This decadent dessert starts with a moist chocolate cake that is poked all over to allow a rich caramel sauce to seep into every delicious bite. Next comes a layer of fluffy whipped cream topped with chopped Snickers bars, adding a delightful crunch and even more caramel and chocolate goodness.
Each forkful is a heavenly combination of moist cake, creamy topping, and irresistible candy bar chunks that will leave your taste buds singing with delight. Trust me, this Snickers Poke Cake is a must-try for any dessert lover!
Ingredients Needed for Snickers Poke Cake
Chocolate Cake:
- 1 3/4 cups (228g) all-purpose flour
- 2 cups (414g) sugar
- 3/4 cup (85g) natural unsweetened cocoa powder
- 2 1/4 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp salt
- 1 cup (240ml) milk
- 1/2 cup (120ml) vegetable oil
- 1 1/2 tsp vanilla extract
- 2 large eggs
- 1 cup (240ml) hot water
Caramel Topping:
- 1/2 cup (120ml) sweetened condensed milk
- 1 cup (240ml) caramel sauce
Peanut Butter Whipped Cream:
- 2 cups (480ml) heavy whipping cream, cold
- 1 cup (115g) powdered sugar
- 1/3 cup (93g) peanut butter
- 1/2 tsp vanilla extract
Additional:
- Chopped Snickers
- Caramel sauce
- Chocolate sauce
Instructions for Making Snickers Poke Cake
- Preheat oven to 350°F (176°C) and prepare a 9×13 inch cake pan with non-stick baking spray.
- Combine dry ingredients: Add the flour, sugar, cocoa, baking soda, baking powder, and salt to a large mixer bowl and combine. Set aside.
- Combine wet ingredients: In a medium-sized bowl, combine the milk, vegetable oil, vanilla extract, and eggs.
- Mix wet and dry ingredients: Add the wet ingredients to the dry ingredients and beat until well combined.
- Add hot water: Slowly add the hot water to the batter and mix on low speed until well combined. Scrape down the sides of the bowl as needed.
- Bake: Pour the batter into the prepared cake pan and bake for 29-32 minutes, or until a toothpick comes out with a few moist crumbs.
- Poke holes: Remove the cake from the oven. Using the end of a spatula, straw, or something similar, poke holes all over the cake.
- Prepare caramel topping: In a large measuring cup, combine the sweetened condensed milk and caramel sauce.
- Add caramel to cake: Pour the caramel mixture over the cake and spread it into the holes. Allow the cake to cool either in the fridge or at room temperature.
- Make whipped cream topping: Add the heavy whipping cream, powdered sugar, peanut butter, and vanilla extract to a large mixer bowl. Whip on high speed until stiff peaks form.
- Assemble: Spread the whipped cream on top of the cooled cake, then top with chopped Snickers and a drizzle of caramel and chocolate sauce.
- Refrigerate: Refrigerate the cake until ready to serve. The cake is best for 3-4 days.
Tips for Perfecting the Recipe
Understand Your Ingredients: The key to a perfect Snickers Poke Cake—or any cake, for that matter—lies in understanding your ingredients. For instance, using natural unsweetened cocoa powder gives the cake a deep, rich chocolate flavor without added sweetness, allowing you to control the overall sugar level. Similarly, the type of caramel sauce used can significantly affect the cake’s moisture and flavor profile. Opt for a thicker, high-quality caramel sauce to ensure the cake is deliciously moist without being overly soggy.
Room Temperature Ingredients: Ensure that your eggs and milk are at room temperature before you start. This helps them blend more seamlessly into the batter, resulting in a smoother, more uniform cake texture. Cold ingredients can lead to a batter that’s too thick or doesn’t mix well, affecting the cake’s rise and texture.
Don’t Overmix the Batter: Overmixing the cake batter can lead to a dense, tough cake because it develops the gluten in the flour. Mix just until the dry and wet ingredients are combined, and no large lumps remain. This will help keep the cake light and fluffy.
Poking the Cake: The timing and method of poking holes in the cake are crucial. Use the end of a wooden spoon or a similar object to make evenly spaced holes while the cake is still warm to ensure the caramel and sweetened condensed milk mixture seeps into the cake properly, enhancing its flavor and moisture.
Whipping the Cream to Stiff Peaks: When making the peanut butter whipped cream, ensure you whip it to stiff peaks. This means the cream will hold its shape well and not deflate when spread on the cake. Be cautious not to overwhip, as this can cause the cream to become too thick and buttery.
Serving Suggestions
Garnish Galore: Elevate your Snickers Poke Cake by garnishing it with additional toppings. Chopped Snickers bars add texture and a candy bar flair, while drizzles of caramel and chocolate sauce enhance its decadent appeal. Consider adding a sprinkle of coarse sea salt to balance the sweetness with a hint of savory.
