treat your summer sweet tooth. Some of these cake food formulas found around the web are easier than others, but each yield an unbelievably decadent dessert. Check out the recipes and just try to resist them.
1. Peanut Butter Butterfinger Cheesecake
Starting things on a strong note is this recipe for Peanut Butter Butterfinger Cheesecake from Sally’s Baking Addiction. No diet should stand in the way of this dessert. The peanut butter cheesecake is filled with crushed Butterfinger bars and the peanut butter drizzle is just icing on the (already decadent) cake.
- 18 whole Oreos
- ¼ cup unsalted butter, melted
- 24 ounces full-fat cream cheese, softened to room temperature
- 1 cup granulated sugar
- ¾ cup full-fat sour cream
- ½ cup creamy peanut butter
- 2 teaspoons vanilla extract
- 3 large eggs
- 12 fun-size or 5 regular size Butterfinger candy bars, chopped
- ¼ cup melted peanut butter for drizzling
Directions: Adjust oven rack to the lower third position and preheat the oven to 350 degrees Fahrenheit. Spray a 9-inch springform pan with nonstick cooking spray. Set aside.
Make the Oreo cookie crust: In a food processor or blender, pulse the whole Oreos into a fine crumb. Stir the cookie crumbs and melted butter together in a medium sized bowl. Press into the bottom of the prepared pan and only slightly up the sides. The crust will be thick. Wrap aluminum foil on the bottom and tightly around the outside walls of the springform pan, as shown in photo above. Bake the crust for 7 to 8 minutes. Allow to slightly cool as you prepare the filling.
Make the filling: Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar together on medium speed in a large bowl, about 3 full minutes until the mixture is smooth and creamy. Add the sour cream, peanut butter, and vanilla, beat until combined. On low speed, add the eggs one at a time, beating after each addition until just blended. Do not overmix the filling after you have added the eggs. Using a rubber spatula or large wooden spoon, fold in ¾ of your chopped Butterfingers. The rest will be for decorating the top of the finished cheesecake.
Pour the filling into the cooled crust. Place the springform pan into a large roasting pan and place into the oven. Fill with about 1 inch of hot water. The foil wrapped around the pan will prevent water from leaking inside.
Bake for 50 to 60 minutes or until the center is almost set. Turn the oven off and open the door slightly. Let the cheesecake sit in the oven for 1 hour. Remove from the oven and allow to cool completely at room temperature. Refrigerate for at least 6 hours or overnight. Loosen the cheesecake from the rim of the pan and remove the rim. Top with additional chopped Butterfingers and drizzle with melted peanut butter. Cut into slices and serve chilled.
Cover leftover cheesecake and store in the refrigerator for up to 4 days. Freezes well up to 1 month, covered tightly. Thaw overnight in the refrigerator.
2. Giant Reese’s Peanut Butter Cup Pie
Moving right along, we come to this giant Peanut Butter Cup Pie from A Cozy Kitchen. For this recipe, you’re making your own chocolate crust, your own peanut butter filling, and your own chocolate ganache. Serve this pie at parties, and it’ll get gobbled up before dinner is even on the table.
- 8 tablespoons unsalted butter, room temperature
- ½ cup plus 1 tablespoon confectioner’s sugar
- 1 large egg yolk
- ¾ teaspoon pure vanilla extract
- 1¼ cups all-purpose flour, plus more for rolling
- ¼ cup unsweetened Dutch-processed cocoa powder
Peanut Butter Filling
- 6 tablespoons unsalted butter, room temperature
- ¾ cups creamy peanut butter
- ½ cup confectioner’s sugar, sifted
- 2 tablespoons heavy cream
- ½ cup heavy cream
- 3½ ounces semi-sweet chocolate chips
- Maldon Sea Salt
Directions: Make the tart dough: In the bowl, using a hand mixer or stand-up mixer with the paddle attachment on, cream butter and confectioners’ sugar until combined, about 1 minute. Add egg yolk and vanilla, and beat until smooth. Sift in flour and cocoa powder, and beat on low speed until just combined. Scrape the dough onto a sheet of plastic wrap, and form it into a disk; wrap well in plastic wrap. Chill until firm, at least 1 hour and up to 3 days.
