Snickers Cake with Peanut Butter Caramel and Chocolate
A decadent layered chocolate cake filled with creamy peanut butter frosting and rich caramel, topped with chocolate ganache and chopped Snickers bars. This show-stopping dessert combines classic candy flavors into an unforgettable cake.
Ingredients
Ingredients
- 2 cups all-purpose flour sifted
- 1.75 cups granulated sugar divided
- 3/4 cup unsweetened cocoa powder natural or Dutch-process
- 2 tsp baking soda
- 1 tsp salt
- 2 large eggs room temperature
- 1 cup buttermilk room temperature
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup hot coffee or water enhances chocolate flavor
- 1 cup peanut butter creamy, room temperature
- 1/2 cup unsalted butter softened, room temperature
- 3 cups powdered sugar divided
- 1/2 cup heavy cream divided
- 1 cup caramel sauce store-bought or homemade
- 8 oz semi-sweet chocolate chopped for ganache
- 4 full Snickers bars chopped, for topping
Notes
Storage: Cover and refrigerate for up to 5 days. Bring to room temperature before serving for best flavor and texture. Make-Ahead: Bake cake layers up to 2 months ahead and freeze wrapped in plastic and foil. Thaw overnight in refrigerator before assembling. Variations: Use almond butter for a different nutty flavor, or add chopped peanuts to the frosting for extra crunch. Serve with a scoop of vanilla ice cream or a glass of cold milk for a classic pairing.