🎉 Introduction
If you’re a Snickers fan, this cake is about to blow your mind. The Chocolate Snickers Cake combines everything you love about the iconic candy bar — chocolate, peanuts, caramel, and peanut butter — into a tall, layered masterpiece. Moist chocolate cake layers are stacked with creamy peanut butter frosting, drizzled with caramel, and topped with chopped peanuts and chunks of Snickers bars.
This cake is bold, indulgent, and absolutely perfect for birthdays, parties, or anytime you want to impress guests with a show-stopping dessert. It’s rich enough to satisfy your sweet tooth, but the salty peanuts balance it all out beautifully.
🧰 Equipment Needed
- Three 8-inch round cake pans
- Mixing bowls
- Stand mixer or electric hand mixer
- Measuring cups & spoons
- Rubber spatula
- Cooling rack
- Serrated knife (for leveling layers)
- Offset spatula (for frosting)
🛒 Ingredients
🥚 Fresh Produce:
- 3 large eggs, room temperature
🥜 Nuts:
- ¾ cup salted peanuts, chopped (110 g)
- ½ cup salted peanuts (for garnish)
🥄 Condiments:
- 1 cup creamy peanut butter
- 3 tsp vanilla extract
🌾 Dry & Pantry:
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- 2 tsp baking soda
- 1 cup unsweetened cocoa powder
- 4 ½ cups granulated sugar (divided for cake, caramel, and frosting)
- 7 cups powdered sugar (for frosting)
- ½ cup milk chocolate chips
- 2 tsp fine salt
🥛 Dairy & Fats:
- 2 ¼ cups unsalted butter (divided for cake, frosting, and caramel)
- 1 ¼ cups buttermilk
- 1 ½ cups double cream (heavy cream)
🥄 Oils & Liquids:
- ⅔ cup vegetable or canola oil
- 1 ¼ cups warm water (300 g)
🍫 Extras:
- 8 mini Snickers bars, chopped (for garnish)
👩🍳 Directions
Step 1 – Bake the Chocolate Cake
- Preheat oven to 350°F (175°C). Grease and line three 8-inch cake pans.
- In a bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt.
- In a large bowl, beat eggs, oil, buttermilk, warm water, 2 cups sugar, and 2 tsp vanilla until smooth.
- Gradually add dry mixture into wet until combined. Batter will be thin — that’s perfect.
- Divide batter evenly between pans and bake 30–35 minutes, until toothpick comes out clean.
- Cool completely before frosting.
Step 2 – Make the Peanut Butter Frosting
7. Beat 1 cup butter until creamy. Add peanut butter and beat again.
8. Gradually mix in powdered sugar (7 cups), ½ tsp salt, ½ cup double cream, and 1 tsp vanilla until fluffy.
Step 3 – Make the Caramel Sauce
9. In a saucepan, melt 1 cup sugar over medium heat until amber.
10. Add ½ cup butter and stir until combined. Slowly whisk in 1 cup double cream.
11. Simmer 1–2 minutes, then remove from heat. Cool to room temperature.
Step 4 – Assemble the Cake
12. Place first cake layer on a plate. Spread peanut butter frosting, drizzle caramel, and sprinkle chopped peanuts.
13. Repeat with second layer.
14. Place third layer, frost the entire cake with remaining peanut butter frosting.
Step 5 – Decorate
15. Drizzle more caramel over the top, letting it drip down the sides.
16. Sprinkle milk chocolate chips, extra peanuts, and chopped Snickers bars over the cake.
🍽️ Servings & Timing
- Servings: 12–14 slices
- Prep Time: 40 minutes
- Bake Time: 35 minutes
- Cooling & Assembly: 1 hour
- Total Time: ~2 hours 15 minutes
🧊 Storage & Reheating
- Store covered at room temperature for 1 day or in fridge for up to 5 days.
- Bring to room temperature before serving for best texture.
- Freeze unfrosted cake layers up to 2 months. Assemble after thawing.
🥄 Variations
- Snickers Sheet Cake: Bake in a 9×13 pan for a simpler version.
- Extra Chocolatey: Add a chocolate ganache drip over caramel.
