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–+ servings
Slice missing from a Snickers cake.

The Best Snickers Cake

This Snickers cake is made with a chocolate cake frosted with peanut butter caramel frosting, filled with Snickers, and topped with chocolate ganache.
5 from 10 votes
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Prep Time 50 minutes
Cook Time 30 minutes
chill time 1 hour
Total Time 2 hours 20 minutes
Course Dessert
Cuisine American
Servings 16 slices
Calories 760 kcal

Ingredients
 
 

For the chocolate cake:

  • 3 cups Flour
  • ½ cup Cocoa powder
  • 2 teaspoon Baking powder
  • 1 teaspoon Baking soda
  • 2 cups Granulated sugar
  • 3 Eggs
  • ¾ cup Vegetable oil
  • 1 cup Buttermilk
  • 1 cup Coffee hot
  • ½ teaspoon Kosher salt
  • 1 teaspoon Vanilla extract

For the peanut butter caramel frosting:

  • 15.8 oz Butter softened
  • 5 cups Powder sugar
  • ½ teaspoon Kosher salt
  • 2 teaspoon Vanilla extract
  • ½ cup Caramel sauce smooth, not natual, like skippy or Jif style
  • ½ cup Peanut butter

For the chocolate ganache:

  • 3.5 oz Dark chocolate or semisweet
  • 3.5 oz Heavy cream

For assembly

  • 10 Snickers bars

Instructions
 

For the cake:

  • Preheat the oven to 180 (350f) and prep three 8-inch baking pans with parchment paper.
  • Into a large mixing bowl, add the eggs, oil, vanilla extract, sugar, cocoa powder, and buttermilk. Mix well until combined. Add the kosher salt and the hot coffee, and mix well until the batter is smooth.
  • Add the hot coffee and mix well.
  • Add the flour, baking powder, and baking soda, and mix until just combined!
  • Divide the mixture into three 8-inch baking pans, we suggest using cake strips for even baking. (weight the batter for better results) and bake in a preheated oven for 25-30 minutes or until a toothpick comes out clean.
  • Let the cake cool completely before frosting so the frosting won't melt off the cake.

Make the peanut butter caramel frosting

  • Into a big mixing bowl, add the room temperature butter, salt, powdered sugar, vanilla extract, caramel sauce, peanut butter, and milk.
  • Mix with an electric hand mixer for a few minutes until the buttercream is light in color and creamy.

Assemble the cake

  • Pipe a small dollop of the buttercream on the surface that you will frost on. Lay the first cake layer over the frosting dot.
  • Top the first cake layer with ⅓ of the buttercream and spread an even layer of the buttercream with a spatula. Top the buttercream with the chopped snickers bars.
  • Top the cake with the second cake layer. Repeat adding the buttercream and chopped snickers and top with the third cake layer.
  • Frost the cake with the remaining buttercream and smooth it out with a spatula. I like scraping some of the remaining buttercream to reveal the beautiful layers of the cake for a seminaked cake look, but its not a must.
  • Place the cake in the freezer to set for 15 minutes so the frosting will set.

Make the chocolate ganache

  • Melt dark chocolate and heavy cream in a small to medium mixing bowl in the microwave for about 50 seconds.
  • Let the chocolate and the cream sit for 10 minutes for the chocolate to melt, then mix until the chocolate ganache is smooth and silky.
  • Pour the chocolate ganache over the cake and use a spatula to carefully push the ganache around the edges of the cake until a drip design forms. (you can use your favorite method for making drips)
  • Top the cake with additional chopped snickers if desired. You can also make dollops of the buttercream around the edges of the cake if you dont want to use so many candy bars.

Notes

  • Don’t skip the coffee in the cake, you can’t taste the coffee, it simply enhances the chocolate flavor.
  • Use cake strips! Cake strips give you even and perfectly baked cake layers. Click here for the amazon link.
  • Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
  • Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
  • Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have a moist cake and not a dense and dry cake.
  • Line your baking pan with parchment paper! This step helps the cake to bake evenly, and it makes sure that your loaf cake will release easily from the pan.
  • Make sure that your butter is at room temperature. An hour or two before making the buttercream, take the butter out of the fridge and let it come to room temperature. The butter should be soft to the touch. If your butter is too cold, it will be harder to mix and there will be lumps of butter in the frosting.
  • Be patient! I know it’s extremely tempting to frost this cake as it is pulled out of the oven, but let the cake cool for at least 1 hour so it will be firmer and won’t crumble up, and prevent the frosting from melting.

Nutrition

Calories: 760kcalCarbohydrates: 93gProtein: 7gFat: 44gSaturated Fat: 21gPolyunsaturated Fat: 8gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 100mgSodium: 538mgPotassium: 214mgFiber: 3gSugar: 32gVitamin A: 873IUVitamin C: 0.1mgCalcium: 82mgIron: 3mg
Keyword snickers cake
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