Description
Snickers Cake brings together rich chocolate, gooey caramel, and salty peanuts in a dessert that feels like a party on your plate. Grab your mixing bowl and get ready to create a crowd-pleasing treat that’ll have friends asking for seconds.
Ingredients
Scale
Cake Ingredients:
- 2 ½ cups all-purpose flour
- 2 ½ cups granulated sugar
- 1 cup unsweetened cocoa powder
- 2 ½ teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon fine salt
- 1 ¼ cups water
- 1 ¼ cups buttermilk
- ⅔ cup vegetable oil
- 3 large eggs
- 2 teaspoons vanilla extract
Caramel and Peanut Topping:
- 2 cups granulated sugar
- ¾ cup unsalted butter
- ½ cup heavy cream
- ½ teaspoon fine salt
- ¾ cup salted peanuts
Frosting and Ganache:
- 1 ½ cups unsalted butter
- 1 cup creamy peanut butter
- 7 cups powdered sugar
- ⅔ cup heavy cream
- ½ cup milk chocolate chips
- 1 teaspoon vanilla extract
- ½ teaspoon fine salt
Instructions
- Prep your workspace by heating the oven to 350°F and lining four 8-inch cake pans with parchment paper. Spray pan sides with cooking spray for easy release.
- Sift the dry ingredients together: 2 ½ cups flour, 2 ½ cups sugar, 1 cup cocoa powder, 2 ½ tsp baking powder, 2 tsp baking soda, and 1 tsp salt into a large mixing bowl.
- Whisk 1 ¼ cups warm water, 1 ¼ cups buttermilk, ⅔ cup oil, 3 eggs, and 2 tsp vanilla extract in a separate bowl until well combined.
- Gently fold wet ingredients into dry ingredients, mixing until the batter becomes smooth and free of lumps.
- Evenly distribute the batter among the prepared cake pans, using a spatula to spread it out.
- Bake the cakes at 350°F for 22-25 minutes, checking doneness with a toothpick that should come out clean.
- Remove cakes from the oven and let them cool in pans for 10 minutes, then transfer to the freezer for 30 minutes to firm up.
- For the caramel, heat 2 cups sugar in a pan until it turns amber-colored, then carefully stir in ¾ cup butter, ½ cup heavy cream, and ½ tsp salt.
- Allow the caramel to cool slightly, then whip until it thickens. Reserve ⅓ cup for piping and fold ¾ cup chopped peanuts into the remaining caramel.
- Create the buttercream by beating 1 ½ cups butter and 1 cup peanut butter until light and fluffy.
- Gradually add 7 cups powdered sugar, ⅔ cup heavy cream, 1 tsp vanilla, and ½ tsp salt. Mix until the frosting becomes smooth and creamy.
- Transfer one-third of the frosting to a piping bag, keeping the remaining frosting for overall cake coverage.
- Assemble the cake by stacking layers, creating buttercream rings, and filling each layer with the peanut caramel mixture.
- Refrigerate the cake for 15-20 minutes to help the frosting set and stabilize the layers.
- Finish by drizzling reserved caramel and preparing a quick ganache with ⅓ cup heavy cream and ½ cup milk chocolate chips to pour over the top.
Notes
- Always ensure ingredients are at room temperature for the smoothest cake batter and most even mixing.
- Freezing the cake layers helps prevent crumbling and makes frosting much easier during assembly.
- When making caramel, watch the sugar carefully and stir constantly to prevent burning and achieve that perfect amber color.
- Chilling the cake between frosting layers helps create clean, professional-looking edges and stabilizes the structure.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 to 16
- Calories: 587
- Sugar: 64 g
- Sodium: 199 mg
- Fat: 33 g
- Saturated Fat: 13 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.5 g
- Carbohydrates: 75 g
- Fiber: 4 g
- Protein: 7 g
- Cholesterol: 50 mg