Description

Caramel and Pistachio Snickers Cake is a decadent dessert inspired by the beloved Snickers candy bar. This cake features layers of rich, moist cake, silky caramel sauce, and crunchy pistachios, all wrapped up in a creamy, chocolatey goodness. The cake is topped with more caramel and a sprinkle of chopped pistachios for added crunch and flavor. It’s a show-stopping dessert that’s perfect for special occasions, birthdays, or any time you want to treat yourself.

Ingredients

For the Cake:

2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup unsweetened cocoa powder

1 cup granulated sugar

1/2 cup brown sugar, packed

1/2 cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

1 cup whole milk

1/2 cup boiling water

For the Caramel Sauce:

1/2 cup unsalted butter

1 cup brown sugar, packed

1/2 cup heavy cream

1 teaspoon vanilla extract

Pinch of salt

For the Pistachio Layer:

1/2 cup shelled pistachios, chopped (plus extra for garnish)

1/2 cup smooth peanut butter

1/4 cup powdered sugar

1 tablespoon milk

For the Chocolate Ganache:

1/2 cup heavy cream

1 cup semi-sweet chocolate chips

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Instructions

Make the Cake: Preheat your oven to 350°F (175°C) and grease and flour two 8-inch cake pans. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cocoa powder, granulated sugar, and brown sugar. In a separate bowl, whisk together the oil, eggs, vanilla extract, and milk. Add the wet ingredients to the dry ingredients and mix until smooth. Gradually add the boiling water, mixing until the batter is well-combined (it will be thin). Pour the batter evenly into the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
Make the Caramel Sauce: In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar and heavy cream, and bring the mixture to a boil, stirring constantly. Allow the sauce to boil for 3-4 minutes, until it thickens slightly. Remove from heat and stir in the vanilla extract and a pinch of salt. Let it cool slightly before using.
Prepare the Pistachio Layer: In a medium bowl, combine the chopped pistachios, peanut butter, powdered sugar, and milk. Stir until smooth and well-combined. If the mixture is too thick, add a little more milk until it reaches a spreadable consistency.
Assemble the Cake: Once the cakes have cooled, slice each cake in half horizontally to create four layers. Place the first layer on a cake stand or serving plate. Spread a thin layer of caramel sauce over the cake, followed by a layer of the pistachio mixture. Repeat with the remaining layers, drizzling caramel sauce and spreading the pistachio mixture between each layer. After the final layer, spread the remaining caramel sauce over the top of the cake.
Make the Chocolate Ganache: In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Pour the cream over the chocolate chips in a heatproof bowl and let it sit for 2-3 minutes. Stir until smooth and glossy.
Finish the Cake: Pour the chocolate ganache over the top of the cake, letting it drip down the sides. Sprinkle the top with additional chopped pistachios for garnish. Let the cake sit for about 30 minutes to allow the ganache to set before serving.

Notes

Add a layer of chopped Snickers bars between the cake layers for extra candy bar flavor.

Use roasted salted pistachios for a little extra salty contrast.

Swap out the peanut butter layer for a layer of nougat if you want to get even closer to the Snickers candy bar experience.

Use dark chocolate for the ganache for a more intense flavor.

Prep Time: 20 minutes
Cook Time: 30-35 minutes
Category: Dessert
Method: Bake, Assemble
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: Varies depending on ingredients used
Sugar: Varies
Sodium: Varies
Fat: Varies depending on butter, cream, and chocolate used
Saturated Fat: Varies
Unsaturated Fat: Varies
Trans Fat: 0g
Carbohydrates: Varies
Fiber: Varies
Protein: Varies
Cholesterol: Varies depending on butter and cream used