Preheat oven to 325 degrees Fahrenheit. Between two sheets of lightly floured parchment paper, roll the tart dough into a 14-inch circle. Gently transfer dough to a 9½-inch tart pan. Press the dough into the tart pan, trimming away any excess dough. Chill the tart shell in the refrigerator for 20 minutes.
Line the tart shell with a piece of parchment paper, and fill with pie weights. Bake for 15 minutes. Remove the parchment paper and its contents, and bake until the pastry looks dry and set, 5 to 10 minutes. Transfer pan to a wire rack to cool.
Make the filling: In a bowl, add the room temperature butter, peanut butter, confectioner’s sugar, and two tablespoons of heavy whipping cream and mix until smooth. To make the chilled tart shell, add the peanut butter mixture and, using a butter knife, smooth out the top. Transfer the filled tart shell to the fridge for 30 minutes to set.
Next, make the ganache glaze: Place the chocolate chips in a heatproof bowl. In a small saucepan, bring cream to a boil. Pour the hot cream over the chocolate, and let stand for 2 minutes, then stir with a rubber spatula until smooth. Pour some of the glaze over the tart while still warm. You can let the glaze set at room temperature for at least 2 hours or transfer the tart to the fridge and allow to set for 30 minutes. Top with a few sprinkles of sea salt and serve.
3. Snickers Cake
If Snickers is your chocolate candy of choice, this Snickers Cake featured on Just a Pinch is for you. Satisfy your sweet tooth with this Snickers Cake and it’s safe to say you’ll have trouble resisting seconds. And what’s more — unlike the other cakes already highlighted on this list, this one enlists a shortcut, and it’s in the form of Devil’s Food cake mix. We won’t tell anyone if you don’t.
- 1 box devils food cake mix, plus ingredients to make the cake
- 1 can sweetened condensed milk
- 1 jar hot caramel ice cream topping
- ½ cup chocolate chips
- 2 cups heavy whipping cream
- ½ cup powdered sugar
- 1 teaspoon vanilla
- 3 Snickers candy bars, chopped
- ⅓ cup peanuts, chopped
Directions: Bake cake in a 9-by-13-inch pan according to direction on the package. While cake is baking, mix condensed milk and hot caramel topping until well blended. When the cake is done and while it’s still hot, poke holes in it with a fork or straw. Pour milk mixture over the cake. Allow cake to cool completely. Sprinkle chocolate chips over cake.
In a chilled bowl, whip together heavy cream, powdered sugar, and vanilla. Whip on high speed of an electric mixer for 1 to 2 minutes. Stir in chopped snickers. Spread over cake. Sprinkle chopped peanuts over cake. Drizzle caramel and chocolate sauce on top. Chill.
4. Kit Kat Cake
This next cake from Recipe Girl is one of those you see on Pinterest and think you could never perfect. But today is the day, and after one look at this food formula, you’ll find that it’s surprisingly fool-proof. All you need to do is follow the recipe developer’s comprehensive directions, and you’ll be good to go. Plus, when chocolate cake, chocolate buttercream, and Kit Kats are involved, it’s hard to do much wrong.
- 1 (18.25-ounce) box of chocolate cake mix
- 1 cup all-purpose flour
- 1 cup granulated white sugar
- ¾ teaspoon salt
- 1⅓ cups water
- 2 tablespoons vegetable or canola oil
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 4 large eggs
- ½ cup salted butter, at room temperature
- 3 ounces cream cheese, at room temperature
- 1 pound powdered sugar, sifted
- ¼ cup milk
- 1 teaspoon vanilla extract
- 1 cup dark chocolate chips
- 3 (4.5-ounce) giant Kit Kat bars (you need 36 Kit Kat sticks total)
- 1 (12.6-ounce) bag M&M’s
Directions: Preheat oven to 325 degrees Fahrenheit. Grease and flour two 9-inch round cake pans and line a cupcake pan with 6 liners. In a large bowl, whisk together cake mix, flour, sugar, and salt. Add remaining ingredients and beat with hand mixer for 2 minutes, or until well blended.
