Snickers Cake recipe
This Snickers cake reimagines the classic candy bar with rich chocolate layers, fluffy peanut buttercream, gooey caramel, and a crunchy nougat center. It's the perfect indulgent dessert that captures the iconic flavor in every bite.
Ingredients for Snickers Cake
Equipment
- Oven
- Microwave
- Cake tins (8-inch)
- Mixing bowls.
- Electric mixer or hand mixer
- Piping bags
- Spatulas
- Sieve
- Whisk
- Saucepan
- Cake board or plate
- Measuring cups and spoons
Ingredients
- Chocolate Cake Base
- 50 g cocoa powder 200g plain flour
- 80 ml hot water 1 teaspoon instant coffee
- 125 g brown sugar 125g granulated sugar
- 1 teaspoon baking soda 2 teaspoons baking powder, 2 teaspoons white vinegar
- 120 ml buttermilk 200ml vegetable oil
- 4 large eggs room temperature
- Ganache and Caramel Filling
- 500 g milk chocolate 400ml double cream, 50g unsalted butter (for ganache)
- 300 g granulated sugar 150g unsalted butter, room temperature
- 180 ml double cream warm, 1/8 teaspoon salt (adjust to taste)
- 200 g peanuts slightly chopped
- Buttercream Frosting
- 1 ½ cups 339g unsalted butter, room temperature
- 1 cup 250g creamy peanut butter
- 7 cups 904g powdered sugar
- ⅔ cup 160g heavy cream
- 1 teaspoon 4g vanilla extract
- ½ teaspoon 3g fine salt
- 4 ounces 113.4g cream cheese
- Final Touches and Decoration
- 8 mini Snickers bars
- ½ cup 75g chopped salted peanuts (for the base of the cake)
- Additional salted caramel sauce for garnish
- 1 ½ cups 355.5ml strong black coffee, hot (for enhancing flavor)
- Final assembly to stack layers into a showstopping recipe
Instructions
- Preparing the Ganache
- Combine chocolate, butter, and cream in a bowl.
- Heat for 1 minute, stir, and repeat in 15-second intervals until smooth.
- Sieve if lumps appear and let it set at room temperature or in the fridge.
- Preparing the Cake Layers
- Preheat oven to 180c/350f, grease and line two 8-inch cake tins.
- Mix sugars, flour, cocoa powder, and baking soda in a large bowl.
- Dissolve instant coffee in hot water, whisk with buttermilk, eggs, and oil, and combine with dry ingredients.
- Add white vinegar and let it bubble; then pour into tins and bake for 35-40 minutes.
- Let the layers cool completely.
- Making the Caramel
- Melt sugar over medium heat and stir until it turns amber.
- Gradually add the remaining sugar, stirring to avoid burning.
- Add butter, heavy cream, and salt, then stir until incorporated.
- Mix in 250g peanuts and refrigerate until firm.
- Assembling the Cake
- Place the first cake layer on a plate and spread a layer of ganache.
- Pipe a border of ganache and fill the center with the chilled caramel/peanut mixture.
- Add the second layer of cake and decorate with remaining ganache.
- Drizzle leftover caramel and top with chopped Snickers bars.
- Setting the Cake
- Chill for at least 20 minutes to set the frosting and ganache.
- If the ganache is too thick, warm it in the microwave.
- Pour over the cake and gently push it over the edges.
- Drizzle some salted caramel for a finishing touch.
- Final Step
- Slice with a warm knife for neat cuts.
- Let the cake sit at room temperature for 20-30 minutes if refrigerated.
- Serve with whipped cream or ice cream for an indulgent experience.
Notes
Preparation Tip: Allow the cake to cool fully before assembling to prevent the ganache from melting.
Flavor Tip: Add a strong black coffee to the cake batter for a richer flavor.
Storage Tip: If the cake is refrigerated, allow it to come to room temperature for 20-30 minutes for the best flavor.