Snickers Cake
If you’re craving a dessert that’s both indulgent and a crowd-pleaser, look no further than this luscious Snickers Cake. Inspired by the beloved candy bar, this cake combines rich chocolate layers, creamy peanut butter frosting, and a generous drizzle of caramel, all topped off with crunchy peanuts. Each bite transports you to candy heaven, making it the perfect treat for parties, celebrations, or a simple weeknight indulgence. Get ready to impress your family and friends with this show-stopping cake!
Why It’s Crowd-Pleasing
What makes Snickers Cake such a hit? The answer lies in its perfect balance of flavors and textures. You have the deep, rich chocolate cake that melts in your mouth, paired with a sweet and creamy filling that includes marshmallow fluff and peanut butter. Then, there’s the crunch from the peanuts and the smoothness of the caramel—each element harmonizes beautifully. Whether you’re serving it for a birthday party or a casual gathering, this cake is guaranteed to be a showstopper.
Ingredient List
- For the Cake:
- 2 cups (312.5g) + 1 tablespoon all-purpose flour
- 3 cups (600g) granulated sugar
- 1 cup (86g) + 1 tablespoon Dutch-process cocoa powder
- 1 tablespoon baking soda
- 1.5 teaspoons baking powder
- 1.5 teaspoons salt
- 3 eggs, at room temperature
- 1 cup (360ml) buttermilk, at room temperature
- 1 cup (355.5ml) strong black coffee, hot
- 1 cup (163.5ml) vegetable oil
- 4 teaspoons (4.5 teaspoons) vanilla extract
- For the Peanut Butter Filling:
- 4 tablespoons unsalted butter
- 1 cup (200g) granulated sugar
- ½ cup (64ml) evaporated milk
- 1 cup (190.5g) marshmallow fluff
- ½ cup (64.5g) creamy peanut butter
- 1 teaspoon vanilla extract
- 1 cup (219g) salted peanuts, roughly chopped
- For the Frosting:
- ½ cup (113.5g) unsalted butter, at room temperature
- 4 ounces (113.4g) cream cheese, at room temperature
- ½ cup (56.5g) salted caramel sauce
- 2 cups (240g) powdered sugar
- For the Topping:
- 8 ounces (226.8g) milk chocolate, finely chopped
- 4 ounces (113.4ml) heavy cream
- Additional salted caramel sauce
- Chopped peanuts
Cook’s Kit
- 9-inch round cake pans: For baking the layers.
- Mixing bowls: To combine ingredients efficiently.
- Electric mixer: For a smooth and creamy frosting.
- Offset spatula: To spread frosting evenly.
- Measuring cups and spoons: For precise ingredient measurements.
Snickers Cake: How It’s Done
Step 1: Prepare Your Cake Pans
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
Step 2: Make the Chocolate Cake Batter
In a large mixing bowl, combine 2 cups of flour, 3 cups of sugar, 1 cup of cocoa powder, baking soda, baking powder, and salt. Whisk them together until well blended.
Next, add in 3 eggs, 1 cup of buttermilk, 1 cup of hot coffee, 1 cup of vegetable oil, and 4 teaspoons of vanilla extract. Use an electric mixer on medium speed to beat the mixture for about 2 minutes until smooth and well incorporated.
Step 3: Bake the Cake Layers
Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.
Step 4: Prepare the Peanut Butter Filling
In a saucepan over medium heat, melt 4 tablespoons of unsalted butter. Add 1 cup of sugar and ½ cup of evaporated milk, stirring continuously until it begins to boil. Remove from heat and let it cool slightly.
Once cooled, mix in the marshmallow fluff, creamy peanut butter, and 1 teaspoon of vanilla extract until smooth. Stir in the chopped peanuts and set aside.
Step 5: Make the Frosting
In a mixing bowl, beat together ½ cup of unsalted butter and 4 ounces of cream cheese until creamy. Gradually add ½ cup of salted caramel sauce and 2 cups of powdered sugar. Beat until the frosting is light and fluffy.
Step 6: Assemble the Snickers Cake
Place one cake layer on a serving plate. Spread half of the peanut butter filling over the first layer, then top it with the second cake layer.
Now, spread the frosting generously on top and around the sides of the cake. Drizzle additional salted caramel sauce over the top and sprinkle with chopped peanuts for garnish.
Step 7: Prepare the Chocolate Ganache
In a small saucepan, heat 4 ounces of heavy cream until just simmering. Remove from heat and add the finely chopped milk chocolate. Stir until melted and smooth. Allow it to cool slightly before pouring over the cake.
