Chocolate Peanut Caramel Dream Cake

Detailed step-by-step photos and a helpful video guide are included to ensure your baking journey is a resounding success!

For the Rich Chocolate Cake Layers:

• ▢ 2 cups (250 g) all-purpose flour
• ▢ 1 ½ (300 g) granulated sugar
• ▢ ½ cup (60 g) unsweetened natural cocoa powder
• ▢ 1 teaspoon baking soda
• ▢ 1 teaspoon instant espresso powder Note 1
• ▢ ½ teaspoon table salt
• ▢ 1 cup (280 ml) whole milk + 2 tablespoons, at room temperature Note 2
• ▢ 2 large eggs at room temperature
• ▢ ¼ cup (60 ml) vegetable oil
• ▢ 4 tablespoons (56 g) unsalted butter, melted
• ▢ 1 teaspoon white vinegar Note 4

For the Luscious Salted Caramel Sauce:

• ▢ 1 cup (200 g) granulated sugar
• ▢ 1 cup (240 ml) heavy whipping cream warmed up
• ▢ 4 tablespoons (55 g) unsalted butter at room temperature
• ▢ ½ teaspoon coarse sea salt I like Maldon sea salt flakes

For the Creamy Peanut Butter Buttercream:

• ▢ 1 stick (113 g) unsalted butter at room temperature
• ▢ ½ cup (130 g) creamy peanut butter
• ▢ 1 cup (125 g) powdered sugar
• ▢ ½ teaspoon pure vanilla extract
• ▢ 1/8 teaspoon coarse kosher salt

For the Salted Caramel Buttercream:

• ▢ 1 stick (113 g) unsalted butter at room temperature
• ▢ ½ cup (100 g) salted caramel sauce (from the batch made above)
• ▢ 1 cup (125 g) powdered sugar

For the Decadent Chocolate Ganache:

• ▢ ¼ cup (60 ml) heavy cream
• ▢ 2 oz (55 g) bittersweet chocolate chopped

For Assembly and Decoration:

• ▢ 1 cup (140 g) dry roasted peanuts roughly chopped
• ▢ 2-3 snickers bars sliced

