Snickers Cake
The most famous candy bar just got turned into the most famous cake! Chocolate layers, gooey caramel & peanut butter nougat with peanuts & peanut butter buttercream! This is a hefty project but everyone who has made says "WORTH IT!"
Ingredients
For the Chocolate Cake
- 2 cup All Purpose Flour 2 cups (250g)
- 1 cup Cake Flour 1 cup *see notes (120g)
- 8 Tbs Natural Cocoa Powder (48g)
- 2 cup Granulated Sugar (400g)
- 1 teaspoon Salt 1 teaspoon (6g)
- 2 teaspoon Baking Soda 2 teaspoons
- 2 teaspoon Apple Cider Vinegar (10ml)
- 2 teaspoon Vanilla Extract 2 teaspoons (10ml)
- ¾ cup Vegetable Oil ¾ cup (177ml)
- 2 cup Strong Brewed Coffee *see notes (474ml)
For the Peanut Butter Nougat
- 1 cup Creamy Peanut Butter
- 4 Tbs Graham Cracker Crumbs
- 1 teaspoon Vanilla Extract 1 teaspoon (5ml)
- 2 Tbs Agave (30ml)
For the Peanut Butter Buttercream
- 3 cup Vegan Butter (6 sticks) (672g)
- 6 cup Confectioners Sugar 6 cups (720g)
- 2 teaspoon Vanilla Extract (10ml)
- ¼ teaspoon Salt
- 1/2 cup Peanut Butter Powder
- OR 1 cup creamy peanut butter
For the Caramel
- ½ cup Palm Sugar Paste *see notes
- ½ cup coconut milk (118ml)
- Salt pinch
- 1 teaspoon Vanilla Extract
Peanut Butter Fudge Drip *optional
- ¼ cup Creamy Peanut Butter
- 2 Tbs Agave Syrup
- 2 Tbs Coconut Oil
For the Ganache:
- ¼ cup Vegan Chocolate
- 3 Tbs Plant Milk
Instructions
- Prepare your 3-7" cake pans with 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 & sugar. Whisk to combine well
- In another mixing bowl combine the cocoa powder with the hot coffee & whisk smooth
- Add the Vegetable oil, vanilla extract & vinegar to the cocoa mixture, then add all the liquids including the oil & vinegar 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 to a pour able batter, divide batter evenly amongst your pans
- 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 (Use your favorite recipe OR for the one I am using:) Combine the palm sugar & coconut milk together in a sauce pot & whisk smooth until it starts to boil
- Once it boils reduce heat to medium & stop stirring. 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 & swirl the pan gently to combine. Pour into a heatproof container to cool
- For the Peanut Butter Nougat: In a medium bowl combine the peanut butter, graham cracker crumbs & agave & mix smooth. reserve for later
- Prepare the buttercream by creaming the vegan butter with the paddle attachment (or with a hand beater) add the salt *if using & 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 & then add the sifted confectioners sugar all at once. Mix on low speed until incorporated , scrape the bottom & sides of the bowl then mix on high speed for 3 minutes.
- Add the extracts & peanut butter powder (or peanut butter) & whip for another 2 minutes
- Prepare the peanut butter fudge by combining the peanut butter, coconut oil & agave in a medium heavy bottom sauce pot, 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
Adding coffee versus water in chocolate recipes will not make your recipe taste like coffee at all
Instead it brings out the very best that chocolate has to offer!
But if coffee is a hard "no" for you, simply replace the coffee with water.
Instead it brings out the very best that chocolate has to offer!
But if coffee is a hard "no" for you, simply replace the coffee with water.
For those who cannot get cake flour you can use all All Purpose (plain flour) just take out ½ cup total volume from the recipe
Or make it gluten free with a 1:1 gluten free mix like Bob's Red Mill! * not sponsored Storage: 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 Tried this recipe?Let us know how it was!