Snickers Cake

In French patisserie, we often speak of *l’équilibre*—the balance between textures and flavors. While the candy bar this cake is named after is undeniably sweet, recreating it in the home kitchen allows us to temper that sweetness with high-quality dark cocoa and the sharp, savory bite of salted peanuts. It is a study in contrasts: the crunch of the nut against the silkiness of the caramel, all held together by a tender crumb.

this Recipe

This recipe requires patience, particularly when working with the homemade caramel and the Swiss-style precision of the assembly. We will build moist chocolate layers, fill them with a rich peanut caramel, and cloak the entire creation in a smooth peanut butter buttercream. It is an ambitious project, but one that rewards the precise baker with a slice of absolute luxury.

The Art of Texture and Balance

There is a profound satisfaction in constructing a cake that offers a different experience with every bite. This Snickers Cake is not simply a dessert; it is an architectural achievement of flavor.

• The Contrast: The slight bitterness of the cocoa powder in the sponge perfectly offsets the sweetness of the caramel.
• The Crumb: By using buttermilk and oil, we ensure the cake remains moist (*moelleux*) and tender for days, a hallmark of superior baking.
• The Finish: The milk chocolate ganache drip adds a glossy, professional finish that signals to your guests that this was made with care and intention.

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The Foundation of Flavor

Precision in your ingredients is the first step toward success. For this recipe, quality is paramount.

• Cocoa Powder: Use a high-quality unsweetened cocoa powder. Sifting it is non-negotiable to avoid lumps in your batter.
• Buttermilk: This provides the acidity needed to tenderize the gluten, resulting in a soft, velvety texture. Ensure it is at room temperature before mixing.
• Salted Peanuts: We specifically use salted peanuts here. The salt is essential to cut through the richness of the caramel and buttercream.
• Heavy Cream: For the caramel and ganache, choose a cream with a high fat content (at least 36%) for the most stable emulsion.
• Butter: Use unsalted butter for the caramel to control the sodium level, but allow your butter to reach true room temperature for the buttercream to ensure a silky emulsion.

Mastering the Method

Step 1: The Chocolate Sponge

Preheat your oven to 350°F (175°C). Prepare four 7-inch or 8-inch cake pans with parchment paper and non-stick spray. In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. In a separate vessel, whisk the warm water, buttermilk, oil, eggs, and vanilla until uniform. Gently whisk the wet ingredients into the dry until just combined—do not overmix, or the cake will be tough. Divide evenly and bake for 22–25 minutes. Cool completely.

Step 2: The Dry Caramel Technique

Place a medium saucepan over medium heat. Gradually add the sugar, 1/4 cup at a time, allowing it to dissolve and liquefy before adding more. This “dry caramel” method requires vigilance. Once the sugar is fully dissolved and reaches a deep amber color, turn off the heat. Carefully stir in the butter, followed by the heavy cream and salt. Be cautious of the steam. Allow to cool completely before folding in the chopped peanuts.

Step 3: Peanut Butter Buttercream

In a stand mixer fitted with the paddle attachment, beat the butter and peanut butter on medium-high until creamy and pale. This aeration is crucial for a light texture. Lower the speed and add the vanilla and salt. Gradually add the powdered sugar and heavy cream, alternating to maintain consistency. Whip on low until smooth and spreadable.

Step 4: Precise Assembly

Place a cooled cake layer on your board. Spread a thin layer of buttercream, then pipe a “dam” or ring of frosting around the edge. Fill the center with the peanut caramel. Repeat this process with the remaining layers. Apply a crumb coat (a thin layer of frosting) over the whole cake and chill for 20 minutes to set. Apply the final coat of frosting and smooth with a bench scraper.

Step 5: The Ganache Finish

Heat the heavy cream until just bubbling, then pour over the milk chocolate chips. Let sit for one minute, then stir gently from the center outward to create a glossy emulsion. Pour over the chilled cake, encouraging drips down the sides. Top with chopped Snickers bars and a pinch of sea salt.

Laura’s Secrets for Precision

• Temperature Control: The most common error in buttercream is using butter that is too cold or too warm. It should be pliable but not greasy. If your frosting looks curdled, your butter was likely too cold; gently warm the bowl and rewhip.
• Caramel Safety: When adding cream to hot sugar, the mixture will bubble violently. This is normal. Use a pot with high sides to prevent burns.
• Cooling the Layers: As noted in the instructions, placing warm cake layers in the freezer for 30 minutes locks in steam, ensuring an incredibly moist crumb. If you want to learn more about our philosophy on texture, read about us and our approach to baking.
• The Caramel Dam: Do not skip piping the ring of buttercream around the edge of each layer. This “dam” prevents the soft caramel from leaking out the sides of your cake.

Refining the Classic

• Dark Chocolate Ganache: If you find milk chocolate too sweet, substitute it with a 70% dark chocolate for the drip. This adds a sophisticated bitterness that pairs beautifully with the peanuts.
• Textural Twist: For an added crunch, include a layer of *feuilletine* flakes mixed with melted chocolate at the bottom of the cake.
• Salted Caramel: Enhance the caramel by using *fleur de sel* instead of fine table salt for distinct bursts of salinity.
• More Inspiration: If you enjoy experimenting with classic flavors, subscribe to our newsletter for weekly precision baking tips.

Presentation and Service

To serve this cake with the elegance it deserves, use a sharp chef’s knife dipped in hot water to slice through the cold ganache and caramel cleanly. Wipe the blade between each cut for pristine layers.

This cake is quite rich, so thin slices are appropriate. It pairs wonderfully with a darkly roasted espresso or a cup of black tea to balance the sweetness. For specific plating inquiries or collaborations, feel free to contact us.

Final Thoughts on Sweetness

Mastering the Snickers Cake is a testament to your patience and attention to detail. It transforms a humble candy bar concept into a centerpiece worthy of celebration. Remember, the difference between good and extraordinary is often just a matter of temperature and timing.

For more classic recipes refined for the home baker, visit Cake Half. We also recommend exploring this Snickers Cake by Chelsweets for another perspective on this decadent dessert.

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