I asked my son what his favorite candy bar was with the intention of making him a cake for his 17th birthday. He told me Mars bar… after hunting high and low, there was no Mars bar recipe to be found so I made one. Well, let me tell you, this might just be the best cake you’ve ever had… EVER!
This cake contains soft chewy nougat, rich caramel, chocolate pudding and an amazing chocolate ganache coating!
If you are looking for a quick simple recipe, you might like to just stick to my Simple Chocolate Cake.. However, if you want a mind-blowing experience … this is your cake! It was rich, moist and delicious and completely worth every single second! I made the cake and the caramel sauce the day before constructing the cake. Be sure to let the cake sit at least 4 hours before serving, this allows the caramel to seep into the cake.
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Mars Bar Cake
Ingredients
Cake
- 2 cups granulated sugar
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 2 teaspoons baking soda
- ½ teaspoon salt
- 2 eggs
- 1 cup milk
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup boiling water
Caramel Sauce
- 3 cups granulated sugar
- 3 tablespoons corn syrup Karo
- ⅔ cup water
- 1 ½ cups heavy whipping cream
- 3 tablespoons butter
- 1 teaspoon vanilla extract
- pinch salt
Nougat Filling
- 2 cups granulated sugar
- ⅓ cup corn syrup
- ½ cup water
- 2 egg whites
Ganache
- 9 oz chocolate chips
- 1 cup heavy whipping cream
Other
- 3.4 ounces instant chocolate pudding mix 1 box
- 1 ½ cups milk
- 2 Mars Bars
- 16 ounces chocolate frosting 1 tub
Instructions
Cake
- Preheat oven to 350°F.
- Grease and flour 3 x 8" round cake pans.
- In a large bowl, combine sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.
- Add eggs, milk, oil and vanilla to dry mixture and mix with an electric mixer on medium for about 2 minutes. Gently mix in boiling water. Note: Your batter will seem thin, it's ok.. it's supposed to!
- Pour into pans and bake 30-35 minutes. Cool on wire racks.
Caramel Sauce
- In a small saucepan, combine sugar, cornsyrup & water. Bring to a boil over medium heat.
- Allow mixture to boil until the liquid reaches an amber color (approx. 15 minutes… but keep a close eye on it starting at about 10 minutes).
- Once the mixture has reached a nice amber color, remove from heat. While stirring, slowly pour in cream. Stir in remaining ingredients and allow to cool.
Nougat Filling
- Combine sugar, water & corn syrup in a small saucepan. Allow to come to a boil until mixture reaches 270 degrees on a candy thermometer.
- Meanwhile, in a large bowl beat egg whites until stiff peaks form. With an electric mixer running on slow, very slowly pour the hot sugar mixture into the egg whites. This should take about 3-4 minutes.
- Allow to mix for about 18 minutes or until mixture reaches a dough consistency.
Pudding
- Prepare pudding according to package directions using only 1 ½ cups of milk (not 2 cups). Place in fridge to cool.
Ganache
- Heat heavy cream in the microwave just until it comes to a boil. Watch it carefully so it doesn't boil over. Pour over chocolate chips and stir until smooth and glossy. Set aside.
Assembly
- Chill the nougat in the fridge until cold. Spray 2 pieces of parchment paper with non-stick spray. Place nougat between sheets of parchment and using your hands or a rolling pin, spread it to the size of the cakes.
- To assemble the cake, place one chocolate cake layer on the bottom. Top with ½ cup caramel. Place the nougat on top of the caramel. Top with ½ cup of caramel.
- Place the second layer of cake on top. Top with ½ cup of caramel and pudding. (You may or may not be able to get ALL of the pudding on the cake, just put as much as you can). Top with the 3rd layer of cake.
- Using a spatula, use the chocolate frosting to smooth the sides of the cake making everything levee.
- Ensure the ganache is cool, place the cake on a wire rack with parchment paper under and gently start pouring the ganache over top. Using the back of a spoon or a spatula, gently spread the ganache ensuring that the whole cake is covered.
- Top with caramel sauce and chopped Mars bars.
- Refrigerate 4 hours or more. Remove from the fridge 1 hour prior to serving.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dessert
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Hi! Is it possible to turn the recipe into cup cakes?
We’ve never tried making this cake into cupcakes Mikaela. Let us know how it works if you do make cupcakes!
So I decided to give this Mars Bar Cake a go l followed the directions step by step and that part was no problem but when l went to put the layers together it was all good until the layers decided to slide in all directions, so what I did next to save this delicious cake l put it in an 8″ spring form tin then refrigerated it long enough for the layers not to move then finished up with frosting, ganache, caramel and Mars bars and back in the refrigerator this worked well and the cake was a hit with family and friends,
How long do I bake the cake for it doesn’t say ??
Sorry about that, I have updated the post. 3 layers (3 x 8″ round cake pans) 30 to 35 minutes
I am in the middle of making this cake howeve it doesn’t say how much water for the caramel sauce. I have messed it up once.
It should have ⅔ cup water in the caramel sauce.
Congratulations!
Your recipe is featured this week on Full Plate Thursday. Have a great weekend and enjoy your new Red Plate!
Come Back Soon,
Miz Helen
Is there a video on you making the cake?
This recipe doesn’t have a video as of yet.
The words Wow and Amazing come to mind! I wish I had a piece of your amazing cake right now! I’m pretty sure I would devour this cake without a fork if I had too:) Lynn @ Turnips 2 Tangerines
I am totally addicted to Mars Bars and this cake looks divine. I have pinned it to give it a go so thanks for sharing.
Found you via Recipe Sharing Monday. Have a great week!
Oh! How yummy! Thanks for linking up for Friday Favorites! I’m featuring you next week!
Thank you! Have a great week!
This Cake is amazing, I can’t wait to try it. Thank you so much for sharing with Full Plate Thursday and have a great week!
Come Back Soon,
Miz Helen
Woot! You have been featured this week at Recipe Sharing Monday! The new link party is up and I’d love to see you back. Have a great week. :)
It’s 11:30 at night and you’re torturing me with your heavenly cake! I just pinned so I can make one this weekend. Thanks for sharing at Inspire Us Thursday.
Oh my, I am drooling……