Salted Caramel Apple Snickers Cake
To cut the cake, I recommend removing the apples and then carefully slicing the cake. This is a messy cake, the slices will not be perfect. If you prefer, you do not have to add the caramel apples to the cake. It does make the cake a little hard to cut, so you can either skip them or serve them on the side of the cake. It is important to use small, light apples. If you use large apples, the cake has a greater chance of caving in. Cake adapted from a simple chocolate birthday cake recipe.
To cut the cake, I recommend removing the apples and then carefully slicing the cake. This is a messy cake, the slices will not be perfect. If you prefer, you do not have to add the caramel apples to the cake. It does make the cake a little hard to cut, so you can either skip them or serve them on the side of the cake. It is important to use small, light apples. If you use large apples, the cake has a greater chance of caving in. Cake adapted from a simple chocolate birthday cake recipe.
- 1 tablespoon vanilla extract
- 1/2 cup butter
- 2 cups sugar
- 2 cups heavy cream
- 1 teaspoon cinnamon
- 2 teaspoons vanilla extract
- 2 cups powdered sugar
- 1/2 cup heavy cream
- 1/2 teaspoon allspice
- 1 1/2 teaspoon salt
- 2 1/4 teaspoons baking powder
- 3/4 cup canola oil
- 1 1/2 cups unsweetened cocoa powder
- 4 ounces cream cheese (softened)
- 2 1/4 cups granulated sugar
- 6 sticks
- 2 1/4 teaspoons baking soda
- 2 1/4 cup all-purpose flour
- 3 eggs (at room temperature)
- 1 1/2 cups unsweetened apple sauce
- 1 1/2 tablespoon vanilla extract
- 1 cup + 2 tablespoons strong brewed coffee (hot (or war
- 1 cup honey (or corn syrup)
- 1/2 cup bourbon + 1/2 cup apple cider (or 1 cup cider)
- 1/2 teaspoon kosher salt + flakey salt for sprinkling
- 3 small apples * (i used granny smith and honeycrisp)
- 1 cup unsalted butter (softened)
- 1/2 cup creamy peanut butter (not the oily kind)
- 1/3 cup salted caramel (ingredients above)
- 1/2 cup salted peanuts (chopped + more for garnish)
- 8 ounces bittersweet chocolate (chopped)
- Carbohydrate 388.259817751281 g
- Cholesterol 2083.62540245535 mg
- Fat 913.558364748907 g
- Fiber 34.6460507143801 g
- Protein 73.5220044275697 g
- Saturated Fat 474.821113913027 g
- Serving Size 1 1 recipe (3105g)
- Sodium 119797.182202591 mg
- Sugar 353.613767036901 g
- Trans Fat 59.4159669679668 g
- Calories 9852 calories
Step-by-step
- Preheat the oven to 350 degrees F. Grease three 8-inch (or 9 inch) round cake pans. Line with parchment paper, then butter/spray with cooking spray.
- In a medium size bowl combine the flour, sugar, unsweetened cocoa powder, baking soda, baking powder, cinnamon, allspice and salt. Set aside.
- In the bowl of a stand mixer (or use a hand held mixer) beat together the eggs, canola oil, apple sauce, and vanilla until smooth.
- Slowly add the dry ingredients to the wet ingredients with the mixer on low until there are no longer any clumps of flour. Add the hot coffee and mix until combined. Batter should be pourable, but not super thin.
- Pour the batter among the 3 cake pans and bake 20 to 25 minutes, until the tops are just set and no longer wiggly in the center. Remove and let cool five minutes, then run a knife around the edges of the pan. Grab 3 large flat plates, line them with wax or parchment paper and invert the cakes onto the paper lined plates. Cover and let the cakes cool completely before frosting.
- Place sugar, honey, bourbon and apple cider in a large saucepan. Bring to a boil, boil, without stirring, 9 minutes or until light golden in color. Add the heavy cream, butter and vanilla, slowly stirring into pan. Boil for 10-15 minutes or until a candy thermometer reads 210 degrees F., stirring frequently. Remove the sauce from heat and add the salt. Using a heat proof measuring cup scoop out 1 cup of caramel sauce and allow it to cool. Cover the remaining sauce and set aside until the cake is ready.
- Now make the frosting, add the butter, cream cheese and powdered sugar to the bowl of stand mixer (or use a hand held mixer). Beat together until the butter is light and fluffy, about 4 minutes. Add the peanut butter, 1/3 cup of the cooled caramel sauce and the vanilla, beat, scraping down the sides as needed, another 2 minutes or until there are no streaks. Stir in the chopped peanuts.
- Place 1 layer of cake, flat side up, on a plate or cake stand. Drizzle the cake with a little salted caramel sauce (from the reserved 1 cup, not from the pot of caramel). With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and drizzle with caramel. Spread the frosting evenly on the top. Add the final layer of cake and drizzle with the remaining caramel. Frost the top and sides of the cake. Don't worry about it being too perfect as you will be covering most of it up. Place the cake in fridge.
