Milk Chocolate Bar Cake

As easy to whip up as it is to eat, this decadent, fan-favorite chocolate cake has stood the test of time for good reason: This recipe calls for store-bought ingredients, including cake mix, whipped topping, and chocolate bars to speed the prep along. Its creamy frosting, fudgy cake layers, and heavy dose of chopped, almond-studded chocolate bars makes it a beloved treat for kids and adults alike.

We first published this recipe more than 20 years ago, in April 2000. It was sent in by Janet Hunter of Broadway, North Carolina.

Ingredients for Milk Chocolate Bar Cake

This indulgent milk chocolate bar cake combines fudgy chocolate cake layers with a creamy, airy frosting. With tangy cream cheese and lift from frozen whipped topping, the light texture of the frosting and filling offsets the richness of the chopped milk chocolate candy bars folded in. To make milk chocolate bar cake, you'll need:

• Swiss chocolate cake mix: Prepared as directed on the box, and divided between three cake pans for a lofty layer cake.
• Cream cheese: Adds a tangy creaminess to the frosting.
• Powdered sugar: Sweetens and helps stabilize the frosting.
• Granulated sugar: Sweetens the frosting.
• Milk chocolate candy bars with almonds: The star of the show in this cake, it's featured in the frosting and as a topping.
• Frozen whipped topping: Lightens the frosting for an airy result.
• Final flourishes: Give this cake a decorative touch with a chocolate ganache drip, rosettes of chocolate frosting, candies, crushed cookies, sprinkles, candied cherries, fresh strawberries, and more.

How To Upsize Your Boxed Cake Mix

Have you noticed that your store-bought cake mix might have shrunk? In recent years, producers have lessened the quantity of cake mix in boxes sold on grocery store shelves. While this won't make a big difference if preparing the cake mix as directed, while incorporating into other types of recipes, it might cause some changes to the results.

If you do want to increase the quantity of cake mix to match your recipe, having an extra box on hand may be just the trick you need. Measure out three ounces from your additional cake mix, and add to a 15.25-oz. mix to bulk it up to the old quantity. Then label and store the rest in a mason jar with a tight-fitting lid, so you'll have extra cake mix on hand whenever you need it.

Luckily, for this recipe, you can also just use a smaller (15.25-oz.) box of cake mix if needed. While it will still yield three cake layers, you may need to adjust the baking time to account for the decreased quantity in each pan.

How To Make Milk Chocolate Bar Cake

With a Swiss chocolate cake mix to create the rich chocolate cake layers, and frosting made with tangy cream cheese and frozen whipped topping, this cake is easy to whip up at a moment's notice. Full instructions are below, but here's a brief recap before you get started:

• Step 1. Prepare cake layers: Prepare cake batter according to package directions. Divide between 3 greased and floured 8-inch cake pans.
• Step 2. Bake and cool: Bake at 325°F until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes, then transfer to wire racks to cool completely.
• Step 3. Prepare the frosting: Beat cream cheese and sugars until creamy.
• Step 4. Add chocolate: Fold cream cheese mixture and 8 chopped candy bars into whipped topping.
• Step 5. Assemble the cake: Fill and frost cake layers with frosting. Garnish bottom edge and top of cake with chopped candy bars.

Milk Chocolate Bar Cake Variations

To add a unique twist to this beloved cake, consider these variation ideas:

• Cake mix: Not a fan of Swiss chocolate cake mix? Feel free to use any cake mix you prefer, whether chocolate, or not.
• Mix-ins: Add espresso powder or fold chocolate chips into the cake batter before baking for a flavorful touch.
• Frosting: Add a spoon or two of Nutella into the frosting for a hazelnut-chocolate twist, vanilla extract for depth, or almond extract to enhance the almond flavor of the chocolate bars.
• Chocolate bars: Feel free to switch up the type of chocolate bars as desired, whether cookies and cream, milk chocolate, dark chocolate, or other variety. You can also swap the chopped chocolate for chocolate shavings for an elegant twist, as well as chopped nuts, crushed cookies, or any other mix-ins you prefer.
• Frozen whipped topping: Substitute with homemade whipped cream if preferred, although you may need to adjust the quantity of sugar added.

Can I Make Milk Chocolate Bar Cake Ahead?

Milk chocolate bar cake can be prepared the day before serving. Prepare as directed, waiting to coat with chopped chocolate bars until the day of serving to prevent condensation from forming on the bars.

How To Store Leftover Milk Chocolate Bar Cake

Store leftovers well-wrapped or in an airtight container in the refrigerator for up to four days. The frosting may begin to soften over time, but it will still be delicious. You can also freeze leftovers for up to two months. Thaw overnight in the refrigerator before serving. Note that the texture may change slightly after thawing.

More Rich Chocolate Layer Cake Recipes You'll Love

Decadent, indulgent, and eye-catching, these chocolate layer cake recipes are the perfect dessert for just about any occasion:

• One-Bowl Chocolate Cake
• Triple-Layer Chocolate-Caramel Cake
• Chocolate Mayonnaise Cake
• Chocolate-Praline Cake
• Bourbon-Chocolate Cake with Browned Buttercream Frosting
• Chocolate Fudge Layer Cake with Caramel Buttercream
• Coca Cola Chocolate Cake
• Little Layer Chocolate Cake

Editorial contributions by Katie Rosenhouse.