Snickers Cake

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Servings: 12 Difficulty: Advanced
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A rich, layered chocolate cake filled with salty caramel and crunchy peanuts, mimicking the beloved candy bar.
Snickers Cake recipe image
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Snickers Cake

Author: chefs-mate Cooking Method: , , , Cuisine: Courses:
Difficulty: Advanced
Servings: 12 Calories: 455.0

Description

This decadent Snickers-inspired cake is a showstopper dessert that captures the iconic flavors of chocolate, caramel, and peanuts. The dense chocolate cake layers are studded with roasted peanuts, providing a delightful crunch with every bite. Between the layers, a generous filling of chocolate buttercream mixed with chopped Snickers bars adds gooey caramel sweetness and extra texture. The exterior is frosted with a smooth, rich chocolate ganache-style buttercream, creating a perfect balance of salty and sweet. Ideal for birthdays, holidays, or any celebration where you want to impress guests, this cake combines nostalgic candy flavors with homemade baking quality. Its a luxurious treat that satisfies any chocolate craving.

Ingredients

Directions

  1. Preheat oven to 350F (175C).
  2. Grease three 8-inch round cake pans with 1.5-inch high sides and line the bottoms with waxed or parchment paper.
  3. Melt the semisweet chocolate in the top of a double boiler over simmering water, stirring until smooth. Remove from heat and cool to barely lukewarm.
  4. In a large bowl, using an electric mixer, cream the softened unsalted butter until light and fluffy.
  5. Gradually add the sugar, beating until smooth.
  6. Beat in the egg yolks one at a time, then mix in the vanilla extract.
  7. Stir in the cooled melted chocolate and the coarsely chopped roasted unsalted peanuts.
  8. Sift the cake flour over the batter and gently fold it in. The batter will be very thick.
  9. In a separate clean, dry bowl, beat the egg whites with the pinch of cream of tartar until soft peaks form.
  10. Gradually add the remaining sugar to the egg whites and beat until stiff but not dry.
  11. Fold half of the beaten egg whites into the chocolate batter to lighten it.
  12. Gently fold in the remaining egg whites.
  13. Divide the batter evenly among the prepared pans.
  14. Bake for 25 to 30 minutes, or until a tester inserted into the centers comes out clean and the tops are crusty.
  15. Cool the cakes in the pans on wire racks for 10 minutes.
  16. Run a small sharp knife around the sides of the pans to loosen, then turn the cakes out onto the racks.
  17. Peel off the paper liners and cool the cakes completely to room temperature.
  18. To make the buttercream: In a bowl, beat the egg yolks until pale yellow and a slowly dissolving ribbon forms when beaters are lifted, about 5 minutes.
  19. Meanwhile, stir the sugar and water in a heavy medium saucepan over low heat until the sugar dissolves.
  20. Increase heat and boil without stirring until a candy thermometer registers 234F (112C) (116C)to 240F (hard ball stage).
  21. While beating the egg yolks continuously, pour the hot sugar syrup into them in a slow, steady stream.
  22. Continue beating until the mixture is thick and cool, about 10 minutes.
  23. Melt the remaining semisweet chocolate (if needed for frosting) or reuse the melted chocolate from the cake batter if reserved, stirring until smooth. Let it stand until cool but still liquid.
  24. Gradually beat the unsalted butter (cut into tablespoon-sized pieces) into the yolk mixture, one tablespoon at a time.
  25. Add the melted chocolate to the butter mixture and stir to combine.
  26. Transfer 2 cups of the buttercream to a small bowl and stir in the chopped Snickers bars.
  27. To assemble: Place one cake layer on a platter, top side down.
  28. Spread half of the Snickers-buttercream mixture over the layer.
  29. Top with the second cake layer.
  30. Spread the remaining Snickers-buttercream mixture over the second layer.
  31. Top with the third cake layer.
  32. Spoon the remaining plain buttercream into a pastry bag fitted with a medium star tip.
  33. Frost the top and sides of the cake with the remaining buttercream.
  34. Bring the cake to room temperature before serving.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 455.0kcal
% Daily Value *
Total Fat 25.0g39%
Saturated Fat 15.0g75%
Cholesterol 0.0mg0%
Sodium 20.0mg1%
Total Carbohydrate 49.2g17%
Dietary Fiber 9.2g37%
Sugars 38.3g
Protein 4.2g9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure all ingredients, especially eggs and butter, are at room temperature for a smooth batter and frosting.

When beating egg whites, ensure the bowl and beaters are completely clean and free of any grease or yolk residue to achieve stiff peaks.

Do not skip the step of cooling the cakes completely before assembling; warm layers will melt the buttercream.

For easier slicing, chill the assembled cake in the refrigerator for 30 minutes before cutting.

Leftover cake should be stored in an airtight container in the refrigerator for up to 3 days.

If you do not have a candy thermometer, watch for the hard ball stage: drop a small amount of syrup into cold water; it should form a firm ball that holds its shape.

You can substitute roasted salted peanuts for unsalted if you prefer a saltier contrast to the sweet cake.

Keywords: snickers, chocolate, cake, peanut, caramel, buttercream, dessert, baking, layer cake, candy bar, indulgent, rich, chocolate cake, peanut butter, special occasion, party dessert
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