Symphony Candy Bar Chocolate Bundt Cake #BundtBakers


#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient.

Updated links for all of our past events and more information about BundtBakers, can be found on our home page. In honor of Mother's Day this month, we're sharing some candy bar inspired bundt bakes based on mom's favorite candy bar! We are hosted by Patyco Candybar today.

My mom loved Symphony Candy Bars. I can't quite remember when I can picture her having them - but I know that I associate them with her. Maybe it was something she received at Christmas time every year. Or maybe it was something that snuck it's way onto the conveyor belt with the other groceries at check out time every once in awhile. Whatever it was, I definitely remember that she loved these treats! It's one of those "food memories" that bring her back to me for just a brief moment in time. Like when I see one of these candy bars, or when I eat a piece of one - I can see her smile in my mind for just a flash, hear her laughing... it's kind of amazing how we tie those moments to smell and taste of things like a candy bar. I'm glad it's all in there though, so I can pull it out and visit her for a moment in time when I miss her most.

This is a wonderfully chocolatey cake that was really delicious. The buttermilk adds a wonderful moisture to the cake, and every bite is just packed with CHOCOLATE. The bits of candy bar disappear into the batter, leaving pieces of toffee for texture dispersed throughout the cake. The frosting adds another layer of chocolate and a lovely silky texture. It is a chocolate lover's dream cake! If you have any Symphony Bar lovers in your family - this is a treat that will knock their socks off. It's pretty to look at too! 

See all of our bundt cakes inspired by our moms today!

  • Almond Joy Inspired Bundt Cake from Magical Ingredients
  • Coconut Slice Bundt from Sweet Sensations
  • Hershey's Chocolate Almond Bar Bundt from A Day in the Life on the Farm
  • Hershey's Cookies'n'Creme Bundt Cake from Patyco Candybar
  • Milk Chocolate Bundts Muffins. from Sneha´s Recipe
  • Nuggle Mini Bundt Cakes from Passion Kneaded
  • Snickers Bundt Cake from Food Lust People Love
  • Symphony Candy Bar Chocolate Bundt Cake from Making Miracles.

  • Symphony Candy Bar Chocolate Bundt Cake

    2/3 cup butter, softened
    1 3/4 cups sugar
    3 eggs
    1 teaspoon vanilla extract
    2 cups all-purpose flour
    1/2 cup cocoa powder
    1 teaspoon baking powder
    3/4 teaspoon baking soda
    1/2 teaspoon salt
    1 1/2 cups buttermilk
    1 giant bar (6.25 ounces) Hershey's Almond Toffee Symphony Bars, divided use

    6 TBS butter, softened
    1 cup powdered sugar, sifted
    1/4 cup cocoa powder
    2 TBS milk
    1/2 teaspoon vanilla extract

    1. Preheat the oven to 350 degrees and spray a 9-cup bundt pan with baker's spray.
    2. In the bowl of a stand mixer, whip together the softened butter and sugar until creamy and lightened in color, then blend in the eggs, 1 at a time, incorporating well between each addition and scraping down the sides and bottom, as needed. Blend in the vanilla.
    3. In a medium bowl, combine the dry ingredients: flour, cocoa powder, baking powder, baking soda, and salt. Whisk to combine.
    4. Add the blended dry ingredients and the buttermilk into the creamed butter mixture, and blend on low speed just until combined. Finish combining / scraping down the sides by hand with a spatula.
    5. Chop up 2/3 of the giant sized Symphony Bar and gently stir into the batter.
    6. Pour / scrape batter into the prepared bundt pan. Bake in the preheated oven 40-45 minutes, until a toothpick inserted into the center comes out clean.
    7. Cool in pan 10 minutes, then carefully invert onto a cooling rack to complete cooling. Once cooled, proceed with frosting.
    8. To make the frosting, combine the softened butter with the powdered sugar and cocoa powder in the bowl of a stand mixer. Blend on low speed until the butter begins to incorporate into the dry ingredients. Add in the milk and vanilla and increase speed until all dry ingredients are well incorporated and frosting is smooth and creamy.
    9. Scrape frosting into a ziploc bag. Snip the very edge of the bag and squeeze the frosting out back and forth all over the tops / sides of the cake as desired.
    10. Chop up / break up remaining candy bar pieces and arrange over the top of the frosting drizzle.
    Recipe adapted from Dulce Dough


    1. What amazing memories Rebekah. How have I never heard of a Symphony Bar. I don't ever recall seeing one but I love toffee and chocolate so I'm going to be on the lookout.

    2. Rebekah..Those food memories are wonderful!
      To feel happy moments again for a moment is to live again.
      I have never eaten those Symphony chocolate... your recipe looks amazing. I love it.
      Thank you very much for sharing so much love!
      Abracitos grandes!!!

    3. What a beautiful; chocolate cake ,so spongy and moist!

    4. I really loved reading your blog. It was very well authored and easy to undertand. Unlike additional blogs I have read which are really not tht good. I also found your posts very interesting. In fact after reading, I had to go show it to my friend and he ejoyed it as well!

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