Salted caramel, peanut butter frosting, real Snickers pieces and silky chocolate ganache - super easy recipe!
Salted caramel buttercream & Peanutbutter Frosting
Two frosting variations make this cake so special! The cake is filled with salted caramel buttercream and frosted with peanut butter frosting. The best part: the base of both frostings is my signature vanilla Swiss meringue buttercream. So you only have to go through all the effort once and then simply add salted caramel sauce to one half of the frosting and peanut butter to the other half!
2 1/2 cups (320 g) flour
1 tsp baking powder
1/2 tsp salt
1 1/2 cups (300g) sugar
3/4 cup (75 g) cocoa powder
1/3 cup (80 ml) oil
6 tbsp (85 g) butter, melted
1 1/4 cup (300 ml) milk
For the buttercream:
6 egg whites, large
1 1/2 cups (300 g) sugar
2 cups (450 g) butter
1/2 cup (120 g) peanut butter
1/2 cup (170 g) salted caramel sauce
1/2 cup (75 g) roughly chopped peanuts
1 cup (320 g) salted caramel sauce
Start off with a large bowl. Combine the sugar, eggs, salt, and vanilla. Add oil and butter and milk. Mix it until fluffy. Sift in flour, cocoa, baking powder and mix until everything is thoroughly incorporated.
Divide the batter evenly among 2 9-inch cake pans. Bake for 30 to 35 minutes, or until a toothpick inserted in the center of each layer comes out clean. Cool the layers in the pans for 10 minutes before transferring to a wire rack to cool completely.
For the buttercream whisk egg whites and sugar in a heatproof bowl and place it on a pot with simmering water (bain-marie). Whisk it continually until it forms soft peaks for 8 minutes. Take out the water bath and keep whisking the meringue until it reaches room temperature.
Mix in the butter in small pieces. Keep mixing it until it comes together in a smooth buttercream. Add vanilla and separate half of it in another bowl. To one half add peanut butter and mix it until smooth. Add salted caramel sauce to the other half of the buttercream and whip it until everything is combined.
To decorate the cake, place the bottom layer on a plate and spread a nice layer of peanut butter buttercream on top. Pipe a boarder and fill it with salted caramel and chopped peanuts. Top it with the second layer and repeat the step.
Then apply the last layer and cover the cake with salted caramel buttercream on the top and its sides. Refrigerate the cake for about 30 minutes. Remove the cake from the refrigerator and apply a final layer of buttercream, as well as any decoration.
The buttercream can stay at room temperature for about 2 days. Then it should be moved in the fridge.
To ensure flat layers flip the baked cake when it is still hot (careful not to break the cake!) and place it on a wired rack. This step makes the cake less uneven.
Chocaholic? Try chocolate chips as an addition to the cake batter – double chocolate sound double the fun!