CARAMEL APPLE SNICKERS CAKE_lc.jpg
food

Caramel Apple Snickers Cake

A caramel apple sitting on top of a chocolate apple cake sandwiched with peanut butter frosting and drizzled with chocolate sauce and salted caramel sauce.

Ingredients

  • Cake
  • 2 1/4 cup 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 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon allspice
  • 3 eggs, at room temperature
  • 1 1/2 cup, no sugar added, apple sauce
  • 3/4 cup canola oil
  • 1 1/2 tablespoon vanilla extract
  • 1 cup chocolate sauce
  • 1 green apple
  • Salted Caramel Sauce
  • 330g (1½ cups) granulated sugar
  • 2 tbsp glucose syrup (or corn syrup)
  • 250ml (1 cup) thick (double/heavy) cream, warmed
  • 50g (¼ cup) unsalted butter
  • 1 tsp sea salt flakes
  • 125 ml (cup) water
  • Peanut Butter Frosting
  • 500g (2 cups) unsalted butter, softened
  • 500g (4 cups) icing (confectioners’) sugar
  • 2–4 tsp vanilla extract or vanilla bean paste
  • 2 tbsp full-cream (whole) milk (at room temperature) (optional, but recommended)
  • 1 cup crunch or smooth peanut butter

Steps

  1. Salted Caramel Sauce
  2. To make the caramel, place the sugar, glucose syrup and water in a large saucepan set over a medium–low heat. Bring to the boil and cook for 10–12 minutes until it becomes a deep gold colour, but not dark brown. DO NOT STIR at any point, otherwise you risk crystallising your syrup. When the caramel begins to colour, it will darken quickly so keep a close eye on it. Also keep in mind that it will continue cooking once it’s off the heat, so work quickly.
  3. Remove the syrup from the heat once it reaches the correct colour. Slowly add the warmed cream. Use a wooden spoon to slowly mix the cream into the hot syrup. It will bubble and splatter. Be very careful. Next, add the butter and salt and whisk to combine. Allow to cool completely before using.
  4. Allow to chill in the fridge for 4 hours.
  5. Peanut Butter Frosting
  6. Add your softened butter to the bowl of a stand mixer fitted with the paddle attachment. You can also use a hand mixer for this recipe, but if you do use a hand mixer, just make sure your bowl is large. Mix the butter on low speed to begin with, then switch to the highest speed and mix for 5 minutes until the butter is fluffy and turns pale in colour.
  7. Stop your mixer and scrape down the side of the bowl using a spatula. Add the icing sugar and vanilla extract and mix again on low speed. LOW SPEED PEOPLE! The last thing you need is to end up in a sugar dust storm! (I’m speaking from experience…)
  8. Once all the sugar has been incorporated, it’s safe to turn your mixer up to high speed. Continue beating on high speed for about 5–6 minutes, or until the butter turns pale in colour and becomes fluffy again. If you want to soften your buttercream and make it a little smoother, add the milk and continue mixing for another couple of minutes on medium speed. Add the peanut butter and mix until well combined.
  9. Cake
  10. Preheat your oven to 350F (175C). Spray three 8” cake tins with oil spray and line with baking paper.
  11. Add all dry ingredients into a large mixing bowl and whisk until well combined.
  12. Add all wet ingredients and use an electric mixer to mix until well combined.
  13. Split the batter between the three baking tins and bake for 25 minutes. Allow to cool in the tin and then cover with plastic wrap and chill in the fridge for 2 hours.
  14. Take the cakes out of the cake tins.
  15. Add peanut butter frosting into a large piping bag and add a blob of frosting onto an 8 inch cake board. Place the first cake layer on top and then pipe a ring of frosting around the top of the cake. Fill with more frosting. Repeat that with the remaining cake layers. Pipe frosting around the sides and top of the cake. Use a small offset spatula to spread around and get the cake as smooth as you can. Chill the cake
  16. Add a clean stick into the top of the apple. Dip half of the apple into the caramel and set aside. Drizzle the remaining caramel on top of the cake. Drizzle the top of the cake with chocolate sauce before finishing with the apple on top of the cake.