Best Snickers Cake with Caramel Drip

9. October 2024
Snickers-Cake-with-Caramel-Drip

Prep time: 3 hours

Serves: 12-16

This Snickers cake is an absolute dream for those with a sweet tooth and chocolate lovers! Inspired by the famous chocolate bar, it is a real star on any chocolate bar. The combination of moist brownie cake layers, creamy peanut butter frosting and a crunchy caramel-peanut layer makes this chocolate and caramel cake a real treat. The Snickers Drip Cake is decorated with a delicious caramel drip decoration, which is finished off with mini snickers. In this blog post, I explain step by step how you can easily make this brownie snickers cake yourself.

Best Snickers Cake Recipe

The Snickers layer cake tastes exactly as you would expect from a cake with so much chocolate, peanuts and caramel. The moist brownie bases form the perfect foundation for an intense chocolate experience. The combination with the creamy peanut butter frosting creates a delicate texture that complements the caramel and peanut filling beautifully. The salty peanuts balance the sweetness of the caramel and creates a perfectly flavoured, easy Snickers Cake Recipe. The best thing about it: although this cake sounds rich, it is not too sweet, but harmoniously balanced.

Homemade Snickers Cake with Peanut Butter Frosting

  • Brownie Cake Layers: they make the Snickers Drip Cake so special. They are chocolaty, moist and go perfectly with the sweet and savoury combination of peanut and caramel. Thanks to the melted dark chocolate, the chocolate taste is particularly intense but not too much.
  • Peanut Butter Frosting: The peanut butter frosting is a combination of mascarpone and peanut butter and has a slightly salty but creamy consistency. It forms the centerpiece of the Snickers Cake with Peanut Butter Frosting and ensures that the cake is not too sweet.
  • Caramel with Peanuts: This layer consists of homemade caramel mixed with roasted and salted peanuts. It gives the cake the typical Snickers flavour and a crunchy texture.
  • Peanut Butter Buttercream: It covers the entire cake and makes it a stand-out cake not only in terms of flavour, but also visually.
  • Caramel Drip: The perfect decoration is the caramel drip, which runs decoratively down the sides of the Snickers cake with caramel drip and perfects the cake design.
Snickers-Cake-with-Caramel-Drip7

Peanut Butter Snickers Cake

Briefly beat the eggs in a bowl with a whisk or food processor until frothy. Add the sugar and salt. Melt the butter and chocolate in a pan. Stir half of the butter and chocolate mixture into the batter. Mix the flour with the baking powder and baking cocoa and add half of the mixture. Mix well together. Repeat the process until you have a smooth cake batter. Finally, add the milk and mix again. Bake the batter in a preheated oven at 180°C top/bottom heat for 25-30 minutes and test for doneness.

For the peanut butter frosting, all ingredients must be at room temperature. Now place everything in a bowl and whisk with a hand mixer to form a smooth frosting. The frosting can be chilled briefly to make it more stable when filling the cake.

To make the peanut caramel, place the sugar, water and a pinch of salt in a pan and stir occasionally over a medium heat until the sugar has dissolved. Once the sugar has dissolved, stop stirring and allow to simmer, swirling the pan occasionally. Continue to cook until the mixture turns a golden to light brown color. This can take up to 10-15 minutes. It is important to keep a close eye on the color change as caramel can turn from golden to dark very quickly.

We want a nice golden color because if it gets too dark, the caramel will become bitter. When the sugar mixture has the desired color, remove the pan from the heat and add the butter spoon by spoon and stir. Now add the heavy cream and stir until everything is well combined. The caramel will still be very runny when hot, but will thicken as it cools. Pour into a bowl and leave to cool. Finally, mix in the peanuts.

Snickers-Cake-with-Caramel-Drip2
Snickers Layer Cake

This Snickers cake is an absolute highlight, not only in terms of appearance but also in terms of flavour. With its mixture of chocolate, peanuts and caramel, it offers a good balance between sweet and savoury. It is rich but not too sweet and is therefore suitable for any occasion. Whether it’s a birthday or a party – this cake is guaranteed to be the star of the day! Try out the recipe and enjoy a slice of this irresistible cake.

How do you make a Snickers cake with caramel and peanuts? It’s very simple! Follow the recipe above and you’ll have a delicious Snickers cake in no time at all.

Best recipe for Snickers cake with peanut buttercream: This recipe combines the perfect ingredients for an unforgettable cake that perfectly imitates the flavour of Snickers.

Brownie Snickers cake with peanut butter cream: The combination of a moist brownie base and creamy peanut butter cream makes for an unrivalled taste experience.

