Snickers Cake – The Ultimate Chocolate & Caramel Indulgence
If you love Snickers bars, this Snickers Cake recipe is the perfect way to turn your favorite candy into a decadent, indulgent dessert. With moist chocolate layers, fluffy peanut butter buttercream, gooey caramel, and silky ganache, this cake delivers the ultimate combination of sweet, salty, crunchy, and smooth textures. Topped with chopped Snickers bars and salted peanuts, this homemade masterpiece is a true showstopper!
Rich and Indulgent Layers
Biting into a Snickers cake is like experiencing the classic candy bar in a new way. Each layer is incredibly moist and fudgy, making every bite a delight. The fluffy peanut butter cream pairs perfectly with the gooey caramel, while the luscious ganache adds a silky finish. The chopped peanuts and airy nougat center bring the perfect contrast of textures.
I knew this cake would be striking when I decided to make it, but I procrastinated—it had to be perfect! When I finally did, the result was a stunning homemade masterpiece covered in a glossy milk chocolate glaze. Whether you’re looking for the best Snickers cake recipe or want to recreate the iconic flavor, this cake is a perfect match for the classic bar.
What Makes This Cake Irresistible?
This chocolate and caramel cake is a game-changer, bringing all the best Snickers flavors into an indulgent treat.
✔️ Perfect Balance of Flavors – Sweet and salty layers of nougat, caramel, chocolate, and peanuts.
✔️ Ultra-Moist Cake Base – A deep, rich chocolate flavor that enhances every bite.
✔️ Decadent Party Dessert – Bold, indulgent, and guaranteed to impress at any gathering.
✔️ Crunchy & Smooth Contrast – Creamy buttercream and silky ganache meet crunchy peanuts & caramel.
Ingredients for Snickers Cake
Chocolate Cake Base
- 50g cocoa powder
- 200g plain flour
- 80ml hot water
- 1 teaspoon instant coffee
- 125g brown sugar
- 125g granulated sugar
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 2 teaspoons white vinegar
- 120ml buttermilk
- 200ml vegetable oil
- 4 large eggs (room temperature)
Ganache and Caramel Filling
- 500g milk chocolate
- 400ml double cream
- 50g unsalted butter (for ganache)
- 300g granulated sugar
- 150g unsalted butter (room temperature)
- 180ml double cream (warm)
- 1/8 teaspoon salt (adjust to taste)
- 200g peanuts (slightly chopped)
Peanut Butter Buttercream Frosting
- 1 ½ cups (339g) unsalted butter (room temperature)
- 1 cup (250g) creamy peanut butter
- 7 cups (904g) powdered sugar
- ⅔ cup (160g) heavy cream
- 1 teaspoon (4g) vanilla extract
- ½ teaspoon (3g) acceptable salt
- 4 ounces (113.4g) cream cheese
Final Touches and Decoration
- 8 mini Snickers bars (chopped)
- ½ cup (75g) chopped salted peanuts (for the base of the cake)
- Additional salted caramel sauce (for garnish)
- 1 ½ cups (355.5ml) strong black coffee (hot, for enhancing flavor)
Step-by-Step Instructions
1. Preparing the Ganache
In a heatproof bowl, combine chocolate, butter, and cream. Heat in the microwave for 1 minute, then stir. If the mixture is not fully melted, continue heating in 15-second intervals, stirring in between. If lumps appear, pour the ganache through a sieve to remove them. Let it set at room temperature or in the fridge for a few hours until it thickens to the desired consistency.
2. Making the Chocolate Cake Layers
Preheat the oven to 180°C (350°F), grease, and line two 8-inch cake tins. Mix the sugars, flour, cocoa powder, and baking soda in a large bowl until well combined. Dissolve instant coffee in hot water in a separate bowl, then whisk it with buttermilk, eggs, and oil. Slowly add the wet ingredients to the dry mixture, stirring until smooth. Mix vinegar and baking soda in a small bowl, allowing it to bubble before stirring it into the batter. Divide the batter evenly between the prepared cake tins and bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Let the cake layers cool completely before assembling.
3. Making the Caramel
Heat sugar in a medium pot over medium heat, stirring continuously until it melts and turns amber. Gradually add the remaining sugar while stirring to ensure even melting. Once fully melted, remove from heat and whisk in the butter, followed by heavy cream and salt. Stir until smooth, then let it cool slightly before mixing in 250g of chopped peanuts. Refrigerate until firm.
4. Assembling the Cake
Place the first cake layer on a plate or board and spread a generous layer of ganache on top. Pipe a ganache border around the edges and fill the center with the chilled caramel and peanut mixture. Place the second cake layer on top, then frost the entire cake with the remaining ganache, ensuring an even coating. Drizzle leftover caramel sauce over the top for an elegant finish, then sprinkle chopped Snickers bars and salted peanuts for extra texture and flavor.
5. Setting the Cake
Chill the cake for at least 20 minutes to allow the frosting and ganache to set. If the ganache is too thick to drizzle, warm it in the microwave in 5-second intervals until it reaches a pourable consistency. Pour the ganache over the cake, gently pushing it over the edges for a smooth drip. For extra indulgence, drizzle additional salted caramel over the top.
6. Serving and Storing
- Serving: Let the cake sit at room temperature for 20-30 minutes before slicing.
- Storing: Keep in an airtight container at room temperature for 1-2 days or refrigerate for up to 5 days.
