If you’re a fan of the classic Snickers bar, then you’re in for a treat with this Snickers cake recipe. Imagine layers of moist chocolate cake, creamy caramel, crunchy peanuts, and a rich nougat filling all coming together to create a dessert that’s pure indulgence. Each bite takes you on a delightful journey through the beloved flavors of this iconic candy bar.
The origins of the Snickers bar date back to the 1930s, but this cake brings a modern twist to the timeless favorite. It’s perfect for any celebration, whether it’s a birthday, holiday, or just a weekend treat. Trust me, once you’ve tried this Snickers cake, it will quickly become a staple in your dessert repertoire.
Ingredients
Let’s dive into the goodies you’ll need for this mouthwatering Snickers cake. I’ve broken down the ingredients into sections to keep it simple and organized.
For the Cake Layers
- 2 cups all-purpose flour, sifted
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup buttermilk, room temperature
- 1/2 cup vegetable oil
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup boiling water
For the Peanut Caramel
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 cup heavy cream, room temperature
- 3 tablespoons unsalted butter, room temperature
- 1 teaspoon vanilla extract
- 1 cup roasted peanuts, roughly chopped
For the Peanut Butter Buttercream Frosting
- 1 cup unsalted butter, softened
- 1 cup creamy peanut butter
- 4 cups powdered sugar, sifted
- 1/4 cup heavy cream, room temperature
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
For the Milk Chocolate Ganache
- 12 ounces milk chocolate, finely chopped
- 1 cup heavy cream
- 1 Snickers bar, chopped into small pieces
- Extra caramel sauce, optional for drizzling
- Extra peanuts, optional for sprinkling
Recommended Tools
For crafting a perfect Snickers cake, having the right tools makes a significant difference. Here’s what you’ll need:
Mixing Bowls
You’ll need a set of mixing bowls in various sizes for preparing the cake batter, nougat filling, and peanut butter buttercream frosting. Make sure they are sturdy and heat-resistant if you plan to melt any ingredients directly in the bowl.
Electric Mixer
An electric mixer, either a stand mixer or a hand mixer, is essential for achieving a smooth and fluffy batter, nougat, and frosting. A stand mixer can make the process more effortless, but a hand mixer works just fine too.
Cake Pans
For this recipe, you’ll need three 8-inch round cake pans. Grease and line them with parchment paper to ensure that the cake layers come out clean and even.
Spatula
A good quality spatula is essential for scraping down the sides of your mixing bowls and ensuring you incorporate all ingredients evenly into the mix.
Offset Spatula
An offset spatula is perfect for spreading the batter evenly in the cake pans as well as for applying the frosting smoothly on the cake layers.
Measuring Cups and Spoons
Precision is key in baking, so having a set of measuring cups and spoons will ensure you use the correct amount of each ingredient.
Baking Scale
For accuracy, especially when working with ingredients like flour, a baking scale will come in handy. Measuring by weight guarantees precision and better results.
Saucepan
A medium saucepan is required to make the caramel sauce. It should have a heavy bottom to ensure even heat distribution and prevent burning.
Wire Cooling Racks
After baking, the cake layers need to cool completely before frosting. Wire cooling racks allow air to circulate around the cake layers, ensuring even cooling.
Piping Bag and Tips
For decorating your Snickers cake, a piping bag with various tips can help create beautiful designs with the peanut butter buttercream frosting.
Cake Leveler
A cake leveler or a serrated knife will help you trim the cake layers to make them flat and uniform, providing a professional finish to your cake.
Microplane
For grating chocolate or other toppings to fine consistency, a microplane is extremely useful.
Having these tools on hand will make your baking experience smoother and the final product even more spectacular.
Prep
Here’s how to get everything ready for creating our decadent Snickers cake. Follow these steps to ensure a smooth and efficient baking process.
Preparing the Cake Pans
- Grease the Pans: Take 3 (8-inch) round cake pans and generously grease them with butter or non-stick cooking spray.
- Line with Parchment Paper: Cut circles of parchment paper to fit the bottom of each pan. Place the parchment paper rounds in the greased pans.