Print Recipe

  • Preparation time: 3 hours
  • Servings: 12-16

Ingredients

Brownies Cake

  • 4 eggs
  • 200g (1 cup) sugar
  • 1 pinch salt
  • 160g (1/3 cup) butter
  • 130g (3/4 cup) dark chocolate
  • 200g (1 1/2 cups) flour
  • 15g (1 tbsp) baking powder
  • 15g (1 tbsp) dark cocoa powder
  • 50ml (1/4 cup) milk

Peanut Butter Frosting

  • 200g (1 cup) butter
  • 200g (1 cup) peanut butter crunchy
  • 300g (1 1/4 cups) cream cheese
  • 100g (3/4 cup) powdered sugar

Peanut-Butter-Buttercream

  • 500g (2 cups) butter
  • 200g (1 cup) peanut butter creamy
  • 200g (3/4 cup) cream cheese
  • 150g (1 1/4 cups) powdered sugar

Peanut-Caramel

  • 200g (1 cup) sugar
  • 50ml (3 1/3 tbsp) water
  • 1 pinch salt
  • 100g (7 tbsp) butter
  • 60ml (1/4 cup) heavy cream
  • 200g (1 1/3 cup) roasted, salted peanuts

Caramel Drip

  • 200g (1 cup) sugar
  • 30ml (2 tbsp) water
  • 1 pinch salt
  • 60g (4 tbsp) butter
  • 60ml (1/4 cup) heavy cream
  • Mini Snickers

Method

Brownies Cake

  • All ingredients must be at room temperature. Briefly beat the eggs in a bowl with a whisk or food processor until frothy. Mix the sugar with a pinch of salt, add to the egg mixture at low speed and continue beating at high speed for a few minutes. Melt the butter in a pan, chop the chocolate, add and melt over a medium heat. Stir half of the butter and chocolate mixture into the batter. Mix the flour with the baking powder and baking cocoa and add half of it into the mixture. Mix together well. Repeat the process until you have a smooth batter. Finally, add the milk and mix again. Grease three 15cm / 6inches diameter cake pans, line the base with parchment paper, lightly cover with flour or sprinkle with baking cocoa. Insert a flower pin into the centre of each tin so that the cake layers will bake evenly, then pour in the batter. Bake the cakes in a preheated oven at 180°C / 356°F top/bottom heat for 25-30 minutes and test for doneness. After baking, leave the cake bases to cool for 15 minutes in the open oven, 45 minutes in the cake pans on the cake rack and then 15 minutes without the cake pans on the cake rack to ensure a gentle temperature difference. Wrap the cake layers in cling film and refrigerate until use. Once chilled, cut the cake layers in half horizontally. This will give you six thin cake layers.

Peanut Butter Frosting

  • All ingredients must be at room temperature. Now place everything in a bowl and whisk with a hand mixer to form a smooth frosting. The frosting can be chilled briefly to make it more stable when filling the cake.

Peanut-Butter-Buttercream

  • All ingredients must be at room temperature. Now place everything in a bowl and whisk with a hand mixer to form a smooth buttercream. Slightly heat up the buttercream and whisk for 5-10 minutes until smooth.

Peanut-Caramel

  • Place the sugar, water and a pinch of salt in a pan and stir occasionally over a medium heat until the sugar has dissolved. Once the sugar has dissolved, stop stirring and allow to simmer, swirling the pan occasionally. Continue to cook until the mixture turns a golden to light brown color. This can take up to 10-15 minutes. It is important to keep a close eye on the color change as caramel can turn from golden to dark very quickly. We want a nice golden color because if it gets too dark, the caramel will become bitter. When the sugar mixture has the desired color, remove the pan from the heat and add the butter spoon by spoon and stir. Now add the heavy cream and stir until everything is well combined. The caramel will still be very runny when hot, but will thicken as it cools. Pour into a bowl and leave to cool. Finally, mix in the peanuts.

Caramel Drip

  • Prepare the caramel drip in the same way as the peanut caramel, but leave to cool to room temperature with the above ingredients.

Assembly

  • The cake bases must be cooled. Fill the peanut butter frosting, peanut butter buttercream and peanut caramel into piping bags. Pipe a dollop of the peanut butter frosting onto the cake plate or cake box and place the bottom part of one of the six cake layers on top. Pipe a rim of peanut butter buttercream onto the edge of the cake layer. Pipe the peanut butter frosting onto the cake layer, slightly deeper than the rim to leave space for the peanut caramel. Pipe 1/5 of the peanut caramel on top. Repeat this process four more times. Finally, place the bottom part of the cake base upside down on top of the cake. Wrap the cake in cling film and tie a large cake ring around it. Chill for 2-3 hours. Take the cake out of the fridge, remove the cake ring and cling film and spread a thin layer of crumb coat with peanut butter buttercream on the cake. Chill the cake for another 2-3 hours. Now spread the cake with the remaining peanut butter buttercream, setting some buttercream aside for decoration. Chill the cake for another 2-3 hours. To add the caramel drip to the cake using a spoon, piping bag or piping bottle. Spread the remaining drip on top of the cake and smooth it out. Using the remaining peanut butter buttercream and a piping nozzle, pipe decorations onto the cake and decorate with the sliced mini Snickers.

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