Three layers of incredibly moist chocolate cake, gooey nutty caramel, crunchy peanuts, and silky smooth peanut butter buttercream. This sponge is super easy to make and requires just one bowl.
This Snickers Chocolate Cake features three layers of moist chocolate sponge, gooey nutty caramel, crunchy peanuts, and silky smooth peanut butter-flavored buttercream. Perfect for any occasion and made with simple ingredients!
Snickers Chocolate Cake
Ingredients
Chocolate Sponge:
- 2½ cups all-purpose flour
- 1½ cups granulated sugar
- 1 cup light brown sugar packed
- 1 cup cocoa powder
- 2 tsp baking powder
- 1½ tsp baking soda
- 1 tsp salt
- 1 cup vegetable oil or melted coconut oil
- 1 cup plant-based milk almond, soy, or oat
- 1 cup hot water or hot coffee for a richer flavor
- 1 cup dairy-free yogurt soy or coconut
- 2 tsp vanilla extract
- 1 tbsp apple cider vinegar
Nutty Caramel:
- 1 cup light brown sugar
- ½ cup dairy-free butter
- 1 cup canned coconut milk full-fat
- 1 tsp vanilla extract
- 1 tsp sea salt
- 1 cup chopped peanuts
Peanut Butter Buttercream:
- 1 cup dairy-free butter softened
- 1 cup creamy peanut butter
- 4 cups powdered sugar
- 2-4 tbsp plant-based milk
- 1 tsp vanilla extract
Filling and Topping:
- 1 cup chopped peanuts
Instructions
Prepare the Chocolate Sponge:
- Preheat your oven to 350°F (175°C).
- Grease and line three 8-inch round cake pans with parchment paper.
- In a large bowl, whisk together the flour, granulated sugar, light brown sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the vegetable oil, plant-based milk, hot water or hot coffee, dairy-free yogurt, vanilla extract, and apple cider vinegar to the dry ingredients. Mix until just combined. Do not overmix.
- Divide the batter evenly among the prepared pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the Nutty Caramel:
- In a medium saucepan, combine the light brown sugar, dairy-free butter, and canned coconut milk.
- Heat over medium heat, stirring constantly until the mixture comes to a boil.
- Reduce the heat and simmer for 5-7 minutes, until the sauce thickens slightly.
- Remove from heat and stir in the vanilla extract, sea salt, and chopped peanuts.
- Allow the caramel to cool to room temperature.
Prepare the Peanut Butter Buttercream:
- In a large bowl, beat the dairy-free butter and peanut butter until creamy.
- Gradually add the powdered sugar, mixing until smooth.
- Add the vanilla extract and plant-based milk, one tablespoon at a time, until the frosting reaches a spreadable consistency.
Assemble the Cake:
- Place one cake layer on a serving plate or cake stand.
- Spread a layer of peanut butter buttercream over the cake layer.
- Drizzle a generous amount of nutty caramel over the buttercream.
- Sprinkle a layer of chopped peanuts over the caramel.
- Repeat with the second cake layer.
- Place the third cake layer on top.
Frost the Cake:
- Spread the remaining peanut butter buttercream evenly over the top and sides of the cake.
- Drizzle additional nutty caramel on top and allow it to drip down the sides.
- Sprinkle more chopped peanuts on top for decoration.
Serve:
- Allow the cake to set for a bit before slicing and serving.
- Enjoy this rich, nutty, and indulgent Snickers Chocolate Cake!
Notes
- Hot Water or Coffee: Using hot coffee instead of hot water enhances the chocolate flavor.
- Peanut Butter: Use creamy peanut butter for the best texture and flavor.
- Serving: This cake is best enjoyed at room temperature for the ultimate creamy and moist texture.
- Storage: Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.