Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Slice of Snickers cake showing layers of chocolate sponge peanut caramel and buttercream

Snickers Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 9 reviews

Description

Elevate your dessert table with this sophisticated take on a classic candy bar, featuring tender buttermilk-cocoa layers and a velvety peanut butter frosting. The addition of a rich, homemade peanut caramel core and a glossy chocolate drip creates a professional-quality cake that balances deep chocolate notes with a savory-sweet crunch.

Ingredients

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 1 cup buttermilk, room temperature
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 cup warm water
  • 1 cup granulated sugar (for caramel)
  • 1/2 cup unsalted butter (for caramel)
  • 1/2 cup heavy cream (for caramel)
  • 1/2 tsp salt (for caramel)
  • 1 cup salted peanuts, chopped
  • 1 1/2 cups unsalted butter, room temperature
  • 1 cup creamy peanut butter
  • 4-5 cups powdered sugar
  • 1/4 cup heavy cream (for buttercream)
  • 1/2 cup milk chocolate chips
  • 1/3 cup heavy cream (for ganache)
  • 2-3 Snickers bars, chopped
  • Flaky sea salt

Instructions

  1. Preheat your oven to 350°F (175°C) and prepare four 7-inch or 8-inch cake pans with parchment paper and non-stick spray.
  2. In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. In a separate vessel, whisk together the warm water, buttermilk, oil, eggs, and vanilla, then gently stir into the dry ingredients until just combined.
  4. Divide the batter evenly between the pans and bake for 22–25 minutes; allow to cool completely before assembly.
  5. Prepare the dry caramel by melting the sugar 1/4 cup at a time in a saucepan until amber, then stir in the butter, heavy cream, and salt.
  6. Once the caramel has cooled, fold in the chopped salted peanuts.
  7. To make the buttercream, beat the butter and peanut butter until pale and creamy, then gradually add vanilla, salt, powdered sugar, and heavy cream until smooth.
  8. Assemble the cake by spreading a layer of buttercream on a cake round, piping a frosting dam around the edge, and filling the center with the peanut caramel.
  9. Apply a thin crumb coat to the exterior and chill for 20 minutes before applying the final coat of buttercream and smoothing with a bench scraper.
  10. Make the ganache by pouring heated heavy cream over the chocolate chips, stirring until glossy, then drip over the chilled cake and garnish with chopped Snickers and sea salt.

Notes

To achieve a perfectly stable layer cake, ensure your caramel is completely cold before assembly so it does not melt the buttercream dam. For the moistest crumb possible, you can chill the baked layers in the freezer for 30 minutes before frosting to lock in the steam.

  • Prep Time: 45 mins
  • Cook Time: 25 mins
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Did you make this recipe?

Tag us @changehere — we can't wait to see what you've made!

Find it online: https://cakehalf.com/snickers-cake/