Can’t stop. Won’t stop.
(That’s the tagline for this cake.)

My Mom has a great chocolate cake recipe. It’s kind of infamous in our household and just known as The Chocolate Cake. But because I can never leave anything alone, I took her cake and transformed it into some insane Snickers-level beast.

So we have a chocolate cake.
A caramel cream cheese frosting.
A peanut butter swirl x 2.
Some crumbled up Snickers bars.
Oh, and a handful of honey roasted peanuts.

I trashed it up, but who’s complaining? Definitely not me. We ended up here:

This cake is not one for moderation.

Side note: I have successfully halved this recipe and made 1 layer of the cake! It can be done!

Snickers Cake

Created by Jenny Barrett on March 23, 2016



• Prep Time:30m
• Cook Time:30m
• Total Time:1h

• Serves: 16

Ingredients

Cake:

• 1 3/4 cups white sugar
• 1/2 cup vegetable oil
• 2 eggs, at room temperature
• 2 teaspoons vanilla
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3/4 cup cocoa powder
• 1 3/4 cups all-purpose flour
• 1 cup buttermilk (I used 1 cup of 2% milk + 1 tbsp. lemon juice and let this sit for 5 minutes.)
• 1 cup hot coffee

Caramel Cream Cheese Frosting:

• 12 ounces cream cheese, softened to room temperature
• 1/2 cup unsalted butter, softened to room temperature
• 2 1/2 cups powdered sugar
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon salt
• 1/4 cup caramel sauce

Topping:

• 1/4 cup honey roasted peanuts
• 1/2 cup peanut butter, divided and melted
• 6 fun-size Snickers bars, chopped

Instructions

1. Pre-heat your oven to 350 degrees. Cover the inside of two round 9-inch cake pans in foil and spray them with cooking spray. The foil is the best way to keep your layers intact when it\'s time to remove them from the pan.
2. Blend all cake ingredients-except the coffee-together. I like to add them in the conventional order as expressed above (sugar, oil, eggs, vanilla, then mix, baking powder & soda, cocoa powder, then mix, and then alternate between adding the flour and milk). In my experience, cakes aren’t as high-maintenance as cookies, muffins, pancakes, etc. when you’re mixing them together. Don’t overbeat it, and you’ll be fine.
3. Ok, once you’ve got the first nine ingredients together, pour the coffee into the batter and stir until it is evenly distributed. The batter will be uber-thin, but I promise it’s ok. Pour that batter into the pans and pop them into the oven.
4. BUT WAIT-make sure you read this first! The key to even (versus rounded/uneven) layers is this: rotate the pans every 10-ish minutes. I set my timer for 10 minutes, rotated the pans, set it again for 10 minutes, rotated the pans, and took them out somewhere between a total baking time of 25-30 minutes. They’ll be done when a fork or toothpick comes out almost-squeaky clean.
5. Let the cakes cool and try to be patient. Remove the foil layer and cake from each pan, and then carefully pull back the foil from the cake. Flip the first layer onto a cake stand or carrier. To keep the cake from sliding around, I usually put a little dab of frosting onto the cake stand or carrier.
6. To make the frosting, beat the cream cheese for 1.5-2 minutes on medium, until it is nice and smooth. Then beat in the butter and whip it with the cream cheese for 1-1.5 minutes, until fluffly and smooth. Now, gradually add the powdered sugar, vanilla, and caramel sauce. I added about 2 cups of the powdered sugar, and then the caramel and vanilla. The consistency is up to you and the amount of powdered sugar you use, but I don\'t like drippy frosting. If the frosting is too sweet for you, add in some salt to help balance out the sweetness.
7. To assemble the cake, cover the top of the first layer in frosting. Then melt ¼ cup of the peanut butter. When it is melted, place about 5-7 spoonfuls of it on the surface of the frosting and swirl it into the frosting using a knife. Once that is done, place the second layer on top of the cake and repeat the frosting/peanut butter process. I left the sides of my cake plain because I liked the look, but the recipe should make enough frosting to cover the sides of the cake if you choose to do so.
8. For the final touches, strategically arrange the honey roasted peanuts and chopped Snickers bars. You\'ve got yourself a beautiful, delicious cake now!

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