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Snickers Poke Cake

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!

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.

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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.

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


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.

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