Snickers Cake
This snickers cake is a moist chocolate cake that is poked and filled with homemade caramel. It is topped with with a peanut butter frosting and Snickers on top!
Servings: 16 slices
Calories: 347kcal
Ingredients
Chocolate Cake
- 1 cup All-purpose flour
- 1/2 cup Dutch process cocoa powder
- 1 tsp Baking powder
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 1/2 cup Oil canola or vegetable
- 3/4 cup White granulated sugar
- 1 tsp Pure vanilla extract
- 2 Large eggs room temperature
- 1/4 cup Sour cream room temperature or greek yogurt
- 1/2 cup Buttermilk room temperature
- 1/2 cup Hot water
Salted Caramel
- 1 cup White granulated sugar
- 4 TBSP Unsalted butter room temperature
- 1/2 cup Heavy cream room temperature
- 1/2 tsp Salt
- 1 tsp Pure vanilla extract
Peanut Butter Frosting
- 1/2 cup Unsalted butter room temperature
- 1/2 cup Peanut butter creamy
- 1 cups Powdered sugar sifted
- 1 tsp Pure vanilla extract
- 1 TBSP Heavy cream
- Fun size Snickers for decorating
Instructions
Chocolate Cake
- Preheat the oven to 350°F. Spray one 8 inch cake pan with baking nonstick spray. Line the bottom of the cake pan with a parchment circle. Spray again.
- In a mixing bowl, sift the flour, cocoa powder, baking soda, baking powder, and salt.1 cup All-purpose flour, 1/2 cup Dutch process cocoa powder, 1 tsp Baking powder, 1/2 tsp Baking soda, 1/2 tsp Salt
- In a separate bowl, mix the oil, sugar, vanilla, eggs, sour cream, and buttermilk. Heat the water on the stove until steamy. Slowly add in the water and mix. Pour the dry ingredients in the wet.. Whisk until combined. This will be a runny batter1/2 cup Oil, 3/4 cup White granulated sugar, 1 tsp Pure vanilla extract, 2 Large eggs, 1/4 cup Sour cream, 1/2 cup Buttermilk, 1/2 cup Hot water
- Pour the cake batter into the pan. Bake for 38-43 minutes. Bake until a toothpick inserted comes out clean.
- Let the cake sit in the pan for 10 minutes before transferring to a cooling rack. Let the cake cool completely before decorating.
Salted Caramel
- In a medium saucepan over medium heat. Melt the sugar. Let the sugar sit until it starts to melt, then use a metal whisk to mix the sugar. Mix until all the sugar crystals are completely melted. Let it sit for less than 30 seconds until the caramel turns amber in color. Take off the heat.1 cup White granulated sugar
- Add in half of the room temperature butter at a time and mix. Adding the butter will cause it to bubble and steam a lot. Then, add half of the heavy cream at a time and mix. Add in the vanilla and salt.4 TBSP Unsalted butter, 1/2 cup Heavy cream, 1/2 tsp Salt, 1 tsp Pure vanilla extract
- Pour the caramel into a glass measuring cup and let it cool completely before using.
Peanut Butter Frosting
- Sift the powdered sugar into a medium bowl.1 cups Powdered sugar
- Using a mixer, beat the butter and peanut butter on high speed for 2 minutes. It should be creamy with no butter chunks remaining.1/2 cup Unsalted butter, 1/2 cup Peanut butter
- Add in the powdered sugar. Mix until combined, it will be thick. Add in the vanilla and heavy cream. Beat until creamy. Set aside.1 tsp Pure vanilla extract, 1 TBSP Heavy cream
- Use a serrated knife to cut off the top of the cake so it is flat. Use the bottom of a wooden spoon to poke holes into the cake. It should go 2/3rds down.
- Place the caramel into a piping tip and pipe the caramel into the holes.
- Spread the peanut butter frosting on top of the cake. Top with extra Snickers.Fun size Snickers
Notes
Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cake.
High altitude baking- add an extra 1 TBSP of flour to the cake batter.
You can make the caramel up to two weeks ahead of time.
Nutrition
Calories: 347kcal | Carbohydrates: 40g | Protein: 4g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.4g | Cholesterol: 35mg | Sodium: 254mg | Potassium: 121mg | Fiber: 2g | Sugar: 24g | Vitamin A: 423IU | Vitamin C: 0.1mg | Calcium: 44mg | Iron: 1mg