Everyone’s favorite candy bar is now a cake!
Snickers Cake is quite possibly the best cake I have ever eaten!
I know I say that about all my cakes, but seriously this one is dangerous!
This fluffy and moist chocolate cake is stacked with peanut butter nougat
Peanut butter buttercream and caramel dripping from each layer!
This is one hefty cake project so I would recommend to break it up into two days
The chocolate cake can be baked ahead of time, wrapped and waiting in the refrigerator overnight
The caramel actually gets thicker as it sits
So making the caramel up to a week in advance is always a good idea!
Double drips of ganache and peanut butter fudge make this finished cake look almost too good to eat!
Peanut butter buttercream is another make ahead recipe
Simply add peanut butter powder or creamy peanut butter from a jar straight into your favorite buttercream recipe
Give it a good fluffing and whipping just before you are ready to build this cake
This three ingredient peanut butter nougat is a perfect pass for the real thing!
And it’s so easy to mix in minutes!
CHECK OUT THE FULL YOUTUBE VIDEO FOR HOW TO MAKE THIS CAKE!
Notes for Success & Pan Sizes:
This recipe will make 3-7″ layers or 2-8″ layers
24 cupcakes
1- 9″ x 13″ cake pan
1- layer of 12″ x 18″ x 1″ sheet pan
Or 1 – 12 cup capacity bundt pan
For all other pans sizes, since there are just too many to list individually:
Basically the rule of thumb to follow for all cake batter recipes is to fill the pans slightly more than half full
This will result in 1½ – 2 ” layers when the cake is fully baked and cooled.
Bake times will vary based on the size of the pans but I like to check ALL my bakes at about 18 minutes anyway just to gauge how they are going.
The ganache icing is optional but really makes a beautiful final touch and the peanut butter fudge drip brings it all over the top!
The addition of coffee versus water in chocolate recipes will not make your recipe taste like coffee at all, instead it brings out the very best the chocolate has to offer!
But if coffee is a hard “no” for you, simply replace the coffee with water.
There are several options for caramel so you can decide which way suits you best
Check out all the vegan caramel options here!
Palm Fruit Sugar:
Made from the sweet nectar of the coconut or toddy palm flowers.
It’s an integral ingredient in Thai cooking, it is what is referred to as “original sugar” in traditional Thai cuisine before white granulated sugar became a thing.
So this caramel turns out really sticky and gooey just like the center of a real Snicker’s Bar!
Unlike palm oil, palm sugar is naturally produced in a sustainable, eco-friendly way, as trees are maintained for their sap instead of being cut down
One last thing!
For those who cannot get cake flour you can use all All Purpose (plain flour) just take out ½cup total volume from the recipe
CLICK HERE FOR MORE ABOUT CAKE FLOUR VS SELF RISING FLOUR
For more recipes like this one click the links below!
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- Snickers Cheesecake
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- Snickers Brownies
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- Snickerdoodle Cheesecake
Vegan Snickerdoodle Cheesecake
Snickers Cake
Ingredients
For the Chocolate Cake
- All Purpose Flour 2 cups (250g)
- Cake Flour 1 cup (120g)
- Natural Cocoa Powder 8 Tablespoons
- Granulated Sugar 2 cups (400g)
- Salt 1 teaspoon (6g)
- Baking Soda 2 teaspoons
- Apple Cider Vinegar 2 teaspoons
- Vanilla Extract 2 teaspoons
- Vegetable Oil ¾ cup (177ml)
- Strong Brewed Coffee 2 cups
For the Peanut Butter Nougat
- Creamy Peanut Butter 1 cup
- Nut Flour or Graham Cracker Crumbs 4 Tablespoons
- Vanilla Extract 1 teaspoon
- Agave 2 Tablespoons
For the Peanut Butter Buttercream
- Vegan Butter 3 Cups (6 sticks) (672g)
- Confectioners Sugar 6 cups (720g)
- Vanilla Extract 2 teaspoons
- Salt ¼ teaspoon
- 1/2 cup Peanut Butter Powder
- OR 1 cup creamy peanut butter
For the Caramel
- ½ cup Palm Sugar Paste
- ½ cup coconut milk (120ml)
- Salt pinch
- Vanilla Extract 1 teaspoon
Peanut Butter Fudge Drip *optional
- Creamy Peanut Butter ¼ cup
- Agave Syrup 2 Tbs
- Coconut Oil 2 Tbs
For the Ganache:
- Vegan Chocolate ¼ cup
- Plant Milk * I prefer soy milk 3 Tbs
Instructions
- Prepare your cake pans with professional bakery pan grease and a parchment paper liner *see notes above for more info on cake pans sizes
- Preheat the oven to 350°F
- In a large mixing bowl combine the flour, baking soda, salt and sugar. Whisk to combine well
- In another mixing bowl combine the cocoa powder with the hot coffee and whisk smooth
- Add the Vegetable oil, vanilla extract and vinegar, then add all the liquids to the dry ingredients in the large mixing bowl.
