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Chocolate Snickers Cake Recipe

Chocolate Snickers Cake Recipe
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★★★★★

5.1 from 8 reviews

This decadent Chocolate Snickers Cake combines rich, moist chocolate layers with a creamy peanut butter buttercream, homemade peanut caramel, and salted peanuts, all topped with a luscious chocolate ganache drip and chopped Snickers bars. Perfect for chocolate and peanut butter lovers, this show-stopping dessert is both indulgent and flavorful, ideal for celebrations or any special occasion.

Ingredients

Scale

Chocolate Cake Layers

  • 2 1/2 cups all-purpose flour (310g)
  • 2 1/2 cups granulated sugar (500g)
  • 1 cup unsweetened cocoa powder, sifted (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, room temperature (300g)
  • 2/3 cup vegetable or canola oil (150g)
  • 3 large eggs, room temperature (168g)
  • 2 tsp vanilla extract or vanilla bean paste (8g)

Peanut Caramel

  • 2 cups granulated sugar (400g)
  • 3/4 cup unsalted butter, room temperature (170g)
  • 1/2 cup heavy whipping 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 or vanilla bean paste (4g)
  • 1/2 tsp fine salt (3g)
  • 7 cups powdered sugar (904g)
  • 2/3 cup heavy whipping cream, room temperature (160g)

Ganache & Decorations

  • 1/3 cup heavy whipping cream, room temperature (80g)
  • 1/2 cup milk chocolate chips (85g)
  • 8 Mini Snickers bars, chopped
  • 1/2 cup salted peanuts, chopped (75g) – for the base of the cake

Instructions

  1. Prepare Cake Pans: Preheat oven to 350°F (175°C). Line four 8-inch cake pans with parchment paper rounds and spray sides with non-stick spray. If fewer pans, bake in batches and let batter sit at room temperature.
  2. Mix Dry Ingredients: In a large bowl, sift or whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt. Set aside.
  3. Mix Wet Ingredients: In another large bowl, whisk warm water, buttermilk, oil, eggs, and vanilla until fully combined.
  4. Combine Batter: Slowly whisk dry ingredients into wet ingredients until just combined and smooth without overmixing.
  5. Bake Cake Layers: Divide batter evenly among prepared pans. Bake for 22-25 minutes or until toothpick inserted comes out with a few moist crumbs.
  6. Cool Cake Layers: Let pans cool 10 minutes. Run a spatula around edges, then place pans in freezer 30 minutes to lock in moisture. Alternatively, cool fully on wire rack before removing layers.
  7. Level Layers: Once cooled, carefully remove cakes from pans. Optionally level layers with serrated knife for easier assembly.
  8. Make Peanut Caramel: Over medium heat, gradually melt sugar in a saucepan, stirring as needed until amber color. Turn off heat; stir in butter slowly, then heavy cream and salt. Cool, then whip caramel 1-2 minutes until lighter and thicker. Reserve 1/3 cup caramel for piping and fold peanuts into remaining caramel.
  9. Make Peanut Butter Buttercream: Beat butter and peanut butter until smooth and fluffy. Mix in vanilla and salt. Gradually add powdered sugar and heavy cream, mixing to desired consistency. Reserve a third in a piping bag.
  10. Assemble Cake: Place first cake layer on cake board. Spread buttercream evenly, pipe a ring around edge, and fill center with peanut caramel. Repeat with remaining layers, flipping top layer upside down for easier frosting.
  11. Chill Cake: Refrigerate or freeze cake briefly to firm layers and prevent sliding. Then frost entire cake with remaining buttercream, smoothing edges.
  12. Add Peanuts: Press chopped salted peanuts around base of the cake. Chill until frosting is firm.
  13. Make Chocolate Ganache: Warm heavy cream until bubbling, pour over chocolate chips and let sit 1 minute. Stir until smooth; adjust consistency with cream or chips as needed.
  14. Decorate Cake: Drizzle reserved caramel from piping bag over edges. Pour ganache on top and gently spread over edges. Garnish top with chopped Snickers and sprinkle sea salt.

Notes

  • Use room temperature ingredients for better mixing and cake texture.
  • Leveling cake layers ensures even stacking and cleaner presentation.
  • Peanut caramel can be made up to 2 weeks in advance and refrigerated.
  • Buttercream consistency can be adjusted with additional cream or powdered sugar.
  • If caramel is too thick when piping, warm briefly in microwave to soften.
  • Chilling the cake between steps helps prevent layers from sliding and makes frosting easier.
  • Use a heavier-bottomed pan when making caramel to prevent uneven cooking.
  • Flipping the top layer upside down minimizes crumbs on the outside of the cake.

Nutrition

Keywords: Chocolate Snickers Cake, peanut butter cake, chocolate ganache cake, homemade Snickers cake, peanut caramel cake, peanut butter frosting, chocolate layer cake

Find it online: https://victoriablair.com/chocolate-snickers-cake-recipe/