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This soft Snickers cake brings together the tempting mix of chocolate and peanuts in a tender sponge. With just the right balance of sweetness, nutty flavors and chocolate richness, it brings to mind the famous candy bar, but wows with its light texture and homemade charm.
The first time I whipped up this cake, my family couldn't get enough of how the juicy texture balanced with the chocolatey taste. What really makes this cake stand out are the crunchy peanuts that remind you of the candy bar's signature texture.
Key Ingredients
- Butter and sugar: Create the creamy foundation of the batter and ensure the perfect texture
- Ground hazelnuts: Add wonderful moisture and a rich nutty aroma
- Chocolate chips: Melt partly during baking and form pockets of chocolate throughout the cake
- Peanuts: Give that classic Snickers taste and a pleasant crunch
- Yogurt: Makes the batter extra soft with a slight freshness
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Step-by-Step Instructions
- Making the base mixture:
- Heat your oven to 180°C with fan. Line a small cake pan (34 x 20 x 4 cm) with baking paper, letting the edges hang over slightly. Roughly chop the peanuts, setting some aside for the final topping. In a large bowl, beat the softened butter with white sugar, brown sugar, and vanilla paste using an electric mixer on medium then high speed until light and fluffy. This takes about 3-5 minutes and is key for the cake's final texture.
- Adding the eggs:
- Mix in the eggs one at a time to the butter-sugar blend, beating for about 30 seconds on medium speed after each addition, until they're well combined. The mixture should become foamy and voluminous. After the last egg, keep beating for another minute to work in more air.
- Combining dry ingredients:
- In a separate bowl, mix the spelt flour, cinnamon and baking powder. Gradually add this dry mix to the egg mixture and gently fold with a spatula or mixer on low speed, just enough to combine everything. Don't mix too long or the batter might get too dense.
- Adding flavor elements:
- Gently fold in the chocolate chips, chopped peanuts and ground hazelnuts until they're evenly spread through the batter. Finally, add the yogurt and mix briefly until you get a smooth mixture. The batter should be thick and moist, but not too runny.
- Baking and cooling:
- Pour the batter into your prepared pan and smooth the top with a spatula or the back of a spoon. Bake in the preheated oven, on the middle rack, for about 30 minutes. Baking time might change depending on your oven, so check after 25 minutes with a toothpick - it should come out slightly damp but without raw batter when poked in the center of the cake. Take the cake out and let it cool in the pan on a rack for about 15 minutes.
- Icing and garnish:
- While the cake cools, melt the chocolate icing in a double boiler following the package directions. Spread the melted chocolate evenly over the still-warm cake. For a true Snickers experience, immediately sprinkle your reserved chopped peanuts onto the still-liquid icing. Preferably use salted peanuts to create a tasty contrast with the sweet chocolate. Let the cake cool completely until the icing hardens.
I've noticed this cake tastes even better the day after you make it, when the flavors have had time to develop. The combo of soft cake, melty chocolate and crunchy peanuts really brings back the taste experience of a Snickers, but in a fluffier, homemade version.
Serving Suggestions
- With afternoon coffee, alongside a scoop of vanilla ice cream
- As dessert after a light dinner
- Cut into small cubes for a cake buffet
- Packed up for a picnic or kid's birthday party
Possible Variations
- For more caramel flavor, spread dulce de leche between the cake and icing
- Mix cocoa powder into the batter to boost the chocolate taste
- Try other nuts like walnuts or cashews
- Add dried cranberries for a fruity touch
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Storage Info
This cake keeps well wrapped in cling film or in an airtight container at room temperature for 3-4 days. In the fridge, it can last up to a week, but might lose some softness. Before serving refrigerated cake, let it sit at room temperature for about 30 minutes so the flavors come out better. Individual slices can be frozen and thawed as needed.
After trying this recipe several times, I can say this Snickers-inspired cake hits the sweet spot between effort and enjoyment. It's simple enough for any amateur baker, but the results are so impressive and tasty that you can't help making it again. The marriage of chocolate and peanuts is timeless and appeals to kids and grown-ups alike.
Frequently Asked Questions
- → Can I skip the nuts entirely?
- The nuts give it that crunch and unique flavor. You can swap peanuts for almonds, or make a nut-free version with an adjusted recipe.
- → How long does this cake last?
- Keep it in an airtight box and it stays fresh at room temp for 3-4 days. In the fridge, it'll last a week. You can also freeze portions!
- → Can I use plain wheat flour instead?
- Sure thing! Regular T45 or T55 wheat flour works perfectly here. It’ll taste a bit different, but the soft texture stays the same.
- → What’s the best type of chocolate to use?
- Go with dark or milk chocolate chips based on your taste. For a snack-bar vibe, milk chocolate is great. No chips? Just chop up a chocolate bar!
- → How can I cut down the sweetness?
- Reduce the brown and white sugar by about a third. The chocolate and yogurt will still give it a naturally sweet kick.
- → Can I use Greek yogurt instead of regular yogurt?
- Of course! Greek yogurt makes it even softer. If it’s super thick, mix in a spoon of milk to get the right texture.