Snickers Cake
aka Leftover Halloween Candy Cake

mikaela | wyldflour

2-layer 9-inch Cake

Snickers Cake

40 minPrep Time

25 minCook Time

1 hr, 5 Total Time

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Ingredients

High-Altitude Cake Recipe:
• 2 cups + 2 Tablespoons all-purpose flour
• 1/4 cup shortening
• 1 3/4 cups white granulated sugar
• 3/4 cup cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 1/2 teaspoons salt
• 1/2 cup canola or vegetable oil
• 3 eggs
• 1 1/3 cups water
Low-Altitude Cake Substitutions:
• 2 cups all purpose flour
• 2 teaspoons baking powder
Chocolate Buttercream Frosting:
• 1 cup unsalted butter
• 3/4 cup cocoa powder
• 2 teaspoons vanilla extract
• 1 Tablespoon light corn syrup
• 3 1/4 cups powdered sugar
• 1/4 teaspoon salt
• 2 Tablespoons water
Snickers Buttercream Filling:
• 1 cup unsalted butter
• Enough snickers candy to equal ~7.5 ounces (4 full-size snickers bars)
• 1/2 teaspoon vanilla
• 3 cups powdered confectioner's sugar
Optional: extra snickers for decorating

Instructions

1. Preheat oven to 350 degrees Fahrenheit. (Low altitude: 325 degrees.) Butter two 9-inch cake pans liberally and set aside. Add flour, shortening, and sugar to a food processor and pulse until pea-sized cornmeal-like mixture forms. Dump into a large mixing bowl. Stir in cocoa, baking powder, baking soda, and salt.
2. Add oil, eggs, and water to cocoa mixture. Beat mixture on lowest speed for 30 seconds until all ingredients are moistened. Beat mixture on medium speed for 2 minutes.
3. Divide batter between two cake pans and bake for 23-25 minutes (low altitude: 28-30 minutes) or until inserted toothpick comes out clean. Turn cakes out onto a cooling rack as soon as possible and allow cakes to cool completely.
4. Make the snickers filling! Chop the snickers bars into bite-size pieces and add to a medium-sized saucepan with half of the butter (1 stick). Melt over medium-low heat. Use a spatula to smash the melting nougat and give it a few quick stirs to get it to break up into the melty mixture. Remove from heat and set aside. Beat remaining butter (1 stick) in a mixing bowl until fluffy. Beat in vanilla. Slowly beat in melted snickers/butter mixture. Beat in powdered sugar, 1 cup at a time, and set aside until the filling sets up. (It should become a thicker, spreadable consistency.)
5. Make the frosting! Add butter, cocoa, vanilla, corn syrup, and salt to mixing bowl and beat until mixed. Add powdered sugar 1 cup at a time and beat until fully incorporated. Mix in 1-2 Tablespoons of water until you get your desired spreading consistency.
6. Assemble! Level the cakes, if necessary. Spread snickers filling evenly over the first layer and top with the second layer of cake. Use frosting to cover the top and the sides of the cake and serve! This cake may be stored on the kitchen counter, in a cake dish, for up to 3 days.