Some days you want a dessert that feels special without turning your kitchen into a full bakery. That is exactly when I reach for a skor bar chocolate cake. It is the kind of cake that makes people pause mid bite and ask what you put in it.
This recipe matters because it delivers something hard to find at home. A deep chocolate cake that stays moist for days with that unmistakable Skor bar crunch tucked into every layer. No shortcuts that ruin texture and no complicated pastry techniques either.
By the end of this article, you will know how to bake a chocolate cake with Skor bar pieces that slices clean, tastes rich, and actually holds up the next day. I will walk you through what works, what does not, and how I make this cake reliable in a real kitchen.
Quick Answer
A skor bar chocolate cake is a moist chocolate cake layered or mixed with chopped Skor bars, combining deep cocoa flavor with buttery toffee crunch.
The key is folding Skor bars at the right time so they stay crisp instead of melting into the batter.
Why Skor Bars Work So Well in Chocolate Cake
Skor bars are not just sweet candy add ins. They bring structure, fat, and contrast to chocolate cake when used correctly.
In my kitchen, this works because Skor bars are built on three elements that pair naturally with cocoa.
First is the toffee. Real toffee brings cooked sugar flavor, not just sweetness. When baked inside chocolate cake, it gives a subtle bitterness that balances cocoa.
Second is the butter content. Skor bars contain enough fat to soften slightly during baking without dissolving. This creates pockets of tenderness around each piece.
Third is texture. A good chocolate cake needs contrast. Soft crumb alone gets boring. Skor bars add crunch that resets your palate with every bite.
Many recipes fail because they chop Skor bars too fine or dump them directly into wet batter without thought. That is how you lose crunch and end up with sticky sugar streaks instead of clean texture.
Skor Bar Chocolate Cake
Ingredients
Main Ingredients
- 1¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1½ cups granulated sugar
- ½ cup packed brown sugar
- 1½ teaspoons baking soda
- 1 teaspoon baking powder
- ¾ teaspoon fine salt
- 2 large eggs room temperature
- ¾ cup neutral oil
- ¾ cup sour cream or full-fat yogurt
- 1 cup hot brewed coffee or hot water
- 2 teaspoons vanilla extract
- 6 Skor bars chopped into small chunks
Instructions
- Preheat oven to 350°F (175°C) and grease a cake pan.
- In a large bowl, whisk together flour, cocoa, sugars, baking soda, baking powder, and salt.
- Add eggs, oil, sour cream, vanilla, and coffee; mix until smooth.
- Fold in chopped Skor bar chunks.
- Pour batter into prepared pan and smooth the top.
- Bake for 35–40 minutes or until a toothpick comes out clean. Cool before serving.
Notes
Choosing the Right Chocolate Base
Not every chocolate cake is a good candidate for Skor bars. You need a cake that is moist but stable.
I avoid sponge cakes and ultra light batters here. They cannot support the weight and sugar content of Skor pieces.
This cake uses a cocoa based batter with oil instead of butter. Oil keeps the crumb soft even when chilled. That matters if you plan to refrigerate leftovers.
I also use hot liquid in the batter. This blooms the cocoa and deepens flavor so the Skor bars do not overpower the chocolate.
If you have ever made chocolate cake that tasted flat next to candy mix ins, this step fixes that.
Ingredient Notes That Actually Matter
Here is where experience beats guessing. Every ingredient in this cake has a job.
Cocoa Powder
Use natural unsweetened cocoa powder, not Dutch process. The acidity helps balance the sweetness of Skor bars.
Sugar
A mix of granulated sugar and brown sugar gives moisture and depth. Brown sugar echoes the caramel notes of the Skor bars.
Oil
Neutral oil keeps the cake soft for days. Butter would firm up too much once chilled.
Eggs
Room temperature eggs help emulsify the batter. Cold eggs make uneven crumb.
Dairy
Sour cream or full fat yogurt adds tenderness. It also prevents the cake from tasting dry once the Skor bars cool.
Skor Bars
Chop them by hand, not in a processor. You want uneven chunks, not dust.
The Skor Bar Chocolate Cake Recipe
Yield
One 9 inch two layer cake or one tall 9 x 13 inch cake
Serves 12 to 14
Ingredients
For the cake
- 1¾ cups all purpose flour
- ¾ cup unsweetened cocoa powder
- 1½ cups granulated sugar
- ½ cup packed brown sugar
- 1½ teaspoons baking soda
- 1 teaspoon baking powder
- ¾ teaspoon fine salt
- 2 large eggs, room temperature
- ¾ cup neutral oil
- ¾ cup sour cream or full fat yogurt
- 1 cup hot brewed coffee or hot water
- 2 teaspoons vanilla extract
- 6 Skor bars, chopped into small chunks
For the frosting
- ¾ cup unsalted butter, softened
- 2½ cups powdered sugar
- ½ cup cocoa powder
- ¼ cup heavy cream, plus more as needed
- 1 teaspoon vanilla extract
- Pinch of salt
Optional topping
- 2 additional Skor bars, chopped
Step by Step Instructions
- Preheat your oven to 350°F and line your pans with parchment. Grease well.
- In a large bowl, whisk flour, cocoa powder, both sugars, baking soda, baking powder, and salt until evenly combined.
- Add eggs, oil, sour cream, and vanilla. Mix until thick and smooth.
