There’s something magical about combining classic Snickers flavors into a delicious cake. Today, I’m thrilled to share this Snickers Cake recipe, perfect for any celebration or just because you crave something indulgent. The first time I made this cake was for a family gathering, and it was an instant hit. My niece, who loves anything with peanut butter and caramel, couldn’t stop raving about it. This recipe is versatile, allowing for gluten-free and vegan modifications, making it accessible for everyone to enjoy.
When it comes to variations, you can get creative with the caramel sauce and peanut butter frosting. For a richer taste, try using dark chocolate cocoa powder or adding a sprinkle of sea salt on top. You can also add chopped peanuts between the layers for an extra crunch or drizzle chocolate ganache over the top for a decadent finish. This Snickers Cake is not only easy to make but also incredibly satisfying.
Making the Snickers Cake
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Ingredients:
- 3 cups all-purpose flour (gluten-free, if needed)
- 1 cup caramel sauce
- 1 cup peanut butter (smooth and creamy)
- 2 cups sugar (*See notes)
- 3 1/2 cups powdered sugar
- 2 teaspoons baking soda
- 1 cup butter (vegan or standard)
- 1 teaspoon salt
- 3/4 cup oil (vegetable or canola)
- 1 teaspoon vanilla extract
- 1/2 cup cocoa powder
- 2 tablespoons vinegar (white or apple cider)
- 2 cups water
Instructions:
- Preheat your oven to 350°F. Grease two 8-inch cake pans and set them aside.
- In a large mixing bowl, combine the flour, sugar, cocoa powder, baking soda, and salt. Add the vinegar, oil, water, and vanilla extract. Mix until the batter is smooth.
- Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a skewer inserted into the center comes out clean.
- Let the cakes cool completely in the pans before slicing each one in half horizontally to create four layers.
Peanut Butter Nougat Frosting:
- In a large bowl, beat the butter and peanut butter together until smooth.
- Gradually add the powdered sugar and vanilla extract, mixing until creamy.
Cake Assembly:
- Place one cake layer on a serving plate. Spread a thin layer of caramel sauce over it, followed by a quarter of the peanut butter frosting. Add another drizzle of caramel sauce on top. Repeat this process for the remaining layers.
- Finish by frosting the top and sides of the cake with the remaining peanut butter frosting. Add extra caramel sauce if desired.
FAQs:
Can I use a different type of flour instead of all-purpose flour?
Yes, you can use gluten-free flour if needed. Just ensure it is a 1:1 substitute for all-purpose flour to maintain the correct texture and consistency of the cake.
What type of peanut butter works best for this recipe?
Smooth and creamy peanut butter is recommended for the frosting as it blends well with the butter and powdered sugar, creating a smooth texture. Avoid using chunky peanut butter as it might affect the consistency.
Is there a substitute for vegetable or canola oil?
If you prefer, you can use other neutral oils like sunflower oil or light olive oil. Avoid oils with strong flavors as they might alter the taste of the cake.
How should I store the Snickers cake?
Store the cake in an airtight container at room temperature for up to 2 days. For longer storage, you can refrigerate it for up to a week. Just make sure to bring it to room temperature before serving for the best texture and flavor.
Can I make the cake layers ahead of time?
Absolutely! You can bake the cake layers ahead of time and store them wrapped tightly in plastic wrap at room temperature for up to 2 days or freeze them for up to 3 months. Thaw the frozen layers before assembling the cake.
What can I use if I don’t have caramel sauce?
If you don’t have caramel sauce, you can make a quick caramel sauce at home using sugar, butter, and heavy cream. Alternatively, you can use dulce de leche or even a caramel-flavored spread as a substitute.
Snickers Cake
Ingredients
- 3 cups all-purpose flour gluten-free, if needed
- 1 cup caramel sauce
- 1 cup peanut butter smooth and creamy
- 2 cups sugar *See notes
- 3 1/2 cups powdered sugar
- 2 teaspoons baking soda
- 1 cup butter vegan or standard
- 1 teaspoon salt
- 3/4 cup oil vegetable or canola
- 1 teaspoon vanilla extract
- 1/2 cup cocoa powder
- 2 tablespoons vinegar white or apple cider
- 2 cups water
Instructions
- Preheat your oven to 350°F. Grease two 8-inch cake pans and set them aside.
- In a large mixing bowl, combine the flour, sugar, cocoa powder, baking soda, and salt. Add the vinegar, oil, water, and vanilla extract. Mix until the batter is smooth.
- Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a skewer inserted into the center comes out clean.
- Let the cakes cool completely in the pans before slicing each one in half horizontally to create four layers.
- To make the peanut butter nougat frosting: In a large bowl, beat the butter and peanut butter together until smooth. Gradually add the powdered sugar and vanilla extract, mixing until creamy.
- To assemble the cake: Place one cake layer on a serving plate. Spread a thin layer of caramel sauce over it, followed by a quarter of the peanut butter frosting. Add another drizzle of caramel sauce on top. Repeat this process for the remaining layers.
- Finish by frosting the top and sides of the cake with the remaining peanut butter frosting. Add extra caramel sauce if desired.
