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Snickers Cake

A delicious layered cake that combines chocolate, peanut butter buttercream, salted caramel, and crunchy peanuts for a dessert that resembles a Snickers bar.
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Prep Time 1 hour 30 minutes
Cook Time 35 minutes
Total Time 2 hours 5 minutes
Course Cake, Dessert
Cuisine American
Servings 12 servings
Calories 450 kcal

Ingredients
  

For the cake

  • 2 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 0.5 cup unsweetened natural cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon instant espresso powder Optional but enhances flavor
  • 0.5 teaspoon table salt
  • 1 cup whole milk ( + 2 tablespoons, at room temperature)
  • 2 large eggs (at room temperature)
  • 0.25 cup vegetable oil
  • 4 tablespoons unsalted butter, melted
  • 1 teaspoon white vinegar

For the salted caramel

  • 1 cup granulated sugar
  • 1 cup heavy whipping cream (warmed up)
  • 4 tablespoons unsalted butter (at room temperature)
  • 0.5 teaspoon coarse sea salt

For the peanut butter buttercream

  • 1 stick unsalted butter (at room temperature)
  • 0.5 cup creamy peanut butter
  • 1 cup powdered sugar
  • 0.5 teaspoon pure vanilla extract
  • 0.125 teaspoon coarse kosher salt

For the salted caramel buttercream

  • 1 stick unsalted butter (at room temperature)
  • 0.5 cup salted caramel sauce (from the batch made above)
  • 1 cup powdered sugar

For the ganache

  • 0.25 cup heavy cream
  • 2 oz bittersweet chocolate (chopped)

For topping

  • 1 cup dry roasted peanuts (roughly chopped)
  • 2-3 pieces Snickers bars (sliced)

Instructions
 

Preparation

  • Line two 7-inch cake pans with parchment rounds and spray lightly with cooking spray. Preheat the oven to 350°F (175°C).
  • In the bowl of a stand mixer fitted with the paddle attachment, add the dry ingredients for the cake and mix on low for about 30 seconds.
  • With the mixer on low, add the wet ingredients and mix until the batter is smooth.
  • Stir in the white vinegar and mix for another 10 seconds.
  • Divide the batter evenly between the prepared pans and bake for about 35 minutes.
  • Let the cakes cool, run a knife around the edges, invert them onto a wire rack, wrap in plastic, and refrigerate.
  • Prepare salted caramel sauce and cool until thick but pourable.

Making the Buttercreams

  • Make peanut butter buttercream by beating butter and peanut butter until fluffy, then add powdered sugar, vanilla, and salt.
  • In another bowl, beat unsalted butter and salted caramel, then add powdered sugar and beat until silky.

Making the Ganache

  • Heat heavy cream and pour it over chopped chocolate, let sit, then stir until smooth.

Assembly

  • Cut each chilled cake layer horizontally into equal layers.
  • Stack the layers with alternating peanut butter buttercream and salted caramel buttercream, adding chopped peanuts in between.
  • Crumb coat the cake with leftover buttercream and refrigerate until firm.
  • Apply a final coat of buttercream, then drizzle with ganache and salted caramel.
  • Pipe decorative rosettes, sprinkle chopped peanuts, and place sliced Snickers on top.

Notes

Chill the cake layers overnight for best results. Use dry roasted peanuts for better crunch. If using store-bought caramel, ensure it is pourable.
Keyword chocolate cake, layer cake, party dessert, peanut butter, Snickers Cake