Snickers Roll Cake
This Snickers Roll Cake is a very soft chocolate cake rolled up with a light mascarpone cream filling and finished with caramel sauce and peanuts. Once it’s rolled, the whole cake is covered in a soft milk chocolate ganache. It’s basically like a Snickers bar but in cake form.
The cake itself is very soft and it makes the perfect base for the filling. Getting the cake right is the most important part. If you manage to bake it successfully, then the rest of the recipe is really easy.
Cake rolls can sometimes feel tricky, but they’re not as hard as they look. The rolling part takes a little practice but it’s definitely doable. The hardest part for me was flipping the cake out of the pan. It feels scary at first but once you’ve done it, you realize it’s not so bad. You just need to be gentle and patient.
For the filling, I used a light mascarpone cream. It’s creamy, airy and balances perfectly with the chocolate cake. It doesn’t feel too heavy, which is nice for a cake that already has caramel and chocolate on top. Speaking of caramel, I made a homemade caramel sauce with peanuts. It gives that real Snickers feel. But if you don’t want to make caramel from scratch, store bought caramel works too. It won’t be exactly the same, but it’s still delicious and makes the process easier.
The finishing touch is the chocolate topping. I used milk chocolate because I think it matches the flavors best. It’s sweet and doesn’t take over the mascarpone and caramel. You could use semi-sweet or even dark chocolate if you prefer a stronger chocolate flavor. But in my opinion that would completely overpower the filling and caramel.
Overall this Snickers Roll Cake is a mix of soft cake, creamy filling, gooey caramel and smooth chocolate. It looks impressive but it’s not as complicated as you might think. As long as you take your time with the rolling part, you’ll be fine.
For my Homemade Caramel sauce with Peanuts recipe, click here.
WHY YOU’LL LOVE THIS RECIPE
♡ It has a soft chocolate cake base
♡ It stays moist for days
♡ The filling is airy and light
♡ The caramel is indulgent
♡ The milk chocolate is smooth and creamy
♡ It’s not too hard to make once you get the hang of rolling.
Important notes, tips and tricks
1. Be patient when turning the cake - Rolling cakes can feel intimidating, but it’s easier if you take your time. After baking, place a wire rack on top of the cake then flip it carefully. A wire rack helps because it supports the cake evenly, reducing the chance of it breaking.
2. Do not overbake the cake - The cake should stay soft and flexible so you can roll it without cracks. If it bakes too long, it becomes dry and harder to roll.
3. Fold the yolks into the whites gently - Whipped egg whites give the cake its light and fluffy texture. When adding it to the yolks, gently fold it in using a spatula instead of mixing. Overmixing will deflate the air bubbles, making the cake dense and less soft.
4. Chill the cake before filling - The mascarpone cream filling is delicate and can melt if the cake is still warm when filling. Always let the cake cool completely before filling.
5. Store in the fridge properly - This cake stays fresh and soft for several days if wrapped tightly in plastic wrap. Keep it in the fridge, where it will last up to 4 days. Storing it this way also lets the flavors blend together and taste even better the next day.
6. Use store bought caramel if needed - Homemade caramel tastes amazing, but it can be tricky if you’ve never made caramel before. To save time (and stress) you can use a good quality store bought caramel sauce.
7. Choose your chocolate wisely for the ganache - This recipe uses milk chocolate for a smooth, creamy finish. If you prefer a stronger chocolate flavor, you can use semi sweet or dark chocolate instead. Just keep in mind that darker chocolate has a more intense taste, which might overpower the caramel and cream filling.
Ingredients you will need for this recipe
For the roll:
Eggs: Whipping the whites separately makes the cake light and airy, while the yolks add richness.
Granulated sugar: Sweetens the cake and helps stabilize the whipped egg whites for volume.
Dark brown sugar: Pairs beautifully with chocolate.
Neutral oil (sunflower, canola or vegetable): Keeps the cake moist.
Milk: Adds moisture and helps create a smooth batter.
All purpose flour: Provides structure without making the cake too dense.
Unsweetened cocoa powder: Brings in chocolate flavor.
Baking powder: Gives the cake extra lift to keep it soft and airy.
For the filling:
Whipping cream: Whipped until fluffy, it makes the filling light and airy.
Granulated sugar: Sweetens the filling.
Mascarpone cream cheese
Vanilla bean paste or extract: Adds flavor depth. Paste has visible vanilla specks and a more intense flavor, while extract is milder.
For the ganache:
Heavy cream: Creates a smooth texture when combined with chocolate.
Milk chocolate: Brings sweetness and a classic Snickers like taste. You can switch to dark or semi-sweet chocolate for a richer flavor, but it may overpower the filling and caramel.
Unsalted butter: Adds shine and richness to the ganache.
Extras:
Caramel sauce: Homemade caramel with peanuts adds an authentic touch, but store bought works perfectly too if you don’t feel like making your own.
