Snickers Cake

This Snickers Cake is a decadent delight! Rich chocolate layers, creamy peanut butter filling, and a drizzle of caramel make it irresistible!

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Prep Time 30

Cook Time 35

Total Time 1 5

Servings: 12 servings

Course: Dessert

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

For the Cake:

2 cups all-purpose flour
1 tablespoon all-purpose flour
3 cups granulated sugar
1 cup Dutch-process cocoa powder
1 tablespoon baking soda
1.5 teaspoons baking powder
1.5 teaspoons salt
3 eggs eggs at room temperature
1 cup buttermilk at room temperature
1 cup strong black coffee hot
1 cup vegetable oil
4 teaspoons vanilla extract

For the Peanut Butter Filling:

4 tablespoons unsalted butter
1 cup granulated sugar
½ cup evaporated milk
1 cup marshmallow fluff
½ cup creamy peanut butter
1 teaspoon vanilla extract
1 cup salted peanuts roughly chopped

For the Frosting:

½ cup unsalted butter at room temperature
4 ounces cream cheese at room temperature
½ cup salted caramel sauce
2 cups powdered sugar

For the Topping:

8 ounces milk chocolate finely chopped
4 ounces heavy cream
Additional salted caramel sauce
Chopped peanuts

Equipment

9-inch round cake pans
Mixing bowls
Electric mixer
Offset spatula
Measuring cups and spoons

Method

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.

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.