Baby Ruth Layer Cake Recipe

Name: Baby Ruth Layer Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: CAKE MIX; 8 baby ruth candy bars, cutup; 4 tablespoons peanut butter, chunky; 6 tablespoons evaporated milk; 2 cups flour, unsifted; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 cup butter, softened; 1 1/4 cups sugar; 2 eggs; 1/2 teaspoon vanilla; 1 cup buttermilk; FILLING and TOPPING; 6 baby ruth candy bars, cutup; 2 egg yolks; 1 cup evaporated milk; 1 cup sugar; 1/2 cup butter; 1 cup coconut, flaked; 8 tablespoons peanuts, coarsely chopped; WHIPPED TOPPING; 1 cup heavy cream; 1 egg white, stiffly beaten; 2 1/2 tablespoons powdered sugar, sifted; 3/4 teaspoon vanilla

Servings: persons

CAKE MIX
8 baby ruth candy bars, cutup
4 tablespoons peanut butter, chunky
6 tablespoons evaporated milk
2 cups flour, unsifted
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup butter, softened
1 1/4 cups sugar
2 eggs
1/2 teaspoon vanilla
1 cup buttermilk
FILLING and TOPPING
6 baby ruth candy bars, cutup
2 egg yolks
1 cup evaporated milk
1 cup sugar
1/2 cup butter
1 cup coconut, flaked
8 tablespoons peanuts, coarsely chopped
WHIPPED TOPPING
1 cup heavy cream
1 egg white, stiffly beaten
2 1/2 tablespoons powdered sugar, sifted
3/4 teaspoon vanilla

1
["Combine 8 cut-up Baby Ruth's, peanut butter and 6 Tb evaporated milk.", "in top of a double boiler; heat and stir until melted and blended. Cool.", "Combine flour, baking soda, and baking powder in a bowl; mix well.", "Cream butter and sugar thoroughly; add well beaten eggs and beat until light and fluffy.", "Blend in the cooled candy bar mix and 1/2 ts vanilla.", "Add dry ingredients alternately with the buttermilk, blending on low speed after each addition, only until blended.", "Pour into 2 buttered and floured 9"" round layer pans and bake in preheated 350 F oven for about 30 minutes.", "Cool in pans on rack for 10 minutes. Turn out and finish cooling on rack.", "Baby Ruth Filling & Topping:", "Melt candy bars in top of double boiler.Combine egg yolks, evaporated milk, sugar and butter in a saucepan; cook and stir until thickened, over medium heat, about 10 minutes. Remove from heat and blend in melted candy bars, coconut and peanuts.", "Cool, then beat vigorously with wooden spoon.", "Whipped Topping:.", "Whip heavy cream stiff; fold in stiffly beaten egg white,powdered sugar and vanilla.", "Assembly:", "Spread cooled filling between layers and on top of cake.", "Spread whipped topping on the sides of the cake. Cut carefully with a sharp", "knife."]

2202

kcal

Calories

151

Fat

184

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: CAKE MIX, 8 baby ruth candy bars, cutup, 4 tablespoons peanut butter, chunky, 6 tablespoons evaporated milk, and more.

Yes, Baby Ruth Layer Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Baby Ruth Layer Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions