Description

This decadent Salted Caramel Apple Snickers Cake is a rich layered chocolate cake infused with coffee and warm spices, frosted with a creamy Snickers-inspired peanut butter frosting, and topped with luscious homemade salted caramel and caramel-dipped apples. Finished with a smooth chocolate coating and sprinkled with peanuts and flaky salt, this impressive dessert is perfect for holiday celebrations or any special occasion.

Ingredients

Scale

Cake

2 1/4 cups all-purpose flour
2 1/4 cups granulated sugar
1 1/2 cups unsweetened cocoa powder
2 1/4 teaspoons baking soda
2 1/4 teaspoons baking powder
1 1/2 teaspoons salt
1 teaspoon cinnamon
1/2 teaspoon allspice
3 eggs at room temperature
3/4 cup canola oil
1 1/2 cups unsweetened apple sauce
1 1/2 tablespoons vanilla extract
1 cup + 2 tablespoons strong brewed coffee, hot (or warm apple cider)

Salted Caramel

2 cups heavy cream
2 cups sugar
1 cup honey or corn syrup
1 cup apple cider
1/2 cup (1 stick) salted butter
1 tablespoon bourbon
2 teaspoons vanilla extract
1/2 teaspoon kosher salt + flaky salt for sprinkling
3 small apples (Granny Smith and Honeycrisp recommended)
6 twigs or wooden sticks

Snickers Frosting

1 cup unsalted butter, softened
4 ounces cream cheese, softened
2 cups powdered sugar
1/2 cup creamy peanut butter (not the oily kind)
1/3 cup salted caramel sauce (from the reserved caramel)
2 teaspoons vanilla extract
1/2 cup salted peanuts, chopped + more for garnish

Chocolate Coating

8 ounces bittersweet chocolate, chopped
1/2 cup heavy cream

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Instructions

Prepare the Cake Batter: Preheat your oven to 350°F (175°C). Grease three 8-inch or 9-inch round cake pans, line them with parchment paper, and grease or spray the paper. In a medium bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, salt, cinnamon, and allspice. In a separate large mixing bowl or stand mixer, beat the eggs, canola oil, applesauce, and vanilla extract until smooth. Gradually add the dry ingredients to the wet mixture on low speed until just combined. Finally, stir in the hot coffee or warm apple cider; the batter should be pourable but not too thin.
Bake the Cake Layers: Divide the batter evenly among the prepared pans. Bake for 20 to 25 minutes, until the tops are set and a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for five minutes, then run a knife around the edges to loosen. Invert each cake onto wax or parchment paper on large flat plates. Cover and let cool completely before frosting.
Make the Salted Caramel Sauce: In a large saucepan, combine sugar, honey, and apple cider. Bring to a boil and cook without stirring for about 9 minutes until the mixture turns a light golden color. Slowly stir in heavy cream, butter, bourbon, and vanilla, then continue boiling for 10-15 minutes until the temperature reaches 210°F on a candy thermometer, stirring frequently. Remove from heat, stir in kosher salt. Scoop out 1 cup of caramel into a heatproof container to cool and reserve. Cover the remaining caramel and set aside (can refrigerate overnight).
Make the Snickers Frosting: In a mixer bowl, beat butter, cream cheese, and powdered sugar until light and fluffy (about 4 minutes). Add peanut butter, 1/3 cup of the cooled caramel sauce, and vanilla extract; continue beating for 2 more minutes until streak-free, scraping sides as needed. Fold in chopped peanuts gently.
Assemble the Cake: Place one cake layer flat side up on a serving plate. Drizzle with some reserved salted caramel sauce. Spread frosting evenly on top. Add the second layer rounded side up, drizzle with caramel, and spread frosting. Add the final cake layer, drizzle with caramel again, and frost the entire top and sides. Don’t worry about perfection as most will be covered. Chill the cake in the refrigerator.
Prepare the Chocolate Coating: In a microwave-safe bowl, combine chopped bittersweet chocolate and heavy cream. Heat in 30-second intervals, stirring between each, until smooth and melted. Let cool for 3 to 5 minutes. Pour the chocolate ganache over the center of the cake and spread gently to the edges allowing drips down the sides. Refrigerate the cake for at least 1 1/2 hours or preferably overnight to set the chocolate and firm the frosting.
Finish the Caramel and Apples: Reheat the reserved caramel sauce in the pot over medium-high heat, boiling for 15-20 minutes until it reaches 220–230°F (ideal ~225°F). Remove from heat and let cool for 15-20 minutes, stirring occasionally, to keep it pourable but firm enough for dipping. Insert twigs or wooden sticks into the apples. Line a baking sheet with wax paper.
Decorate the Cake: Pour about half of the thickened caramel over the cake, letting it drip down the sides. Dip each apple into the remaining caramel and place them in the center of the cake. Sprinkle the entire cake with flaky salt and additional chopped peanuts. Refrigerate for at least 30 minutes until the caramel firms up but does not harden completely. Before serving, let the cake sit at room temperature for 15 minutes for easier slicing.

Notes

Remove the caramel apples before slicing the cake to avoid messiness; this cake is delicate and slices won’t be perfect.
You can skip adding the caramel apples if preferred. Serving them on the side is recommended for easier cutting.
Use small, light apples such as Granny Smith or Honeycrisp to prevent the cake layers from collapsing under weight.

Nutrition

Serving Size: 1 slice (1/16 of cake)
Calories: 480
Sugar: 38g
Sodium: 220mg
Fat: 26g
Saturated Fat: 12g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 4g
Protein: 5g
Cholesterol: 55mg