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The Best Chocolate Snickers Cake Recipe
Who doesn’t love the combination of chocolate, caramel, peanuts, and nougat found in a Snickers bar? Imagine transforming that delightful candy bar into a decadent, mouth-watering cake. This Chocolate Snickers Cake is the perfect treat for birthdays, special occasions, or any time you need a sweet indulgence. With rich chocolate layers, creamy caramel, and chunks of Snickers bars, this cake is sure to impress.
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Preparing the Cake Batter
Mixing Dry Ingredients:
- Preheat your oven to 350°F (175°C). Grease and flour your cake pans.
- In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Combining Wet Ingredients:
- In another bowl, mix the buttermilk, vegetable oil, eggs, and vanilla extract until well combined.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Stir in the boiling water. The batter will be thin, but that’s okay.
Baking the Cake Layers
Temperature and Timing:
- 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.
Checking for Doneness:
- Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Making the Snickers Filling
Ingredients and Preparation:
- Chop the Snickers bars into small pieces.
- In a small saucepan, heat the caramel sauce until warm. Stir in the chopped Snickers and chopped peanuts. Let it cool slightly.
Tips for Perfect Caramel:
- If making homemade caramel, ensure it’s thick enough to hold its shape but still pourable.
Preparing the Chocolate Ganache
Ingredients and Technique:
- Heat the heavy cream in a saucepan until it just begins to simmer.
- Pour the hot cream over the chopped chocolate and let it sit for 5 minutes.
- Stir until smooth and glossy.
Achieving the Perfect Consistency:
- Let the ganache cool slightly until it thickens but is still pourable.
Assembling the Cake
Layering Techniques:
- Place one cake layer on your serving plate or cake turntable.
- Spread half of the Snickers filling over the cake layer.
- Top with the second cake layer and spread the remaining filling.
Adding the Filling:
- Pour the chocolate ganache over the top of the cake, allowing it to drip down the sides.
- Use an offset spatula to smooth the ganache over the cake.
Decorating Tips
Using Snickers Bars:
- Decorate the top of the cake with additional chopped Snickers bars for an extra touch.
Drizzling Ganache:
- Drizzle extra caramel sauce over the top for a beautiful finish.
Serving Suggestions
Best Pairings:
- Serve with a cold glass of milk, a cup of coffee, or even a scoop of vanilla ice cream.
Ideal Occasions:
- Perfect for birthdays, celebrations, or any special gathering.
Storage Instructions
Keeping the Cake Fresh:
- Store in an airtight container at room temperature for up to 3 days.
Freezing Tips:
- Freeze individual slices wrapped in plastic wrap and foil for up to 3 months.
Variations of the Recipe
Adding Nuts:
- Add extra chopped peanuts or even almonds for added crunch.
Experimenting with Different Chocolates:
- Try using milk chocolate or white chocolate ganache for a different flavor profile.
Health Considerations
Nutritional Information:
- Each slice contains approximately 400 calories, with a balanced mix of fats, sugars, and proteins.
Substitutions for Dietary Restrictions:
- Use gluten-free flour for a gluten-free option.
- Substitute dairy-free cream and chocolate for a vegan version.
Common Mistakes to Avoid
Overbaking:
- Overbaking can result in a dry cake. Check for doneness with a toothpick.
Incorrect Measurements:
- Measure ingredients accurately using the spoon and level method for dry ingredients.
Conclusion
This Chocolate Snickers Cake is a dessert lover’s dream come true. With its rich chocolate layers, gooey Snickers filling, and smooth ganache, it’s a cake that brings joy with every bite. Whether for a special occasion or a sweet treat, this cake is sure to become a favorite. So, get your apron on and enjoy baking this delightful creation!
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FAQs
- Can I make this cake gluten-free? Yes, simply substitute all-purpose flour with a gluten-free flour blend.
- How can I store the leftover cake? Store in an airtight container at room temperature or refrigerate for longer freshness.
- What type of chocolate is best for ganache? Use high-quality dark chocolate for a rich and smooth ganache.
- Can I use store-bought caramel? Absolutely! Store-bought caramel works perfectly in this recipe.
