Snickers Cake Recipe
Chocolate cake, caramel, whipped cream, peanuts, and chocolate sauce combine in this Snickers Poke Cake recipe. NEVER is any left over! People are crazy with this cake!
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Calories: 972kcal
Servings: 12
Equipment
- 8-inch cake pans
- Spinning cake stand
- 10-inch greaseproof cake board
- Large offset spatula
- Bench scraper
- Electric hand mixer or stand mixer
- 1 Large piping bag
- 1 Small piping bag
Ingredients
Moist Chocolate Cake Recipe
- 2 1/2 cups all-purpose flour
- 2 1/2 cups granulated sugar
- 1 cup unsweetened cocoa powder
- 2 1/2 tsp baking powder
- 2 tsp baking soda
- 1 tsp fine salt
- 1 1/4 cups water warm
- 1 1/4 cups buttermilk room temperature
- 2/3 cup vegetable or canola oil
- 3 large eggs room temperature
- 2 tsp vanilla extract
Peanut Caramel
- 2 cups granulated sugar
- 3/4 cup unsalted butter room temperature
- 1/2 cup heavy cream room temperature
- 1/2 tsp fine salt
- 3/4 cup salted peanuts chopped
Peanut Butter Buttercream Frosting
- 1 1/2 cups 3 sticks unsalted butter, room temperature
- 1 cup creamy peanut butter
- 1 tsp vanilla extract
- 1/2 tsp fine salt
- 7 cups powdered sugar
- 2/3 cup heavy cream room temperature
Milk Chocolate Ganache
- 1/3 cup heavy cream
- 1/2 cup milk chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and line four 8-inch cake pans with parchment paper, spraying the sides with cooking spray.
- Sift 2 1/2 cups flour, 2 1/2 cups sugar, 1 cup cocoa powder, 2 1/2 tsp baking powder, 2 tsp baking soda, and 1 tsp salt.
- Mix 1 1/4 cups warm water, 1 1/4 cups buttermilk, 2/3 cup oil, 3 eggs, and 2 tsp vanilla.
- Combine the wet and dry ingredients until smooth.
- Divide the batter into pans and bake for 22-25 minutes or until a toothpick comes out clean.
- Let the cakes cool for 10 minutes, then freeze for 30 minutes.
- Once cooled, flip the cakes out and level the tops if desired.
- For caramel, heat 2 cups sugar until it turns amber, then stir in 3/4 cup butter, 1/2 cup heavy cream, and 1/2 tsp salt.
- Let the caramel cool, then whip until it thickens. Set aside 1/3 cup for piping and mix 3/4 cup chopped peanuts into the rest.
- Beat 1 1/2 cups butter and 1 cup peanut butter until fluffy.
- Add vanilla, salt, 7 cups powdered sugar, and 2/3 cup heavy cream, mixing until smooth.
- Place a third of the frosting in a piping bag and set aside the rest.
- Stack and frost the cake, piping a buttercream ring and filling with peanut caramel between layers.
- Chill the cake in the fridge or freezer to firm the frosting.
- Drizzle caramel and chocolate ganache over the cake and top with Snickers pieces and sea salt. Enjoy!
Nutrition
Calories: 972kcal | Carbohydrates: 146g | Protein: 14g | Fat: 53g | Saturated Fat: 29g | Cholesterol: 99mg | Sodium: 779mg | Potassium: 529mg | Fiber: 6g | Sugar: 108g | Vitamin A: 745IU | Vitamin C: 0.1mg | Calcium: 136mg | Iron: 3.5mg