Chocolate Snickers Cake Recipe

Discover the ultimate recipe for a Chocolate Snickers Cake that’s perfect for birthdays, holidays, or any special occasion. This rich and moist chocolate cake is layered with creamy peanut butter frosting, gooey homemade caramel, crunchy peanuts, and a smooth milk chocolate ganache. Topped with chopped Snickers bars, this show-stopping dessert combines all the flavors of your favorite candy bar in every bite. Whether you’re looking for a homemade Snickers cake recipe, chocolate peanut butter cake, or an easy celebration cake idea, this recipe is sure to impress. Ideal for chocolate and peanut lovers, this cake is a must-try for anyone searching for the perfect indulgent treat!

Ingredients

Moist Chocolate Cake

• Dry Ingredients:
• 2 ½ cups (310g) all-purpose flour
• 2 ½ cups (500g) granulated sugar
• 1 cup (100g) unsweetened cocoa powder
• 2 ½ tsp (10g) baking powder
• 2 tsp (12g) baking soda
• 1 tsp (6g) fine salt
• Wet Ingredients:
• 1 ¼ cups (300g) warm water
• 1 ¼ cups (300g) room-temperature buttermilk
• ⅔ cup (150g) vegetable or canola oil
• 3 large eggs (168g), room temperature
• 2 tsp (8g) vanilla extract

Peanut Caramel

• 2 cups (400g) granulated sugar
• ¾ cup (170g) room-temperature unsalted butter
• ½ cup (120g) room-temperature heavy cream
• ½ tsp (3g) fine salt
• ¾ cup (110g) salted, chopped peanuts

Peanut Butter Buttercream Frosting

• 1 ½ cups (339g) unsalted butter, room temperature
• 1 cup (250g) creamy peanut butter
• 1 tsp (4g) vanilla extract
• ½ tsp (3g) fine salt
• 7 cups (904g) powdered sugar
• ⅔ cup (160g) room-temperature heavy cream

Milk Chocolate Ganache

• ⅓ cup (80g) heavy cream
• ½ cup (85g) milk chocolate chips

Additional Decorations

• 8 Mini Snickers bars, chopped
• ½ cup (75g) salted, chopped peanuts (for the base of the cake)

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Instructions

Chocolate Cake Layers

1. Prepare the Oven and Pans:
   Preheat the oven to 350°F (175°C). Line four 8-inch cake pans with parchment paper and spray with non-stick cooking spray. If you have fewer pans, bake in batches.
2. Combine Dry Ingredients:
   In a large bowl, sift or whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Mix Wet Ingredients:
   In another bowl, whisk the water, buttermilk, oil, eggs, and vanilla until well blended.
4. Create Batter:
   Gradually whisk the dry ingredients into the wet ingredients until the batter is smooth.
5. Bake:
   Divide the batter evenly between the pans. Bake for 22-25 minutes or until a toothpick inserted in the center comes out with moist crumbs.
6. Cool and Level:
   Allow the cakes to cool in the pans for 10 minutes. Run a spatula around the edges, then invert the pans to release the cakes. For extra moist layers, place them in the freezer for 30 minutes. Level the layers with a serrated knife if desired.

Peanut Caramel

1. Melt Sugar:
   Heat a medium saucepan over medium heat. Gradually add the sugar, stirring as needed, until melted and amber in color.
2. Incorporate Butter and Cream:
   Slowly stir in the butter (2 tbsp at a time), followed by the heavy cream and salt. Let the mixture cool in the fridge.
3. Whip and Add Peanuts:
   Once cooled, whip the caramel for 1-2 minutes until thicker and lighter in color. Fold in the chopped peanuts. Reserve ⅓ cup of caramel in a piping bag for decorating.

Peanut Butter Buttercream

1. Beat Butter and Peanut Butter:
   In a large bowl, beat butter and peanut butter until fluffy.
2. Add Vanilla and Salt:
   Mix in vanilla and salt.
3. Incorporate Sugar and Cream:
   Gradually mix in powdered sugar and heavy cream until smooth. Adjust consistency as needed. Transfer a third of the frosting to a piping bag fitted with a large round tip.

Chocolate Ganache

1. Heat Cream:
   Warm the cream in the microwave for 30-45 seconds until bubbling.
2. Mix Chocolate:
   Pour chocolate chips into the hot cream, let sit for 1 minute, then stir until smooth. Adjust the consistency if necessary.

Assemble the Cake

1. Layer and Fill:
   Place the first cake layer on a board. Spread a layer of frosting, pipe a ring around the edge, and fill the center with peanut caramel. Repeat with the remaining layers.
2. Crumb Coat and Chill:
   Frost the cake with a thin crumb coat. Chill for 20 minutes. Apply the final frosting layer and press peanuts around the base. Chill again.
3. Decorate:
   Drizzle caramel over the cake edges, then add chocolate ganache. Top with chopped Snickers and sea salt.

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Why You’ll Love This Recipe

• Combines the classic Snickers flavors into a showstopping dessert.
• Perfectly moist chocolate cake layers with creamy, nutty, and gooey fillings.
• Impressive presentation for special occasions.

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Tips

• Use room-temperature ingredients for smoother mixing.
• Chill the cake frequently during assembly for easier handling.
• Adjust frosting consistency to suit your preference by adding cream or powdered sugar.

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Variations and Substitutions

• Dark Chocolate Ganache: Swap milk chocolate for dark chocolate.
• Nut-Free Option: Use sunflower seed butter and omit peanuts.
• Simplified Version: Use store-bought caramel sauce and frosting.

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FAQs

Can I make the cake ahead of time?
Yes! Wrap cooled layers tightly in plastic wrap and freeze for up to a month. Thaw before assembly.

What if I don’t have buttermilk?
Substitute with regular milk mixed with 1 tbsp of lemon juice or vinegar.

Can I use a different size pan?
Yes, adjust baking times for larger or smaller pans.

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Serving and Suggestions

• Serve this cake at room temperature for the best texture and flavor.
• Pair with a cold glass of milk or coffee.
• Store leftovers in an airtight container in the fridge for up to 5 days.

Enjoy this indulgent Chocolate Snickers Cake—it’s guaranteed to impress!