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Chocolate Snickers Cake

Chocolate Snickers Cake

Chocolate Snickers Cake combines layers of rich chocolate cake, creamy caramel, marshmallow nougat, and crunchy peanuts, topped off with a silky chocolate ganache. Perfect for any celebration, this cake offers the ultimate indulgence for Snickers bar lovers.
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Prep Time 30 minutes
Cook Time 24 minutes
Total Time 1 hour 45 minutes
Servings 24

Ingredients
  

For the Cake:

  • 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 warm water 300g
  • 1 1/4 cups buttermilk at room temperature (300g)
  • 2/3 cup vegetable or canola oil 150g
  • 3 large eggs at room temperature (168g)
  • 2 tsp vanilla extract 8g

For the Peanut Caramel:

  • 2 cups granulated sugar 400g
  • 3/4 cup unsalted butter at room temperature (170g)
  • 1/2 cup heavy cream at room temperature (120g)
  • 1/2 tsp fine salt 3g
  • 3/4 cup salted peanuts chopped (110g)

For the Peanut Butter Buttercream Frosting:

  • 1 1/2 cups 3 sticks unsalted butter, at 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 at room temperature (160g)

For the Milk Chocolate Ganache:

  • 1/3 cup heavy cream 80g
  • 1/2 cup milk chocolate chips 85g

For 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 the oven to 350°F (175°C). Prepare four 8-inch cake pans by lining the bottoms with parchment paper rounds and greasing the sides with non-stick cooking spray or baking spray. If you don’t have four pans, you can allow the batter to rest at room temperature for a few hours and bake as many layers as you can at once.
  • In a large bowl, sift or whisk together 2 1/2 cups of flour, 2 1/2 cups of sugar, 1 cup of cocoa powder, 2 1/2 tsp of baking powder, 2 tsp of baking soda, and 1 tsp of salt. Set aside.
  • In a separate large bowl, combine 1 1/4 cups of warm water, 1 1/4 cups of buttermilk, 2/3 cup of oil, 3 eggs, and 2 tsp of vanilla extract. Whisk together until fully incorporated.
  • Gradually whisk the dry ingredients into the wet ingredients until just combined, creating a smooth batter.
  • Divide the batter evenly between the prepared pans and bake for 22-25 minutes, or until a toothpick comes out with a few moist crumbs.
  • Allow the pans to cool for 10 minutes. Then, use a small offset spatula to loosen the cake from the sides of the pans.
  • For faster cooling, place the cake pans in the freezer for 30 minutes. This step locks in the steam and helps make the layers extra moist. If you don’t have space in the freezer, set the pans on a wire rack and allow them to cool completely.
  • Once the layers are cooled, carefully flip the pans to remove the cakes. While the cakes bake flat, you can level them with a serrated knife for easier filling and frosting.
  • If making the cake layers in advance, freeze them and let them thaw for 15 minutes before assembling. The slightly cold layers make it easier to work with the cake.

Peanut Caramel

  • Prepare the caramel while the cake layers are baking and cooling. You can make this up to two weeks in advance.
  • Place a medium saucepan over medium to medium-high heat. Gradually add 2 cups of sugar, about 1/4 cup at a time, stirring as needed with a rubber spatula. Wait until each addition of sugar dissolves before adding the next. As the sugar melts, it will begin to deepen in color.
  • Continue stirring occasionally until the sugar is fully dissolved and has turned amber. Then, turn off the heat.
  • Slowly mix in 3/4 cup of butter (adding 2 tbsp at a time), then stir in 1/2 cup of heavy cream and 1/2 tsp of salt.
  • If the butter struggles to incorporate, it may be because the sugar was cooked at too high of a heat. If this happens, reduce the heat next time, or use a heavier-bottomed pan to cook the sugar more evenly. Don’t worry; you can gradually stir the butter into the caramel as it cools.
  • Once fully combined, the caramel will be thin but will thicken as it cools. Transfer it to a separate container and place it in the fridge to cool faster.
  • Once the caramel reaches room temperature, whip it with a hand mixer or stand mixer on medium-high speed for 1-2 minutes until it becomes lighter in color and thicker. Set aside 1/3 cup of caramel in a small piping bag and refrigerate. Stir 3/4 cup of salted, chopped peanuts into the remaining caramel and set aside.