Serve with Ice Cream: For an extra indulgent treat, serve your Snickers Poke Cake with a scoop of vanilla or chocolate ice cream. The cold, creamy texture of the ice cream complements the rich, moist cake, making for a delightful dessert experience.
Coffee or Milk?: Pair your slice of cake with a warm cup of coffee or a cold glass of milk. The bitterness of the coffee balances the sweetness of the cake, while milk complements its richness perfectly, making for a classic dessert pairing.
Storage Tips
Refrigerating the Cake: Snickers Poke Cake should be stored in the refrigerator due to its whipped cream topping and moist nature. Cover the cake with plastic wrap or store it in an airtight container to keep it from absorbing odors from the fridge and to maintain its freshness. Properly stored, the cake can last for 3-4 days.
Freezing for Longevity: If you wish to keep the cake for longer, freezing is a viable option. Freeze slices on a baking sheet before wrapping them individually in plastic wrap and then aluminum foil. This method prevents freezer burn and keeps the cake fresh for up to 3 months. Thaw overnight in the refrigerator before serving.
Reviving the Cake: If the cake has been refrigerated and you find the whipped cream topping has lost some of its fluffiness, a quick whip with a hand mixer can help revive it. Be careful not to overmix; just a few seconds should be enough to bring back its creamy texture.
Frequently Asked Questions
Can I use boxed cake mix?: Yes, you can substitute the homemade chocolate cake with a boxed mix to save time. Follow the instructions on the box for a 9×13 cake and proceed with the recipe from the poking step.
What if I don’t have a mixer for the whipped cream?: If you don’t have a mixer, you can use a whisk, but be prepared for a workout. Ensure your heavy whipping cream is very cold to make the process easier. Alternatively, a food processor can work in a pinch, but watch closely as it can quickly turn your cream into butter.
Can I make this cake in advance?: Yes, this cake can be made a day in advance. In fact, letting it sit allows the caramel and milk mixture to fully soak into the cake, enhancing its flavor. Just add the whipped cream topping and garnishes before serving.
Is there a substitute for peanut butter?: If you’re allergic to peanuts or prefer another flavor, consider using almond butter or a nut-free alternative like sunflower seed butter. Adjust the sugar in the whipped cream if your substitute is sweeter than traditional peanut butter.
How do I prevent the cake from becoming too soggy?: The key is to evenly distribute the caramel and sweetened condensed milk mixture and not to overdo the quantity. The cake should be moist but not wet. If you’re concerned about sogginess, start with less mixture and add more as needed, ensuring it seeps into the holes rather than sitting on top of the cake.
Snickers Poke Cake
INGREDIENTS
Chocolate Cake:
- 1 3/4 cups 228g all-purpose flour
- 2 cups 414g sugar
- 3/4 cup 85g natural unsweetened cocoa powder
- 2 1/4 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp salt
- 1 cup 240ml milk
- 1/2 cup 120ml vegetable oil
- 1 1/2 tsp vanilla extract
- 2 large eggs
- 1 cup 240ml hot water
Caramel Topping:
- 1/2 cup 120ml sweetened condensed milk
- 1 cup 240ml caramel sauce
Peanut Butter Whipped Cream:
- 2 cups 480ml heavy whipping cream, cold
- 1 cup 115g powdered sugar
- 1/3 cup 93g peanut butter
- 1/2 tsp vanilla extract
Additional:
- Chopped Snickers
- Caramel sauce
- Chocolate sauce
INSTRUCTIONS
- Preheat oven to 350°F (176°C) and prepare a 9×13 inch cake pan with non-stick baking spray.
- Combine dry ingredients: Add the flour, sugar, cocoa, baking soda, baking powder, and salt to a large mixer bowl and combine. Set aside.
- Combine wet ingredients: In a medium-sized bowl, combine the milk, vegetable oil, vanilla extract, and eggs.
- Mix wet and dry ingredients: Add the wet ingredients to the dry ingredients and beat until well combined.
- Add hot water: Slowly add the hot water to the batter and mix on low speed until well combined. Scrape down the sides of the bowl as needed.
- Bake: Pour the batter into the prepared cake pan and bake for 29-32 minutes, or until a toothpick comes out with a few moist crumbs.
- Poke holes: Remove the cake from the oven. Using the end of a spatula, straw, or something similar, poke holes all over the cake.
- Prepare caramel topping: In a large measuring cup, combine the sweetened condensed milk and caramel sauce.
- Add caramel to cake: Pour the caramel mixture over the cake and spread it into the holes. Allow the cake to cool either in the fridge or at room temperature.
- Make whipped cream topping: Add the heavy whipping cream, powdered sugar, peanut butter, and vanilla extract to a large mixer bowl. Whip on high speed until stiff peaks form.
- Assemble: Spread the whipped cream on top of the cooled cake, then top with chopped Snickers and a drizzle of caramel and chocolate sauce.
- Refrigerate: Refrigerate the cake until ready to serve. The cake is best for 3-4 days.
