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Snickers-Inspired Cake with Crunchy Meringue & Caramel Layers

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★★★★★

4.7 from 15 reviews

This decadent Snickers-inspired cake perfectly captures the classic flavors of the beloved candy bar with layers of rich dark cocoa sponge, crunchy meringue, smooth cream cheese frosting, luscious caramel, and roasted peanuts. Each element is thoughtfully crafted to balance textures and sweetness for an indulgent dessert experience. Ideal for celebrations and special occasions, this show-stopping cake is both visually stunning and irresistibly delicious.

Ingredients

Scale

Sponge Cake

  • 6 eggs
  • 200g sugar
  • 50ml sunflower oil
  • 140g milk
  • 140g flour
  • 1 tsp baking powder
  • 60g dark cocoa powder

Meringue

  • 4 egg whites
  • 200g sugar
  • 0.5 tsp salt
  • 0.3 tsp citric acid
  • Vanilla to taste

Cream

  • 200g cream cheese
  • 60g powdered sugar
  • 400ml heavy cream (33% fat)

Additional Components

  • Caramel (use your preferred recipe)
  • 120g roasted peanuts
  • Soaking syrup: 150ml water, 2 tbsp condensed milk, 1 tbsp cognac

Instructions

  1. Prepare Sponge Cake: Preheat your oven to 180°C (356°F). In a large mixing bowl, whip the 6 eggs with 200g sugar until the mixture is fluffy and pale. Gradually reduce the mixer speed and slowly incorporate 50ml sunflower oil. Sift together 140g flour, 1 tsp baking powder, and 60g dark cocoa powder, then gently fold these dry ingredients into the egg mixture. Pour the batter into an 18-20 cm round cake mold and bake for 35-40 minutes until a skewer comes out clean. Allow the cake to cool fully, then crumble into pieces.
  2. Make Meringue: Whip 4 egg whites with 0.5 tsp salt, 0.3 tsp citric acid, and vanilla to soft peaks. Gradually add 200g sugar while continuing to whip until stiff peaks form. Spread the meringue evenly on parchment paper and bake at a low temperature of 90°C (194°F) for 1 hour and 40 minutes. Once done, turn off the oven and let the meringue cool inside the oven for best texture and crunch.
  3. Prepare Cream: In a mixing bowl, combine 200g cream cheese with 60g powdered sugar and whip until smooth. Gradually add 400ml heavy cream (33% fat) and whip the mixture to a firm and spreadable consistency.
  4. Make Soaking Syrup: Mix 150ml water, 2 tablespoons condensed milk, and 1 tablespoon cognac thoroughly. This syrup will be used to moisten the cake layers lightly, enhancing the flavor and keeping them tender.
  5. Assemble the Cake: On a serving plate or cake board, start with a layer of the crumbled sponge. Lightly soak the sponge with the prepared syrup. Add a layer of the cream, then scatter pieces of the meringue (optionally coated with melted chocolate to keep layers neat), and spread a small amount of cream around the sides to help secure the crunchy meringue pieces. Drizzle caramel over this layer and sprinkle roasted peanuts on top. Repeat with another layer of sponge soaked with syrup, cream, meringue, caramel, and peanuts, finishing with a final layer of cream on top. Wrap the assembled cake in acetate film and refrigerate it overnight to allow flavors to meld beautifully.

Notes

  • Coating the meringue layer with melted chocolate prevents their crumbles from mixing with the cream, resulting in a cleaner and more stunning cake appearance.
  • The soaking syrup with cognac adds depth and moisture, but can be omitted or substituted with a non-alcoholic alternative for preferences or dietary reasons.
  • For a more intense chocolate flavor, use high-quality dark cocoa powder in the sponge.
  • Ensure the meringue is baked at a low temperature for a prolonged time to achieve a crisp texture without browning.
  • The cake is best enjoyed after chilling overnight, as it allows all components to meld and soften for a harmonious taste.
  • Use fresh roasted peanuts for crunch and the best flavor; you can adjust the quantity based on preference.

Nutrition

Keywords: Snickers cake, chocolate cake, meringue dessert, caramel cake, peanut cake, layered cake, decadent dessert

Find it online: https://lucabites.com/elevated-with-high-quality-recipe/