Gluten-free Candy Bar Cake

I think I previously mentioned how my younger son has a sweet tooth. When the time comes for him to choose a cake for a celebration, he loves to mix and match, usually with some version of root beer flavor in the mix and some candy in the match.

So it shouldn’t come as a surprise that his choice for his Bar Mitzvah cake was a Candy Bar Cake. Since he was a kid, and we went Trick or Treating on Halloween, his favorite candy has always been Milky Way Caramel Bars. It’s hard to argue that the combination of caramel and milk chocolate is a winner. And when you add marshmallow fluff and buttercream, placed between two layers of chocolate cake, and cover it all with chocolate ganache, you truly have a show stopper. The original recipe comes from Layered, by Tessa Huff. This recipe has a lot of steps, but it’s worth every one of them. And the caramel sauce is delicious on ice-cream and baked apples.


Gluten-free Candy Bar Cake

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Recipe by Simona Gluten-free Course: RecipesDifficulty: Difficult
Prep time


Cooking time




  • For the Chocolate Cake
  • 312 g 312 Simona’s Flour Mix – 2 cups

  • 95 g 95 Unsweetened cocoa powder – 1 cup

  • 2 1/2 tsps 2 1/2 Baking powder

  • 3/4 tsp 3/4 Baking soda

  • 1 tsp 1 Salt

  • 150 g 150 Vegetable oil – 1/2 cup plus 2 Tbsps

  • 400 g 400 Granulated sugar – 2 cups

  • 2 large 2 Eggs

  • 1 large 1 Egg yolk

  • 2 tsps 2 Vanilla extract

  • 2 Tbsps 2 Vegetable glycerin

  • 360 g 360 Whole milk – 1 1/2 cups

  • 120 g 120 Hot strong brewed coffee – 1/2 cup

  • Salted Caramel Sauce
  • 150 g 150 Granulated sugar – 3/4 cup

  • 2 Tbsps 2 Lyle’s Golden Syrup, or corn syrup

  • 120 g 120 Heavy cream – 1/2 cup

  • 2 Tbsps 2 Unsalted butter

  • 3/4 tsp 3/4 Salt

  • 1 tsp 1 Vanilla extract

  • Caramel Marshmallow filling
  • 480 g 480 Vanilla Meringue Buttercream – 2 cups or half the recipe, add 1 tsp of vanilla extract

  • 180 g 180 Marshmallow cream – 3/4 cup

  • 3 Tbsps 3 Salted caramel sauce

  • Chocolate Ganache frosting
  • 370 g 370 Chopped bittersweet chocolate – scant 2 1/4 cups

  • 240 g 240 Heavy Cream – 1 cup

  • To assemble
  • 1 cup 1 Candy filling of choice, chopped up

  • Salted Caramel Sauce for serving


  • For the chocolate cake
  • Pre-heat oven to 350 degrees. Grease two 8-inch cake pans and set aside.
  • In a medium bowl, sift together the flour, cocoa, baking powder, baking soda, and salt. Set aside. In a small bowl mix the whole milk and glycerin.
  • Using an electric mixer, beat together the oil and sugar on medium speed till light and fluffy, about two minutes. With the mixer on low speed, add the eggs, egg yolk, and vanilla, one at a time. Scrape the bowl as needed.
  • Continue mixing on low speed and add the flour mixture in 3 batches, alternating with the milk mixture. Begin and end with the flour mixture. Scrape the bowl as needed.
  • With the mixer on low, add the coffee in a slow stream. Continue to mix for 30 seconds.
  • Divide the batter evenly between two pans. Bake for 25 to 30 minutes or until a tester comes out clean. Let the cakes cool on a wire rack for 10 to 15 minutes before removing them from their pans.
  • Caramel Marshmallow filling
  • Mix 480 g (2 cups) of Vanilla buttercream with the marshmallow cream and caramel sauce, until combined.
  • Chocolate Ganache Frosting
  • In a sauce pan bring the cream to a simmer. Remove the cream from heat and put the chocolate in it. Let it sit for 30 seconds and then whisk till smooth. Let the ganache cool, stirring occasionally, till it reaches a smooth, spreadable consistency.
  • Assemble the cake
  • Place a cooled cake layer on a plate or stand.
  • Spread half of the caramel marshmallow filling over the top. Top with 1 cup of crushed candy bars – we used Milky Way Caramel bars. Cover with the remaining caramel marshmallow filling.
  • Top with the second layer of cake. Frost the top and sides with chocolate ganache.
    Decorate with crushed candy bars if desired.

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