- Nut-Free Option: Replace peanuts with pretzels or cookie crumbs.
- Mini Version: Make cupcakes with Snickers pieces baked inside.
❓ 10 FAQs
- Can I use natural peanut butter?
Creamy, no-stir peanut butter works best. Natural peanut butter may separate. - Can I use store-bought caramel?
Yes, but homemade adds the best flavor. - Why is my caramel grainy?
The sugar may have crystallized. Stir gently and don’t rush melting. - Can I use whole Snickers bars inside the cake?
Yes, chop them and fold into frosting layers. - Do I need buttermilk?
Yes — it makes the cake moist. Substitute with milk + 1 tbsp vinegar if needed. - Can I use a hand mixer instead of stand mixer?
Yes, but be patient with the frosting. - What’s the texture of this cake?
Moist, fudgy layers with creamy frosting and chewy, crunchy toppings. - Can I make this cake ahead?
Yes, assemble up to 1 day ahead. - Can I use dark chocolate chips instead of milk?
Yes, for a richer flavor. - Is this cake overly sweet?
It’s indulgent but balanced by the saltiness of peanuts and peanut butter.
🏁 Conclusion
This Chocolate Snickers Cake is the ultimate dessert for candy bar lovers. With moist chocolate cake layers, peanut butter frosting, gooey caramel, crunchy peanuts, and real Snickers bars on top, it’s a decadent showstopper that’s guaranteed to impress.
The Best Chocolate Snickers Cake: Decadent Recipe from Scratch
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Ingredients
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Discover more than 1700+ delicious recipes you can cook at home. Easy, step-by-step instructions with new recipes added every day.
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Equipment
Method
- Preheat oven to 350°F (175°C). Grease and line three 8-inch cake pans.
- In a bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt.
- In a large bowl, beat eggs, oil, buttermilk, warm water, 2 cups sugar, and 2 tsp vanilla until smooth.
- Gradually add dry mixture into wet until combined. Batter will be thin — that’s perfect.
- Divide batter evenly between pans and bake 30–35 minutes, until toothpick comes out clean.
- Cool completely before frosting.
- Beat 1 cup butter until creamy. Add peanut butter and beat again.
- Gradually mix in powdered sugar (7 cups), ½ tsp salt, ½ cup double cream, and 1 tsp vanilla until fluffy.
- In a saucepan, melt 1 cup sugar over medium heat until amber.
- Add ½ cup butter and stir until combined. Slowly whisk in 1 cup double cream.
- Simmer 1–2 minutes, then remove from heat. Cool to room temperature.
- Place first cake layer on a plate. Spread peanut butter frosting, drizzle caramel, and sprinkle chopped peanuts.
- Repeat with second layer.
- Place third layer, frost the entire cake with remaining peanut butter frosting.
- Drizzle more caramel over the top, letting it drip down the sides.
- Sprinkle milk chocolate chips, extra peanuts, and chopped Snickers bars over the cake.
Notes
Creamy, no-stir peanut butter works best. Natural peanut butter may separate. Can I use store-bought caramel?
Yes, but homemade adds the best flavor. Why is my caramel grainy?
The sugar may have crystallized. Stir gently and don’t rush melting. Can I use whole Snickers bars inside the cake?
Yes, chop them and fold into frosting layers. Do I need buttermilk?
Yes — it makes the cake moist. Substitute with milk + 1 tbsp vinegar if needed. Can I use a hand mixer instead of stand mixer?
Yes, but be patient with the frosting. What’s the texture of this cake?
Moist, fudgy layers with creamy frosting and chewy, crunchy toppings. Can I make this cake ahead?
Yes, assemble up to 1 day ahead. Can I use dark chocolate chips instead of milk?
Yes, for a richer flavor. Is this cake overly sweet?
It’s indulgent but balanced by the saltiness of peanuts and peanut butter. 🏁 Conclusion
This Chocolate Snickers Cake is the ultimate dessert for candy bar lovers. With moist chocolate cake layers, peanut butter frosting, gooey caramel, crunchy peanuts, and real Snickers bars on top, it’s a decadent showstopper that’s guaranteed to impress.