Step by step instructions with photos
1. For the caramel recipe, please click here!
2. Preheat the oven to 180•C. Line and grease a 25x40 cm baking sheet.
3. Separate the egg whites and egg yolks into two different bowls.
4. In a large bowl, whip the egg whites with the granulated sugar until stiff peaks form. Set aside.
5. In another bowl, whisk the egg yolks with the brown sugar until light and fluffy. Mix in the oil and milk.
6. Sift the flour, cocoa powder and baking powder into the egg yolk mixture. Mix until combined.
7. Gently fold the whipped egg whites into the egg yolk mixture with a spatula.
8. Pour the batter into the prepared baking sheet and spread it out evenly.
9. Bake in the preheated oven for 12 minutes. Do not overbake. The cake should stay soft, otherwise it will crack when rolled.
10. Once baked, place a wire rack over the cake and flip it onto the rack. Peel off the parchment paper. Place a fresh sheet of parchment on top of the cake, then carefully flip it over so the new parchment is underneath.
11. Trim the edges and roll the cake up into a log while still warm. Place in the fridge for 1 hour. (Don’t skip this step. If you fill the cake while warm, the cream will melt)
12. While the cake is cooling, prepare the filling and the ganache.
13. For the ganache, heat the heavy cream in a saucepan until it just begins to simmer.
14. Remove from the heat and pour it over the chocolate and butter.
15. Let it sit for a few minutes, then stir until smooth. Set aside to cool in the fridge.
16. For the cream, mix the mascarpone, sugar and vanilla together.
17. Add the heavy cream and beat until thick and able to hold its shape.
18. Take the chilled cake out of the fridge and carefully unroll it.
19. Spread a thin layer of caramel over the cake.
20. Spread the mascarpone cream evenly on top.
21. Scoop some more caramel over the cream.
22. Roll the cake back up into a log.
23. Pour the cooled ganache over the top.
24. Enjoy!
Snickers Roll Cake
This Snickers Roll Cake is a very soft chocolate cake rolled up with a light mascarpone cream filling and finished with caramel sauce and peanuts. Once it’s rolled, the whole cake is covered in a soft milk chocolate ganache. It’s basically like a Snickers bar but in cake form.
Ingredients
- 4 large eggs
- 80g granulated sugar - 1/3 cup + 1 tablespoon
- 50g dark brown sugar - 1/4 cup
- 70g neutral oil (i used sunflower oil) - 1/3 cup
- 70g milk - 1/4 cup + 1 tablespoon
- 80g all purpose flour - 2/3 cup
- 30g unsweetened cocoa powder - 1/3 cup + 1 tablespoon
- 4g baking powder - 1 teaspoon
- 180g whipping cream - 3/4 cup
- 80g granulated sugar - 1/3 cup + 1 tablespoon
- 250g Mascarpone cream cheese - 1 1/8 cup
- 1 tsp vanilla bean paste or vanilla extract
- 130g heavy cream (32% fat) - 1/2 cup + 2 teaspoons
- 200g milk chocolate - 1 1/8 cup + 1 tablespoon
- 35g unsalted butter - 1/8 cup + 1 teaspoon
- Homemade or Store-bought Caramel
Instructions
- Preheat the oven to 180•C. Line and grease a 25x40 cm baking sheet.
- Separate the egg whites and egg yolks into two different bowls.
- In a large bowl, whip the egg whites with the granulated sugar until stiff peaks form. Set aside.
- In another bowl, whisk the egg yolks with the brown sugar until light and fluffy. Mix in the oil and milk.
- Sift the flour, cocoa powder and baking powder into the egg yolk mixture. Mix until combined.
- Gently fold the whipped egg whites into the egg yolk mixture with a spatula.
- Pour the batter into the prepared baking sheet and spread it out evenly.
- Bake in the preheated oven for 12 minutes. Do not overbake. The cake should stay soft, otherwise it will crack when rolled.
- Once baked, place a wire rack over the cake and flip it onto the rack. Peel off the parchment paper. Place a fresh sheet of parchment on top of the cake, then carefully flip it over so the new parchment is underneath.
- Trim the edges and roll the cake up into a log while still warm. Place in the fridge for 1 hour. (Don’t skip this step. If you fill the cake while warm, the cream will melt)
- While the cake is cooling, prepare the filling and the ganache.
- For the ganache, heat the heavy cream in a saucepan until it just begins to simmer.
- Remove from the heat and pour it over the chocolate and butter.
- Let it sit for a few minutes, then stir until smooth.
- Set aside to cool in the fridge.
- For the cream, mix the mascarpone, sugar and vanilla together.
- Add the heavy cream and beat until thick and able to hold its shape.
- Take the chilled cake out of the fridge and carefully unroll it.
- Spread a thin layer of caramel over the cake.
- Spread the mascarpone cream evenly on top.
- Scoop some more caramel over the cream.
- Roll the cake back up into a log.
- Pour the cooled ganache over the top.
- Enjoy!
Notes
Please check out my "Tips and tricks" section above.
Nutrition Facts
Calories
321Fat
24 gSat. Fat
67 gCarbs
26 gFiber
15 gNet Carbs
42 gSugar
21 gProtein
8 gSodium
83 mgCholesterol
215 mg
