Snickers Candy Bar Cake III
Submitted by snomancan
Snickers candy bar cake made by melting chopped Snickers and peanut butter right into a buttermilk batter, then folding in whipped egg whites for a light, tender crumb. Caramel, nougat, and peanut in every bite.
YIELD
10 servingsPREP
20 minCOOK
55 minREADY
1 hrsThis is what happens when a candy stash meets a cake pan. Instead of just stirring chopped bars into the batter, you melt the Snickers down with a little water and peanut butter into a glossy caramel-nougat sauce, then beat that right into the cake so the flavor runs through every crumb.
The egg whites do the lifting. They are whipped to stiff peaks and folded in last, which gives the cake a light, almost soufflé-tender crumb instead of the density you might expect from all that candy.
Buttermilk is the balancer. Its tang cuts the sugar and its acid keeps the crumb soft, so a very sweet cake stays in check. Stir the flour in alternately with the buttermilk and stop the moment it comes together to keep things tender.
It bakes into two layers, ready to stack with frosting or eat plain and warm.
Chef Tips
- Cool the melted candy mixture before adding it; hot caramel will scramble the eggs and deflate the batter.
- Fold the whites in gently with a spatula; stirring knocks out the air that lifts the cake.
- A toothpick should come out clean, but the cake stays moist from the caramel, so don’t overbake.
Variations
- Frost with chocolate ganache or peanut butter buttercream and a drizzle of caramel.
- Use other chopped bars like Milky Way, Mars, or Twix for a different candy spin.
- Press extra mini Snickers pieces on top before baking for gooey pockets.
Ingredients
Directions
In a double-boiler, add the cut up Snickers bars, water and peanut butter. Heat gently, stirring until melted and blended together. Set aside to cool.
Preheat the oven to 350℉ (180℃).
In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
In a large bowl, cream butter add sugar together and beat until creamy and fluffy.
Beat in 4 egg yolks and add the vanilla; beat in the cooled candy bar mix, mixing until smooth. Beat in ¼ cup of the buttermilk.
Stir in the flour mix alternately with the remaining 1 cup buttermilk; mix only until blended.
Beat the egg whites until stiff peaks form, fold in to the batter.
Divide the batter evenly between 2 greased and floured 9 inch square cake pans.
Bake for 45 to 55 minutes.
Cool in pans on rack for 5 minutes, turn out, and finish cooling on rack.
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