Triple Threat Candy Bar Cake
Introduction
The Triple Threat Candy Bar Cake is a fun and delicious treat that will delight your taste buds. With layers of rich chocolatey brownie and moist strawberry cake, this dessert is sure to impress! Topped with sour candies that add a tangy twist, it’s a sweet adventure in every slice. Whether you’re celebrating a special occasion or just want a tasty treat, this cake is the perfect choice.
Why Make This Recipe
This cake stands out because it combines different flavors and textures. You get the fudgy goodness of brownies, the lightness of cake, and the chewy fun of candies in one amazing dessert. It’s a great way to satisfy your cravings for chocolate and fruit simultaneously. Plus, it’s easy to make with just a few ingredients, making it perfect for bakers of all levels.
How to Make Triple Threat Candy Bar Cake
Ingredients:
- 1 box Duncan Hines Chewy Fudge Brownie Mix (plus eggs, oil, and water as package directs)
- 1 box Duncan Hines Perfectly Moist Strawberry Supreme Cake Mix (plus eggs, oil, and water as package directs)
- 1 bag Sour Patch Kids Watermelon candies, half chopped and half left whole
Directions:
- Preheat the oven to 325°F (163°C) and grease a 9-inch springform pan.
- Prepare both mixes according to package directions in separate bowls.
- Roughly chop half of the Sour Patch Kids candies and divide them between both batters.
- Pour half of the brownie batter into the pan, then add half of the strawberry batter on top.
- Repeat the layers, ending with the strawberry batter on top.
- Use a knife to gently swirl the batters together just once or twice—don’t overmix.
- Sprinkle the remaining whole candies on top.
- Bake for 55-65 minutes until a toothpick comes out mostly clean.
- Cool completely before removing from the pan to reveal the beautiful marbled layers.
How to Serve Triple Threat Candy Bar Cake
Serve your Triple Threat Candy Bar Cake at room temperature. Slice it into wedges and enjoy it as is or with a scoop of vanilla ice cream for extra indulgence. You can also drizzle some chocolate sauce on top for a richer flavor.
How to Store Triple Threat Candy Bar Cake
To store the cake, keep it in an airtight container at room temperature for up to 3 days. If you want to keep it for a longer time, refrigerate it for up to a week. You can also freeze the leftover cake. Just wrap it tightly in plastic wrap and then foil. It can be frozen for up to three months.
Tips to Make Triple Threat Candy Bar Cake
- Make sure to grease the springform pan well to avoid sticking.
- Don’t overmix the batters when swirling them together; this ensures the marbled effect remains visible.
- If you want a stronger flavor, consider adding some strawberry extract to the strawberry mix.
Variation
You can swap the strawberry cake mix for a different flavor like vanilla or lemon for a unique twist. You can also use different kinds of candies on top, like M&M’s or chocolate chips, to suit your taste.
FAQs
1. Can I use homemade brownie and cake recipes instead of boxed mixes?
Yes, you can! Just make sure the textures are similar to that of the boxed mixes for the best results.
2. How do I know when the cake is done baking?
The cake is done when a toothpick inserted in the center comes out mostly clean, with just a few moist crumbs.
3. Can I use a different size pan?
Yes, you can use a different size pan, but baking times may vary, so keep an eye on it and test for doneness accordingly.
