This Chocolate Snickers Cake is a rich, indulgent dessert inspired by the classic Snickers candy bar! With layers of moist chocolate cake, creamy peanut butter frosting, gooey caramel, and crunchy peanuts, all topped with a luscious chocolate ganache, this cake is the ultimate treat for candy bar lovers. Whether for birthdays, special occasions, or just because, this Snickers-inspired cake will be a guaranteed crowd-pleaser!
Why You’ll Love This Recipe
- Ultimate Candy Bar Cake – Inspired by Snickers, it combines chocolate, caramel, and peanuts in every bite.
- Rich and Moist – The chocolate cake is incredibly soft and fudgy.
- Layered with Texture – Creamy peanut butter frosting, crunchy peanuts, and smooth caramel add the perfect balance.
- Decadent Chocolate Ganache – A silky, glossy ganache takes this cake to the next level.
- Perfect for Special Occasions – A show-stopping dessert for birthdays and celebrations.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Chocolate Cake:
- All-purpose flour
- Unsweetened cocoa powder
- Baking powder
- Baking soda
- Salt
- Granulated sugar
- Brown sugar
- Eggs
- Vanilla extract
- Buttermilk
- Strong brewed coffee (enhances chocolate flavor)
- Vegetable oil
For the Peanut Butter Frosting:
- Unsalted butter
- Creamy peanut butter
- Powdered sugar
- Heavy cream or milk
- Vanilla extract
- Salt
For the Caramel Layer:
- Store-bought or homemade caramel sauce
- Chopped roasted peanuts
For the Chocolate Ganache:
- Semi-sweet or dark chocolate
- Heavy cream
- Butter (for shine)
For Topping (Optional):
- Mini Snickers bars (chopped)
- Drizzle of caramel and melted chocolate
- Extra chopped peanuts
Directions
Make the Chocolate Cake:
- Preheat Oven – Set to 350°F (175°C). Grease and line two 8-inch cake pans.
- Mix Dry Ingredients – In a bowl, whisk flour, cocoa powder, baking powder, baking soda, salt, and sugars.
- Combine Wet Ingredients – In another bowl, whisk eggs, vanilla, buttermilk, coffee, and oil.
- Mix Batter – Gradually add the wet ingredients to the dry, stirring until smooth.
- Bake – Divide batter between cake pans and bake for 30-35 minutes. Let cool completely.
Make the Peanut Butter Frosting:
- Beat Butter and Peanut Butter – Mix until smooth and creamy.
- Add Sugar and Cream – Gradually beat in powdered sugar, heavy cream, vanilla, and salt. Mix until fluffy.
Assemble the Cake:
- Layer with Caramel and Peanuts – Place one cake layer on a serving plate, spread caramel sauce over it, and sprinkle chopped peanuts.
- Frost with Peanut Butter Frosting – Spread a layer over the caramel, then place the second cake layer on top.
- Crumb Coat and Chill – Apply a thin layer of frosting around the cake and refrigerate for 20 minutes.
Make the Chocolate Ganache:
- Heat Cream – Warm heavy cream until steaming (not boiling).
- Melt Chocolate – Pour over chopped chocolate, let sit for 2 minutes, then stir until smooth. Mix in butter for extra shine.
Decorate:
- Pour Ganache Over Cake – Let it drip down the sides for a stunning effect.
- Add Toppings – Sprinkle chopped Snickers, peanuts, and drizzle caramel over the top.
Servings and Timing
- Servings: 12-14 slices
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Cooling & Assembly Time: 45 minutes
- Total Time: 1 hour 50 minutes
Variations
- Salted Caramel Snickers Cake – Add a pinch of sea salt to the caramel for a salty-sweet twist.
- Nut-Free Option – Swap peanut butter for cookie butter and omit the peanuts.
- Extra Chocolatey – Add a layer of chocolate mousse between the cake layers.
- Snickers Cupcakes – Turn this into cupcakes with the same layers in a smaller form.
- Gluten-Free Version – Use a 1:1 gluten-free flour blend instead of all-purpose flour.
Storage/Reheating
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Keeps well in the fridge for up to 5 days.
- Freezing: Wrap slices individually in plastic wrap and freeze for up to 3 months. Thaw overnight before serving.
- Reheating: Bring to room temperature before serving for the best texture.
FAQs
Can I use store-bought caramel?
Yes! Store-bought caramel works great, but homemade caramel adds a richer flavor.
