Layered Chocolate Snickers Cake

This snickers cake is a layered moist chocolate cake. It is filled with peanut butter frosting and fun size chopped snickers. It is topped with a salted caramel frosting and two types of drips! This cake is for the ultimate snickers lover and it would make the perfect birthday cake.

This ultimate snickers cake is the type that makes you say "Oh My God" when you eat it. It is THAT good. The three layers of rich chocolate cake are super moist. Even while cold, this cake is very moist.

Snickers bar are my favorite candy bars! Combing Snickers into a layered cake quickly becomes my favorite cake!

The filling is the best part of the cake. The peanut butter frosting plus snickers is a dream come true. I might need to make more recipes with the peanut butter frosting.

This cake takes some work to put it together, but it is worth it! It is perfect for any special occasion.

If you are looking for more cake recipes, try chocolate covered strawberry cake, layered blueberry chocolate cake, and Biscoff layered cake.

Why You Will Love This

• Moist Chocolate Cake- This chocolate cake is incredibly moist and soft even while cold in the fridge!
• Peanut Butter Frosting- That frosting is pure heaven. It is so yummy, and I definitely licked the beaters after mixing!
• Caramel Buttercream- This cake is covered in a salted caramel buttercream that is too good!
• Snickers in the Cake- There are snickers chopped up and inside the cake layers. It also gives the cake extra crunch.
• Two Types of Drips- There is both a chocolate ganache drip and a caramel drip.

Ingredient Notes

• All-purpose flour- This recipe uses all-purpose flour. You can also use cake flour.
• Dutch process cocoa powder- Use dutch process to get a richer chocolate cake. I use this one.
• Dairy ingredients- All dairy ingredients that say room temperature need to be pulled out 2 hours before baking. Cold ingredients would dramatically change the rise and texture of the cake.
• Hot water- Heat the hot water on the stove. It needs to be steaming. Hot water from the tap won't cut it. The hot water is what will make this cake so moist.
• Peanut butter- I use Jif creamy peanut butter. I don't recommend natural peanut butter, it will make the frosting like soup.
• Fun size snickers- I bought a fun size pack at my grocery store. I ended up needing two, so I could decorate the cake.
• Oil- You can use canola or vegetable oil.
• Chocolate Chips- You can use semisweet chocolate chips or dark chocolate chips. Milk chocolate chips will be too sweet.
• Vanilla extract- For best results, use a pure vanilla extract.
• Powdered sugar- Make sure to sift the powdered sugar to avoid a gritty frosting.

Step By Step Instructions

This cake batter needs no mixer! It can be made with two mixing bowls and a whisk.

STEP 1: First, mix the dry ingredients together. I use this sifter to make sure no flour lumps remain.

STEP 2: Next, mix the wet ingredients in a small bowl. Exclude the hot water. Pour the wet ingredients into the dry ingredients and whisk until combined. Make sure to don't over mix.

STEP 3: Then, add in the hot water. The hot water needs to added very slowly. If you added in a lot, the hot temperature would cook the eggs. Go slow!

STEP 4: Pour cake batter into 3 8 inch cake pans. Bake for 20-24 minutes.

Can The Cake Layers Be Made Ahead Of Time

Yes they can! Wrap the cakes in cling wrap and store in the freezer up to 1 week.

Before decorating, take out of the freezer and let thaw for 1 hour. Too cold of a cake will affect the frosting texture and will cause it to sweat.

How To Make Peanut Butter Buttercream

To make the frosting, start with slightly cold butter. When it is slightly cold, it will be cold to stay firm, but not too cold. If it is too cold, it won't beat until fluffy.

Next, beat the butter and peanut butter together. Then, add in the powdered sugar, vanilla, and heavy cream.

This buttercream is honestly my favorite. I could eat it with a spoon!

Make sure to beat it until it is fluffy.

Tips To Make Salted Caramel

Making Salted caramel isn't as hard as it may seem! My recipe makes it pretty easy.

First, heat the sugar in a small saucepan over medium heat. Don't touch it until you can see it start to melt. Then, use a metal whisk to stir. Don't use a whisk with rubber on it, otherwise it will melt the rubber.

Stir the sugar until all of the crystal sugars are melted. A grainy caramel is the worst. Keep stirring until all of it is melted. Watch the pot like a hawk.

Next, let it get amber in color. This takes barley any time at all. For me, it took 10 seconds. As soon as it's amber, take off the heat.

Add in the butter and heavy cream. This will cause the caramel to bubble dramatically.

Now, let the caramel cool completely before using in the frosting. It should be completely room temperature.

For more tips and tricks, check out my Homemade Salted Caramel recipe.

How To Make Caramel Buttercream

Just like the peanut butter frosting, the butter needs to be slightly cold. Let it sit on the counter for 30 minutes.

Then, beat the butter on high. Add in the powdered sugar. To avoid a gritty frosting, sift the powdered sugar before adding to the mixer.

Now, the salted caramel. It should cool enough to add to the frosting (completely room temperature)

However, when it cools, it can get too thick. Heat in the microwave for 10 seconds. It should be pourable.

Next, beat everything together to get a fluffy frosting.

Assembling The Cake

Here are all my tips and tricks to make this cake.

• Use a nice turntable for best results. A cheap turntable won't spin as smooth.
• Frost your cake on the cake stand you are presenting it on. Apply a little bit of frosting to the cake stand to keep your cake in place. Also prevents it from sliding around.
• Use a cake trimmer or a serrated knife to cut the tops of the cake off. I do this to keep them as level as possible.
• Place first layer of the cake bottom side down. Then, spread the peanut butter frosting over the cake using an offset spatula. Use the salted caramel frosting to pipe a double layer border, so the filling doesn't spill out.
• Load the cake with the snickers pieces. They need to be cut into small pieces. Then, repeat with the second layer. The third layer goes bottom side up, so the flattest surface is on the top of the cake.
• Frost the cake with the caramel frosting. To prevent crumbs getting in the frosting, apply the lightest layer of frosting as you can. Then, freeze for 15 minutes. This will lock the crumbs into place.
• Frost the cake into a semi naked look. This is done by scrapping the remaining frosting off with your cake scraper until peeps of cake come through.
• If you do the drips, freeze the cake for 10 minutes before applying. A cold cake will stop the chocolate from going everywhere.
• Before adding the caramel drip, freeze again for 10 minutes. This will set the melted chocolate and the caramel will go on top.

Topping The Cake

You can keep the cake bare with the drips. You can also add more snickers to the top of the cake. I also threw on some peanuts for added texture. You can make more frosting to pipe decorations on top.

FAQ

Storing and Freezing

This peanut butter snickers cake needs to be stored in the fridge in an air tight container like a cake carrier. It will last up to 5 days. It tastes good cold too.

Freezing

Freeze the individual delicious cake slices by wrapping tightly in cling wrap and storing in an airtight container. Let the cakes thaw for 1 hour before eating.

Other Cake Recipes To Try

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