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.
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.
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 knife 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 it 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 temperature 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! 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.
Chocolate Snickers Cake
Equipment
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, sifted 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 or vanilla bean paste 8g
Peanut Caramel
- 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
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 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
Milk Chocolate Ganache
- 1/3 cup heavy whipping cream, room temperature 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
Instructions
- Chocolate Cake Layers
- Preheat oven to 350°F/175°C. Line four 8-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 knife 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. Note: sometimes the butter has a hard time incorporating into the sugar if it's been cooked a bit too long or at too high of a heat! If this happens to you, you may want to turn the heat down a bit the next time you make it or use a heavier-bottomed pan that can help the sugar cook more evenly. But don't worry! You can gradually stir the butter into the caramel as it cools, and it should incorporate back together. 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!
Video
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 temperature 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
Other Recipes You Might Like:
I think this cake is just THE cake! Wow, that meant a lot of work and a beautiful and scrumptious cake. Congratulations!
Thanks 🙂 Yah there are a lot of components to this cake, but it is sooooo worth the effort!!
Any tips or adjustments for high elevation? I’m in Utah and bakes often go awry when following the yummiest of recipes ??
Hi Candice,
I’ve never baked at elevation before so I’m by no means an expert, but this article has some great tips for baking at high elevation: https://www.kingarthurbaking.com/learn/resources/high-altitude-baking
Hope that helps, happy baking!
I made this for my husband’s birthday this past weekend. Everyone loved it! A lot of components, but I made them all a day ahead. So when it was time to assemble it was pretty quick. Great recipe!
So happy to hear that Nichole!! It definitely is a quite a bit of work, but totally worth it!! I’m glad you prepped ahead of time, it really does make the process so much more enjoyable 🙂 Thank you for sharing!!
The cake and frosting was good but the filling was swimming in butter. I think 3/4 c is too much. Maybe 3/4 stick?
Hi Leanie,
If you add less butter to the caramel, the consistency won’t be quite right at room temperature and it won’t whip up properly. However, sometimes if the sugar in the caramel is slightly overcooked, the butter won’t properly incorporate into the caramel and will kind of pool on top of it. Did you experience that? If so, that definitely would make the flavor and the texture of the filling overly buttery!
@Chelsweets, yes, maybe that was the reason.
Will the caramel drips run or liquify when the assembled cake is stored in the refrigerator?
Hi Anne,
The caramel will become more firm and set as the cake is chilled in the fridge, and should hold up just fine once chilled. Hope that helps, happy baking!
I made this cake yesterday. It is absolutely perfect, every single bit. I cant even put into words how amazing it is
Hi Zana,
Your comment put the biggest smile on my face!!!!!!!!! Thank you so much for sharing 🙂
If i only wanted to make two 8inch cakes could I just half the recipe?
Thank you x
Great question Tan! Yes, that is exactly what I’d recommend! Just half the entire recipe and you should be good to go in terms of making an 8 inch cake with two layers 🙂 Happy baking!
The carmel seized when I started putting the butter in. The butter was never absorbed. I had to put it back on low heat and add the cream while constantly stirring to get it to thin out. It had a good flavor but was chewier than what I had expected.
I’m so sorry to hear that Michelle! Sometimes that can happen if the sugar is cooked down at too high of a temperature or for too long. It reaches a stage where it’s super challenging to incorporate the butter (I’ve had that happen to me before too)! That would also make it chewier/thicker than you were probably expecting it to be! Next time I’d recommend cooking the sugar at a slightly lower temperature.
Your stovetop and the type of pan you use can have a big impact on how the sugar melts, and may be the reason why you need to decrease the temp a bit. Hope that helps for next time, happy baking!
I used the filling and buttercream recipes. They are absolutely perfect!!
I’m making this cake in three 4 inch pans. Any recommendations for how to change the recipe to fit so that I do not have too much left-over batter and frosting?
Hi Camille,
Those are some tiny layers! I’d think that if you quarter the recipe, that should be about right?! You can use the egg white of one large egg for the egg portion. Let me know how it turns out!
Hello Chelsweet, thank you very much for this recipe. The cake is so good and moist I had to do 1 layer twice because I ate the whole stuff! I added 1tsp of instant coffee in the water to enhance the chocolate flavor. For the caramel it was a little hard but just heat it 15sec and good to go! It’s a shame I can’t share the photo, the cake is so beautiful!
Ugh I so wish we could share photos on here, I’d love to see!! So happy to hear you loved this recipe tough 🙂
In the notes it says “this cake only uses 2 eggs” but in the recipe it calls for three eggs.
I’ve just made the cake batter with 3 eggs.
I hope that’s right amount!
So sorry for the confusion Nava! That was a typo, which I’ve updated. Thank you so much for letting me know, 3 eggs/the amount in the recipe card is the right amount 🙂
I tried the caramel recipe twice and had to toss them out. The butter did not fully incorporate either time. Idk what went wrong. I am not new to baking nor making involved cakes.