Step 8: Final Touches
Drizzle the chocolate ganache over the top of the cake, letting it cascade down the sides. Top with more chopped peanuts and a drizzle of salted caramel sauce.
Tailor It to Your Diet
- For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend.
- Use dairy-free butter and cream cheese for a vegan version.
- Replace granulated sugar with coconut sugar for a less refined sweetener.
- Try using almond or cashew butter instead of peanut butter for a nut alternative.
Steer Clear of These
- Don’t skip the cooling time for the cake layers; it ensures stability when assembling.
- Avoid using natural cocoa powder instead of Dutch-process; it affects the flavor and texture.
- Be cautious with the peanut butter filling; overmixing can cause it to lose its creamy texture.
- Do not rush the ganache cooling process; it needs to be slightly warm for the best pour.
Storing Tips & Timelines
Snickers Cake can be stored in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. If you want to keep it longer, you can freeze the cake layers (without frosting) for up to 2 months. Just wrap them tightly in plastic wrap and foil.
Quick Q&A
Can I make this cake ahead of time?
Absolutely! You can bake the cake layers a day or two in advance and store them in the refrigerator. Just frost when you’re ready to serve.
Can I substitute ingredients?
Yes! Many ingredients can be substituted based on dietary preferences. For example, you can use almond milk instead of buttermilk, and vegan butter for a dairy-free option.
What if I don’t have Dutch-process cocoa powder?
If you don’t have Dutch-process cocoa powder, you can use natural cocoa powder, but it may slightly alter the flavor and color of the cake.
How do I make it more chocolatey?
You can add chocolate chips to the cake batter or increase the amount of cocoa powder slightly. You can also top it with chocolate shavings for an extra chocolaty touch.
Next Up in Your Queue
- Snickers Salad – A fun twist on the classic candy bar in salad form!
- No Bake Nutella Cheesecake – Another decadent dessert that’s sure to impress.
The Last Word
This Snickers Cake is more than just a dessert; it’s a celebration of flavors that will have everyone reaching for seconds. With its rich chocolate layers, creamy peanut butter filling, and luscious toppings, it’s a delightful treat that showcases the joy of baking and sharing. Whether you’re indulging in a slice yourself or serving it at a gathering, this cake is bound to become a favorite in your recipe collection. So grab your apron and get ready to enjoy the magic of Snickers Cake!
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Snickers Cake
Ingredients
Equipment
Method
- Step 1: Prepare Your Cake PansPreheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
- Step 2: Make the Chocolate Cake BatterIn a large mixing bowl, combine 2 cups of flour, 3 cups of sugar, 1 cup of cocoa powder, baking soda, baking powder, and salt. Whisk them together until well blended.Next, add in 3 eggs, 1 cup of buttermilk, 1 cup of hot coffee, 1 cup of vegetable oil, and 4 teaspoons of vanilla extract. Use an electric mixer on medium speed to beat the mixture for about 2 minutes until smooth and well incorporated.
- Step 3: Bake the Cake LayersDivide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.
- Step 4: Prepare the Peanut Butter FillingIn a saucepan over medium heat, melt 4 tablespoons of unsalted butter. Add 1 cup of sugar and ½ cup of evaporated milk, stirring continuously until it begins to boil. Remove from heat and let it cool slightly.Once cooled, mix in the marshmallow fluff, creamy peanut butter, and 1 teaspoon of vanilla extract until smooth. Stir in the chopped peanuts and set aside.
- Step 5: Make the FrostingIn a mixing bowl, beat together ½ cup of unsalted butter and 4 ounces of cream cheese until creamy. Gradually add ½ cup of salted caramel sauce and 2 cups of powdered sugar. Beat until the frosting is light and fluffy.
- Step 6: Assemble the Snickers CakePlace one cake layer on a serving plate. Spread half of the peanut butter filling over the first layer, then top it with the second cake layer.Now, spread the frosting generously on top and around the sides of the cake. Drizzle additional salted caramel sauce over the top and sprinkle with chopped peanuts for garnish.
- Step 7: Prepare the Chocolate GanacheIn a small saucepan, heat 4 ounces of heavy cream until just simmering. Remove from heat and add the finely chopped milk chocolate. Stir until melted and smooth. Allow it to cool slightly before pouring over the cake.
- Step 8: Final TouchesDrizzle the chocolate ganache over the top of the cake, letting it cascade down the sides. Top with more chopped peanuts and a drizzle of salted caramel sauce.
Notes
- Store the cake in an airtight container at room temperature for up to 3 days.
- For longer storage, refrigerate for up to a week.
- Freeze the cake layers without frosting for up to 2 months.
