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Snickers Cake

Snickers Cake recipe

Alisha
This Snickers cake reimagines the classic candy bar with rich chocolate layers, fluffy peanut buttercream, gooey caramel, and a crunchy nougat center. It's the perfect indulgent dessert that captures the iconic flavor in every bite. Ingredients for Snickers Cake
Prep Time 45 minutes
Cook Time 38 minutes
Total Time 1 hour 23 minutes
Course Dessert
Cuisine American
Servings 12 people
Calories 18030 kcal

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
  • 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.

Notes

Preparation Tip: Allow the cake to cool fully before assembling to prevent the ganache from melting.
Flavor Tip: Add a strong black coffee to the cake batter for a richer flavor.
Storage Tip: If the cake is refrigerated, allow it to come to room temperature for 20-30 minutes for the best flavor.

Nutritional Value (per serving)

Calories: 400-500 kcal
Protein: 5-7g
Carbs: 45-55g
Fat: 25-35g
Sugar: 30-40g
Fiber: 2-3g
Sodium: 200-300mg
Keyword Snickers Cake