Chocolate Popping Candy Cake


  • Accessories

  • Ingredients

  • For the Cake

  • For the Filling

  • For the Buttercream





Preheat oven on CONVECTION 150℃.


Put all ingredients into a bowl, mix until they are blended together and divide between the three 7” lined cake tins.


Place the cake tins in the pre-heated oven and cook for 40 minutes. You may need to do 1 separately. Once baked, leave the cake to cool.


Using a 2” cookie cutter carefully cut out a circle from the centre of two of the sponges, these will become the bottom and middle sponges.


Place the bottom base on a cake board or cake stand that you want to present your cake on (it will be difficult to move once filled).


Beat together the icing sugar, cocoa powder and butter to make your buttercream (you may need to add a splash of milk to loosen up).


Spread a thin layer of buttercream on the bottom layer of your cake (not covering the hole) and place the second layer on top.


Fill the hole in the centre with your popping candy or smarties.


Spread a thin layer of buttercream on the top of the sponge and place the remaining sponge layer without the hole on top to seal in the sweets.


With the remaining buttercream spread generously on the outside of the cake (or pipe if preferred), then decorate as your desire!


Chocolate Popping Candy Cake

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Adjust Servings:
3 x 7 inch cake tin creased and lined
Wire shelf of oven in upper position
Enamel tray of oven in lower position
For the Cake
300 g Self raising flour
1 ½ tsp Bicarbonate of Soda
3/4 tsp Baking powder
3 tbsp Cocoa Powder
200 g Soft Brown Sugar
2 tbsp Golden Syrup
3 Medium Eggs
225 ml Vegetable Oil
225 ml Milk
For the Filling
200 g Popping Candy
For the Buttercream
500 g Icing Sugar we like Silver Spoon
75 g Cocoa Powder
300 g Unsalted Butter
2 tbsp Milk

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