Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup unsalted butter, softened
- 3 large eggs
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 1 cup Gobstoppers candy, crushed
Special equipment needed:
- 9-inch round cake pan
- Electric mixer
- Parchment paper
- Cooling rack
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a large mixing bowl, cream together the butter and sugar until light and fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the butter mixture, alternating with the milk and vanilla extract, until everything is well combined.
6. Fold in the crushed Gobstoppers candy.
7. Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. Bake for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean.
9. Remove the cake from the oven and let it cool in the pan for 10 minutes.
10. Transfer the cake to a cooling rack and let it cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Temperature:
350°F (175°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 425
Fat: 18g
Carbohydrates: 62g
Protein: 5g
Sodium: 270mg
Sugar: 42g
Substitutions for ingredients:
- You can use salted butter instead of unsalted butter, but reduce the amount of salt in the recipe by half.
- You can use any type of candy instead of Gobstoppers, but make sure to crush it into small pieces before adding it to the batter.
Variations:
- You can add 1/2 cup of chopped nuts to the batter for extra crunch.
- You can use different extracts, such as almond or lemon, instead of vanilla extract.
- You can make a chocolate version of this cake by adding 1/2 cup of cocoa powder to the dry ingredients.
Tips and tricks:
- Make sure to crush the Gobstoppers candy into small pieces so that they distribute evenly throughout the cake.
- Don't overmix the batter, or the cake will be tough.
- Let the cake cool completely before frosting it.
Storage instructions:
- Store the cake in an airtight container at room temperature for up to 3 days.
- You can also freeze the cake for up to 3 months. Wrap it tightly in plastic wrap and then in aluminum foil before freezing.
Reheating instructions:
- To reheat the cake, let it come to room temperature and then warm it in the microwave for 10-15 seconds.
Presentation ideas:
- Dust the top of the cake with powdered sugar before serving.
- Serve the cake with a dollop of whipped cream or a scoop of ice cream.
Garnishes:
- Crushed Gobstoppers candy
- Fresh berries
- Chocolate shavings
Pairings:
- Coffee
- Milk
- Hot chocolate
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
- Whipped cream
Troubleshooting advice:
- If the cake is too dry, try adding a tablespoon of vegetable oil to the batter.
- If the cake is too moist, try reducing the amount of milk in the recipe by 1/4 cup.
Food safety advice:
- Make sure to wash your hands and all utensils before preparing the cake.
- Use pasteurized eggs to reduce the risk of foodborne illness.
Food history:
- Gobstoppers candy was invented in 1976 by the Willy Wonka Candy Company, which was later acquired by Nestle.
- The candy is known for its hard, multicolored shell and its ability to change colors and flavors as it dissolves in your mouth.
Flavor profiles:
- Sweet
- Tangy
- Fruity
Serving suggestions:
- Serve the cake as a dessert at a birthday party or other special occasion.
- Slice the cake and serve it with coffee or tea for a mid-afternoon snack.
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