Peanut Butter Snickers Cake – getting rid of the holiday blues

imageIt was our first full day after our holidays in Mildura waiting for the vegetable picking to start and boredom and the holiday blues were lingering at our sides. They had taken residency at our picnic table and needed to be kicked off the premises. My solution, let’s make cake! As baking always makes me feel better and the product normally doesn’t hurt either.

I had found Reece’s Pieces the other day so was on a bit of a peanut butter kick. I reached for google, had a bit of a search and found a recipe for a peanut butter cake which, once I got to Coles, our local grocery store, evolved into a snickers peanut butter cake.


Cake:                                                                               Icing:
2 cups of flour                                                                  1/2 cup of butter
2 cups of caster sugar                                                     1/2 cup of milk
1 tsp of baking soda                                                        1 tsp vanilla
A good pinch of salt                                                         500g icing sugar
1/2 cup of milk                                                                 1/2 cup of peanut butter
2 eggs
1 tsp of vanilla
1 cup of water
2 snickers bars (broken up)
1 tbsp peanut butter
1 cup of butter


  • Preheat oven to 175 degrees C and butter a 12″ inch cake pan
  • Soft together flour, sugar, baking soda, and salt together in a large bowl.
  • Combine your milk, the two eggs and vanilla. Make a well in your dry ingredients and our in your egg mixture stirring until smooth and well combined and set aside.
  • On the stove over med/low heat melt together your butter, snickers, a healthy tbsp of peanut butter and the water (it takes about 5min). It will look really watery but it is ok.
  • Once it has all melted pour it into your large bowl and mix well until thin batter consistency.
  • Pour the cake batter into your cake pan and pop it in the oven for 35-40 min. Until golden and you can stick a knife or tester into the middle and it will come out clean.
  • For the Icing
    On the stove top melt together the butter and peanut butter over medium heat until smooth. Turn down heat and add 1/2 cup of milk and 1tsp of vanilla stirring constantly. Once bubbly, take off heat and stir in the icing sugar until it is the consistency you want.

If you are like me, waiting for the cake to cool before putting on the icing is ridiculously difficult. I managed to hold off until it was fairly cool but not completely. I moved the cake away from the edges of the pan but left it in there to hold the icing on top and poured over the icing. The recipe makes a lot of icing and you could probably cut it in half easily if you wanted to. I didn’t use it all, maybe half is saved in the fridge and the rest disappeared by helping hands. The cake is rich and moist but was still a light sponge and served warm with the equally rich peanut butter icing melting over the sides was enough to push our resident pests – boredom and the holiday blues swiftly out the front door.


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