- Slowly pour in the hot coffee or water while mixing. The batter will thin out. That is correct.
- Fold in chopped Skor bars gently. Do not overmix.
- Divide batter evenly between pans.
- Bake for 30 to 35 minutes for round pans or 40 to 45 minutes for a 9 x 13 inch pan.
- Cool completely before frosting.
Frosting Instructions
- Beat butter until smooth and creamy.
- Add cocoa powder, powdered sugar, vanilla, and salt.
- Slowly stream in cream until the frosting is spreadable but thick.
- Frost the cooled cake and finish with chopped Skor bars if using.
The Folding Technique That Saves Your Skor Bars
This is where most people mess up.
If you add Skor bars too early, they sink and melt. If you add them too late, they do not distribute evenly.
I fold Skor bars in right after the batter thins from the hot liquid. At this stage, the batter is fluid enough to suspend the pieces but cool enough to protect the toffee.
In my kitchen, this approach keeps the crunch without burning the sugar.
One Simple Process That Makes This Cake Foolproof
Here is the practical rhythm I follow every time.
- Mix dry ingredients completely first
- Build structure with eggs and fat
- Bloom cocoa with hot liquid
- Fold Skor bars gently and late
That order matters more than exact measurements once you understand the balance.
Storage and Make Ahead Tips
This cake stores better than most chocolate cakes because of the oil based batter.
At room temperature, tightly covered, it stays moist for two days.
In the refrigerator, it holds for up to five days. Let slices sit out for ten minutes before serving so the frosting softens.
For longer storage, wrap unfrosted layers tightly and freeze for up to two months. Frost after thawing.
I often bake layers ahead when planning a dessert spread alongside lighter options like a yogurt based drink similar to this Activia yogurt smoothie for balance during gatherings.
Reheating Without Ruining Texture
If you like warm cake, reheat individual slices gently.
Microwave on low power for 10 to 15 seconds. Any longer and the Skor bars soften too much.
Never reheat the whole cake. It ruins structure.
Flavor Variations That Actually Work
Dark Chocolate Skor Cake
Swap half the cocoa powder for dark cocoa and reduce sugar slightly. This version is less sweet and more intense.
Salted Toffee Finish
Sprinkle flaky salt lightly over the frosting. This sharpens the toffee flavor.
Coffee Boosted Chocolate Cake
Use strong brewed coffee instead of water. Chocolate and coffee amplify each other without tasting like mocha.
I avoid adding caramel sauce or extra candy. Skor bars already bring enough sweetness.
Why This Cake Works in Real Life
In my kitchen, this cake works because it respects balance.
Chocolate stays dominant. Skor bars support it instead of taking over. The crumb stays moist even after refrigeration. The frosting does not overwhelm the cake.
This is the kind of dessert I bake when I know people will come back for seconds but still want something familiar and comforting on the table.
It pairs surprisingly well after meals that lean lighter, especially if earlier in the day you had something protein focused like this 40g protein lunch to keep things balanced.
Macronutrient Estimates Per Serving
| Calories (kcal) | Protein (g) | Carbohydrates (g) | Fat (g) |
|---|---|---|---|
| 420 | 5 | 52 | 22 |
Nutrition values are estimates per serving and will vary based on portion size and specific ingredients used.
Serving Ideas for Gatherings
For casual dinners, serve thin slices with coffee or milk.
For parties, I cut smaller squares and pair them with lighter drinks. Something like the Hailey Bieber smoothie recipe or even a mild root based drink like this taro root smoothie keeps the dessert spread from feeling heavy.
How to make a Skor bar at home?
A homemade Skor bar is essentially a toffee-based skor bars recipe made with butter, sugar, and chocolate. You cook butter and sugar until it reaches a deep amber toffee stage, spread it thin, then coat it with melted chocolate once cooled. While homemade versions work in some desserts, for a skor bar chocolate cake recipe, I recommend store-bought Skor bars because they are more consistent in texture and hold their crunch better during baking.
What are the ingredients in the original Skor bar?
The original Skor bar is made from a short list of ingredients: sugar, butter, cocoa butter, chocolate liquor, milk ingredients, and a small amount of salt. That simplicity is why chocolate cake with Skor bar works so well. The clean butter-toffee flavor does not compete with chocolate, it complements it.
Can Skor bits be melted?
Yes, Skor bits can melt, but that is exactly why you need to be careful. When fully melted, they lose their signature crunch and behave more like caramelized sugar. In baking, especially in a skor bar chocolate cake, melted Skor bits can sink and harden. I prefer chopped Skor bars over bits because they soften slightly but still keep texture.
Is Skor toffee or caramel?
Skor is toffee, not caramel. Toffee is made by cooking butter and sugar together, while caramel is cooked sugar with cream or milk added later. That distinction matters in baking. The toffee base in a skor bars stays firmer under heat, which is why it works inside cake batter without dissolving completely.
Final Thoughts From My Kitchen
A skor bar chocolate cake should taste indulgent without feeling sloppy. This recipe delivers that balance.
It is not a novelty cake. It is a solid, repeatable dessert that earns its place in your regular rotation. Once you bake it this way, you will understand why folding technique and batter structure matter more than flashy add ins.
If you try it, trust the process. Chocolate and Skor bars have been waiting a long time to be handled properly.