Ingredients
Method
- Preheat oven to 350°F/175°C. Line four 8-inch round cake pans with parchment paper and spray the sides with non-stick spray.
- In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In another large bowl, whisk together warm water, buttermilk, oil, eggs, and vanilla extract until well combined.
- Gradually fold the dry ingredients into the wet ingredients, mixing just until smooth.
- Divide the batter evenly among the prepared pans and bake for 22-25 minutes or until a toothpick inserted comes out with moist crumbs.
- Allow the cakes to cool in the pans for 10 minutes, then run an offset spatula around the edges and flip to remove.
- Place cakes in the freezer for 30 minutes to help retain moisture.
- Once the layers are fully cooled, level them with a serrated knife if desired for easier stacking.
- To make the caramel, heat the sugar in a medium saucepan over medium-high heat, stirring occasionally until it melts and turns amber.
- Stir in butter 2 tablespoons at a time, followed by cream and salt.
- Remove from heat and cool, then whip the caramel with a mixer until lightened in color. Set aside ⅓ cup in a piping bag.
- Fold the chopped peanuts into the remaining caramel and set aside.
- To make the frosting, beat butter and peanut butter together until smooth and fluffy.
- Add vanilla extract and salt, mixing until combined.
- Gradually mix in powdered sugar and heavy cream until the frosting reaches a smooth, spreadable consistency.
- To assemble, stack the cooled cake layers on a cake board, spreading a layer of frosting between each.
- Pipe a ring of frosting around the edge of each layer and fill the center with a third of the peanut caramel.
- Repeat with the remaining layers, flipping the top layer upside down to reduce crumbling.
- Chill the cake in the freezer for 10 minutes to set the layers.
- Cover the entire cake with the remaining frosting and smooth with a bench scraper or offset spatula.
- Press chopped peanuts around the base of the cake. Chill the cake again until the frosting is firm.
- To make the ganache, heat cream in a heatproof bowl in the microwave until bubbling, then add the chocolate chips.
- Stir the mixture until smooth, adjusting with more cream or chocolate as necessary.
- Drizzle the remaining caramel over the edge of the cake, then pour the ganache on top and spread with a spatula.
- Garnish the cake with chopped Snickers and a sprinkle of sea salt.
Nutrition
Notes
Indulge in the richness of this layered Snickers cake. The combination of chocolate, caramel, and peanut butter is irresistibly decadent. It's perfect for any special occasion!