- Whisk vigorously to combine well, the batter will seem thick at first but be sure to keep whisking smooth
- Pour all the batter into your prepared pan(s)
- Bake immediately in a preheated 350°F oven for approximately 25-30 minutes for 7" pans or until a toothpick inserted into the center comes out clean.
- Cool the cake in the pan(s) until you can easily touch them without burning yourself.
- Then flip the cake(s) out onto a cooling rack to cool to cold.
- To make the caramel combine the palm sugar and coconut milk together in a sauce pot and whisk smooth until it starts to boil
- Once it boils reduce heat to medium and stop stirring and let it reduce to almost half the original volume (which would be about ½ cup) this should take about 5 minutes, not much longer
- Add the salt and vanilla extract and swirl the pan to combine
- Pour into a heatproof container to cool and then make the peanut butter nougat.
- Combine the peanut butter, flour or your choice (or graham cracker crumbs) with the agave and mix smooth
- Prepare the buttercream by creaming the vegan butter in the stand mixer bowl with the paddle attachment (or with a hand beater)
- Add the salt & whip on medium to high speed for about 3 minutes.
- Scrape the sides and bottom of the bowl to make sure it is evenly mixed and then add the sifted confectioners sugar all at once.
- Mix on low speed until incorporated , scrape the bottom and sides of the bowl and then mix on high speed for 3 minutes.
- Scrape the bowl again and then while mixing on low speed
- Add the extracts and peanut butter powder (or peanut butter) and whip for another 2 minutes
- Prepare the peanut butter fudge by combining the peanut butter, coconut oil and agave in a medium heavy bottom sauce pot and heat over medium heat whisking often until melted & smooth.
- Prepare the ganache by combining the plant milk & vegan chocolate together in a small sauce pot, whisking constantly over medium heat until melted & smooth, reserve at room temperature to keep it at a pourable consistency
- Once all of your recipes are prepared, assemble the cake as shown in the video
Notes
Snickers cake can be kept at room temperature in a cool spot, covered loosely for up to 3 days
For longer storage keep refrigerated for up to 9 days
When I clicked on the link for the video it said it was set to private.
Hmm, interesting! It’s definitely public Try through this link instead
Hello! With other sugar could replace the palm paste, to make the Caramel?, AND what would be its Wright un grande? I’ m from Argt AND here i can’t ger palm sugar.
Greetings and thanks!! Excelente your chan el!!!
Hi Yes, if you read my blog post I write::
There are several options for caramel from traditional cooked sugar method
To the healthier date caramel version
My tendency is to make a caramel from coconut milk and palm fruit sugar for the best thickest and gooey-est caramel around!
However if you do not have or do not want to buy Palm Fruit Sugar you can make it with regular sugar of course
I have several recipes for you so you can decide which way suits you best
Check out all the vegan caramel options here!
Where do you get the palm sugar paste? The link is broken in the recipe
Thank you for letting me know! CLICK HERE
This looks amazing but I disagree, adding coffee, espresso powder, etc will make your chocolate taste like coffee 100% of the time 😂 If you like mocha that’s great, I personally hate it so I always leave the coffee out!
Can we make this Gluten Free? Can we swap Gluten free flour with all purpose flour?
Yes! It works great with GF 1:1 blend
Hi Gretchen I’ve been dying to make this cake, it’s haunting my dreams for a while now. At the end of the explanation you say that if we don’t have cake flour we can use all-purpose but cut 1/2 cup out. Do we need to replace it with something else? This is written in the last part of the explanation right before the recipe under the title ‘one last thing’. Thank you for your amazing recipes, they never fail.
Hi Bea! You are reading correctly & sorry for the confusion there is no need to replace the flour that you take out with anything else, you see~~ All Purpose flour is a harder flour therefore it should be used slightly less when substituting for the cake flour
For someone who doesn’t drink coffee what is considered strong coffee? I have instant coffee. Moccona classic. Thanks 😊
Good question! Just add 1 heaping Tbs of instant coffee to the hot water