- Grease Again & Dust with Cocoa: Grease the parchment paper and lightly dust the entire pan with unsweetened cocoa powder. This added step helps prevent the cake from sticking and adds a touch of chocolate to the surface.
- Measure Dry Ingredients: In a large mixing bowl, measure 2 and ⅔ cups of all-purpose flour, 2 cups of granulated sugar, 1 cup of unsweetened cocoa powder, 2 teaspoons of baking powder, 1 and ½ teaspoons of baking soda, and 1 teaspoon of salt. Sift these together to eliminate any lumps.
- Prepare Wet Ingredients: In another mixing bowl, whisk together 1 and ½ cups of buttermilk, 1 and ½ cups of hot water, 1 cup of vegetable oil, 4 large eggs, and 2 teaspoons of vanilla extract. Ensure the mixture is smooth and well combined.
- Chop the Peanuts: Roughly chop 1 cup of unsalted, roasted peanuts for the filling and garnish. Set aside.
- Caramel & Nougat Prep: Measure out 1 and ½ cups of jarred caramel sauce and have the nougat ingredients ready as per the detailed recipe instructions.
Having all these elements prepared before starting to bake ensures you can focus on assembly and baking each component perfectly to achieve the signature Snickers cake layers.
Directions
Follow these step-by-step instructions to create a delicious Snickers cake with indulgent layers of chocolate, caramel, peanuts, and nougat.
Make the Cake Layers
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and line three 8-inch cake pans with parchment paper, then dust with cocoa powder.
- Mix Dry Ingredients: In a large mixing bowl, whisk together 2 cups of all-purpose flour, 2 cups of granulated sugar, ¾ cup of unsweetened cocoa powder, 1½ teaspoons of baking powder, 1½ teaspoons of baking soda, and 1 teaspoon of salt.
- Combine Wet Ingredients: In another bowl, whisk 2 large eggs, 1 cup of whole milk, ½ cup of vegetable oil, and 2 teaspoons of vanilla extract until smooth.
- Integrate Wet and Dry: Slowly add the wet ingredients to the dry ingredients, mixing on low speed with an electric mixer. Gradually add 1 cup of boiling water, mixing just until incorporated.
- Bake: Divide the batter evenly among the prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Cool the cakes in the pans for 10 minutes, then transfer to wire cooling racks to cool completely.
Prepare the Peanut Caramel
- Toast Peanuts: Spread 1 cup of chopped peanuts on a baking sheet and toast in a 350°F (175°C) oven for about 5-7 minutes. Let cool.
- Make Caramel: In a saucepan over medium heat, melt 1 cup of granulated sugar until it turns a deep amber color. Add 6 tablespoons of unsalted butter, stirring continuously, followed by ½ cup of heavy cream. Be careful, as the mixture will bubble vigorously.
- Combine: Stir in the toasted peanuts and cook for an additional 2 minutes. Remove from heat and let cool before using.
Make the Peanut Butter Buttercream Frosting
- Beat Butter: In a mixing bowl, beat 1 cup of unsalted butter on high speed with an electric mixer until light and fluffy.
- Add Peanut Butter: Add 1 cup of creamy peanut butter and beat until well combined.
- Incorporate Sugar: Gradually add 4 cups of powdered sugar, 1 cup at a time, beating on low speed until thoroughly combined.
- Mix Cream: Add 2-3 tablespoons of heavy cream, one tablespoon at a time, and beat on high speed until the frosting is smooth and spreadable.
- Chop Chocolate: Finely chop 8 ounces of milk chocolate and place it in a heatproof bowl.
- Heat Cream: In a small saucepan, heat 1 cup of heavy cream over medium heat until it begins to simmer. Do not let it boil.
- Combine: Pour the hot cream over the chopped chocolate and let sit for 5 minutes. Stir until the chocolate is fully melted and the ganache is smooth.
- Cool Ganache: Allow the ganache to cool to room temperature before using it to assemble the cake.
With these steps, you’ll be able to craft each exquisite layer and component to bring your Snickers cake to life.
Assemble the Cake
Now that all the components are ready, it’s time to assemble your Snickers cake into layers of indulgence. Follow these steps to create a show-stopping dessert.
Stacking and Filling the Cake Layers
- Place the first cake layer on a serving platter or cake board.