- How do I ensure my cake layers are even? Use a kitchen scale to divide the batter evenly and a serrated knife to level the cakes after baking.
Yield: 24
The Best Chocolate Snickers Cake Recipe
Who doesn't love the combination of chocolate, caramel, peanuts, and nougat found in a Snickers bar? Imagine transforming that delightful candy bar into a decadent, mouth-watering cake. This Chocolate Snickers Cake is the perfect treat for birthdays, special occasions, or any time you need a sweet indulgence. With rich chocolate layers, creamy caramel, and chunks of Snickers bars, this cake is sure to impress.
Prep Time
30 minutes
Cook Time
24 minutes
Additional Time
1 hour
Total Time
1 hour 54 minutes
Ingredients
- Moist Chocolate Cake Recipe
- 2 1/2 cups all-purpose flour (310g)
- 2 1/2 cups granulated sugar (500g)
- 1 cup unsweetened cocoa powder (100g)
- 2 1/2 tsp baking powder (10g)
- 2 tsp baking soda (12g)
- 1 tsp fine salt (6g)
- 1 1/4 cups water, warm (300g)
- 1 1/4 cups buttermilk, room temperature (300g)
- 2/3 cup vegetable or canola oil (150g)
- 3 large eggs, room temperature (168g)
- 2 tsp vanilla extract (8g)
- Peanut Caramel
- 2 cups granulated sugar (400g)
- 3/4 cup unsalted butter, room temperature (170g)
- 1/2 cup heavy cream, room temperature (120g)
- 1/2 tsp fine salt (3g)
- 3/4 cup salted peanuts, chopped (110g)
- Peanut Butter Buttercream Frosting
- 1 1/2 cups (3 sticks) unsalted butter, room temperature (339g)
- 1 cup creamy peanut butter (250g)
- 1 tsp vanilla extract (4g)
- 1/2 tsp fine salt (3g)
- 7 cups powdered sugar (904g or 2 lb. bag)
- 2/3 cup heavy cream, room temperature (160g)
- Milk Chocolate Ganache
- 1/3 cup heavy cream (80g)
- 1/2 cup milk chocolate chips (85g)
- Additional Cake Filling and Decoration
- 8 Mini Snickers bars
- 1/2 cup salted peanuts, chopped (75g) - for the base of the cake
Instructions
Chocolate Cake Layers
- Preheat oven to 350 F / 175 C. Line four, eight-inch cake pans with parchment paper rounds and spray the sides of the pans with non-stick cooking spray or baking spray. If you don't have 4 cake pans, the batter can sit at room temperature for a few hours. Bake as many layers at a time as you can.
- Sift or whisk together 2 1/2 cups flour, 2 1/2 cups sugar, 1 cup cocoa powder, 2 1/2 tsp baking powder, 2 tsp baking soda, and 1 tsp salt in a large bowl. Set aside.
- In a separate, large bowl, add 1 1/4 cups warm water, 1 1/4 cups buttermilk, 2/3 cup oil, 3 eggs, and 2 tsp vanilla and whisk together until fully incorporated.
- Whisk the dry ingredients into the wet ingredients until they're just combined, and the batter is smooth.
- Divide the batter evenly between the prepared cake pans and bake for 22-25 minutes or until a toothpick comes out with a few moist crumbs.
- Let the pans cool for 10 minutes, then run a small offset spatula around the perimeter of the pan to separate the cake from the pan.
- Place the cake pans into the freezer for 30 minutes to accelerate the cooling process. This helps lock in the steam and makes the layers extra moist. If you don't have room in the freezer, place the cake pans on a wire rack and let them cool fully before removing them.
- Once the layers are fully cooled, carefully flip the pans, and remove the layers.
- These cake layers bake up pretty flat so leveling them is optional, but I like to level them with a serrated to make the cake easier to fill and frost.
- If you make these cake layers in advance and freeze them, let them thaw for about 15 minutes before making the cake. The cake layers should still be slightly cold to the touch, which will make it easier to assemble the cake.
Peanut Caramel
- Make the caramel while the cake layers bake and cool. This can be made up to 2 weeks in advance.
