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Chocolate Snickers Cake

Indulge in This Decadent Chocolate Snickers Cake Adventure

This Chocolate Snickers Cake combines rich chocolate layers with peanut butter frosting and caramel for an irresistible dessert.
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Prep Time 40 minutes
Cook Time 25 minutes
Cooling Time 30 minutes
Total Time 1 hour 35 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Ensure accurate measurements to avoid a dry cake.
  • 2 cups Granulated Sugar Brown sugar can substitute for deeper flavor.
  • 3/4 cup Unsweetened Cocoa Powder Opt for Dutch-processed for deeper color.
  • 1 tbsp Baking Powder Check for freshness to ensure proper rise.
  • 1 tsp Baking Soda Check for freshness to ensure proper rise.
  • 1/2 tsp Fine Salt Kosher salt can be used for coarser texture.
  • 1 cup Warm Water Activates ingredients and contributes moisture.
  • 1 cup Buttermilk Substitute with milk and a splash of vinegar if needed.
  • 1/2 cup Vegetable Oil Olive or coconut oil are great alternatives.
  • 4 Large Eggs Use at room temperature for better mixing.
  • 2 tsp Vanilla Extract Vanilla paste can intensify the taste.
For the Frosting
  • 1 cup Unsalted Butter Ensure it's at room temperature.
  • 1 cup Creamy Peanut Butter Opt for a stabilizer-free version for smoother blend.
  • 3 cups Powdered Sugar Adjust to taste.
  • 1/4 cup Heavy Whipping Cream Coconut cream can replace it for a dairy-free option.
For the Caramel Layer
  • 1 cup Salted Peanuts Omit for nut allergies.
  • 4 Mini Snickers Bars Perfect for decoration and adding extra flavor.
For the Ganache
  • 1 cup Chocolate Chips Choose high-quality chocolate for best results.
  • 1/2 cup Heavy Whipping Cream Can be swapped with coconut cream for dairy-free.

Equipment

  • Oven
  • Mixing bowls
  • whisk
  • Cake Pans
  • saucepan
  • Spatula
  • Mixer

Method
 

Step-by-Step Instructions
  1. Preheat oven to 350°F (175°C) and prepare four 8-inch cake pans by lining them with parchment paper.
  2. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. In a separate bowl, combine warm water, buttermilk, oil, eggs, and vanilla; whisk until creamy and incorporate with dry ingredients.
  4. Divide batter among cake pans and bake for 22-25 minutes until a toothpick comes out with a few moist crumbs.
  5. Cool in pans for 10 minutes, then transfer to the freezer for 30 minutes.
  6. For the peanut caramel, heat sugar in a saucepan, stirring until melted and amber; whisk in butter and cream, then fold in peanuts.
  7. Beat butter and peanut butter until fluffy; gradually add powdered sugar and cream until creamy.
  8. Assemble the cake by layering with peanut butter buttercream and peanut caramel.
  9. Chill the cake for 30 minutes, then frost with remaining buttercream evenly.
  10. Prepare the ganache by heating cream, whisking in chocolate chips until smooth, and pour over the cake.
  11. Decorate with leftover caramel and chopped mini Snickers bars.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 50gProtein: 6gFat: 25gSaturated Fat: 10gCholesterol: 80mgSodium: 300mgPotassium: 200mgFiber: 2gSugar: 35gVitamin A: 500IUCalcium: 50mgIron: 2mg

Notes

Ensure all ingredients are at room temperature for better mixing and moistness. Don’t overmix the batter to avoid a dense cake. Level layers with a serrated knife for even stacking.

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