Chocolate Snickers Cake
A delightful layered cake with rich chocolate, gooey peanut caramel, and creamy peanut butter buttercream.
Ingredients
Cake Layers
- 2.5 cups 2 1/2 cups all-purpose flour
- 2.5 cups 2 1/2 cups granulated sugar
- 1 cup 1 cup unsweetened cocoa powder, sifted
- 2.5 tsp 2 1/2 tsp baking powder
- 2 tsp 2 tsp baking soda
- 1 tsp 1 tsp fine salt
- 1.25 cups 1 1/4 cups warm water
- 1.25 cups 1 1/4 cups buttermilk, room temperature
- 2/3 cup 2/3 cup vegetable or canola oil
- 3 large 3 large eggs, room temperature
- 2 tsp 2 tsp vanilla extract or vanilla bean paste
Peanut Caramel & Frosting
- 3/4 cup 3/4 cup unsalted butter, room temperature
- 2 cups 2 cups granulated sugar
- 1/2 cup 1/2 cup heavy whipping cream, room temperature
- 1/2 tsp 1/2 tsp fine salt
- 3/4 cup 3/4 cup salted peanuts, chopped
Peanut Butter Buttercream
- 1.5 cups 1 1/2 cups (3 sticks) unsalted butter, room temperature
- 1 cup 1 cup creamy peanut butter
- 1 tsp 1 tsp vanilla extract or vanilla bean paste
- 1/2 tsp 1/2 tsp fine salt
- 7 cups 7 cups powdered sugar
- 2/3 cup 2/3 cup heavy whipping cream, room temperature
- 1/3 cup 1/3 cup heavy whipping cream, room temperature
Finishing Touches
- 1/2 cup 1/2 cup milk chocolate chips
- 8 pieces 8 Mini Snickers bars
- 1/2 cup 1/2 cup salted peanuts, chopped for the base of the cake
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line four 8-inch cake pans with parchment paper and spray the sides with non-stick cooking spray.
- If you only have a couple of pans, store the batter at room temperature for a few hours before you bake your cake layers.
Mixing
- In a large bowl, sift or whisk together all your dry ingredients: flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, whisk together warm water, buttermilk, vegetable oil, eggs, and vanilla until fully blended.
- Pour the dry ingredients into the wet mixture and blend until just combined.
Baking
- Divide the batter evenly between your prepared pans.
- Bake for about 22-25 minutes, checking with a toothpick for doneness.
- Let the cakes cool in the pans for about 10 minutes before transferring them to the freezer for about 30 minutes.
Peanut Caramel & Frosting Preparation
- For the caramel, heat butter, granulated sugar, and cream in a saucepan until it’s bubbly, stirring constantly.
- For the frosting, mix room-temperature butter, peanut butter, and powdered sugar until creamy.
Assembly
- Start with a chocolate cake layer, add a generous layer of peanut butter frosting, drizzle peanut caramel, sprinkle chopped peanuts, and repeat until all layers are used.
- Top with chocolate ganache made from melted chocolate chips and heavy cream.
Notes
Wrap slices tightly in plastic wrap and store them in the fridge for up to a week. Freeze for up to three months. To reheat, thaw in the fridge overnight and warm in the oven for a few minutes.