- Place a medium saucepan over medium to medium-high heat. Once the pan has warmed up, pour in 2 cups of sugar gradually, adding 1/4 cup at a time. Stir as needed with a rubber spatula. Wait until the sugar is mostly dissolved, then add in the next bit of sugar. As the sugar melts it will gradually deepen in color.
- Stir occasionally until the sugar is fully dissolved and has become an amber color, then turn off the heat.
- Slowly mix in 3/4 cup of butter (2 Tbsp at a time), then stir in 1/2 cup of heavy cream and 1/2 tsp salt. The mixture will be thin but will thicken as it cools. Pour into a separate container, then place in the fridge to speed up the cooling process.
- Once the caramel has reached room temperature, whip it with a hand mixer or stand mixer on a medium-high speed for 1-2 minutes, until it becomes lighter in color and looks thicker. Place 1/3 cup of caramel into a small piping bag, seal the top with a rubber band, and set aside. Then fold in 3/4 cup of salted, chopped peanuts into the remaining caramel. Set aside.
Peanut Butter Buttercream Frosting
- While the cake layers and caramel cool, make the buttercream frosting. In a large bowl or the bowl of a stand mixer, beat 1 1/2 cups of butter and 1 cup of creamy peanut butter on a medium-high speed for 1 minute with a paddle attachment or hand mixer until smooth and fluffy.
- Mix in 1 tsp vanilla extract and 1/2 tsp salt on a low speed until the ingredients are incorporated.
- Gradually mix in 7 cups of powdered sugar and 2/3 cup of heavy cream on a low speed. Scrape the sides and bottom of the bowl as needed with a rubber spatula.
- Mix on low until the desired consistency is reached. If the frosting seems too thick, add in additional cream (1 Tbsp at a time). If the frosting seems too thin, add in more powdered sugar (1/4 cup at a time).
- Place a third of the frosting into a large piping bag fitted with a large round piping tip or cut an opening about 3/4-inch at the base of the bag. Cover the remaining frosting with plastic wrap to prevent crusting and set aside.
Assembling this Snickers Cake
- Then it's time to assemble the cake. Stack and frost the cake layers on a greaseproof cake board or flat plate using a dab of buttercream to help stick the first cake layer to the board.
- Spread an even layer of buttercream on top of the cake layer. Then pipe a buttercream ring around the cake layer's edge and fill the center with a third of the peanut caramel.
- Repeat with the remaining cake layers. Flip the top cake layer upside down to make the cake easier to frost and minimize crumbing.
- Once the layers are stacked, chill the cake in the freezer for 10 minutes or in the fridge for 20 minutes to prevent the layers from sliding. Then use the remaining frosting to cover the cake. Smooth the frosting using a bench scraper or large offset spatula.
- Gently press chopped peanuts around the base of the cake. Then chill the cake in the fridge (20 minutes) or freezer (5 minutes) until the frosting is firm to the touch.
Chocolate Ganache Drips
- While the cake chills, make the chocolate ganache.
- Heat 1/3 cup of heavy cream in a heatproof bowl in the microwave for 30-45 seconds, until it's just beginning to bubble. Gently pour 1/2 cup of milk chocolate chips into the heavy cream, making sure they are fully covered with cream. If you want to use dark chocolate, use 2/3 cup of heavy cream and 1/2 cup dark chocolate.
- Let the mixture sit for 1 minute, then stir until the cream and chocolate are combined and smooth. If the mixture seems too thin or thick, you can add a touch more chocolate chips or heavy cream. The type of cream and chocolate that you use can affect the consistency, along with the temperature of the ganache. Feel free to adjust as needed.
Decorating This Snickers Cake
- Drizzle the remaining caramel that was placed in a piping bag over the edge of the chilled cake. If the caramel has cooled off too much and is challenging to squeeze out of the bag, heat it in the microwave in 5-second intervals until it's at room temperature again. It will seem really thick and the drips may seem short, but they should lengthen / thin out after a few minutes (see how thick mine were at the start of the video!)
- Then pour the chocolate ganache on top of the cake and gently push it over the edge of the cake using a small offset spatula.
- Add a ring of chopped-up Snickers around the top of the cake, then top with a sprinkle of sea salt and enjoy!
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