Moist Snickers Sheet Cake

This moist Snickers cake combines the irresistible combination of chocolate and peanuts in a soft cake batter. With its perfect balance of sweetness, nutty aroma, and chocolatey depth, it reminds of the popular chocolate bar, but impresses with its fluffy texture and homemade charm.

When I baked this cake for the first time, my family was thrilled by the perfect balance between moist consistency and chocolatey flavor. Especially the crunchy peanuts, which recall the characteristic texture of the chocolate bar, make this cake something special.

Core Components

• Butter and sugar: Form the creamy base of the dough and ensure the perfect texture
• Ground hazelnuts: Give the cake a wonderful moistness and an intense nutty aroma
• Chocolate chips: Partially melt during baking and form small chocolate pockets in the cake
• Peanuts: Provide the characteristic Snickers flavor and a pleasant bite
• Yogurt: Makes the dough particularly moist and gives it a slight freshness

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Detailed Preparation

Prepare Base Mixture:

Preheat the oven to 180°C (356°F) fan. Line a small baking sheet (34 x 20 x 4 cm) with parchment paper so that the edges slightly overlap. Coarsely chop the peanuts, setting some aside for the later topping. In a large mixing bowl, beat the soft butter with the white and brown sugar and vanilla paste using a hand mixer on medium to high speed until the mixture is light and fluffy. This takes about 3-5 minutes and is crucial for the later texture of the cake.

Incorporate Eggs:

Add the eggs one at a time to the butter-sugar mixture and beat for about 30 seconds on medium speed after each addition until they are completely incorporated. The mixture should become foamy and voluminous. After the last egg, continue beating for about a minute to incorporate additional air.

Combine Dry Ingredients:

In a separate bowl, mix the spelt flour, cinnamon, and cream of tartar baking powder. Gradually add this dry mixture to the egg mixture and carefully fold in with a dough scraper or on the lowest speed with the mixer until just combined. Do not stir too long to avoid making the dough tough.

Incorporate Ingredients:

Carefully fold in the chocolate chips, chopped peanuts, and ground hazelnuts until they are evenly distributed in the dough. Finally, add the yogurt and briefly stir until a homogeneous mass forms. The dough should be heavy and moist, but not too liquid.

Baking and Cooling:

Evenly fill the prepared baking pan with the finished dough and smooth with a spatula or back of a spoon. Bake on the middle rack in the preheated oven for about 30 minutes. Baking time may vary depending on the oven, so check with the stick test after about 25 minutes: A wooden skewer or toothpick should come out slightly moist but not with raw dough when inserted into the center of the cake. Remove the finished cake from the oven and let cool in the pan on a cake rack for about 15 minutes.

Glaze and Topping:

While the cake is cooling, melt the chocolate glaze according to package instructions in a water bath. Evenly spread the slightly cooled but still warm cake with the liquid chocolate glaze. For an authentic Snickers experience, immediately sprinkle the set-aside chopped peanuts over the still liquid glaze. Ideally use salted peanuts to create a delicious contrast to the sweet chocolate. Let the cake cool completely until the glaze has set.

I've found that this cake tastes even better the day after baking, when the flavors have had time to develop. The combination of soft dough, melting chocolate, and crunchy peanuts really recalls the taste experience of a Snickers, but in a fluffier, homemade version.

Serving Suggestions

• Classic with afternoon coffee with a scoop of vanilla ice cream
• As dessert after a light dinner
• Cut into small cubes as part of a cake buffet
• As a treat for picnics or children's birthdays

Variation Possibilities

• For a more caramel note, spread some dulce de leche between cake and glaze
• For more chocolate flavor, add additional cocoa powder to the dough
• Experiment with other types of nuts such as walnuts or cashews
• For a fruity note, add dried cranberries

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Storage Tips

The finished cake keeps, well wrapped in plastic wrap or in an airtight container, at room temperature for about 3-4 days. In the refrigerator, the shelf life extends to up to a week, though the cake may lose some moisture. Before serving, let the chilled cake stand at room temperature for about 30 minutes so the flavors can better develop. Individual pieces can also be frozen and thawed as needed.

After several attempts with this recipe, I can say that the Snickers cake offers a perfect balance between effort and enthusiasm. It's simple enough for any hobby baker, but the result is so impressive and delicious that it will be baked again and again. The combination of chocolate and peanuts is timeless and appeals to both children and adults.

Frequently Asked Questions

→ Can I bake the cake without nuts?

The nuts are an essential component of this cake and give it its characteristic Snickers flavor. You could use almonds instead of peanuts, but for a completely nut-free cake, you would need to choose a different recipe.

→ How long does the cake keep?

Stored in an airtight container, the cake will keep at room temperature for about 3-4 days. In the refrigerator, it stays fresh for up to a week. You can also freeze it in portions and thaw as needed.

→ Can I use regular wheat flour instead of spelt flour?

Yes, you can replace spelt flour 1:1 with wheat flour (type 405 or all-purpose). The flavor will be slightly milder, but the consistency of the cake remains the same.

→ What kind of chocolate chips work best?

Dark or milk chocolate chips work best, depending on personal preference. For a more authentic Snickers flavor, choose milk chocolate. You can also roughly chop a chocolate bar if you don't have chips on hand.

→ How do I make the cake less sweet?

You can reduce both the white and brown sugar by about a third each. The sweetness of the chocolate and possibly the yogurt (if sweetened) will remain, so the cake will still taste delicious.

→ Can I replace plain yogurt with Greek yogurt?

Yes, Greek yogurt works excellently and makes the cake even moister. If the yogurt is very thick, you can add a tablespoon of milk to achieve the right consistency.