Home » Snickers cake
Leave a Comment / College and university recipes, Healthcare recipes, Recipes / By
Snickers cake

Snickers cake

This recipe was created by Humane World for Animals’ expert chefs and approved by our team of registered dietitians.
Click here to view and print the PDF version of this recipe.
Servings: 12
Serving size: 10.37oz

Ingredients

Cake batter

  • 1/2 cup Non-dairy milk, soy, unsweetened
  • 1 teaspoon Vinegar, distilled, white
  • 1 cup Water, hot
  • 3/4 cup Oil, canola
  • 1/2 cup Coffee, brewed
  • 2 tablespoons Applesauce
  • 2 teaspoons Vanilla extract
  • 2 1/2 cups Flour, all-purpose
  • 2 cups Sugar, white, granulated
  • 3/4 cup Cocoa powder, unsweetened, sifted
  • 1 1/2 teaspoons Baking powder
  • 1 teaspoon Salt, Kosher

Ganache

  • 3/4 cup Cream, coconut, sweetened, canned
  • 1 cup Vegan chocolate chips, 1M count

Carmel sauce

  • 1 cup Sugar, white, granulated
  • 3 tablespoons Water
  • 1 teaspoon Corn syrup, light
  • 1 tablespoon Non-dairy butter, unsalted
  • 1/2 cup Non-dairy milk, soy, unsweentened
  • 1/2 teaspoon Salt, Kosher

Buttercream frosting

  • 5 cups Sugar, white, powdered
  • 1 cup Cocoa powder, unsweentened, sifted
  • 1 cup Shortening, vegetable
  • 1 cup Non-dairy butter, unsalted, softented
  • 6 tablespoons Peanut butter, smooth
  • 1/4 cup Non-dairy milk, soy, unsweentened
  • 1 teaspoon Vanilla extract

To build cake

  • 6 tablespoons Nuts, peanuts, chopped

Instructions

For cake batter

  • Make buttermilk by combining soy milk and vinegar in a mixing bowl and let sit 10 minutes. Using a stand mixer with a paddle attachment, add buttermilk and water, oil, coffee, applesauce, and vanilla extract. Beat until combined. Add flour, sugar, cocoa powder, baking powder, and salt to mixer and beat until fully combined.

For baking cake

  • Preheat oven to 350°F. Line and spray 8" round cake pans, portion 4 cups of batter into each, use a spatula to evenly spread batter. Bake in oven for 20-30 minutes, until a toothpick inserted near center of pan comes out clean. Cool completely before frosting cakes.

Ganache

  • Over low heat, portion coconut cream in a pan and heat until scalding but not boiling. *Can also heat cream in a microwave using a microwave safe bowl. In a mixing bowl, pour heated cream over chocolate and stir until chocolate is melted and ganache is smooth. Store in a sealed container in cooler until ready for use and pull 20-30 minutes before use to soften.

Caramel sauce

  • In a heavy bottom pot, combine sugar, water, and syrup. Cook over medium heat without stirring, until mixture begins to caramelize and all sugar is dissolved. When mixture reaches amber color, about 355-360°F, remove from heat and add in butter stirring carefully to combine. Slowly add milk and stir until fully combined and smooth. (Mixture may bubble and splatter so be careful to avoid burns.) Add salt and stir to combine. Cool completely and store in sealed container in cooler until ready for use.

Buttercream frosting

  • Using a stand mixer with a whip attachment, sugar, cocoa powder, shortening, non-dairy butter, and sunflower butter. Whip on slow speed until combined, increase speed and whip until fluffy. Add soy milk and vanilla and mix on slow speed to combine. Increase speed and whip until smooth and fluffy. Buttercream can be stored in sealed containers at room temperature or in cooler until ready for use.

To build cake

  • Put first layer of cake on a cardboard cake board and use a piping bag to create boarder around edges with buttercream frosting. In the center, use a piping bag to portion 2/3s of ganache and spread evenly with a spatula. Then drizzle with 2/3s of caramel and sprinkle 1/4 cup peanuts. Top with next layer of cake. Frost entire cake with remaining buttercream, adding any desired decorative piping to top and sides. Spread remaining caramel sauce on center of frosted cake and sprinkle with 2 tablespoons peanuts. Using a piping bag, drizzle remaining ganache over sides of cake to look like drips.

For service

  • Cut cake into 12 slices.

Notes

*The nutrition information is an estimate based on general ingredients. These amounts will vary based on the products you are using.

Nutrition

Serving: 10.37oz | Calories: 1187kcal | Carbohydrates: 157g | Protein: 11g | Fat: 62g | Saturated Fat: 15g | Trans Fat: 5g | Sodium: 177mg | Fiber: 7g | Sugar: 116g