Snickers-Style Caramel Peanut Layer Cake
Make this Snickers-style cake with soft cocoa sponge, creamy filling, roasted peanuts and homemade caramel sauce. Step-by-step instructions for a showstopping dessert that always turns out.
Ingredients
For the cake layers:
- 4 large eggs
- 1 cup sugar
- 1⅓ cups all-purpose flour
- 4 tablespoons unsweetened cocoa powder
- 1 teaspoon baking powder
- 5 tablespoons neutral oil
- 1/3 cup whole milk room temperature
For the white cream:
- ⅔ cup heavy cream 33%
- 14 oz cream cheese softened
- ⅔ cup powdered sugar sifted
For the caramel sauce:
- ⅓ cup sugar
- 1 tablespoon unsalted butter
- ⅓ cup heavy cream 33%
For the filling and decoration:
- roasted salted peanuts
Instructions
- Whip the eggs with the sugar using a mixer until thick, pale and very fluffy, forming stiff peaks.
- In a separate bowl, whisk together the flour, cocoa powder and baking powder. Gently fold this dry mixture into the egg mixture with a spatula, working from bottom to top so you keep as much air as possible.
- Add the oil and milk to the batter and fold them in with a spatula until fully combined.
- Pour the batter into a 6-inch (16 cm) springform pan lined with parchment paper and bake at 350°F (180°C) for 40–50 minutes, until a toothpick comes out clean.
- For the white cream: in a bowl, beat the cold heavy cream with the cream cheese and powdered sugar until smooth, thick and spreadable.
- For the caramel cream: in a saucepan, melt the sugar over medium heat until it turns a deep amber. Add the butter and stir until combined, then pour in the warm heavy cream and cook for about 1 minute over low heat, stirring constantly. Let the caramel cool completely.
- Once the sponge is baked, let it cool completely. Trim off the domed top and set it aside, then cut the remaining cake horizontally into 3 even layers.
- Place a little cream on a serving plate to hold the cake in place, then add the first layer of sponge. Spread a layer of white cream on top, sprinkle with peanuts, then drizzle or spread some caramel over the peanuts. Add the second layer of sponge and repeat the same process.
- For the third layer of sponge, use a piping bag fitted with a star or round tip to pipe decorative swirls or any design you like with the remaining cream. Scatter a few peanuts on top, then drizzle a little caramel over the top using a piping bag with a small opening.
- hill the cake in the refrigerator for 5–6 hours before slicing and serving.