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–+ servings
Chocolate Snickers Cake

Indulge in This Irresistible Chocolate Snickers Cake Delight

Experience the nostalgia with this Chocolate Snickers Cake, featuring rich chocolate layers and creamy peanut frosting.
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Prep Time 30 minutes
Cook Time 25 minutes
Cooling Time 30 minutes
Total Time 1 hour 25 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour can use gluten-free flour blend
  • 2 cups Granulated Sugar no substitute recommended
  • 3/4 cups Unsweetened Cocoa Powder can substitute with Dutch-processed cocoa
  • 1 tablespoon Baking Powder do not substitute individually
  • 1 teaspoon Baking Soda do not substitute individually
  • 1 teaspoon Fine Salt use sea salt if preferred
  • 1 cup Warm Water or coffee for flavor
  • 1 cup Buttermilk can substitute with milk plus vinegar or lemon juice
  • 1/2 cup Vegetable/Canola Oil or melted coconut oil
  • 3 Large Eggs no substitutes recommended
  • 2 teaspoons Vanilla Extract/Bean Paste swap for almond extract for different note
For the Frosting and Caramel
  • 1 cup Unsalted Butter use salted butter, reduce additional salt
  • 1 cup Heavy Whipping Cream can substitute with half-and-half
  • 1 cup Chopped Salted Peanuts can swap with chopped almonds
  • 1 cup Mini Snickers Bars for decoration and flavor

Equipment

  • oven
  • Mixing Bowls
  • Whisk
  • Spatula
  • Pans
  • Saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and gather four 8-inch round cake pans. Line each pan with parchment paper.
  2. In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt. In another bowl, mix warm water, buttermilk, oil, eggs, and vanilla. Gradually combine wet mixture into dry ingredients.
  3. Divide the batter among the prepared pans and bake for 22-25 minutes until a toothpick comes out clean. Cool in pans for 10 minutes, then on a cooling rack. Freeze layers for 30 minutes.
  4. In a saucepan, cook sugar over medium-low heat until amber in color. Remove from heat and stir in butter, cream, and salt until combined. Cool and thicken before using.
  5. Beat softened unsalted butter and peanut butter until smooth. Gradually add powdered sugar and a splash of cream until fluffy.
  6. Assemble the cake by layering frosting and peanut caramel between cake layers. Chill the assembled cake for at least 30 minutes.
  7. Make ganache by heating heavy cream and pouring it over chocolate chips. Stir until smooth and drizzle over the chilled cake.
  8. Top with chopped peanuts and mini Snickers. Slice and serve your Chocolate Snickers Cake.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 60gProtein: 5gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 200mgPotassium: 180mgFiber: 3gSugar: 35gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for better mixing and rise. Level cake layers for stability and keep an eye on caramel consistency to avoid burning.

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