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Hazelnut Snickers Cake

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This cake combines soft hazelnut sponge, roasted hazelnuts, gooey caramel, and rich chocolate hazelnut buttercream to create a decadent dessert. It’s made without eggs and can be made dairy-free for a truly indulgent treat.
Course Dessert

Ingredients

Hazelnut Sponge:

  • 1½ cups all-purpose flour
  • 1 cup ground hazelnuts
  • 1 cup granulated sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup dairy-free buttermilk 1 cup plant-based milk + 1 tbsp vinegar
  • ½ cup vegetable oil or melted coconut oil
  • 1 cup dairy-free yogurt soy or coconut
  • 1 tsp vanilla extract

Gooey Caramel Filling:

  • 1 cup sugar
  • ¼ cup water
  • ½ cup dairy-free cream coconut or almond-based

Chocolate Hazelnut Buttercream:

  • 1 cup dairy-free butter softened
  • 1 cup smooth chocolate hazelnut spread like Nutella or a dairy-free alternative
  • 4 cups powdered sugar
  • 2-4 tbsp plant-based milk

Topping:

  • ½ cup roasted hazelnuts chopped
  • Caramel sauce for dripping

Instructions

Prepare the Hazelnut Sponge:

  • Preheat your oven to 350°F (175°C).
  • Grease and line three 8-inch round cake pans with parchment paper.
  • In a large bowl, whisk together the flour, ground hazelnuts, granulated sugar, baking powder, baking soda, and salt.
  • In another bowl, mix the dairy-free buttermilk, vegetable oil, dairy-free yogurt, and vanilla extract until smooth.
  • Add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
  • Divide the batter evenly among the prepared cake pans.
  • Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Prepare the Gooey Caramel Filling:

  • In a medium saucepan, combine the sugar and water over medium heat. Stir until the sugar dissolves, then stop stirring.
  • Allow the mixture to simmer until it turns a deep amber color.
  • Remove from heat and carefully stir in the dairy-free cream (the mixture will bubble up).
  • Stir until smooth, then let it cool slightly before using.

Prepare the Chocolate Hazelnut Buttercream:

  • In a large bowl, beat the dairy-free butter until creamy.
  • Add the chocolate hazelnut spread and continue to beat until well combined.
  • Gradually add the powdered sugar, mixing until smooth.
  • Add the plant-based milk, one tablespoon at a time, until the buttercream reaches a spreadable consistency.

Assemble the Cake:

  • Place one cake layer on a serving plate or cake stand.
  • Spread a layer of caramel over the cake layer, then spread a layer of chocolate hazelnut buttercream on top.
  • Repeat with the second cake layer.
  • Place the third cake layer on top and spread the remaining buttercream over the top and sides of the cake.

Add the Topping:

  • Drizzle the top of the cake with caramel sauce, allowing it to drip down the sides.
  • Sprinkle the roasted hazelnuts on top for a crunchy finish.

Serve:

  • Slice and serve this indulgent Hazelnut Snickers Cake!
  • Enjoy the perfect blend of sweet, nutty, and chocolatey flavors.

Notes

Tips for Making the Best Sponge:

  1. Use Buttermilk: The acidity in buttermilk helps break down gluten and proteins in cakes, making them more tender. For a dairy-free alternative, add vinegar to plant-based milk.
  2. Don’t Overmix: Overmixing the batter can lead to dense, tough, or deflated cakes. Mix until just combined.
  3. Use Room Temperature Ingredients: Room temperature ingredients bond together better, creating a seamless and even texture.
  4. Weigh Your Ingredients: Accurate measurements ensure the best results. Follow the exact recipe.
  5. Don’t Overbake: Bake the cake until just done to keep it moist and tender. Avoid rushing the process.