Snickers cake with caramel and peanuts

Few people haven't tried the famous Snickers bars with peanuts and soft, creamy caramel. But this filling can be used to make not only candies but also pastries or cakes. Buttercream, caramel, and peanuts between chocolate layers—any sweet tooth will appreciate it!

Step-by-step recipe

Step 1:

Break 3 eggs into a bowl, add 80 g of sugar and a pinch of salt and beat with a mixer until fluffy – 10-15 minutes.

Step 2:

Add 30 ml of vegetable oil and mix again with a mixer.

Step 3:

Add 50 ml of milk and stir again.

Step 4:

Combine 80g of flour, 20g of cocoa powder, and a teaspoon of baking powder. Sift and whisk into the dough in two stages.

Step 5:

Pour the dough into a round pan with a diameter of 20 cm and bake in an oven preheated to 180 degrees for 25-30 minutes.

Step 6:

Pour 220 g of sugar into the pan and caramelize it.

Step 7:

Add 100 g of butter to the caramel and stir.

Step 8:

Add 160g of heavy cream and stir.

Step 9:

Add half a teaspoon of salt and stir.

Step 10:

Pour the prepared creamy caramel into a bowl, add 150 g of roasted peanuts, and stir.

Step 11:

Remove the chocolate sponge cake from the pan and cut it into three layers.

Step 12:

In a bowl, mix 400 g of cream cheese, 30 g of powdered sugar and a teaspoon of vanilla extract.

Step 13:

Add 150 g of whipping cream and beat with a mixer until fluffy.

Step 14:

Place the first cake layer in a springform pan and use a piping bag to spread a layer of buttercream in a spiral pattern. Smooth it out and create a border with the buttercream.

Step 15:

Fill the resulting space with peanut caramel and cover with the second cake layer.

Step 16:

Repeat the previous steps and place the cake in the refrigerator for 2-3 hours.

Step 17:

Melt 150 g of milk chocolate, add 50 g of vegetable oil and stir.

Step 18:

Add 50 g of crushed peanuts and stir.

Step 19:

Remove the cake from the pan and pour the chocolate-peanut butter cream over it, making sure it covers the sides as well.

Step 20:

Place in the refrigerator for 15-20 minutes and serve.

Cooking tips

Dry ingredients for the dough should be sifted through a sieve and mixed gradually for greater uniformity.

It's best to use a cake pan with an adjustable diameter, rather than just a collapsible one. This makes it easier to place the finished cake layers in it and secure them tightly.

Before removing the cake from the pan, it is good to trace around its entire height with a knife, otherwise the side surface may stick even to a springform pan and the cake will not turn out as beautiful.

See also: Delicious homemade cake recipes