Peanut Butter Buttercream Frosting

  • While the cake layers and caramel are cooling, prepare the peanut butter 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 medium-high speed for 1 minute until smooth and fluffy.
  • Mix in 1 tsp of vanilla extract and 1/2 tsp of salt on low speed until fully incorporated.
  • Gradually add 7 cups of powdered sugar and 2/3 cup of heavy cream on low speed. Scrape the bowl as needed.
  • Continue mixing on low until the frosting reaches the desired consistency. If it’s too thick, add more heavy cream (1 tbsp at a time). If it’s too thin, add more powdered sugar (1/4 cup at a time).
  • Place one-third of the frosting into a large piping bag fitted with a round piping tip. Cover the remaining frosting to prevent it from crusting and set aside.

Assembling the Snickers Cake

  • To assemble the cake, stack and frost the layers on a greaseproof cake board or flat plate, using a dab of buttercream to adhere the first cake layer to the board.
  • Spread an even layer of buttercream over the first cake layer, then pipe a ring of buttercream around the edge and fill the center with one-third of the peanut caramel.
  • Repeat with the remaining layers, flipping the top layer upside down for a smoother frosting surface and to reduce crumbling.
  • Once the layers are stacked, chill the cake in the freezer for 10 minutes or in the fridge for 20 minutes to set the layers. Then, use the remaining frosting to cover the entire cake, smoothing it with a bench scraper or large offset spatula.
  • Press chopped peanuts around the base of the cake, then chill the cake again (20 minutes in the fridge or 5 minutes in the freezer) to set the frosting.

Chocolate Ganache Drips

  • While the cake chills, prepare the chocolate ganache.
  • Heat 1/3 cup of heavy cream in a heatproof bowl in the microwave for 30-45 seconds, just until it starts to bubble. Add 1/2 cup of milk chocolate chips to the cream and let it sit for 1 minute. Stir until the cream and chocolate are fully combined.
  • For a darker ganache, use 2/3 cup of heavy cream and 1/2 cup of dark chocolate chips.
  • If the ganache seems too thin or thick, adjust by adding more cream or chocolate chips. The consistency will depend on the cream and chocolate used, as well as the ganache temperature.

Decorating the Snickers Cake

  • Drizzle the reserved caramel (from the piping bag) over the edge of the chilled cake. If the caramel thickens too much, microwave it for 5-second intervals until it reaches room temperature again.
  • Pour the chocolate ganache over the cake, using a small offset spatula to help spread it over the edges.
  • Decorate the top of the cake with a ring of chopped Snickers bars and a sprinkle of sea salt. Enjoy!

Notes

My Tips for Making the Best Chocolate Snickers Cake
For better results, ensure all ingredients are at room temperature before mixing. This helps them combine more easily and evenly!
Make sure to measure your flour correctly by spooning it into your measuring cup and leveling it off. Even better, use a kitchen scale to measure your dry ingredients for accuracy.
Mix the cake batter just until everything is incorporated to avoid overmixing, which can lead to dense cake layers. This ensures a light and fluffy texture.
Use a scale to weigh your cake pans as you fill them. This guarantees equal amounts of batter in each pan, leading to cake layers that bake at the same height and evenly.
Level your cooled or thawed cake layers with a serrated knife before stacking. This makes the layers easier to stack and results in a smoother finished cake.
Chill your cake layers in the freezer for about 20 minutes before assembling. This will make stacking and frosting much easier!
Making This Snickers Chocolate Cake in Advance & Storage Tips
I recommend preparing this cake in stages to make the process more manageable and less overwhelming!
You can bake the cake layers in advance and freeze them. They stay just as delicious after freezing as they do when freshly baked, I promise!
The frosting can be made ahead of time and stored for later use. Keep any leftover frosting in an airtight container in the fridge for up to a month, or freeze it for up to three months.
Once thawed, just give the frosting a good stir to smooth it out again.
The ganache can also be kept in the fridge for up to a month.
If you have a frosted cake, it will last in the fridge for up to a week, or you can freeze it for a month. The buttercream helps lock in moisture, keeping the cake fresh and delicious!
If you have leftover cake after slicing, cover the exposed section with any remaining frosting to keep it moist. Store it in the fridge for up to a week.