I’d like to start by apologzing, because this cake will be your new enemy.
Why? Because it will stare at you until you have devoured every…last…morsel.
And then…then you will dwell on the fact that you ate an entire cake. By yourself. And you will most likely feel completely ashamed, because not only did you eat it all…but you’ll want more.
It’s fine. I’ve made this cake twice in the past two weeks. In my defense, the first time I made it, it was shared with family. I only had a sliver, I swear. But the second time. Haha, oh the second time. That cake stayed here.
If you are like me, once this cake is gone you will likely go into extreme exercise mode-as if it will actually cancel out the excessive amounts of sugar and butter you literally inhaled. I’d like to think that works. At least once in a while. At least when something such as a great cake (like this one) conquers every ounce of willpower that you ever had. I can occasionally accept defeat. Especially when it tastes so good.
How can something be so deviously enticing? Let’s start with the 3 layers of rich buttermilk chocolate cake. The frosting is a fudgy concoction of goodness. But it’s the filling that will get you the most- a fluffy, peanut buttery, marshmallow nougat filled with salty peanuts, and gooey caramel poured over all of that goodness.
There you have it. Cake 1 – Lindsey 0. Actually more like cake 20…20 slices that is.
If you like chocolate and you like peanut butter, this could be your new favorite!
P.S. I really am sorry 😉
- 2½ cups + 1 tablespoon flour
- 3 cups granulated sugar
- 1 cup + 1 tablespoon cocoa powder
- 1 tablespoon baking soda
- 1½ teaspoons baking powder
- 1½ teaspoons salt
- 3 eggs
- 1½ cups buttermilk
- 1½ cups strong black coffee, hot
- ¾ cup vegetable oil
- 1 tablespoon vanilla extract
- 4 tablespoons unsalted butter
- 1 cup granulated sugar
- ¼ cup evaporated milk
- 1½ cups marshmallow fluff
- ¼ cup creamy peanut butter
- 1 teaspoon vanilla extract
- 1½ cups salted peanuts, roughly chopped
- 40 soft caramel candies
- 3 tablespoons heavy cream
- ¾ cup (1 stick + 4 TBS) butter
- 1 cups cocoa
- 4 ½ cups powdered sugar
- 2/3 cup milk
- 1 teaspoon vanilla extract
- pinch of salt
- Preheat oven to 350 degrees F. Grease and flour three 8-inch round cake pans, line with parchment paper.
- In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. In a medium bowl, whisk together the eggs, buttermilk, coffee, oil, and vanilla.
- Add wet ingredients to dry ingredients until fully incorporated and smooth. Batter is thin.
- Divide the batter evenly among prepared pans, 3/4 of the way full. You might find you have a small amount of additional batter; bake into cupcakes.
- Melt the butter in a saucepan over medium heat.
- Add the sugar and evaporated milk, stirring until dissolved, and bring to a boil.
- Reduce the heat to low and cook for 5 minutes, stirring occasionally.
- Remove the pan from heat and add the marshmallow fluff, peanut butter, and vanilla extract, stirring until completely smooth. Fold in the peanuts.
- Let the mixture cool to room temperature before filling cake.
- Unwrap all candies and place in a microwave safe bowl. Add cream.
- Microwave 1 minute and stir until completely smooth.
- Microwave again if needed 30 seconds at a time or add small amounts of heavy cream to thicken, if needed. Sauce should be thick, but spreadable.
- In a large bowl, melt butter.
- Add cocoa powder, vanilla, and salt.
- Alternately add powdered sugar and milk.
- Layer one of cake: spread with half of peanut butter snickers filling, gently spread half of caramel sauce over snickers filling. Let set in refrigerator until caramel sets slightly.
- Repeat with second layer of cake.
- Once caramel has set, stack layers one and two, then top with remaining cake layer.
- Frost and enjoy!
- Keep cake refrigerated.
- Let cake set at room temperature 10-15 minutes before serving.