- Freezing: Wrap tightly in plastic wrap and freeze for 2-3 months. Thaw overnight in the fridge.
(FAQs) About Snickers Cake
Q: Can I make this Snickers cake in advance?
Yes! You can bake the cake layers 1-2 days ahead and store them wrapped in plastic at room temperature or in the fridge. The caramel and ganache can also be made in advance and stored separately. Assemble the cake on the day of serving for the best freshness and flavor.
Q: How do I make the cake extra moist?
Adding hot coffee to the chocolate cake batter enhances the flavor and keeps it super moist. Also, avoid overbaking—check with a toothpick to ensure it’s done but still soft.
Q: Can I substitute dark chocolate for milk chocolate in the ganache?
Absolutely! If you prefer a more affluent, less sweet flavor, use dark chocolate instead of milk chocolate in the ganache. You can also mix both for a balanced taste.
Q: What’s the best way to store Snickers cake?
For short-term storage, keep the cake in an airtight container at room temperature for 1-2 days or in the fridge for up to 5 days. For long-term storage, wrap the cake in plastic wrap and freeze it for 2-3 months.
Q: How do I get a perfect caramel consistency?
To achieve smooth, gooey caramel, stir continuously while melting the sugar and gradually add butter and cream. If the caramel is too thick, warm it slightly before use.
Q: Can I make this recipe without peanuts?
Yes! If you have a nut allergy or prefer a different texture, you can omit the peanuts or replace them with crushed pretzels or toffee bits for a similar salty crunch.
Q: What can I serve with Snickers cake for extra indulgence?
Serve this cake with whipped cream, a scoop of vanilla ice cream, or a drizzle of extra salted caramel for an even more decadent dessert experience.
Ready to Bake This Snickers Cake? 🍫🎂
Now that you have all the details, it’s time to bring this indulgent Snickers Cake to life! Try this recipe and impress your family and friends with the perfect chocolate, caramel, and peanut flavors. Don’t forget to share your baking experience in the comments! Happy baking! 😊🍰
Snickers Cake recipe
Equipment
- Oven
- Microwave
- Cake tins (8-inch)
- Mixing bowls.
- Electric mixer or hand mixer
- Piping bags
- Spatulas
- Sieve
- Whisk
- Saucepan
- Cake board or plate
- Measuring cups and spoons
Ingredients
- Chocolate Cake Base
- 50 g cocoa powder 200g plain flour
- 80 ml hot water 1 teaspoon instant coffee
- 125 g brown sugar 125g granulated sugar
- 1 teaspoon baking soda 2 teaspoons baking powder, 2 teaspoons white vinegar
- 120 ml buttermilk 200ml vegetable oil
- 4 large eggs room temperature
- Ganache and Caramel Filling
- 500 g milk chocolate 400ml double cream, 50g unsalted butter (for ganache)
- 300 g granulated sugar 150g unsalted butter, room temperature
- 180 ml double cream warm, 1/8 teaspoon salt (adjust to taste)
- 200 g peanuts slightly chopped
- Buttercream Frosting
- 1 ½ cups 339g unsalted butter, room temperature
- 1 cup 250g creamy peanut butter
- 7 cups 904g powdered sugar
- ⅔ cup 160g heavy cream
- 1 teaspoon 4g vanilla extract
- ½ teaspoon 3g fine salt
- 4 ounces 113.4g cream cheese
- Final Touches and Decoration
- 8 mini Snickers bars
- ½ cup 75g chopped salted peanuts (for the base of the cake)
- Additional salted caramel sauce for garnish
- 1 ½ cups 355.5ml strong black coffee, hot (for enhancing flavor)
- Final assembly to stack layers into a showstopping recipe
Instructions
- Preparing the Ganache
- Combine chocolate, butter, and cream in a bowl.
- Heat for 1 minute, stir, and repeat in 15-second intervals until smooth.
- Sieve if lumps appear and let it set at room temperature or in the fridge.
- Preparing the Cake Layers
- Preheat oven to 180c/350f, grease and line two 8-inch cake tins.
- Mix sugars, flour, cocoa powder, and baking soda in a large bowl.
- Dissolve instant coffee in hot water, whisk with buttermilk, eggs, and oil, and combine with dry ingredients.
- Add white vinegar and let it bubble; then pour into tins and bake for 35-40 minutes.
- Let the layers cool completely.
- Making the Caramel
- Melt sugar over medium heat and stir until it turns amber.
- Gradually add the remaining sugar, stirring to avoid burning.
- Add butter, heavy cream, and salt, then stir until incorporated.
- Mix in 250g peanuts and refrigerate until firm.
- Assembling the Cake
- Place the first cake layer on a plate and spread a layer of ganache.
- Pipe a border of ganache and fill the center with the chilled caramel/peanut mixture.
- Add the second layer of cake and decorate with remaining ganache.
- Drizzle leftover caramel and top with chopped Snickers bars.
- Setting the Cake
- Chill for at least 20 minutes to set the frosting and ganache.
- If the ganache is too thick, warm it in the microwave.
- Pour over the cake and gently push it over the edges.
- Drizzle some salted caramel for a finishing touch.
- Final Step
- Slice with a warm knife for neat cuts.
- Let the cake sit at room temperature for 20-30 minutes if refrigerated.
- Serve with whipped cream or ice cream for an indulgent experience.
