A Snickers Cake is a decadent dessert inspired by the classic candy bar, featuring layers of chocolate cake, caramel, peanuts, and nougat-flavored frosting, all topped with a rich chocolate ganache. It’s a dream come true for any Snickers lover!
Snickers Cake Recipe
Ingredients:
For the Chocolate Cake:
- 2 cups (250g) all-purpose flour
- 1 ¾ cups (350g) granulated sugar
- ¾ cup (65g) unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 1 cup (240ml) whole milk
- ½ cup (120ml) vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup (240ml) boiling water
For the Nougat Frosting:
- 1 cup (225g) unsalted butter, softened
- 1 cup (250g) marshmallow fluff or cream
- 2 cups (240g) powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1-2 tablespoons heavy cream or milk (optional, for consistency)
For the Caramel Sauce:
- 1 cup (200g) granulated sugar
- 6 tablespoons (85g) unsalted butter, cubed
- ½ cup (120ml) heavy cream
- ½ teaspoon salt
For the Filling:
- 1 cup (200g) caramel sauce (store-bought or homemade)
- 1 cup (150g) roasted salted peanuts, chopped
For the Chocolate Ganache:
- ½ cup (120ml) heavy cream
- 1 cup (170g) semi-sweet chocolate chips
For Decoration:
- Chopped Snickers bars
- Drizzle of extra caramel sauce
- Chopped peanuts (optional)
Instructions:
1. Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and line the bottoms of two 9-inch round cake pans.
2. Prepare the Chocolate Cake:
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the milk, vegetable oil, eggs, and vanilla extract, and beat on medium speed until smooth.
- Gradually stir in the boiling water until fully combined (the batter will be thin).
- Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
3. Prepare the Nougat Frosting:
- In a large bowl, beat the softened butter until creamy.
- Add the marshmallow fluff and beat until combined.
- Gradually add the powdered sugar, one cup at a time, beating on low speed until fully incorporated.
- Beat in the vanilla extract and heavy cream (if needed) until the frosting is light and fluffy.
4. Make the Caramel Sauce:
- In a medium saucepan, heat the granulated sugar over medium heat, stirring constantly, until it melts and turns amber in color.
- Add the butter and stir until melted.
- Slowly pour in the heavy cream while stirring, and cook for 1-2 minutes until the mixture thickens.
- Remove from heat and stir in the salt. Let cool before using.
5. Make the Chocolate Ganache:
- Heat the heavy cream in a small saucepan until it begins to simmer (do not boil).
- Pour the hot cream over the chocolate chips in a heatproof bowl. Let sit for 2-3 minutes, then stir until smooth and glossy.
- Allow the ganache to cool slightly before using.
6. Assemble the Cake:
- Once the cakes have cooled, place one layer on your serving plate.
- Spread a layer of nougat frosting over the top.
- Drizzle caramel sauce over the frosting, and sprinkle with chopped peanuts.
- Place the second cake layer on top and repeat with more nougat frosting, caramel, and peanuts.
7. Frost and Decorate:
- Frost the top and sides of the cake with the remaining nougat frosting.
- Drizzle the chocolate ganache over the top, allowing it to drip down the sides.
- Decorate the top with chopped Snickers bars, extra caramel drizzle, and more chopped peanuts if desired.
8. Serve:
- Refrigerate the cake for 30 minutes to let the ganache and caramel set before slicing.
This Snickers Cake is a perfect combination of rich chocolate, creamy nougat, gooey caramel, and crunchy peanuts, making it an indulgent and crowd-pleasing dessert!