- To make the chocolate coating. In a microwave safe bowl add the chocolate and cream. Microwave on high for 30 second intervals, stirring between each until melted. Allow the sauce to cool 3-5 minutes, and then pour the sauce onto the middle of the cake and spread to just the sides, allow the sauce to drip down the sides of the cake. Place the cake in the fridge preferably overnight, but at least 1 1/2 hours. You need the chocolate to be completely set and the frosting firm.
- Once the cake is cool, grab that reserved caramel sauce in the pot. Place it back over medium-high heat and bring it to a boil. Boil for 15-20 minutes or until a candy thermometer reads between 220-230 degrees F. Remove the sauce from the stove and let is cool 15-20 minutes, stirring every so often. Make sure the caramel does not become too stiff. If it stiffens too much you will not be able to dip the apples. While the sauce cools, push the twigs or wooden sticks into the top of the apples. Line a baking sheet with wax paper.
- When the caramel has cooled (it should be a little thicker now, but still pourable), pour about half the caramel over the cake and allow it to fall down the sides of the cake. Working quickly, dip the apples into the remaining caramel and place the in the center of cake. Sprinkle the cake with flakey salt and peanuts. Make room in the fridge for the cake and refrigerate until firm, at least 30 minutes. The caramel should never get completely hard, but should be more of a soft firm. Once the caramel is firm, store the cake in the fridge until ready to serve. Allow the cake to sit 15 minutes at room temp before serving.
My Salted Caramel Apple Snickers Cake Adventure
Baking has always been my happy place, a sanctuary where I can escape the daily grind and create something delicious. This Salted Caramel Apple Snickers Cake? It's the culmination of many happy hours spent in the kitchen, experimenting with flavors and textures until I achieved this perfect blend of sweet, salty, and decadent. The inspiration struck me during a particularly stressful week at work. I craved something comforting, something that would remind me of simpler times. And what better way to achieve that than with a cake? Not just any cake, though – a masterpiece worthy of a celebration, even if that celebration was just me, myself, and my cozy kitchen.
The journey to creating this cake was a labor of love. I started with a classic chocolate cake recipe, but I knew I wanted something more. The addition of apples added a delightful tartness that cut through the richness of the chocolate. The salted caramel, oh the salted caramel! That was the game-changer. The perfect balance of sweet and salty, it elevated the entire cake to another level. And the Snickers influence? Well, that came from my love of all things peanut buttery and chocolatey. The chopped peanuts in the frosting and the sprinkle of flaky sea salt on top were the final touches that brought this creation to life.
The Process: A Symphony of Sweetness
The recipe is detailed, each step meticulously planned to ensure the final product is as exquisite as possible. From preparing the cake layers to making the luscious salted caramel, every moment in the kitchen is a joyful experience. I've learned through experience that the secret to a truly great cake lies not only in the ingredients but in the attention to detail. Making the caramel, for instance, requires patience and precision; you need to watch it carefully to ensure it reaches the perfect consistency. But the reward? A caramel that's smooth, rich, and utterly irresistible.
More Than Just a Cake: A Culinary Journey
This cake isn’t just about the taste; it's about the entire experience. The aroma that fills your kitchen while it bakes is intoxicating, a promise of the deliciousness to come. The act of layering the cake, drizzling the caramel, and decorating it with the perfectly candied apples is meditative and strangely satisfying. It's a chance to disconnect from the outside world and focus on something creative and fulfilling. For me, it's a reminder that even amidst chaos, there's always time to create something beautiful, something that brings joy – not just to myself, but hopefully to others, too.
Sharing the Sweetness
I love sharing this cake with friends and family. Seeing their faces light up as they take their first bite is the ultimate reward. It's a cake that sparks conversation, that brings people together, that creates lasting memories. And that, more than anything, is what baking is all about. It's a way to share a piece of myself, my passion, my love, with those I care about. So, go ahead, give this recipe a try. It might just become your new favorite too.
Tips and Tricks for Success
Let me share a few tips to ensure your Salted Caramel Apple Snickers Cake turns out perfectly:
- Use small apples: Larger apples can make the cake heavier and more prone to sinking. Granny Smith or Honeycrisp apples are ideal.
- Don't overmix the batter: Overmixing can lead to a tough cake. Mix until just combined.
- Let the cake cool completely: This prevents the frosting from melting.
- Work quickly with the caramel apples: The caramel will cool and thicken quickly, so be prepared to dip and place the apples efficiently.
- Chill the cake before serving: This allows the flavors to meld and the frosting to firm up.
This Salted Caramel Apple Snickers Cake is more than just a recipe; it's an experience, a journey into the heart of baking and the simple joys of creating something delicious. I hope you enjoy it as much as I do.
