Snickers Cake
495
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
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
300 g
Icing Sugar
5 ml
30 ml
Whole Milk (2 tbsp)
100 g
Peanut Butter 100% (smooth)
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!
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!
Additional Information
Know a little more
Nutrition Information
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Prep:90 minutesabout 12 - 16 Portions
Recipe IngredientsFor the Sponge 2 gInstant Coffee Granules (1 tsp) 100 mlWater (boiling) 250 gPlain Flour 75 gDr. Oetker Fine Dark Cocoa Powder 250 gCaster Sugar 100 gLight Brown Sugar 7.5 gDr. Oetker Baking Powder (1 1/2 tsp) 5 gDr. Oetker Bicarbonate of Soda (1 tsp) 1.25 gSalt (1/4 tsp) 150 mlVegetable Oil 2Medium Eggs (beaten) 10 mlDr. Oetker Madagascan Vanilla Extract (2 tsp) 250 mlButtermilk For the Buttercream 100 gUnsalted butter (softened) 300 gIcing Sugar 5 mlDr. Oetker Madagascan Vanilla Extract (1 tsp) 30 mlWhole Milk (2 tbsp) 100 gPeanut Butter 100% (smooth) To Decorate 40 gCaramel Sauce 100 gSnickers (chopped into small pieces) 15 gSalted Roasted Peanuts Buy the Products1 For the SpongeFirst 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 ButtercreamWhilst 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 DecorateOnce 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
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