How do I prevent my cake from being dry?
Make sure not to overbake and use buttermilk and oil to keep it moist.
Can I make this cake ahead of time?
Yes! You can bake the cake layers a day in advance and frost the next day.
Do I have to use coffee in the batter?
No, but it enhances the chocolate flavor. You can substitute with hot water or milk.
How do I keep my ganache from being too thick?
If it thickens too much, warm it slightly or add a little more cream to thin it out.
Can I make a single-layer cake instead?
Yes! Halve the frosting and caramel amounts for a single-layer version.
What’s the best way to cut clean slices?
Chill the cake slightly before slicing and wipe the knife clean between cuts.
Can I use crunchy peanut butter instead of creamy?
Yes! It adds extra texture, but creamy peanut butter makes the frosting smoother.
How do I make a Snickers drip cake?
Make sure your ganache is slightly warm but not too runny before pouring it over the cake.
Can I add a layer of nougat?
Absolutely! A layer of whipped nougat between the cakes would make it even more like a Snickers bar.
Conclusion
This Chocolate Snickers Cake is an irresistible treat packed with rich chocolate, creamy peanut butter, gooey caramel, and crunchy peanuts—just like the iconic candy bar! Whether for a celebration or just because, this cake is guaranteed to impress and satisfy every sweet tooth. Try it today and indulge in the ultimate Snickers-inspired dessert!
Print
Chocolate Snickers Cake
- Prep Time: 30 minutes
- Chill Time: 35 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 35 minutes
- Yield: 12–14 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Chocolate Snickers Cake is the ultimate treat for candy bar lovers! With layers of moist chocolate cake, creamy peanut butter nougat, gooey caramel, and a chocolate ganache topping, it’s just like biting into a Snickers bar—but even better! Perfect for birthdays, celebrations, or any time you want an over-the-top dessert.
Ingredients
For the Chocolate Cake:
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup hot coffee (or hot water)
For the Peanut Butter Nougat Layer:
- 1/4 cup unsalted butter
- 1 cup granulated sugar
- 1/4 cup evaporated milk
- 1 1/2 cups marshmallow fluff
- 1/2 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 1/2 cup chopped roasted peanuts
For the Caramel Layer:
- 1 cup soft caramel candies (like Kraft or Werther’s), unwrapped
- 1/4 cup heavy cream
For the Chocolate Ganache:
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
For Topping:
- Extra chopped Snickers bars
- Drizzle of caramel and melted chocolate
Instructions
Make the Chocolate Cake:
- Preheat & Prep: Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt.
- Mix Wet Ingredients: Add the oil, eggs, buttermilk, and vanilla extract. Beat until combined.
- Add Coffee: Slowly mix in the hot coffee (batter will be thin—this is normal!).
- Bake: Divide batter evenly between the pans and bake for 30-35 minutes, or until a toothpick comes out clean. Let cakes cool completely.
Make the Peanut Butter Nougat Layer:
- Melt Butter & Sugar: In a saucepan over medium heat, melt butter, then stir in sugar and evaporated milk. Bring to a boil and simmer for 5 minutes, stirring constantly.
- Add Nougat Ingredients: Remove from heat and stir in marshmallow fluff, peanut butter, and vanilla. Fold in the chopped peanuts. Let cool slightly.
Make the Caramel Layer:
- Melt Caramel: Microwave the caramel candies and heavy cream in 30-second intervals, stirring in between, until smooth.
Make the Ganache:
- Heat Cream & Mix: Warm heavy cream in the microwave until hot (but not boiling), then pour over chocolate chips. Let sit for 1 minute, then stir until smooth.
Assemble the Cake:
- Layer the Cake:
- Place one cake layer on a serving plate.
- Spread the peanut butter nougat evenly on top.
- Drizzle caramel sauce over the nougat layer.
- Place the second cake layer on top.
- Add Ganache: Pour the ganache over the cake, letting it drip over the edges.
Decorate & Serve:
- Garnish: Top with chopped Snickers bars and drizzle with extra caramel and melted chocolate.
- Chill & Serve: Refrigerate for at least 30 minutes before slicing for the best texture.
Notes
- Want extra crunch? Add a layer of crushed pretzels between the nougat and caramel.
- No buttermilk? Substitute with 1 cup milk + 1 tablespoon vinegar (let sit for 5 minutes).
- Storage: Store in the fridge for up to 5 days, but let it sit at room temperature for 15 minutes before serving.