Description
This incredible Chocolate Snickers Cake is a decadent dessert featuring moist chocolate cake layers, creamy peanut butter frosting, and a rich Snickers glaze, topped with chopped Snickers bars. It’s a perfect homemade treat for any celebration.
Ingredients
Scale
- For the Chocolate Cake:
- 2 cups all-purpose flour
- 1 ¾ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- For the Peanut Butter Frosting:
- 1 cup unsalted butter, softened
- 1 cup creamy peanut butter
- 4 cups powdered sugar
- ¼ cup heavy cream or milk
- 1 teaspoon vanilla extract
- For the Snickers Glaze:
- 1 cup milk chocolate chips
- ¼ cup heavy cream
- 2–3 Snickers bars, chopped (for topping)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk together until well mixed.
- In another bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract until combined.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Carefully stir in the boiling water, mixing until the batter is smooth and well blended.
- Divide the batter evenly between the prepared cake pans.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 15 minutes before transferring to a wire rack to cool completely.
- In a large bowl, beat the softened butter and peanut butter together until smooth. Gradually add the powdered sugar, alternating with the heavy cream, mixing until creamy and well combined. Lastly, add the vanilla extract and mix until smooth.
- Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of peanut butter frosting on top.
- Place the second cake layer on top and frost the sides and top with the remaining peanut butter frosting.
- In a microwave-safe bowl, combine the chocolate chips and heavy cream. Microwave in 30-second intervals, stirring between each, until melted and smooth.
- Drizzle the warm chocolate glaze over the top of the frosted cake, allowing it to drip down the sides.
- Sprinkle chopped Snickers bars over the top of the glaze for added crunch and flavor.
- Allow the cake to sit for a moment for the glaze to set before slicing.
Notes
- Use high-quality ingredients for the best flavor.
- Ensure all ingredients for the frosting are at room temperature for easier mixing.
- Do not overmix the cake batter.
- Cool the cake layers completely before frosting.
- The cake can be adapted to be nut-free by omitting or replacing the Snickers bars.
- For a gluten-free version, use a gluten-free flour blend.
- Store the cake covered in the refrigerator for up to 4-5 days.
- The cake can be frozen for up to 3 months, wrapped tightly.
- Prep Time: 30 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480 kcal
- Sugar: N/A
- Sodium: N/A
- Fat: 24g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: 7g
- Cholesterol: N/A