If you are a Snickers fan, (and why wouldn’t you?) then it is time to take out your Halloween stash and get baking. This Snickers Bundt cake has the perfect buttery, tender, and fluffy texture. But the very best part is that every bite is a Snickers bite!
I’m going, to be honest, and say that the Halloween candy in my house is all mine. Yes, my girls are the ones that actually went trick or treating but I’m the one who carried them for 9 months in my belly so there you go. And during these stressful days, there is only one thing more relaxing than sorting out (my) candy. Baking.
So last week, I challenged myself to create a recipe using the candy I have the most. Yep. It was Snickers. And let me just add that I was thrilled since we all have a special someone that absolutely loves Snickers. For me, it’s my husband, which makes me realize I might have used his secret stash…
Snickers is all about peanuts and chocolate. True it has some caramel (the best part) but because the caramel is more about the texture, so I decided to focus on the peanuts and chocolate.
Two ways. Firstly, I soaked some crushed peanuts in my liquid (milk) and second I drizzled some extra melted chocolate milk right before baking.
The cake has a nice amount of butter, sugar, and eggs. After all, this is a pound cake. I wanted it to be dense and at the same time tender and soft. A large amount of butter and sugar will create a light and fluffy base for the cake while the eggs will act as stabilizers and hold it all together. Including the snickers pieces.
Can I use different candy?
Yes. If you are not a Snickers fan or have allergy concerns you can use Twix, Mars or even M&M. Omit the peanut milk with regular milk, and instead of Milk chocolate use caramel. (though I believe it is would be great with all options and especially with M&M)
What Ingredients Are In This Snickers Bundt Cake:
- Snickers Bars chopped into 1/4″ cubes.
- Toasted peanuts, coarsely chopped, use a large kitchen knife to chop the peanuts. When we chopped the peanuts we release some fat. Fat is where the flavor is.
- AP flour, no need for cake flour. We are baking a pound cake so no need for a light and tender texture.
- Baking powder
- Baking soda
- Butter. There is a fair amount of butter so please make sure the butter is soft and at room temperature, this way it will incorporate air.
- Egg, same with the butter please make sure the eggs are at room temperature.
- Apple cider vinegar.
- Milk chocolate, melted.
How To Make This Snickers Bundt Cake:
Firstly, we will start with the preparations. Making the peanuts milk.
Simply chop the toasted peanuts, mix with milk and cook until simmer. Once the milk is simmering, allow it to simmer for about 5 minutes with occasional stirring. Next, allow the milk to boil then remove it from the stove. For best peanut flavor, let the peanut soak in the milk overnight.
This cake is a pound cake which means that we will use the creaming method. With the creaming method, we cream the butter and sugar to incorporate air until light and fluffy. With his recipe, we need to cream the sugar and butter for about 7 minutes, this is very important and is how will have a tender cake.
After that, add the eggs followed by the flour and milk mixture. To avoid over mixing the flour and creating strong gluten strands, once you add the last portion of the flour, remove the bowl from the mixer and finish blending and folding in the snickers pieces using a rubber spatula.
Lastly, pour the batter into the cake then drizzle the melted milk chocolate on-top. Use a knife to swirl the chocolate.
Baking The Cake:
Bake this cake at 350F for about 55-65 minutes or just until a toothpick (or a cake tester) comes out clean from the center of the cake.
Make sure to remove the cake from the pan within 5-10 minutes to avoid the chocolate pieces that sank to the bottom or are on the sides of the pan from getting hard and as a result will tear the cake.
Storing and Glazing the cake:
Glazing the cake is optional. I melted some additional milk chocolate (about 1 cup 170 g / 6 oz) and added 1 TBS of shortening.
The cake is best when stored at room temperature, covered for up to 3 days. You can bake it ahead , wrap with plastic wrap and freeze for up to 3 weeks. When ready to eat, remove from freezer, unwrap and let warm to room temperature.
Here are some more Honey Recipes you might enjoy:
Also, one more thing…
Don’t forget to tag @OneSarcasticBaker on Instagram if you bake this recipe. Would love to see your creations!
Thinking of baking this recipe sometime soon? Add THIS pin to your Cakes or Baking boards
Snickers Bundt Cake
- 1 1/2 Cup Whole Milk (360 ml / 12 oz)
- 1 Cup Toasted peanut, coarse chopped
- 3 Cups AP Flour (360 g /13 oz)
- 1 1/2 tsp Baking powder
- 1/4 tsp Baking soda
- 3 Sticks Unsalted butter, softened (340 g / 12 oz)
- 2 Cups Sugar (400 g / 14 oz)
- 6 Large Eggs
- 1 TBS Apple cider vinegar
- 2 Cups Chopped 1/4" chopped snickers bars
- 1/2 Cup Milk chocolate, melted (70 g / 2.5 oz)
In a medium-sized pan, pour the milk and add the chopped peanuts.
On medium heat bring the milk/peanuts mixture to a simmer and let simmer for about 5 minutes.
Allow the mixture to come to a boil then remove from heat and cool to room temperature. (or place in the refrigerator overnight).
Once cooled and ready to bake, pour the mixture over a sieve. Discard the peanuts.
Preheat oven to 350F and grease a 9" bundt cake.
In a medium bowl, sift the flour, baking powder, and baking soda. Set aside.
Pinch the flour mix and sprinkle over the chopped snickers pieces, toss to incorporate.
Measure 1 cup of the peanuts milk and mix in the apple cider vinegar.
In a bowl of a standing mixer, place the butter and sugar and beat on medium for about 7 minutes, until light and fluffy. Scrape the sides and bottom of the bowl.
Add the eggs, one at a time waiting for each egg to be fully incorporated before adding the next. Scrape the bottom and sides of the bowl.
In 3 additions, add the flour mixture alternating with the milk starting and finishing with the flour mixture.
Once you added the last portion of the flour mixture, turn the mixer off and using a rubber spatula fold the remaining of the flour and snickers pieces.
Pour batter into the greased pan then drizzle the melted chocolate on top.
Use a knife to swirl the chocolate into the batter.
Baker for 55-65 minutes or until a toothpick comes out clean from the center of the cake.
Remove from the oven and allow it to cool for 5-7 minutes then remove the cake from the pan.