Description
This decadent Snickers Cake combines rich triple chocolate cake layers with a luscious peanut butter and marshmallow cream filling, topped with creamy cream cheese frosting, salted caramel, chocolate ganache, and an abundance of peanuts and mini Snickers pieces for the ultimate sweet and nutty treat.
Ingredients
Scale
Cake Layers
- 2 boxes of triple chocolate cake mix
- 6 large eggs
- 2 cups whole milk
- 2/3 cup unsalted butter, softened
Filling
- 1/2 cup unsalted butter
- 2 cups sugar
- 1/2 cup evaporated milk
- 3 cups marshmallow creme fluff
- 1/2 cup peanut butter
- 3 cups unsalted peanuts, chopped
Frosting and Topping
- 1 1/2 cups unsalted butter, softened
- 12 oz cream cheese frosting, softened
- 1/2 cup salted caramel sauce
- 6 cups powdered sugar
- 1 1/2 cups semi-sweet chocolate chips
- 3/4 cup heavy whipping cream
- Mini Snickers bars, cut in half
- 1/2 cup chopped peanut topping
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C) and spray your cake pans with non-stick baking spray. Set them aside to be ready for baking.
- Mix Cake Batter: In a standing mixer, combine the triple chocolate cake mix, eggs, whole milk, and softened butter. Beat until the mixture is smooth and fully combined, ensuring no lumps remain.
- Bake Cake Layers: Divide the batter evenly among three prepared pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Cakes: Remove the baked cake layers from the oven and allow them to cool completely in their pans or on wire racks before assembling.
- Make Filling: In a saucepan, melt 1/2 cup unsalted butter with 2 cups sugar and 1/2 cup evaporated milk over medium heat. Stir frequently and bring to a gentle boil for about 5 minutes. Remove from heat and stir in 3 cups marshmallow creme fluff, 1/2 cup peanut butter, and chopped peanuts until well combined. Let the filling cool and thicken slightly.
- Prepare Frosting: Using a mixer, beat together 1 1/2 cups softened unsalted butter and 12 oz softened cream cheese frosting until fluffy. Gradually add 6 cups powdered sugar and beat until smooth and creamy. Stir in the salted caramel sauce to incorporate evenly.
- Make Chocolate Ganache: Heat 3/4 cup heavy whipping cream until warm but not boiling. Pour over 1 1/2 cups semi-sweet chocolate chips and let sit for a few minutes. Stir until smooth and glossy, then allow to cool slightly before using.
- Assemble the Cake: Place one cake layer on a serving plate. Spread a generous amount of the marshmallow-peanut filling on top. Repeat with the second layer and more filling. Place the final cake layer on top. Frost the entire cake with the cream cheese caramel frosting. Drizzle the chocolate ganache over the top and sides. Decorate with halved mini Snickers bars and sprinkle chopped peanut topping over the cake for a crunchy finish.
Notes
- Ensure cake layers are completely cooled before assembling to prevent frosting from melting.
- The filling should be cooled to a spreadable consistency for easier layering.
- For best results, chill the assembled cake for at least an hour before serving to set the frosting and ganache.
- Use good-quality chocolate chips for a richer ganache flavor.
- Store the cake in the refrigerator and bring to room temperature before serving.
