The Ultimate Snickers Layer Cake
The mother of all layer cakes for any snickers or nut and caramel fans. With caramel sauce, marshmallow fluff, buttercream and soft sponge - it's a winner!
Nutrition Facts
Ingredients
Instructions
Pre-heat the oven to 180C.
Prepare your cake tins. I baked this in 4 lined 7" tins. If you only have 2 tins, just bake the batter in 2. It will take a little longer to cook, then slice each layer into 2 when cool.
Cream your butter and both sugars until pale, light and fluffy.
Add your eggs one at a time, beating well in between each addition. (Don't worry if it looks a little curdled.
In a separate bowl, sift together your flour, cocoa powder and baking powder. (I never used to listen when a recipe told me to do this, please do it! I promise it's worth it as it means the baking powder is really evenly distributed through the cake.)
Gently stir in your flour to the rest of the batter until just combined.
Finally, stir in your yoghurt and vanilla extract.
Share between either 2 or 4 tins. If using 4 tins and you want to make each one even, there should be about 375g of batter in each tin.
Don't make this batter and leave it hanging around before putting into the oven. The baking powder will begin to react straight away, so whip it into the oven quickly.
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Reviews from the Original Source
HI Sarah - this looks fabulous!!!
How long do you think I would be able to store the cake assembled before serving? I am making it as a secret surprise for my better half, but today is the only day that I have the kitchen to myself...and then the party is not until Saturday afternoon...would it survive well in a cake tin for 2 days would you think?
Thanks in advance - nervous but excited!!!
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