I’d like to thank Cori for giving me this opportunity to write this post for you guys! My brother turned 30 this past week and I really wanted to make him a special cake. One of his favorite candy bars since we were little is Snickers, so I thought it would be a perfect opportunity to try out something new while making him something special. I made a cake with some peanut butter to represent the nougat, and filled it with dulce de leche and dry roasted peanuts. I then frosted it with chocolate buttercream, and topped it with chopped Snickers bars. Finally, I drizzled extra dulce de leche on top of that.
Let me tell you, this cake is SO rich! It’s pretty amazing, though! I just wouldn’t recommend trying to knock out a big slice after a huge dinner, like we did. 😉
I made this into a four layer cake, but it might make it a little less rich if you just put filling in a two layer cake, whatever you fancy!
The birthday boy and my daughter Ruby! She always thinks the parties are for her! LOL
I really hope you enjoy this cake if you decide to make it. Remember, there are so many different variations you could do with this. Make it your own! I always look at recipes as platforms for my own ideas rather than thinking it has to be concrete. You could use cake mix you find on sale or already have in your stockpile. You can even make that crockpot dulce de leche everyone’s been pinning on Pinterest lately! 😉
2 1/4 cups all purpose flour
1 1/2 cups granulated sugar
3 1/2 teaspoons baking powder
1 tsp salt
1 1/4 cups milk
1 stick unsalted butter, softened
1 tablespoon vanilla extract
3 egg whites and 1 whole egg
1/2 cup crunchy peanut butter
about 1 1/2 cans of dulce de leche (found in the spanish foods isle)
dry roasted peanuts, chopped (about 2 cups)
6 oz bakers chocolate
2 sticks plus 1 tablespoon unsalted butter
5 cups powdered sugar
2 teaspoons of vanilla
4 Snickers bars, chopped
Preheat oven to 350
-Cut parchment paper to fit two greased 8 inch round pans
-In a large bowl combine flour, sugar, baking powder and salt
-Add milk, butter, peanut butter, whole egg and vanilla to the flour mixture and beat on medium to medium high for two minutes
-Beat egg whites to stiff peaks. Fold into batter and pour batter into prepared pans and bake for about 25 minutes
In a small saucepan heat dulce de leche until spreadable. Spread onto cake layer(s) and top with chopped roasted peanuts.
In a small saucepan melt Bakers chocolate with 1 tablespoon of butter, set aside to cool. In mixer, beat butter, sugar, milk and vanilla until light and fluffy. Slowly add melted chocolate. Frost cake as desired and top with chopped candy bars. Put leftover dulce de leche in small ziploc bag and snip end to drizzle on top of cake.
Kailee Adams is a 27 year old bartender turned stay at home mom working on starting her own home bakery. She has two children, a two year old girl named Ruby and a 2 month old boy named Sawyer. Her blog, Precious Cargo Bakery, chronicles her journey as a mom and baker. Don’t forget to follow her blog at http://www.