Description
Indulge in the rich and luscious flavors of this Chocolate Snickers Cake, a delightful twist on the classic candy bar. With moist chocolate layers, creamy peanut butter frosting, and a decadent ganache topping, this cake is perfect for any celebration or as a sweet treat at home. Its combination of chocolate and peanut flavors will leave your taste buds dancing, making it an impressive centerpiece for birthdays or special occasions. Easy to make with clear instructions, this cake is also customizable to fit your personal taste preferences. Elevate your dessert game with this show-stopping cake that promises to satisfy every craving!
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 2 1/2 cups granulated sugar
- 1 cup unsweetened cocoa powder, sifted
- 2 1/2 tsp baking powder
- 2 tsp baking soda
- 1 tsp fine salt
- 1 1/4 cups warm water
- 1 1/4 cups buttermilk, room temperature
- 2/3 cup vegetable or canola oil
- 3 large eggs, room temperature
- 2 tsp vanilla extract
- 2 cups granulated sugar
- 3/4 cup unsalted butter, room temperature
- 1/2 cup heavy whipping cream, room temperature
- 1/2 tsp fine salt
- 3/4 cup salted peanuts, chopped
- 1 1/2 cups 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 whipping cream, room temperature
- 1/3 cup heavy whipping cream, room temperature
- 1/2 cup milk chocolate chips
- 8 Mini Snickers bars
- 1/2 cup salted peanuts, chopped
Instructions
- Preheat oven to 350°F/175°C. Line four 8-inch cake pans with parchment paper rounds. Spray the sides with non-stick cooking spray.
- In a large bowl, sift or whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In another large bowl, mix together warm water, buttermilk, oil, eggs, and vanilla extract. Whisk until fully incorporated.
- Gradually whisk the dry ingredients into the wet ingredients until just combined. The batter should be smooth.
- Divide the batter evenly among prepared pans. Bake for about 22–25 minutes, checking with a toothpick for doneness.
- Allow cakes to cool in pans for about ten minutes. Use an offset spatula to gently separate from sides of pans. Transfer cakes to freezer for approx. 30 minutes to lock in moisture.
- Once cooled completely, carefully flip out layers onto a wire rack. Level if desired with a serrated knife.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 410
- Sugar: 50g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg