This chocolate Snickers cake tastes just like our favorite candy bar!
Its moist chocolate cake layers are filled with fluffy peanut butter frosting and homemade peanut caramel, and then the cake is covered in milk chocolate ganache.
How to Make This Chocolate Snickers Cake
To make sure this cake turns out as amazing as possible, let’s walk through each step together! I’ve also included a video tutorial of the process below.
I figured it might be helpful to know what tools I use too, so I’ve shared a list below.
Not all of these are mandatory, but they make the process a lot easier. If you don’t have all these things on hand, feel free to improvise and work with what you have.
- 4, 8-inch cake pans
- Serrated Knife
- Spinning cake stand
- Electric hand mixer or stand mixer
- 10-inch greaseproof cake board or flat plate
- Large offset spatula
- 1 Large piping bag
- 1 Small piping bag
Step 1: Bake the Chocolate Cake Layers
The first step is to make the chocolate cake batter following the recipe card at the bottom of this post.
Divide the batter evenly between the prepared cake pans. Bake the layers for 22-25 minutes or until a toothpick comes out with a few moist crumbs.
Let the pans cool for 10 minutes, then run a small offset spatula around the perimeter of the pan to separate the cake from the pan.
Place the cake layers into the freezer for 30 minutes to accelerate the cooling process. This helps lock in the steam and makes the layers extra moist. If you don’t have room in the freezer, place the cake pans on a wire rack and let them cool fully before removing them.
Once the layers are fully cooled, carefully flip the pans, and remove the layers. These cake layers bake up pretty flat so leveling them is optional, but I like to level them with a serrated to make the cake easier to fill and frost.
If you make these cake layers in advance and freeze them, let them thaw for about 15 minutes before making the cake. The cake layers should still be slightly cold to the touch, which will make it easier to assemble the cake.
If you’re making these in advance, you can wrap and freeze them at this point.
Step 2: Make the Peanut Caramel
Then it’s time to work on the peanut caramel. Making caramel from scratch might seem a little intimidating, but I promise it’s easier than you’d think!
Turn the stove to a medium heat and place a saucepan over the element. Once the saucepan has warmed up, gradually pour in the sugar, adding 1/4 cup at a time.
Wait until the sugar is mostly liquified, then add in the next bit of sugar. Stir as needed with a rubber spatula. As the sugar melts it will slowly deepen in color.
If you feel like the sugar might be burning or getting too dark, remove the pan from heat and turn down the temperature a bit.
Stir as needed until the sugar is fully dissolved and is an amber color. Turn off the heat.
Slowly mix in the butter, then stir in the heavy cream and salt. The mixture will be very thin at this point but will thicken as it cools.
Pour the caramel into a separate container and set aside to cool.
Once the caramel has reached room temperature, whip it with a hand mixer or stand mixer fit with a whisk attachment for 1-2 minutes, until it becomes lighter in color and looks thicker.
Place 1/3 cup of caramel into a small piping bag, seal the top with a rubber band, and set aside.
Then fold in the salted, chopped peanuts into the remaining caramel. Set aside.
Step 3: Make the Peanut Butter Buttercream Frosting
As the cake layers cool, make the peanut butter buttercream.
I like to use my American buttercream (ABC) as a base because it is super easy to make and the sweetness of the frosting pairs so nicely with the salty peanut butter.
If you aren’t a fan of ABC, I’d recommend adding 1 cup of peanut butter to a batch of my Swiss meringue buttercream or 1.5 batches of my hybrid buttercream.
This frosting can also be made in advance if needed and kept in the fridge for up to a month.
Step 4: Stack and Fill the Cake Layers
Then it’s time to assemble this cake! Stack and frost the cake layers on a greaseproof cake board or flat plate. Use a dab of buttercream to help stick the first cake layer to the board.
Spread an even layer of buttercream on top of the cake layer. Then pipe a ring of buttercream around the edge of the cake layer and fill the center with 1/3 of the peanut caramel.
Repeat with the remaining cake layers. Flip the top cake layer upside down to make the cake easier to frost and minimize crumbing.
Step 5: Chill and Frost the Cake
Once the layers are stacked, chill the cake in the freezer for 5-10 minutes to prevent the layers from sliding. Then use the remaining frosting to cover the cake.
Smooth the frosting using a bench scraper or large offset spatula, then chill the cake again in the fridge (30 minutes) or freezer (10 minutes) until the frosting is firm to the touch.
Step 6: Make the Chocolate Ganache Drip & Decorate This Snickers Cake
The last component is the chocolate ganache.
Heat the heavy cream in a heatproof bowl in the microwave for 30-45 seconds, until it’s just beginning to bubble.
Gently pour the milk chocolate chips into the heavy cream, making sure they are fully covered with cream. Let the mixture sit for 1 minute.
Stir until the cream and chocolate are combined and smooth. If the mixture seems too thin or thick, you can add a touch more chocolate chips or heavy cream.
The type of cream and chocolate that you use can affect the consistency, along with the temperature of the ganache. Feel free to adjust as needed.
Step 7: Decorate the Chocolate Snickers Cake
Drizzle the remaining caramel that was placed in a piping bag over the edge of the chilled cake.
The caramel will seem really thick and the drips may seem short, but they should lengthen / thin out after a few minutes (see how thick mine were at first in the video!).
If the caramel has cooled off too much and is challenging to squeeze out of the bag, heat it in the microwave in 5-second intervals until it is at room temperature again.
Then pour the chocolate ganache on top of the cake and gently push it over the edge of the cake using a small offset spatula.
Press chopped peanuts around the base of the cake, then add a ring of chopped-up Snickers around the top of the cake. Top with a sprinkle of sea salt and enjoy!
Substitutions and Swaps – Chocolate Cake Layers
This chocolate Snickers cake recipe uses quite a few ingredients and I know you might not have them all on hand. Or if you have food allergies or restrictions, I’ve got you covered.
Below are some swaps and substitutions that can be made in this cake recipe.
- All-Purpose Flour – This recipe turns out best with all-purpose flour. However, you can swap in a good gluten-free baking flour blend if needed. Just be sure to stir the batter longer than normal to help give the cake proper structure, and let the batter sit for about 20 minutes before baking it if you opt to make a gluten-free version.
- Granulated Sugar – I do not recommend reducing the amount of sugar or changing the type of sugar, as it will change the texture of the cake layers.
- Baking Cocoa – I like to use the Ghirardelli or Hershey’s brand of unsweetened baking cocoa, but you can use any brand! You can also use dark or black cocoa powder.
- Buttermilk – You can also use full-fat yogurt, sour cream, whole milk, or an alternative yogurt or milk (almond, soy, oat).
- Vegetable Oil – Any flavorless oil can be used in this recipe. Canola, vegetable, or even sunflower oil would all work great. I don’t recommend olive oil though, as it has a strong flavor and will change the taste of the cake.
- Eggs – If you have an egg allergy you can try using a vegan egg replacer in place of the eggs, but this recipe turns out best with large eggs.
Substitutions and Swaps – Peanut Butter Buttercream
- Unsalted Butter – If you only have salted butter on hand, you can use it in place of the unsalted butter. Just be sure to omit the salt that this frosting recipe calls for. You can also use vegan butter in its place.
- Peanut Butter – I recommend making this frosting with creamy peanut butter that is shelf-stable. I usually use JIF or Skippy. Natural peanut butter that separates easily can cause the frosting to break.
- Heavy Cream – Whipping cream, coconut cream or alternative milk (soy, almond, oat, coconut) will work fine in this frosting recipe if that’s what you have on hand.
- Vanilla Extract – Other extracts can also be used in place of the vanilla extract if needed, or it can be omitted.
Making This Snickers Layer Cake in Different Sizes
One batch of batter is about 1800g or 10 cups, so I add roughly 450g to each of my cake pans when using 4, 8-inch cake pans.
You can also use one batch of batter to make 2, 9-inch cake layers or 4, 6-inch cake layers. Bake time will be a few minutes longer at 350 F / 175 C.
If you want to make Snickers cupcakes this recipe can be used to make about 3 dozen cupcakes. Fill the liners 3/4 full and bake for 18-21 minutes at 350 F / 175 C.
If you want to make a tiered cake with this recipe, check out my cake batter calculator to see how many batches of batter you’ll need.
Can This Chocolate Snickers Cake Be Made in Advance?
Short answer – yes! I highly recommend making the components of this cake in stages. It breaks the process up and makes it so much more approachable!
The cake layers can be made in advance and frozen. They taste just as great when they’re frozen as when they’re fresh, I promise!
You can also make the frosting ahead of time or save any leftover frosting! It can be stored in an airtight container in the fridge for up to a month.
Be sure to give it a good stir once it thaws to get the consistency nice and smooth again.
A frosted cake can be stored for up to a week in the fridge. The buttercream will lock all the moisture in and keep it fresh.
If you cut into the cake and have leftovers, use any remaining frosting to cover the cut section to keep it moist and store it in the fridge for up to a week.
Tips for Making the Best Chocolate Snickers Cake
- Properly measure the flour. Either spoon it into the cup measure, then level with a knife, or use a kitchen scale to measure your dry ingredients.
- Ingredients at room temp mix together better, so be sure to set out any cold ingredients ahead of time.
- Use a scale to weigh your cake pans as you fill them. It helps the cake layers bake to the same height and bake more evenly.
- Level the room temperature or thawed cake layers with a serrated knife to make them easier to stack and fill.
- Chill the cake layers in the freezer for about 20 minutes before assembling the cake. This makes them easier to stack and frost.
- If your cake layers turn out less than perfect, check out my cake troubleshooting guide to try to figure out what happened.
- Chill the cake before adding on the crumb coat. This will help lock the filling in place and prevent the cake layers from sliding.
Let Me Know What You Think!
If you make this chocolate Snickers cake recipe, I’d love to hear what you think of it! Let me know by leaving a rating and comment below.
And don’t forget to tag me @chelsweets and use #chelsweets if you share on social media so that I can see your amazing creations.
Other Recipes You Might Like:
Chocolate Snickers Cake
This chocolate Snickers cake tastes just like our favorite candy bar! Its moist chocolate cake layers are filled with fluffy peanut butter frosting and homemade peanut caramel and then the cake is covered in milk chocolate ganache.
Ingredients
Moist Chocolate Cake Recipe
- 2 1/2 cups all-purpose flour (310g)
- 2 1/2 cups granulated sugar (500g)
- 1 cup unsweetened cocoa powder (100g)
- 2 1/2 tsp baking powder (10g)
- 2 tsp baking soda (12g)
- 1 tsp fine salt (6g)
- 1 1/4 cups water, warm (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 (8g)
Peanut Caramel
- 2 cups granulated sugar (400g)
- 3/4 cup unsalted butter, room temperature (170g)
- 1/2 cup heavy cream, room temperature (120g)
- 1/2 tsp fine salt (3g)
- 3/4 cup salted peanuts, chopped (110g)
Peanut Butter Buttercream Frosting
- 1 1/2 cups (3 sticks) unsalted butter, room temperature (339g)
- 1 cup creamy peanut butter (250g)
- 1 tsp vanilla extract (4g)
- 1/2 tsp fine salt (3g)
- 7 cups powdered sugar (904g or 2 lb. bag)
- 2/3 cup heavy cream, room temperature (160g)
Milk Chocolate Ganache
- 1/3 cup heavy cream (80g)
- 1/2 cup milk chocolate chips (85g)
Additional Cake Filling and Decoration
- 8 Mini Snickers bars
- 1/2 cup salted peanuts, chopped (75g) - for the base of the cake
Recommended Tools
- 8-inch cake pans
- Spinning cake stand
- 10-inch greaseproof cake board
- Large offset spatula
- Bench Scraper
- Electric hand mixer or stand mixer
- 1 Large piping bag
- 1 Small piping bag
Instructions
Chocolate Cake Layers
- Preheat oven to 350 F / 175 C. Line four, eight-inch cake pans with parchment paper rounds and spray the sides of the pans with non-stick cooking spray or baking spray. If you don't have 4 cake pans, the batter can sit at room temperature for a few hours. Bake as many layers at a time as you can.
- Sift or whisk together 2 1/2 cups flour, 2 1/2 cups sugar, 1 cup cocoa powder, 2 1/2 tsp baking powder, 2 tsp baking soda, and 1 tsp salt in a large bowl. Set aside.
- In a separate, large bowl, add 1 1/4 cups warm water, 1 1/4 cups buttermilk, 2/3 cup oil, 3 eggs, and 2 tsp vanilla and whisk together until fully incorporated.
- Whisk the dry ingredients into the wet ingredients until they're just combined, and the batter is smooth.
- Divide the batter evenly between the prepared cake pans and bake for 22-25 minutes or until a toothpick comes out with a few moist crumbs.
- Let the pans cool for 10 minutes, then run a small offset spatula around the perimeter of the pan to separate the cake from the pan.
- Place the cake pans into the freezer for 30 minutes to accelerate the cooling process. This helps lock in the steam and makes the layers extra moist. If you don't have room in the freezer, place the cake pans on a wire rack and let them cool fully before removing them.
- Once the layers are fully cooled, carefully flip the pans, and remove the layers.
- These cake layers bake up pretty flat so leveling them is optional, but I like to level them with a serrated to make the cake easier to fill and frost.
- If you make these cake layers in advance and freeze them, let them thaw for about 15 minutes before making the cake. The cake layers should still be slightly cold to the touch, which will make it easier to assemble the cake.
Peanut Caramel
- Make the caramel while the cake layers bake and cool. This can be made up to 2 weeks in advance.
- Place a medium saucepan over medium to medium-high heat. Once the pan has warmed up, pour in 2 cups of sugar gradually, adding 1/4 cup at a time. Stir as needed with a rubber spatula. Wait until the sugar is mostly dissolved, then add in the next bit of sugar. As the sugar melts it will gradually deepen in color.
- Stir occasionally until the sugar is fully dissolved and has become an amber color, then turn off the heat.
- Slowly mix in 3/4 cup of butter (2 Tbsp at a time), then stir in 1/2 cup of heavy cream and 1/2 tsp salt. The mixture will be thin but will thicken as it cools. Pour into a separate container, then place in the fridge to speed up the cooling process.
- Once the caramel has reached room temperature, whip it with a hand mixer or stand mixer on a medium-high speed for 1-2 minutes, until it becomes lighter in color and looks thicker. Place 1/3 cup of caramel into a small piping bag, seal the top with a rubber band, and set aside. Then fold in 3/4 cup of salted, chopped peanuts into the remaining caramel. Set aside.
Peanut Butter Buttercream Frosting
- While the cake layers and caramel cool, make the buttercream frosting. In a large bowl or the bowl of a stand mixer, beat 1 1/2 cups of butter and 1 cup of creamy peanut butter on a medium-high speed for 1 minute with a paddle attachment or hand mixer until smooth and fluffy.
- Mix in 1 tsp vanilla extract and 1/2 tsp salt on a low speed until the ingredients are incorporated.
- Gradually mix in 7 cups of powdered sugar and 2/3 cup of heavy cream on a low speed. Scrape the sides and bottom of the bowl as needed with a rubber spatula.
- Mix on low until the desired consistency is reached. If the frosting seems too thick, add in additional cream (1 Tbsp at a time). If the frosting seems too thin, add in more powdered sugar (1/4 cup at a time).
- Place a third of the frosting into a large piping bag fitted with a large round piping tip or cut an opening about 3/4-inch at the base of the bag. Cover the remaining frosting with plastic wrap to prevent crusting and set aside.
Assembling this Snickers Cake
- Then it's time to assemble the cake. Stack and frost the cake layers on a greaseproof cake board or flat plate using a dab of buttercream to help stick the first cake layer to the board.
- Spread an even layer of buttercream on top of the cake layer. Then pipe a buttercream ring around the cake layer's edge and fill the center with a third of the peanut caramel.
- Repeat with the remaining cake layers. Flip the top cake layer upside down to make the cake easier to frost and minimize crumbing.
- Once the layers are stacked, chill the cake in the freezer for 10 minutes or in the fridge for 20 minutes to prevent the layers from sliding. Then use the remaining frosting to cover the cake. Smooth the frosting using a bench scraper or large offset spatula.
- Gently press chopped peanuts around the base of the cake. Then chill the cake in the fridge (20 minutes) or freezer (5 minutes) until the frosting is firm to the touch.
Chocolate Ganache Drips
- While the cake chills, make the chocolate ganache.
- Heat 1/3 cup of heavy cream in a heatproof bowl in the microwave for 30-45 seconds, until it's just beginning to bubble. Gently pour 1/2 cup of milk chocolate chips into the heavy cream, making sure they are fully covered with cream. If you want to use dark chocolate, use 2/3 cup of heavy cream and 1/2 cup dark chocolate.
- Let the mixture sit for 1 minute, then stir until the cream and chocolate are combined and smooth. If the mixture seems too thin or thick, you can add a touch more chocolate chips or heavy cream. The type of cream and chocolate that you use can affect the consistency, along with the temperature of the ganache. Feel free to adjust as needed.
Decorating This Snickers Cake
- Drizzle the remaining caramel that was placed in a piping bag over the edge of the chilled cake. If the caramel has cooled off too much and is challenging to squeeze out of the bag, heat it in the microwave in 5-second intervals until it's at room temperature again. It will seem really thick and the drips may seem short, but they should lengthen / thin out after a few minutes (see how thick mine were at the start of the video!)
- Then pour the chocolate ganache on top of the cake and gently push it over the edge of the cake using a small offset spatula.
- Add a ring of chopped-up Snickers around the top of the cake, then top with a sprinkle of sea salt and enjoy!
Notes
Substitutions and Swaps
If you need to make any substitutions or swaps in this recipe, please check out the section on ingredient substitutions in the post above.
Making this Snickers Layer Cake in Different Sizes
One batch of batter is about 1800g or 10 cups, so I add roughly 450g to each of my cake pans when using 4, 8-inch cake pans.
You can also use one batch of batter to make 2, 9-inch cake layers or 4, 6-inch cake layers. Bake time will be a few minutes longer at 350 F / 175 C.
If you want to make a tiered cake with this recipe, check out my cake batter calculator to see how many batches of batter you'll need.
If you want to make Snickers cupcakes, this recipe can be used to make about 3 dozen cupcakes. Fill the liners 3/4 full and bake at 350 F / 175 C and bake for 20-22 minutes.
My Tips for Making the Best Chocolate Snickers Cake
- Ingredients at room temp mix together better! Be sure you set out any cold ingredients ahead of time.
- Properly measure your flour (spoon into the cup measure, then level). Or better yet, use a kitchen scale to measure your dry ingredients.
- Mix your cake batter just until the ingredients are incorporated. This will ensure your cake layers are tender and fluffy.
- Use a scale to weigh your cake pans as you fill them. This makes sure each pan has the same amount of batter and will make your cake layers bake to the same height and bake more evenly.
- Level your room temperature or thawed cake layers with a serrated knife to make them easier to stack.
- Chill your cake layers in the freezer for about 20 minutes before assembling the cake. It makes it so much easier to stack and frost them!
Making This Snickers Chocolate Cake in Advance & Storage Tips
I highly recommend making the components of this cake in stages. It breaks the process up and makes it so much more approachable!
The cake layers can be made in advance and frozen. They taste just as great when they're frozen as when they're fresh, I promise!
You can make the frosting ahead of time or save any leftover frosting! It can be stored in an airtight container in the fridge for up to a month or in the freezer for 3 months.
Be sure to give it a good stir once it thaws to get the consistency nice and smooth again.
The ganache can also be stored in the fridge for up to a month.
A frosted cake can last in the fridge for a week or in the freezer for a month. The buttercream locks in the moisture and keeps the cake fresh and delicious!
If you cut into the cake and have leftovers, use any remaining frosting to cover the cut section to keep it moist and store it in the fridge for up to a week.
Nutrition Information
Yield
24Serving Size
1Amount Per Serving Calories 657Total Fat 24gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 12gCholesterol 55mgSodium 527mgCarbohydrates 104gFiber 3gSugar 85gProtein 10g
Suzanne B
Sunday 8th of December 2024
This was amazing. Well worth the effort!
Cara
Thursday 21st of November 2024
Hi, if I wanted to make this into a 9x13 sheet cake, how long would I need to bake for? And should I halve the batter recipe? Thank you
Ayomide Adebayo
Thursday 31st of October 2024
Hi! I wanted to know if this would also work as a 3 layer with an 8in pan? Would the temperature and time be the same?
Chelsweets
Sunday 3rd of November 2024
Hi Ayomide,
This recipe is basically a scaled up version of my moist chocolate cake recipe. The original chocolate cake recipe is designed to be made in 3, 8-inch cake pans, so I’d recommend using it instead, here’s the link: https://chelsweets.com/the-best-chocolate-cake-recipe/
Otherwise the layers will be quite thick and will take a really long time to bake. Hope that helps, happy baking!
Diane
Sunday 29th of September 2024
The peanut sauce recipe isn’t working. The butter will not mix in with the sugar and becomes very hard very quickly. I have attempted this several times with the same result.
Chelsweets
Sunday 29th of September 2024
Hi Diane,
So sorry to hear that! what type of pan are you using make the caramel? A thick bottomed pan works best for maintaining a consistent level of heat to melt the sugar.
If the butter isn't melting in and sugar is becoming hard, it sounds like the heat may be turned up a little bit too high (I've done that before too when making caramel!). I'd try reducing the heat and seeing if that helps. Hopefully it does! If not, we'll keep troubleshooting to figure it out together.
Mojh
Friday 20th of September 2024
Hey, I want to try your recipe however I have sweetened whipping cream which whips up perfectly so can I just use that in place of heavy cream? Fat percentage is 30