slice of mars bar cake and a mars bar in the background

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.


Follow Spend With Pennies on Pinterest for more great recipes!

mars bar cake top with chopped mars bars

slice of mars bar cake and a mars bar in the background
5 from 12 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Mars Bar Cake

Mars Bar Cake contains soft chewy nougat, rich caramel, chocolate pudding, and an amazing chocolate ganache coating!
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings 12 servings
buy hollys book



  • 2 cups sugar
  • 1 ¾ cups flour
  • ¾ cup 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 white sugar
  • 3 tablespoons corn syrup (Karo)
  • cup water
  • 1 ½ cups heavy cream
  • 3 tablespoons butter
  • 1 teaspoon vanilla
  • pinch salt

Nougat Filling

  • 2 cups sugar
  • cup corn syrup
  • ½ cup water
  • 2 egg whites


  • 9 oz chocolate chips
  • 1 cup heavy cream


  • 1 package chocolate pudding (4 serving size)
  • 1 ½ cups milk
  • 2 Mars Bars
  • 1 jar chocolate frosting



  • 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.


  • Prepare pudding according to package directions using only 1 ½ cups of milk (not 2 cups). Place in fridge to cool.


  • 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.


  • 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.
5 from 12 votes

Nutrition Information

Calories: 1060 | Carbohydrates: 177g | Protein: 9g | Fat: 39g | Saturated Fat: 26g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 546mg | Potassium: 315mg | Fiber: 3g | Sugar: 155g | Vitamin A: 1009IU | Vitamin C: 1mg | Calcium: 170mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert
Cuisine American


Like our recipes?
Follow us on Pinterest!

Follow us on Pinterest

Recipes you'll love

About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
See more posts by Holly

Follow Holly on social media:

pinterest facebook twitter instagram

Free eBook!

Subscribe to receive weekly recipes and get a FREE Bonus e-book: Quick & Easy Weeknight Meals!

You can unsubscribe anytime by clicking the “unsubscribe” link at the bottom of emails you receive.

Latest & Greatest

5 from 12 votes (11 ratings without comment)


    1. We’ve never tried making this cake into cupcakes Mikaela. Let us know how it works if you do make cupcakes!

  1. 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, 5 stars

    1. Sorry about that, I have updated the post. 3 layers (3 x 8″ round cake pans) 30 to 35 minutes

  2. 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.

  3. 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

  4. 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

  5. I am totally addicted to Mars Bars (I make Mars Bar Slice all the time) 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!

  6. Oh! How yummy! Thanks for linking up for Friday Favorites! I’m featuring you next week!

  7. 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

  8. 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.

Comments are closed.