I love a Snickers bar, the combination of peanut, chocolate and caramel is so yummy to me. They are one of my favourite chocolate bars. They have inspired me to make this Chocolate Snickers Cake which combines all those tasty flavours. The only thing missing is the nougat, but this is quite faffy to make from scratch and to be honest you don’t miss it when you’re tucking into a slice of this beauty! It’s got a lovely chocolate sponge that’s filled and topped with a chocolate and peanut butter buttercream. There’s caramel sauce inside and all over the top, then you’ve got crunchy roasted peanuts which again are inside and on top to get that Snickers flavour throughout the cake. On top of the cake are Snickers bars of course! I’ve chopped them up so you can see the lovely layers inside them. This cake is definitely more about chocolate, with peanut flavour coming second. If you’re looking for a cake where peanut butter come first and chocolate second, then check out my Reese’s Peanut Butter Cake.
Step by step…
To make the cake I mixed the butter and sugar together, then I whisked in eggs and milk, followed by cocoa powder, baking powder and self raising flour.
I divided the mixture between three cake tins and baked them for 35 minutes.
Then I layered up the cake, filling each layer with chocolate peanut butter buttercream, caramel sauce and roasted peanuts.
To decorate the Chocolate Snickers Cake, I piped buttercream rosettes all around the top, and some smaller ones in the centre. Then I drizzled over plenty of caramel sauce, and a generous amount of peanuts! The finishing touch was slice Snickers bar all around the edge.
What caramel sauce should I use?
My favourite caramel sauce to use is my Homemade Caramel Sauce, it’s rich, smooth and absolutely divine! You can also easily add salt to it to make it into a salted caramel sauce. If you don’t want to make your own, it’s quite easy nowadays to find a good quality ready made caramel (or salted caramel) sauce in the shops or online. I have used Tesco’s Finest, Bonn Maman and Carnation Caramel in the past with great results.
Recommended equipment & ingredients*
|8″ cake tins||Mixing bowls||Cooling rack|
|Kitchen scales||Electric hand mixer||Round cake tin liners|
|Cake tester||Piping bags||Jem 1E Piping nozzle|
|Salted Caramel Sauce||Snickers|
*I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!
More Snickers recipes…
|Snickers Cupcakes||Snickers Millionaire’s Shortbread|
Chocolate Snickers Cake
Chocolate sponge with chocolate buttercream, caramel sauce, peanuts and Snickers pieces
For the sponge
- 500 g Butter or baking spread I use Stork
- 500 g Caster sugar
- 9 Eggs large
- 1 tbsp Milk
- 75 g Cocoa powder
- 425 g Self raising flour
- 1/4 tsp Baking powder
For the buttercream
- 300 g Butter or baking spread
- 125 g Peanut butter
- 545 g Icing sugar
- 55 g Cocoa powder
- 2 tbsp Milk
For filling and decoration
- 250 g Caramel sauce good quality shop bought or homemade
- 100 g Roasted peanuts salted is ok
- 6 Snickers bars Chopped up
Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line three 8" cake tins
Make the sponge by mixing the butter and caster sugar in a large bowl with a spoon until fluffy, or mix using an electric mixer
Add the eggs and milk, and whisk until fully incorporated
Add the cocoa powder, baking powder and self raising flour and whisk in until you can't see any flour anymore
Divide the mixture between the tins, use scales for accuracy
Bake them for 30-35 minutes or until a skewer inserted in the middle comes out clean. Leave them to fully cool either in the tins or on cooling racks
If the cakes have domed on top, level them off with a cake leveller or a serrated knife
To make the buttercream, mix together the butter, peanut butter, cocoa powder and icing sugar, you can use either an electric mixer or do this by hand with a spoon
When it starts to come together add the milk, and whisk until smooth
Stack the sponges up on your plate or cake stand, piping or spreading buttercream between each layer. Drizzle the caramel over each layer of buttercream, and sprinkle some peanuts on top
When you get to the last layer, pipe larger rosettes all around the edge and smaller ones in the centre, drizzle over more caramel sauce and add some peanuts too
Add the chopped Snickers pieces all around the edge
Serve immediately, store leftovers in an airtight container in a cool place and eat within 3 days
If you need a caramel sauce recipe, try my Homemade Caramel Sauce.
NB. This post is NOT sponsored by Snickers – I just love their product!
If you like this, check out more of my Cake recipes!
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