Preheat oven to 350 degrees.
Butter two 8-inch round cake pans with the 2 tablespoons of butter.
Then, line bottoms with parchment paper. Now, butter parchment.
Whisk together flour, baking powder, and salt.
Beat together butter and granulated sugar with a mixer on medium speed until combined, 1 to 2 minutes.
Add eggs and beat well, scraping down sides of bowl as necessary.
Reduce speed to low and gradually add flour mixture, beating until combined.
Add the whole milk and vanilla extract and beat until just combined.
Make the butter cream frosting by softening 2 sticks of butter.
Whip the softened butter for 3 minutes.
Add 4 cups of powdered sugar, 1/2 cup at a time. Beat until combined.
Add whole milk into the mix, 1 TBSP at a time. You are looking for slightly soft buttercream—enough so you can fill in the edges of the cake.
Place 1 cake layer on a cake plate and layer the SNICKERS® Ice Cream Bars on top.
Place remaining cake layer on top.
Spread top and sides of cake with the frosting.
Sprinkle the top and side of the cake.
Serve immediately or put in the freezer. Take out of the freezer 20 minutes before serving.