Snickers Cake
485
about 12 - 16 Portions
Easy
90 minutes
Try our Snickers Cake! Garnished with a drizzle of caramel sauce, Snickers pieces, and salted roasted peanuts, it's perfect for Snickers bar lovers.
Dive into layers of a chocolate sponge topped with vanilla and peanut butter buttercream, this dessert is a real masterpiece of texture and flavours.
Recipe Ingredients
How to Prepare
Recipe Ingredients
For the Sponge
2 g
Instant Coffee Granules (1 tsp)
100 ml
Water (boiling)
250 g
Plain Flour
75 g
250 g
Caster Sugar
100 g
Light Brown Sugar
7.5 g
5 g
1.25 g
Salt (1/4 tsp)
150 ml
Vegetable Oil
2
Medium Eggs (beaten)
10 ml
250 ml
Buttermilk
For the Buttercream
100 g
Unsalted butter (softened)
300 g
Icing Sugar
5 ml
30 ml
Whole Milk (2 tbsp)
To Decorate
40 g
Caramel Sauce
100 g
Snickers (chopped into small pieces)
15 g
Salted Roasted Peanuts
Buy the Products
Dr. Oetker Fine Dark Cocoa Powder
Dr. Oetker Baking Powder (1 1/2 tsp)
Dr. Oetker Bicarbonate of Soda (1 tsp)
Dr. Oetker Madagascan Vanilla Extract (2 tsp)
Dr. Oetker Madagascan Vanilla Extract (1 tsp)
How to Prepare:
Total
:
90
minutes
Prep
:
30
minutes
1
For the Sponge
First up lets make the sponge; preheat the oven to 180°C/160°C/Gas Mark 4. Grease and line a 10”x8” rectangle baking tin, now we’re ready to bake!
2
First thing; mix your coffee with 100ml boiling water in a small bowl and set aside to cool. Pop all your dry ingredients into a large bowl and mix. Make a well in the centre and add the oil, Vanilla Extract, eggs, buttermilk and coffee mixture and whisk together until thoroughly mixed, your mixture will be quite runny.
3
Pour your chocolatey mixture into your prepared tin and pop in the oven to bake for 30-40 minutes. To make sure your cakes are baked pop a skewer into the centre of the sponge and it should come out clean. Leave to cool in the tins for 15 minutes, then remove, and pop onto a wire rack to cool completely.
4
For the Buttercream
Whilst your sponge is cooling it’s time to make the buttercream; pop the butter into a large bowl and beat until smoothand paler in colour. Add your icing sugar in a few intervals making sure it is mixed in after each interval, your buttercream will be very firm.
5
Pop in the Vanilla Extract, milk and peanut butter and beat again until you have a lovely fluffy buttercream.
6
To Decorate
Once your sponge has cooled pop on your serving plate or board and it’s time to decorate! Spread your buttercream on top of your sponge using a palette knife to smooth it out.
7
Drizzle the caramel over the top of the buttercream using a spoon, if the caramel is too firm heat in the microwave for 5-10 seconds to loosen and make it easier to drizzle.
8
Scatter the pieces of snickers and peanuts on top and ta-dah you’re ready to serve your Snickers Cake!
Tips
You cake should keep for up to 5 days stored in an airtight container at room temperature.
Tips
Loved this dessert? Check our Terrific Traybakes recipes and discover your favourite one today!
Tips
1:
You cake should keep for up to 5 days stored in an airtight container at room temperature.
2:
Loved this dessert? Check our Terrific <a href="https://www.oetker.co.uk/recipes/c/traybakes">Traybakes recipes</a> and discover your favourite one today!
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Prep:90 minutesabout 12 - 16 Portions
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