Copy Link
Add to Bookmark
Report
Snickers Cake dessert π«π°
Snickers Cake dessert π«π°
Prep Time: 45 minutes
Cooking Time: 25-30 minutes
Total Time: 1 hour 30 minutes
Kcal: 580 kcal
Servings: Makes one 8-inch cake
Ingredients
For the Cake:
- 1 and 3/4 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 and 1/2 teaspoons baking powder
- 1 and 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs, at room temperature
- 1 cup whole milk, at room temperature
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- For the Caramel Sauce:
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, cubed
- 1/2 cup heavy cream
- 1 teaspoon salt
- For the Frosting:
- 1 cup unsalted butter, softened
- 1 cup creamy peanut butter
- 4 cups powdered sugar
- 1/4 cup whole milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- For the Topping:
- 1 cup salted peanuts, chopped
- 1 cup mini Snickers bars, chopped
- 1/2 cup chocolate ganache
Directions
- Preheat the oven to 350Β°F (175Β°C). Grease and flour three 8-inch round cake pans.
- In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the eggs, milk, oil, and vanilla extract to the dry ingredients and mix until well combined.
- Stir in the boiling water until the batter is smooth. The batter will be thin.
- Divide the batter evenly among the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- For the Caramel Sauce:
- In a medium saucepan, heat the sugar over medium heat, stirring constantly with a rubber spatula.
- Once the sugar has melted, continue to cook, stirring occasionally, until it turns a deep amber color.
- Add the butter and stir until melted and combined.
- Slowly pour in the heavy cream while stirring continuously.
- Remove from heat and stir in the salt. Let the caramel sauce cool to room temperature before using.
- For the Frosting:
- In a large bowl, beat the butter and peanut butter together until smooth and creamy.
- Gradually add the powdered sugar, one cup at a time, beating well after each addition.
- Beat in the milk, vanilla extract, and salt until the frosting is light and fluffy.
- To Assemble:
- Place one layer of the cake on a serving platter and spread a layer of caramel sauce over the top.
- Top with a layer of frosting and repeat with the remaining cake layers, caramel sauce, and frosting.
- Once assembled, spread the chocolate ganache over the top of the cake and let it drip down the sides.
- Decorate the top of the cake with chopped peanuts and mini Snickers bars.
- Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set.
