Snickers Cake

This snickers cake is the ultimate showstopper: it features a moist chocolate cake layered with a gooey peanut butter nougat and lashings of caramel. It's easy to make using pantry staples.

Course Dessert

Cuisine American

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 234kcal

Author Arman Liew

Ingredients

3 cups all purpose flour gluten free, if needed
2 cups sugar
1/2 cup cocoa powder
2 teaspoon baking soda
1 teaspoon salt
2 tablespoon vinegar white or apple cider
3/4 cup oil any neutral flavored oil
2 cups water
1 cup Caramel sauce

For the peanut butter nougat frosting

1 cup butter
1 cup peanut butter smooth and creamy
3 1/2 cups powdered sugar
1 teaspoon vanilla extract

Instructions

Preheat the oven to 180C/350F. Grease two 8-inch cake pans and set aside.
In a large mixing bowl, add the flour, sugar, cocoa powder, baking soda, and salt and mix well. Next, add in the vinegar, vanilla extract, oil, and water and mix until fully combined.
Distribute the cake batter evenly between the two cake pans. Bake for 25-30 minutes, or until a skewer comes out clean.
Remove from the oven and let the cakes cool completely, before slicing in half and frosting.
To make the frosting, beat together the butter and peanut butter until smooth. Slowly fold in the powdered sugar and vanilla until smooth and creamy.
Place one single bottom layer of one of the cakes on a flat surface or serving dish. Lightly spread a thin layer of caramel, followed by 1/4 of the peanut butter frosting. Top with extra caramel. Place the top layer of the cake. Repeat the process, until you have all 4 layers on top of one another. Carefully add extra frosting on top, if desired.

Notes

TO STORE: Any leftover cake can be stored at room temperature in an airtight container for up to 3-4 days or in the refrigerator for up to 2 weeks.

TO FREEZE: Freeze leftover cake slices in a freezer-safe container for up to 3 months. When you’re ready to dig in, let the cake thaw overnight in the fridge.

Flavor variations

Add chopped peanuts. If you like a crunchier texture, add crushed peanuts in between each layer.
Make it nut-free. When I need to make this cake nut-free, I’ll use sunflower seed butter or tahini instead.
Add coffee. I don’t always use this hack, but I find swapping the water for black coffee is an easy way to enhance the flavor and add richness. Don’t worry; you won’t be able to taste the coffee at all.
Smother in chocolate ganache. Take a note from my peanut butter pie and make a chocolate ganache to cover the cake.
Add salt. To make a salted caramel sauce, add 1 teaspoon of coarse sea salt.
Take it up a notch. This cake is a showstopper all on its own, but when I’m up for it, I like to serve it with a scoop of ice cream or a dollop of Cool Whip.

Nutrition