Zero Candy Bar Cake

Sara Lineberry


My husband loves zero candy bar ever since he was a kid. Every year for his birthday I try to make him a different cake. This year he was wondering if there was a cake out there featuring the candy bar and when I searched there was not only a cupcake recipe. I decided to turn that cupcake recipe into a cake recipe and this was the result.


★★★★★ 1 vote



  • 1/2 c
    whole milk
  • 1/2 c
  • 2 tsp
    almond extract
  • 4
    large eggs, room temperature
  • 3 c
    cake flour, sifted
  • 1 1/2 c
    granulated sugar
  • 2 1/2 tsp
    baking powder
  • 1/2 tsp
    baking soda
  • 1/2 tsp
  • 1/2 c
    unsalted butter, softened
  • 1/2 c
    peanut butter

  • 1/2 c
  • 1/2 c
    packed brown sugar
  • 1/4 c
    light corn syrup
  • 1/4 c
    sweetened condensed milk
  • 1/4 Tbsp
    whipping cream
  • 1/4 tsp
    vanilla extract
  • 1/4 tsp

  • 1 c
    granulated sugar
  • 1/3 c
    whole milk
  • 5 Tbsp
    butter, unsalted
  • 1 c
    premium white chocolate, chopped

How to Make Zero Candy Bar Cake


  1. Preheat oven to 350 degrees. Spray (2) 9 inch round cake pans with baking spray with flour.
  2. In a medium bowl lightly combine 4 tablespoons milk, 4 tablespoons buttermilk, eggs, and the almond extract.
  3. In a large mixing bowl, combine the dry ingredients. Using an electric mixer, mix on low speed for 30 seconds to blend. Add the softened butter, peanut butter, remaining milk and buttermilk. Mix on low speed until all ingredients are the same texture and combined. Increase the speed to medium-high and beat for 1 1/2 minutes to develop the cake's structure. Scrape down the sides of the bowl.
  4. Gradually add the egg mixture in 3 batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure.
  5. Divide the batter between the two prepared pans. Bake for 30 to 35 minutes or until a toothpick comes out with dry crumbs on it. Remove from oven and let cake cool completely
  6. For Caramel Layer: In a heavy saucepan over medium heat, bring butter, brown sugar, corn syrup and condensed milk to a boil, while stirring. Carefully stir in whipping cream. Keep stirring until the caramel reaches soft ball stage, then take off heat. Add in vanilla and salt; stir to combine. Pour caramel into a bowl to cool.
  7. For Frosting: Bring sugar, milk and butter to a boil in a medium saucepan while stirring constantly. Remove from the heat and add chopped chocolate. Using a whisk or electric mixer, beat until creamy and cooled. Let stand for about 5 minutes or so until frosting is spreadable.
  8. To assemble: Cut top of one cake layer to make an even layer and place on plate cut side down. Spread the caramel on top of cake layer. Place second layer on top and lightly press down.

    When frosting is spreadable, frosting cake.
  9. Optional: Take a zero candy bar and cut into small pieces and place around the top of the cake for garnish.

Printable Recipe Card

About Zero Candy Bar Cake

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American

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