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Chocolate Snickers Cake

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  • Author: clara
  • 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

Units Scale

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:

  1. Preheat & Prep: Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt.
  3. Mix Wet Ingredients: Add the oil, eggs, buttermilk, and vanilla extract. Beat until combined.
  4. Add Coffee: Slowly mix in the hot coffee (batter will be thin—this is normal!).
  5. 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:

  1. 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.
  2. 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:

  1. Melt Caramel: Microwave the caramel candies and heavy cream in 30-second intervals, stirring in between, until smooth.

Make the Ganache:

  1. 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:

  1. 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.
  2. Add Ganache: Pour the ganache over the cake, letting it drip over the edges.

Decorate & Serve:

 

  1. Garnish: Top with chopped Snickers bars and drizzle with extra caramel and melted chocolate.
  2. 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.

Find it online: https://recipe.ukfinda.com/chocolate-snickers-cake.htm