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Delicious Chocolate Snickers Cake topped with caramel and peanuts

Chocolate Snickers Cake

A rich and indulgent dessert that combines chocolate, caramel, and peanut butter flavors, perfect for any gathering or special occasion.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the cake
  • 1 cup all-purpose flour
  • 1 cup cocoa powder
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 1/2 cup sugar
  • 2 large eggs
  • 1 tsp vanilla extract
For the frosting and toppings
  • 1 cup peanut butter
  • 1/4 cup butter, softened
  • 2 cups powdered sugar
  • 1 cup heavy cream
  • 1 cup chocolate chips
  • 1 cup caramel sauce
  • 1/2 cup chopped peanuts

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a bowl, mix together flour, cocoa powder, baking powder, baking soda, and salt.
  3. In another bowl, whisk together milk, vegetable oil, sugar, eggs, and vanilla until smooth.
  4. Gradually add dry ingredients to wet ingredients, mixing until just combined.
Baking
  1. Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick comes out clean.
Frosting and Assembly
  1. While the cakes cool, prepare the peanut butter frosting by whipping together peanut butter, butter, powdered sugar, and a splash of milk until fluffy.
  2. To make the ganache, heat the heavy cream in a saucepan until just boiling, then pour over the chocolate chips. Let sit for a few minutes and stir until smooth.
  3. Assemble the cake by spreading a layer of peanut butter frosting between the cooled cake layers, followed by a layer of caramel and chopped peanuts.
  4. Cover the entire cake with the chocolate ganache and refrigerate until set.

Notes

Leftovers can be stored in the refrigerator for up to 5 days or frozen for about 3 months. Let the cake cool completely before frosting to avoid burnt fingers.