Snickers Cake

As seen on

brown eyed baker

Total Time

4 hrs

Prep Time

30 mins

Cook Time

30 mins

Rating

(143)

Ingredients

12-16 servings

For the Cake:
2½ cups (312.5 g) + 1 tablespoon all-purpose flour
3 cups (600 g) granulated sugar
1 cup (86 g) + 1 tablespoon Dutch-process cocoa powder
1 tablespoon baking soda
1½ teaspoons baking powder
1½ teaspoons salt
3 eggs, at room temperature
1½ cups (360 ml) buttermilk, at room temperature
1½ cups (355.5 ml) strong black coffee, hot
¾ cup (163.5 ml) vegetable oil
4½ teaspoons vanilla extract
For the Nougat Filling:
4 tablespoons unsalted butter
1 cup (200 g) granulated sugar
¼ cup (64 ml) evaporated milk
1½ cups (190.5 g) marshmallow fluff
¼ cup (64.5 g) creamy peanut butter
1 teaspoon vanilla extract
1½ cups (219 g) salted peanuts, roughly chopped
For the Salted Caramel Buttercream Frosting:
½ cup (113.5 g) unsalted butter, at room temperature
4 ounces (113.4 g) cream cheese, at room temperature
¼ cup (56.5 g) salted caramel sauce
2 cups (240 g) powdered sugar
For the Milk Chocolate Ganache:
8 ounces (226.8 g) milk chocolate, finely chopped
4 ounces (113.4 ml) ½ cup heavy cream
For the Assembly / Garnish:
Additional salted caramel sauce
Chopped peanuts

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Preparation

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Step 1

Make the Cake: Preheat oven to 350 degrees F. Grease three 8-inch round cake pans, line the bottoms with rounds of parchment paper, grease the parchment, then flour the insides of the pans; set aside.

Step 2

In the bowl of an electric mixer, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. In a medium bowl, whisk together the eggs, buttermilk, coffee, oil, and vanilla.

Step 3

Add the wet ingredients to the dry ingredients and mix for 2 minutes on medium speed. Scrape the sides and bottom of the bowl and mix for an additional 20 seconds. Divide the batter evenly among prepared pans. Bake for 20 minutes, rotate the pans, then continue baking until a toothpick comes out almost clean, about 12 more minutes. Cool the cakes in the pans for 20 minutes, then turn them out onto racks to cool completely.

Step 4

Make the Nougat Filling: Melt the butter in a medium saucepan over medium heat. Add the sugar and evaporated milk, stirring until dissolved, and bring to a boil. Reduce the heat to low and cook for 5 minutes, stirring occasionally. Remove from heat and add the marshmallow fluff, peanut butter, and vanilla extract, stirring until smooth. Fold in the peanuts. Let cool to room temperature before using.

Step 5

Make the Frosting: Beat together the butter and cream cheese on medium-high speed for 5 minutes. Pour in the salted caramel and beat until combined. Reduce speed to medium-low and slowly add the powdered sugar until incorporated. Beat for an additional two to three minutes until light and fluffy.

Step 6

Assemble the Cake: Level the tops of the cakes if needed. Place one cake layer on a serving plate. Cover with half of the nougat filling, then spread caramel sauce over top. Add the second cake layer, cover with remaining nougat filling and caramel sauce. Top with the final cake layer. Frost with the salted caramel frosting. Refrigerate for at least 1 hour.

Step 7

Make the Chocolate Ganache: Place the chocolate in a medium bowl; set aside. Heat the cream in a small saucepan until it just comes to a boil. Pour over the chopped chocolate and let sit for 2 minutes, then whisk until smooth. Set aside to cool slightly.

Step 8

Garnish the Cake: Pour the ganache into the center of the cake, letting it flow over the sides. Refrigerate for 30 minutes. Drizzle additional caramel sauce on top and side of the cake, and sprinkle with chopped peanuts. Keep refrigerated, removing 20 minutes before serving.