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Delicious Chocolate Snickers Cake topped with caramel and peanuts

Chocolate Snickers Cake

A decadent cake that combines rich chocolate, creamy peanut butter, and crunchy salted peanuts, inspired by the beloved candy bar.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1.75 cups 1 and 3/4 cups all-purpose flour
  • 1.5 cups 1 and 1/2 cups granulated sugar
  • 0.75 cups 3/4 cup unsweetened cocoa powder
  • 1.5 teaspoons 1 and 1/2 teaspoons baking soda
  • 1.5 teaspoons 1 and 1/2 teaspoons baking powder
  • 1 teaspoon 1 teaspoon salt
  • 2 large 2 large eggs
  • 1 cup 1 cup buttermilk (or substitute with regular milk + 1 tablespoon vinegar)
  • 0.5 cups 1/2 cup vegetable oil
  • 2 teaspoons 2 teaspoons vanilla extract
  • 1 cup 1 cup boiling water
For the Filling
  • 1 cup 1 cup creamy peanut butter
  • 0.5 cups 1/2 cup powdered sugar
  • 0.5 cups 1/2 cup heavy cream
  • 1 teaspoon 1 teaspoon vanilla extract
For the Topping
  • 1 cup 1 cup chocolate chips (semi-sweet or dark)
  • 0.25 cups 1/4 cup heavy cream
  • 0.5 cups 1/2 cup caramel sauce
  • 1 cup 1 cup crushed salted peanuts

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
  2. In a large mixing bowl, combine flour, sugar, cocoa powder, baking soda, baking powder, and salt. Whisk until well combined.
  3. Add eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Mix until smooth and evenly combined.
  4. Carefully stir in boiling water. The batter will be thin; that’s okay!
Baking
  1. Pour the batter evenly into the prepared cake pans. Bake for about 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  2. Remove from oven and let cakes cool in pans for about 10 minutes before transferring to a wire rack.
Filling and Assembly
  1. In a medium bowl, blend peanut butter and powdered sugar until smooth. In another bowl, whip heavy cream until soft peaks form and gently fold into the peanut butter mixture. Stir in vanilla extract.
  2. Once the cakes are completely cooled, place one layer on a serving plate. Spread the peanut butter filling generously over the top and place the second cake layer on top.
Topping
  1. In a small saucepan, combine chocolate chips and heavy cream. Heat over low until melted and combined, stirring frequently. Pour this chocolate ganache over the top of the cake.
  2. Drizzle caramel sauce over the chocolate topping, and sprinkle crushed salted peanuts on top.
Chill and Serve
  1. Refrigerate for about 30 minutes to set everything nicely. Slice, serve, and enjoy.

Notes

Make sure not to open the oven door too early. Opt for high-quality cocoa powder and chocolate chips for the best flavor. Substitute gluten-free flour or use plant-based alternatives for dietary needs.