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Chocolate Snickers Cake Recipe

Chocolate Snickers Cake Recipe
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★★★★★

4.9 from 18 reviews

This decadent Chocolate Snickers Cake combines rich, moist chocolate cake layers with a luscious peanut caramel, creamy peanut butter buttercream frosting, and a smooth chocolate ganache drip. Topped with chopped Snickers bars and salted peanuts, this cake is a perfect indulgence for chocolate and peanut butter lovers.

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 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 or 2 lb. bag)
  • 2/3 cup heavy whipping cream, room temperature (160g)

Chocolate Ganache Drip

  • 1/3 cup heavy whipping cream, room temperature (80g)
  • 1/2 cup milk chocolate chips (85g)

Decorations

  • 8 Mini Snickers bars
  • 1/2 cup salted peanuts, chopped (75g) – for the base of the cake
  • Remaining caramel in piping bag from peanut caramel section

Instructions

  1. Prepare Cake Pans: Preheat oven to 350°F (175°C). Line four 8-inch cake pans with parchment paper rounds and spray the sides with non-stick cooking spray. Batter can be baked in batches if fewer pans are available.
  2. Mix Dry Ingredients: In a large bowl, sift or whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Set aside.
  3. Combine Wet Ingredients: In a separate large bowl, whisk together the warm water, buttermilk, oil, eggs, and vanilla extract until fully incorporated.
  4. Mix Batter: Gradually whisk the dry ingredients into the wet ingredients until just combined and smooth.
  5. Bake Cake Layers: Divide batter evenly into prepared pans. Bake for 22-25 minutes or until a toothpick inserted comes out with a few moist crumbs.
  6. Cool Cake Layers: Let pans cool for 10 minutes. Run a small offset spatula around edges to loosen. Place pans in the freezer for 30 minutes to cool faster and lock in moisture. If freezer space is unavailable, cool on a wire rack fully before removing.
  7. Remove and Level Layers: Once cooled, flip pans to remove cake layers. Level tops with serrated knife if desired for easier assembly.
  8. Make Peanut Caramel: In a medium saucepan over medium-high heat, gradually melt sugar in increments, stirring until amber-colored and dissolved. Remove from heat. Slowly stir in butter (2 Tbsp at a time), then heavy cream and salt. Pour into container and refrigerate to cool. Once at room temperature, whip caramel with mixer 1-2 minutes until lighter and thickened. Reserve 1/3 cup in piping bag. Fold chopped peanuts into remaining caramel and set aside.
  9. Prepare Peanut Butter Buttercream: In a large bowl or stand mixer, beat butter and peanut butter on medium-high speed 1 minute until fluffy. Add vanilla and salt, mixing on low to combine. Gradually add powdered sugar and heavy cream on low speed, scraping bowl as needed, until desired consistency is reached. Adjust with more cream or sugar if needed. Place one third of frosting into a piping bag and cover the rest to prevent crusting.
  10. Assemble Cake: Place first cake layer on a greaseproof cake board or plate, securing with a dab of buttercream. Spread an even layer of buttercream, pipe a ring of buttercream around edges, and fill center with a third of the peanut caramel with peanuts. Repeat for remaining layers, placing top layer upside down for easier frosting and minimal crumbs.
  11. Chill Assembled Cake: Chill cake in freezer 10 minutes or refrigerator 20 minutes to firm up and prevent sliding during frosting.
  12. Frost Cake: Use remaining buttercream to cover entire cake. Smooth frosting with bench scraper or offset spatula. Press chopped salted peanuts around base. Chill cake 20 minutes in fridge or 5 minutes in freezer until frosting firms.
  13. Make Chocolate Ganache: Heat heavy cream in microwave 30-45 seconds until just bubbling. Pour over chocolate chips and let sit 1 minute. Stir until smooth. Adjust consistency by adding chocolate or cream as needed.
  14. Decorate Cake: Drizzle reserved caramel over chilled cake edges, warming caramel if too thick. Pour chocolate ganache over top, gently nudging over edges with offset spatula to create drips. Arrange chopped Mini Snickers bars in a ring on top. Sprinkle with sea salt and enjoy.

Notes

  • If you don’t have four cake pans, bake layers in batches and keep batter at room temperature for a couple hours before baking.
  • Cooling cake layers in the freezer helps lock in moisture and makes leveling easier.
  • Buttercream frosting consistency can be adjusted by adding heavy cream or powdered sugar gradually.
  • Use a heavier-bottomed pan when making caramel to prevent burning and uneven cooking.
  • Let caramel cool to room temperature before whipping for best texture.
  • Top cake with sea salt to balance sweetness and enhance flavor.
  • Store cake chilled and consume within 3-4 days for best freshness.

Nutrition

Keywords: Chocolate Snickers Cake, peanut butter cake, chocolate cake, caramel frosting, peanut butter buttercream, chocolate ganache, layered cake, dessert recipe

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