Name: Chocolate Snickers Cake Recipe
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 54 min
Cuisine: American
Ingredients: 2 1/2 cups all-purpose flour (310g); 2 1/2 cups granulated sugar (500g); 1 cup unsweetened cocoa powder, sifted (100g); 2 1/2 tsp baking powder (10g); 2 tsp baking soda (12g); 1 tsp fine salt (6g); 1 1/4 cups warm water (300g); 1 1/4 cups buttermilk, room temperature (300g); 2/3 cup vegetable or canola oil (150g); 3 large eggs, room temperature (168g); 2 tsp vanilla extract or vanilla bean paste (8g); 2 cups granulated sugar (400g); 3/4 cup unsalted butter, room temperature (170g); 1/2 cup heavy whipping cream, room temperature (120g); 1/2 tsp fine salt (3g); 3/4 cup salted peanuts, chopped (110g); 1 1/2 cups (3 sticks) unsalted butter, room temperature (339g); 1 cup creamy peanut butter (250g); 1 tsp vanilla extract or vanilla bean paste (4g); 1/2 tsp fine salt (3g); 7 cups powdered sugar (904g or 2 lb. bag); 2/3 cup heavy whipping cream, room temperature (160g); 1/3 cup heavy whipping cream, room temperature (80g); 1/2 cup milk chocolate chips (85g); 8 Mini Snickers bars, chopped; 1/2 cup salted peanuts, chopped (75g); Sea salt, for sprinkling

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Introduction

This decadent Chocolate Snickers Cake is a showstopper dessert that combines rich chocolate layers with creamy peanut butter frosting, gooey peanut caramel, and a luscious chocolate ganache drip. Perfect for celebrations or whenever you’re craving a luxurious treat, this cake brings the beloved Snickers flavors into a stunning homemade creation.

A close-up of a four-layer chocolate cake slice on a white plate with a white marbled background. The cake has alternating dark brown chocolate layers and light tan creamy layers. Between each layer, there is a glossy amber caramel drizzle mixed with bits of nuts. The outer side of the cake is coated with dark chocolate frosting, and the edge is decorated with caramel and cream swirls with some pieces of milk chocolate on the side. A gold fork holds a bite-sized piece of the cake in front of the slice. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/2 cups all-purpose flour (310g)
2 1/2 cups granulated sugar (500g)
1 cup unsweetened cocoa powder, sifted (100g)
2 1/2 tsp baking powder (10g)
2 tsp baking soda (12g)
1 tsp fine salt (6g)
1 1/4 cups warm water (300g)
1 1/4 cups buttermilk, room temperature (300g)
2/3 cup vegetable or canola oil (150g)
3 large eggs, room temperature (168g)
2 tsp vanilla extract or vanilla bean paste (8g)
2 cups granulated sugar (400g) – for caramel
3/4 cup unsalted butter, room temperature (170g) – for caramel
1/2 cup heavy whipping cream, room temperature (120g) – for caramel
1/2 tsp fine salt (3g) – for caramel
3/4 cup salted peanuts, chopped (110g) – for caramel
1 1/2 cups unsalted butter, room temperature (339g) – for frosting
1 cup creamy peanut butter (250g)
1 tsp vanilla extract or vanilla bean paste (4g)
1/2 tsp fine salt (3g) – for frosting
7 cups powdered sugar (904g or 2 lb. bag)
2/3 cup heavy whipping cream, room temperature (160g) – for frosting
1/3 cup heavy whipping cream, room temperature (80g) – for ganache
1/2 cup milk chocolate chips (85g)
8 Mini Snickers bars
1/2 cup salted peanuts, chopped (75g) – for cake base decoration

