Chocolate Snickers Cake

Chocolate Snickers Cake is the ultimate indulgence for candy bar lovers! This rich and moist chocolate cake is layered with creamy peanut butter frosting, gooey caramel, crunchy peanuts, and chunks of Snickers bars. Every bite is packed with chocolate, caramel, and nutty goodness, making it the perfect dessert for birthdays, celebrations, or anytime you need a decadent treat!

Why You’ll Love This Recipe

• Loaded with Snickers Flavor – Packed with caramel, peanuts, and chocolate just like the classic candy bar.
• Ultra Moist Cake – A rich chocolate cake base that stays soft and fluffy.
• Perfect Texture Combination – The mix of creamy frosting, crunchy peanuts, and gooey caramel is irresistible.
• Great for Special Occasions – Ideal for birthdays, parties, or as a show-stopping dessert.
• Easy to Customize – Can be made as a layered cake, sheet cake, or even cupcakes.

Ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Chocolate Cake:

• All-purpose flour
• Cocoa powder
• Baking powder
• Baking soda
• Salt
• Granulated sugar
• Brown sugar
• Eggs
• Vegetable oil
• Buttermilk
• Vanilla extract
• Hot water or brewed coffee (enhances the chocolate flavor)

For the Peanut Butter Frosting:

• Unsalted butter (softened)
• Creamy peanut butter
• Powdered sugar
• Heavy cream or milk
• Vanilla extract

For the Caramel Layer:

• Granulated sugar
• Butter
• Heavy cream
• Salt (for salted caramel option)

Toppings:

• Chopped Snickers bars
• Chopped peanuts
• Chocolate ganache (melted chocolate + heavy cream)

Directions

Make the Chocolate Cake:

1. 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 bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
3. Beat sugars and wet ingredients – In another bowl, whisk together granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract.
4. Combine with buttermilk – Gradually add the dry ingredients, alternating with buttermilk.
5. Add hot water/coffee – Stir in hot water or coffee until smooth.
6. Bake – Divide the batter evenly between the cake pans and bake for 25-30 minutes. Let cool completely before assembling.

Make the Peanut Butter Frosting:

1. Beat butter and peanut butter – Cream together until smooth and fluffy.
2. Add powdered sugar – Gradually mix in powdered sugar.
3. Adjust consistency – Add heavy cream, 1 tablespoon at a time, until smooth and spreadable.

Make the Caramel Sauce:

1. Melt sugar – In a saucepan, heat granulated sugar over medium heat, stirring until melted and golden.
2. Add butter – Stir in butter until fully combined.
3. Stir in heavy cream – Slowly pour in heavy cream while stirring. Simmer for 2-3 minutes until thickened.
4. Cool – Let caramel cool slightly before using.

Assemble the Cake:

1. Layer the cake – Place one chocolate cake layer on a serving plate. Spread peanut butter frosting over the top.
2. Add caramel and peanuts – Drizzle caramel sauce over the frosting and sprinkle with chopped peanuts.
3. Stack the second layer – Place the second cake layer on top. Frost the entire cake with peanut butter frosting.
4. Decorate – Drizzle with caramel, add chopped Snickers bars, and pour chocolate ganache over the top.

Servings and Timing

• Servings: 10-12 slices
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Cooling & Assembly Time: 30 minutes
• Total Time: 1 hour 30 minutes

Variations

• Cupcake Version – Make cupcakes instead of a full cake for an easy-to-serve option.
• Sheet Cake – Bake in a 9×13-inch pan for a single-layer cake.
• Extra Crunch – Add a layer of crushed pretzels between the cake and frosting.
• Salted Caramel Twist – Use sea salt caramel for a salty-sweet balance.
• Gluten-Free Option – Substitute all-purpose flour with a gluten-free flour blend.

Storage/Reheating

• Room Temperature: Store in an airtight container for up to 2 days.
• Refrigeration: Keeps well in the fridge for up to 5 days. Let it sit at room temperature before serving.
• Freezing: Freeze unfrosted cake layers for up to 3 months. Thaw and assemble when ready.
• Reheating: If needed, microwave slices for 10-15 seconds to soften the caramel.

FAQs

Can I use store-bought caramel sauce?

Yes! If you’re short on time, store-bought caramel works just fine.

Can I make this cake in advance?

Absolutely! Bake the cake layers a day ahead and frost before serving.

Why add coffee to the cake batter?

Coffee enhances the chocolate flavor without making the cake taste like coffee.

How do I prevent my caramel from hardening?

Stir in a little extra cream if it thickens too much before use.

Can I use crunchy peanut butter instead of creamy?

Yes! It will add extra crunch to the frosting.

How do I make a smooth chocolate ganache?

Use a 1:1 ratio of chocolate to heavy cream, and stir until silky.

What’s the best way to cut clean slices?

Use a sharp knife dipped in hot water and wiped clean between cuts.

Can I make this without peanuts?

Sure! Substitute with almond butter or skip the nuts entirely.

How do I keep my cake from being too sweet?

Use dark chocolate for the ganache to balance the sweetness.

Can I turn this into a Snickers cheesecake?

Yes! Swap the cake layers for a chocolate cheesecake base for a twist.

Conclusion

Chocolate Snickers Cake is a dream dessert for chocolate, caramel, and peanut lovers. With its moist chocolate cake, creamy peanut butter frosting, gooey caramel, and crunchy Snickers topping, it’s a showstopper for any celebration. Try this recipe and indulge in the ultimate candy bar-inspired cake!

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