American Cake

Jawbreaker Cake Recipe

A show stopping layered cake that looks like a giant candy orb with a tender crumb and vibrant color stacked and coated in a crisp sweet shell.

This Jawbreaker Cake is pure bakery magic, with glossy rings of vanilla and berry batter baking into a marbled sphere and then getting wrapped in a crisp candy coating that crackles as you cut in.

You will want to bake this when you are craving something that feels like an old fashioned jawbreaker yet melts into soft cake with every forkful.

I first tried a version at a fair and was obsessed, so I built this kitchen friendly recipe so you can make the same dazzling dessert at home.

Recipe at a Glance

⏱Prep Time25 mins

🔥Cook Time35 mins

🕐Total Time1 hour 30 mins (plus cooling and coating set time)

🍰Servings12 to 16 slices

🇺🇸CuisineAmerican

🔢Calories~320 per slice

Ingredients

Cake

2 cups all purpose flour

1 cup granulated sugar

1 cup whole milk

1/2 cup unsalted butter, melted and cooled

2 large eggs

2 teaspoons vanilla extract

1 tablespoon baking powder

1/2 teaspoon salt

Gel food color in red, blue, and green

Jawbreaker Style Candy Coating

2 cups granulated sugar

1/2 cup light corn syrup

1/4 cup water

1/8 teaspoon cream of tartar

1 teaspoon flavor extract (optional, try raspberry or blue raspberry)

2 to 3 drops gel food color

Finishing

Nonstick cooking spray

White chocolate melts or tempered chocolate for drizzling

Optional sprinkle sanding sugar for sparkle

Substitutions & Variations

★If you do not have gel food color, use liquid food color but reduce other wet ingredients slightly to account for added liquid.

★For a nut free version, ensure your sanding sugar and sprinkles are processed in a nut free facility.

★To make this gluten free, use a gluten free flour blend with xanthan gum or add 1 teaspoon xanthan gum.

Step-by-Step Instructions

1

Prep cake pans and oven

Preheat your oven to 350 degrees Fahrenheit. Grease and line two 9 inch round cake pans with parchment paper, then lightly spray with nonstick cooking spray.

2

Whisk dry cake ingredients

In a medium bowl, whisk together the flour, baking powder, and salt until evenly combined.

3

Mix wet cake ingredients

In a large mixing bowl, beat the melted butter, sugar, milk, eggs, and vanilla with an electric mixer on medium speed until smooth and slightly thickened.

4

Divide and color batters

Divide the wet mixture into three equal parts. Tint one part red, one part blue, and one part green using gel food color, mixing until the color is uniform.

5

Layer batters in pans

Spoon alternating colors into the prepared pans, gently swirling with a knife to create a marbled effect without overmixing.

6

Bake until set

Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs and the edges pull away slightly.

7

Cool cakes completely

Let the cakes cool in the pans for 10 minutes, then run a knife around the edges and invert onto a wire rack to cool fully before assembling.

8

Make the candy coating

Combine sugar, corn syrup, water, and cream of tartar in a heavy bottomed saucepan. Cook over medium heat, without stirring, until the mixture turns into a deep amber color and reaches hard crack stage (about 300 to 310 degrees Fahrenheit).

9

Add flavor and color

Remove the saucepan from heat, carefully swirl in the flavor extract and gel food color until just combined, then let the bubbles settle slightly.

10

Assemble and coat the cake

Stack the cooled cake layers with a little softened buttercream if you like, shape into a rough sphere if desired, set on a prepared rack over a sheet pan, and carefully pour the hot candy coating over the top, letting it drip down evenly around the cake.

Pro Baker Tips

✓Work quickly and carefully when handling the hot sugar syrup, as it is extremely hot and sticky.

✓Use a deep heavy bottomed pan to prevent scorching and to hold enough volume for full coverage.

✓If the coating thickens too much, gently reheat it over a low double boiler or in short bursts in the microwave.

Storage & Serving Notes

◆Store the finished cake at room temperature in an airtight cake keeper for up to 4 days.

◆Refrigerate if the coating feels soft in warm weather, and bring to room temperature before serving for the best texture.

Serving Suggestions

Serve this dramatic dessert in thin slices so everyone can see the colorful rings and glossy exterior.

›Cut with a sharp knife wiped clean between slices for neat edges

›Garnish with a light dusting of sanding sugar or a tiny drizzle of melted white chocolate

›Pair with vanilla bean whipped cream or a scoop of neutral ice cream

Frequently Asked Questions

Can I bake the cake in a different pan size?

Yes, you can use two 8 inch or two 10 inch pans; baking time may vary slightly and the final shape will change.

Is this recipe safe for kids?

The cake itself is kid friendly, but the sugar stage reaches very high temperatures and should be handled only by an adult.

How do I know when the coating is done?

Cook the syrup until it reaches 300 to 310 degrees Fahrenheit and turns a deep amber color, but do not let it smoke.

Can I skip the candy coating and just frost with buttercream?

Absolutely, you can finish it with a rich buttercream or cream cheese frosting for a softer, easier dessert.

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Go Make It!

Making this Jawbreaker Cake at home is a fun project that turns simple ingredients into a stunning dessert everyone will remember, so preheat that oven and enjoy the show.