Ingredients
- All-purpose flour: 3 cups
- Granulated sugar: 2 cups
- Unsweetened cocoa powder: 3/4 cup
- Baking soda: 1 1/2 teaspoons
- Baking powder: 1 1/2 teaspoons
- Salt: 1 teaspoon
- Buttermilk: 1 1/2 cups
- Vegetable oil: 1/2 cup
- Eggs: 2 large
- Vanilla extract: 2 teaspoons
- Hot brewed coffee: 1 cup
- Snickers candy bars, chopped: 2 cups
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans. In a large bowl, whisk together flour, sugar, cocoa, baking soda, baking powder, and salt.
- Step 2: In a separate bowl, combine buttermilk, oil, eggs, and vanilla. Add wet ingredients to dry ingredients and mix until just combined. Gradually stir in hot coffee until batter is smooth and thin.
- Step 3: Divide batter evenly among prepared pans. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Step 4: Let cakes cool in pans for 10 minutes before inverting onto a wire rack to cool completely. While cakes cool, prepare your favorite caramel frosting.
- Step 5: Once cakes are cooled, level them with a serrated knife if needed. Place one cake layer on a serving plate and frost with a layer of caramel frosting. Sprinkle with chopped Snickers bars. Repeat with remaining layers.
- Step 6: Frost the entire cake with the remaining frosting and decorate with additional Snickers pieces, if desired. Chill for at least 30 minutes before serving.
Notes
- Store leftover cake tightly covered in the refrigerator for up to 3 days to maintain its moistness.
- For a truly decadent experience, warm individual slices in the microwave for 15-20 seconds before serving.
- Serve chilled slices with a dollop of whipped cream and a drizzle of extra caramel sauce to elevate the flavor.
- Chef's tip: Bloom the cocoa powder in the hot coffee before adding it to the batter for a richer, more intense chocolate flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American