Scoop the batter into 6 cupcake liners ¾-full. Divide the remaining batter into the prepared round pans. Bake the cupcakes for about 25 minutes, and bake the cake rounds about 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 20 minutes, then remove the cake layers to a wire rack to cool completely.
When the cake is cool, you’re ready to assemble. Place one layer on a serving plate, and tuck strips of waxed paper underneath the sides of the cake.
To prepare the frosting: In a large bowl, beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating at low speed until blended. Increase speed to medium, and slowly add milk and vanilla, beating until smooth. Microwave chocolate chips in a microwave-safe bowl at medium for 1½ to 2 minutes or until melted and smooth, stirring at 30 second intervals. Gradually add melted chocolate to mixture; beat until blended and smooth.
Frost the 1st cake layer. Set the 2nd layer on top of the first. Frost the 2nd layer and along the sides of the cake too. Stick Kit Kat’s to the sides of the cake, leaving a very small space in between each Kit Kat. Wrap a bow around the cake, securing the Kit Kat’s. Fill the top of the cake with M&M’s. Pull out the strips of waxed paper and discard. Use any extra frosting to frost your 6 extra cupcakes.
5. Milky Way Poke Cake
For our fifth highlighted cake, we’re poking at the self control of Milky Way lovers. This Milky Way Poke Cake from Chef In Training is a chocoholic’s dream, as the chocolate cake (made from scratch or from a box) is poked before it’s topped with a nougat filling. The caramel filling soaks into the layered holes, leaving you with a decadent and delicately mastered dessert. More caramel, Cool Whip, and cut up Milky Way bars garnish this sweet treat, and after that, it’s smooth sailing straight into your stomach.
- 1 box chocolate cake mix, and ingredients it calls for
- ¼ cup butter
- 1 cup sugar
- ¼ cup evaporated milk
- 1½ cups marshmallow creme/fluff
- 1 teaspoon vanilla
- 1 jar caramel topping
- 1 tub cool whip, thawed
- 3 regular size Milky Way bars, chopped
Directions: Bake cake according to directions in a 9-by-13 pan. Let cake cool for about 5 minutes. While cake is cooling, make the nougat filling. Melt butter in saucepan over medium heat. Add sugar and milk, stirring constantly to until sugar is dissolved. Bring to a boil and stir for 4 minutes. Remove from stove and stir in marshmallow cream and vanilla. Mix until smooth.
Poke holes in cake with the handle end of a wooden spoon Evenly pour and distribute nougat filling into the holes in the cake. Next evenly pour and distribute caramel topping into the holes in the cake. Let cake cool completely.
Once cake is cooled completely, evenly spread thawed cool whip over the top of cake. Sprinkle chopped Milky Ways over the top of cool whip. Store in fridge until ready to eat. Store any leftovers in fridge.
6. Heath Bar Cake
Least but not least is a Heath Bar Cake from Mel’s Kitchen Cake. The recipe developer behind this food formula promises that the whole cake can be mastered in just one bowl, and the recipe serves 8 to 10. This Heath Bar Cake has a buttermilk cake as a base, and that is topped with a sugary streusel and chopped up Heath bars. For a quick trip to heaven, preheat your oven and prepare this Heath Bar Cake.
- 1 cup packed light brown sugar
- ½ cup granulated sugar
- 2 cups flour
- 8 tablespoons butter, softened
- 1 cup buttermilk
- 1 large egg
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- ½ teaspoon salt
- 5 to 6 chocolate covered toffee bars, like Heath, chopped
Directions: Preheat the oven to 350 degrees Fahrenheit and center a rack in the middle of the oven. Lightly grease a 9-by-13-inch pan and set aside.
In a large bowl, combine the brown sugar, white sugar, flour, and butter. Crumble these ingredients together with a pastry blender, whisk or two forks until the mixture is crumbly and coarse. Remove ½ cup of the crumbs to a small bowl and set aside. To the large bowl with the remaining crumbs, add the buttermilk, egg, vanilla, baking soda, and salt. Mix well.
Pour the batter into the prepared pan, smoothing it to the edges. Sprinkle the top of the cake with the reserved crumbs and chopped Heath bars. Bake for 25 to 30 minutes until the center is no longer gooey but a toothpick inserted comes out with moist crumbs.