• To make the chocolate cake layers, begin by lining two 7-inch round cake pans with parchment paper and lightly spraying them with baking spray. This ensures easy release.
• Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
• In a large mixing bowl fitted with a paddle attachment, combine the dry ingredients: all-purpose flour, granulated sugar, unsweetened natural cocoa powder, baking soda, instant espresso powder, and table salt. Mix on low speed for about 30 seconds, or until all components are thoroughly combined and no lumps remain.
• To the dry mixture, add the wet ingredients: whole milk, large eggs, vegetable oil, and melted unsalted butter. Mix the batter on low speed just until it becomes smooth, approximately 15 seconds. Be careful not to overmix.
• Finally, stir in the white vinegar and mix for another 10 seconds. The vinegar helps activate the baking soda, contributing to a light and fluffy cake texture.
• Divide the prepared batter evenly between your two lined baking pans. Bake for 35 minutes, or until a toothpick inserted into the center of the cakes comes out clean, indicating they are fully baked.
• Allow the cakes to cool completely in their pans on a wire rack. Once cool, carefully run a knife around the edges of each cake and invert them onto the wire rack. Wrap each cooled cake layer tightly with plastic wrap and refrigerate until ready to use, preferably overnight. Chilled cakes are significantly sturdier and easier to slice horizontally, though you can frost them as soon as they’ve cooled completely if time is short.
• To make the rich salted caramel sauce, please refer to this detailed recipe for best results. (Note 3: Remember to cool it completely before proceeding.)
• To make the creamy peanut butter buttercream, in a mixing bowl with a paddle attachment, combine room temperature unsalted butter and creamy peanut butter. Beat on medium-high speed for about 2 minutes, or until the mixture becomes visibly pale and delightfully fluffy. Halfway through, be sure to scrape down the sides and bottom of the bowl with a silicone spatula to ensure even mixing.
• Add the powdered sugar, pure vanilla extract, and coarse kosher salt to the butter-peanut butter mixture. Continue beating for approximately 2 more minutes, until the frosting is exceptionally smooth, light, and airy.
• To make the luscious salted caramel buttercream, in a clean mixing bowl with a paddle attachment, combine the room temperature unsalted butter and the cooled salted caramel sauce. Beat on medium-high speed for about 2 minutes, until the mixture is light in color and fluffy in texture. Again, scrape the sides and bottom of the bowl periodically with a silicone spatula.
• Incorporate the powdered sugar into the caramel buttercream mixture. Continue beating for another 2 minutes, ensuring the frosting is wonderfully smooth, airy, and consistent.
• To prepare the decadent chocolate ganache, heat the heavy cream in a microwave-safe bowl for approximately 45 seconds, or until it is hot and steamy but not boiling. Place the finely chopped bittersweet chocolate in a separate bowl and pour the hot cream directly over the chocolate. Allow it to sit undisturbed for 2 minutes, then stir gently until a smooth, glossy ganache forms. If the chocolate hasn’t melted completely, microwave the mixture in 15-second intervals, stirring after each, until the ganache is perfectly smooth and fluid. (ESSENTIAL TIP: For optimal consistency, make the ganache just before you begin assembling the cake, as it can thicken quickly.)
• To assemble your magnificent cake, first carefully cut your cooled cake layers horizontally into equal halves, creating four distinct layers. Transfer both the peanut butter buttercream and salted caramel buttercream into two separate piping bags. If you don’t have piping tips, simply snip off the ends of the bags to create an opening.
• Gather all your assembly tools and ingredients: the roughly chopped peanuts, your cake board, four strips of parchment paper (to keep your board clean), a small offset spatula, and a ¼ cup measuring cup or a large cookie scoop for the caramel.
• Center your cake board on a turntable (if using for easier frosting). Smear a small amount of frosting in the very middle of the board to act as an anchor for your cake. Then, arrange the four parchment paper strips around the edges of the cake board, ensuring they meet in the center, as demonstrated in the accompanying photos.
• Place your first chocolate cake layer onto the prepared cake board. Using one of your piping bags, pipe the peanut butter buttercream frosting evenly all over this cake layer. Then, gently spread and smooth the frosting with your small offset spatula.
• Next, pipe a border with the salted caramel buttercream frosting right around the edges of the peanut butter layer. This creates a “dam” to hold in the liquid caramel. Spoon approximately ¼ cup of the cooled salted caramel sauce into the center of this layer.
• Generously sprinkle a portion of the crushed peanuts over the caramel sauce. Carefully place the next layer of chocolate cake on top. Continue this layering process, alternating frostings if desired, until all cake layers are stacked and filled.
• To crumb coat the cake, apply a thin, even layer of frosting over the entire cake – top and sides. This initial layer traps any loose crumbs, creating a clean canvas for your final frosting. Smooth it out as best as you can. Refrigerate the cake for about 30 minutes, or until this crumb coat has completely set and hardened.
• While the cake chills, transfer your remaining salted caramel sauce and chocolate ganache into squeeze bottles. If either sauce has become too thick, microwave them in short 10-15 second bursts to thin them slightly. Ensure they are not too hot before you begin decorating the chilled cake.
• Transfer a small amount of any remaining buttercream into a piping bag fitted with your chosen decorative star tip (or other tip) for the final embellishments.
• To decorate the cake, apply a final, smooth layer of frosting over the entire cake. Achieve a professional finish by using an offset spatula and a bench scraper for perfectly smooth sides and sharp edges.
• Create beautiful drips around the edges of the cake by carefully squeezing the salted caramel sauce from your bottle, followed by the chocolate ganache (if using). Let the sauces cascade naturally down the sides.
• Pipe the remaining buttercream with your decorative tip around the top edges of the cake. Pour any additional chocolate ganache into the center of the cake top for an extra glossy finish, and sprinkle with more crushed peanuts. Finally, artfully arrange the sliced Snickers bars on top to complete your masterpiece.

Note 2: Milk Choice for Optimal Richness: We highly recommend using whole milk for the chocolate cake batter. Its higher fat content contributes to a noticeably richer, moister, and more tender crumb. While 2% milk can be used as a substitute, the full-fat option truly elevates the cake’s luxurious texture and flavor.

Note 3: The Importance of Cooling Salted Caramel: It is absolutely crucial to allow your homemade salted caramel sauce to cool completely to room temperature before you attempt to use it, both for creating the caramel buttercream frosting and for layering within the cake. Using warm caramel will melt your buttercreams and create a messy, unstable cake. Cool caramel achieves the perfect thick, gooey consistency needed for stability and flavor.

Note 4: Vinegar for a Tender Crumb: White vinegar works wonders in reactivating the baking soda, contributing to a lighter, more tender crumb in your chocolate cake. If white vinegar is unavailable, apple cider vinegar can be used as an effective substitute, delivering similar leavening benefits.

Make-Ahead Mastery: Simplifying Your Baking Process: This indulgent Snickers Cake, while impressive, doesn’t have to be a daunting single-day project. You can efficiently prepare all its individual components well in advance, transforming a complex recipe into an enjoyable, stress-free baking experience:
– Cake Layers: Bake your chocolate cake layers up to a month ahead and freeze them, tightly wrapped, or refrigerate for up to a week. Thaw frozen cakes in the refrigerator overnight before use.
– Salted Caramel Sauce: Your homemade caramel sauce can be made a month in advance. Store it in an airtight container in the fridge and gently warm when ready.
– Buttercream Frostings: Both the peanut butter and salted caramel buttercreams can be prepared up to 3 days in advance. Refrigerate them in airtight containers, then re-whip until fluffy before assembly.
– Chocolate Ganache: For the best consistency and appearance, it’s ideal to make the chocolate ganache on the day of cake assembly.
– Assembled Cake: You can assemble the entire cake 1 day in advance and store it, covered, in the refrigerator. For the perfect serving experience, allow it to come to room temperature for at least 30 minutes before slicing and serving.