Instructions

Step 1: Preheat the oven to 350°F (175°C). Line four 8-inch cake pans with parchment paper rounds and spray the sides with non-stick cooking spray. If you don’t have four pans, bake in batches and let batter sit at room temperature if needed.
Step 2: In a large bowl, sift or whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Step 3: In another large bowl, whisk warm water, buttermilk, oil, eggs, and vanilla until fully combined.
Step 4: Gently mix the dry ingredients into the wet until smooth and just combined.
Step 5: Divide batter evenly among the prepared pans. Bake 22-25 minutes or until a toothpick inserted comes out with moist crumbs.
Step 6: Cool in pans for 10 minutes, then run a spatula around edges. Freeze pans for 30 minutes to lock in moisture. Once cooled, remove layers and level with a serrated knife if desired.
Step 7: To make the peanut caramel, gradually melt sugar in a medium saucepan over medium heat, stirring occasionally until it turns amber. Remove from heat and stir in butter in small amounts, then cream and salt. Cool, then whip with a mixer until lighter and thicker.
Step 8: Set aside one-third of the caramel in a piping bag. Fold chopped salted peanuts into the remaining caramel.
Step 9: For the peanut butter frosting, beat butter and peanut butter until fluffy. Add vanilla and salt, then gradually add powdered sugar and heavy cream. Adjust consistency as needed. Reserve one-third of frosting in a piping bag.
Step 10: Assemble the cake by stacking layers on a board or plate. Spread frosting on each layer, pipe a ring around the edge, and fill with peanut caramel inside the ring. Repeat for all layers. Flip the top layer upside down for easier frosting.
Step 11: Chill the stacked cake in the freezer (10 minutes) or fridge (20 minutes) to set layers before crumb coating with remaining frosting. Smooth the surface and press chopped peanuts around the base. Chill again until frosting is firm.
Step 12: For ganache, heat 1/3 cup heavy cream until bubbling, then pour over chocolate chips. Let sit 1 minute and stir until smooth. Adjust thickness if necessary.
Step 13: Drizzle the reserved caramel over the edge of the chilled cake, warming it if too thick. Pour chocolate ganache over the top and gently spread over edges.
Step 14: Decorate the top with chopped Mini Snickers bars and a sprinkle of sea salt. Chill briefly if needed before serving.

Tips & Variations

Use a serrated knife or cake leveler to trim layers for an even, professional look and easier frosting.
If you don’t have buttermilk, substitute with milk plus 1 tablespoon lemon juice or vinegar and let sit for 5 minutes.
Make the caramel up to two weeks in advance and store it in the fridge, then whip before using.
For a darker chocolate flavor, use dark chocolate instead of milk chocolate in the ganache, increasing cream to 2/3 cup.
Add a pinch of sea salt on top for a perfect sweet-salty balance reminiscent of classic Snickers.

Storage

Store the cake covered in the refrigerator for up to 4 days. Bring to room temperature before serving for best flavor and texture. Leftover cake layers freeze well for up to 2 months; thaw in the fridge overnight and then come to room temperature before assembling. The ganache and caramel may firm when chilled, so allow the cake to rest out of the fridge for 20-30 minutes before serving.

How to Serve

A close-up of a four-layer chocolate cake slice on a white plate, placed on a white marbled surface. The cake has alternating moist, dark brown chocolate layers and light beige cream layers. Each cream layer is topped with a drizzling of shiny caramel sauce with bits of nuts sprinkled on it. The outside of the cake is covered in a smooth dark chocolate ganache, with caramel and cream decorations on the side, along with pieces of chocolate and chopped nuts. In the foreground, a golden fork holds a bite of cake showing the same layered pattern and caramel drizzle. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake in advance?

Yes, the cake layers, caramel, and frosting can be made ahead. The caramel keeps up to two weeks refrigerated, and the cake layers freeze well. Assemble the cake the day of your event and decorate just before serving for best results.

What if I don’t have multiple 8-inch cake pans?

You can bake the layers in batches using fewer pans. Let the batter rest at room temperature while baking each batch. Just be sure layers cool completely before stacking to avoid sliding or crumbling.