- Spread an even layer of peanut butter buttercream frosting on top of the first cake layer.
- Drizzle a generous amount of peanut caramel over the frosting, ensuring it spreads evenly.
- Sprinkle a handful of toasted peanuts over the caramel layer.
- Place the second cake layer on top and repeat the process of spreading the buttercream frosting, drizzling the caramel, and sprinkling the toasted peanuts.
- Add the third cake layer on top, and spread a thin layer of buttercream frosting to create an even surface for the final frosting.
Chilling and Frosting the Cake
- Refrigerate the assembled cake for 30 minutes to allow the layers to set and the frosting to firm up.
- Once chilled, remove the cake from the refrigerator and apply a crumb coat of buttercream frosting to trap any loose crumbs.
- Refrigerate the cake for an additional 20 minutes to set the crumb coat.
- Remove the cake from the refrigerator and apply a final, smooth layer of peanut butter buttercream frosting, ensuring even coverage all around.
Adding the Chocolate Ganache Drip
- Prepare your milk chocolate ganache by allowing it to cool slightly but still remain pourable.
- Transfer the ganache to a squeeze bottle or use a spoon for more control.
- Starting at the edge of the cake, carefully drizzle the ganache, allowing it to drip down the sides.
- Move around the edge of the cake, creating drips of varying lengths, then apply ganache to the top of the cake, spreading it evenly with an offset spatula.
- While the ganache is still slightly soft, decorate the top of the cake with halved Snickers bars, placing them around the edge.
- Add a scattering of chopped peanuts for extra crunch and texture.
- Finish with a drizzle of any remaining peanut caramel over the top for a final touch.
- Refrigerate the cake for 20 minutes to set the ganache and decorations.
And there you have it! Your Snickers cake is now fully assembled and ready to impress.
Tips for Success
Crafting the perfect Snickers cake requires attention to detail and some handy tips. Follow these suggestions to ensure your cake turns out flawless.
Substitutions and Swaps
- Chocolate: If you don’t have dark chocolate, you can use semisweet or milk chocolate for a milder flavor.
- Peanut Butter: Substitute creamy peanut butter with crunchy peanut butter for added texture, or use almond butter if you have nut allergies.
- Heavy Cream: Half-and-half can be used instead of heavy cream in the ganache, although it will result in a thinner consistency.
- Nougat: Store-bought marshmallow fluff can replace homemade nougat if you’re short on time.
Making the Recipe in Different Sizes
- Cupcakes: Divide the batter evenly into lined cupcake tins. Reduce the baking time to approximately 18-22 minutes. Decorate each cupcake with a swirl of peanut butter buttercream, a small drizzle of ganache, and a slice of Snickers bar.
- Smaller Cake: Halve the ingredient quantities to make a smaller, two-layer Snickers cake. Bake in 6-inch pans and adjust the baking time to 20-25 minutes.
- Larger Cake: To create a larger cake, double the ingredient amounts and use 10-inch pans. Ensure to extend the baking time by about 10-15 minutes, checking for doneness with a toothpick.
- Refrigeration: Store the assembled cake in the refrigerator, covered, for up to 5 days. Bring to room temperature before serving for the best flavor.
- Freezing: Individual cake layers can be wrapped in plastic wrap and stored in an airtight container in the freezer for up to 3 months. Thaw overnight in the refrigerator before assembling.
- Buttercream and Ganache Ahead: Prepare the peanut butter buttercream and milk chocolate ganache up to 2 days in advance. Store them in separate airtight containers in the refrigerator. Bring to room temperature and re-whip the buttercream before using, and gently reheat the ganache until pourable.
Conclusion
Creating a Snickers cake is a rewarding baking adventure that brings together the rich flavors of chocolate, caramel, peanuts, and nougat. By following my detailed guide and tips, you’ll be able to craft a show-stopping dessert that captures the essence of the beloved candy bar. Whether you’re making a full-sized cake or experimenting with cupcakes, this recipe offers the flexibility to suit any occasion. Remember to take your time with each step, and don’t hesitate to make ingredient substitutions to fit your preferences. Enjoy the process and the delicious results!