Ooooohhhhh EMMMMMMM Geeeeee! Let me start with this: chocolate is not my favorite cake. I like it, but it’s not my first choice. BUUUUTTTT, this cake was absolutely heaven! I savored every single bite (and just even more)!! This cake was so very good that I can’t wait to make it again.
I LOVE THIS CAKE!
All I can say is this cake was AMAZING!!! I will definitely be making it again and again. While there are several steps I was surprised to find how easy they were and everything came together beautifully. Highly recommend trying this recipe!
If you do Them as cupcakes, would you take out the center of the cupcakes and fill whit the peanut caramel and top with the butter creame ore are there a better Way?
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
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.
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.
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?
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!
Hi, if I wanted to make this into a 9×13 sheet cake, how long would I need to bake for? And should I halve the batter recipe? Thank you
This was amazing. Well worth the effort!
I make a lot of different type of cakes and this one scored really well. The cakes were very moist and the buttercream was a good compliment to the cake. Thank you for this recipe!
So happy to hear this one was a hit Ron! I love it too 🙂 Happy baking!
Made this cake for my moms birthday. Although the recipe looks like there’s a ton of steps, it’s relatively straight forward especially if you’ve baked before! I did experience what some others mentioned in the comments: issues with the caramel. It seems I heated the sugar too hot so the butter didn’t incorporate that well. I wish the instructions had a bit more details on how to nail the caramel and how to avoid this. I ended up just draining some of the oil from the butter and the caramel seems fine at room temperature. Will be tasting the cake tomorrow but I’m confident it will be a hit!
Hi Sohpie,
I hope your Mom loved the cake!! So sorry to hear about the caramel, I get what you’re saying! I added a note into the recipe card to help with this situation in the future:
Note: sometimes the butter has a hard time incorporating into the sugar if it’s been cooked a bit too long or at too high of a heat! If this happens to you, you may want to turn the heat down a bit the next time you make it or use a heavier-bottomed pan that can help the sugar cook more evenly. But don’t worry! You can gradually stir the butter into the caramel as it cools, and it should incorporate back together.
Hope that helps, happy baking <3
I made this cake for my sister’s birthday. She wanted a cake that was worth all the calories. This was it! The steps are worth the end product. This cake is decadent and delicious. It was oozing of caramel and peanuts deliciousness! Thanks for the recipe. I did tag you on Instagram.
Hi Mouna,
I am so happy to hear that!! I will have to take a look at my tagged photos on Instagram so I can see it in all its glory 🙂 Thank you so much for sharing, and happy baking!!
Hi! I made this cake and it was absolutely delicious. Shared with some friends who also thought it was yummy yummy!
Question for leftover cake… does it HAVE to be stored in the refrigerator or can it sit out room temp? I know it has the heavy cream in it which makes me think it has to be kept cold.
Hi Victoria,
So happy to hear that! This cake can technically sit at room temperature for two days and should be just fine. While there is heavy cream in the frosting there’s also a lot of sugar which helps prevent it from going bad! I do usually store leftovers in the fridge though, but if you left some at room temp overnight or something, it should be just fine. Hope that helps, happy baking!
COuldnt do the peanut caramel layer ! it went wrong twice and I did follow your tips. Some of the sugar kept clumping up and solidifying.
I am so sorry to hear that! A lot of times when the sugar clumps and solidifies it can be because of the pan that you’re using (that’s my best guess for this situation since it sounds like you followed all my other tips!). A thick bottom pan really makes a huge difference in melting down sugar and if you’re using a thinner pan it can be a lot harder. So you might be doing all the right stuff and it really just is your pan!! I used to run into issues using an older pan of mine, but when I finally got a thicker pan it made all the difference. If you don’t think that could be it, let me know and I can keep troubleshooting with you until we figure it out!
Hope that helps, happy baking!!!
Hi . I am not a professional baker but love to bake at home , can you please tell me the quantity of ingredients ,how can I bake in 2,4 inch pans. I don’t need too much batter it’s not for any occasion I want to bake for 6 people. Thank you
Hi Mahwish,
It can be challenging to scale down a recipe to that size just because it’s so small but I do have a small batch chocolate cake that might work for what you need! Here’s the link: https://chelsweets.com/small-4-inch-chocolate-cake/
Hope that helps, happy baking!
@Chelsweets, Thank you xx will definitely try it and will give you feedback
This cake is amazing! Loved by all who got to sample it! It is also impressive looking! 10 out of 10!
YAY!! So happy to hear that Rachel ? Thanks for sharing!
So for a 4 layer 6 inch cake, you recommend using the same scaling of the recipe, just baking longer? Won’t that result in super thick layers? 8 inch pans are ~50% larger than 6 inchers. Shouldn’t it be halved? I’m planning on making this tomorrow but I’m a bit confused on that.
Hi Jenna,
Apologies for the delayed response! They would end up being quite thick. You can either half this recipe (which will result in pretty short/thin cake layers), or you can use this chocolate cake recipe for the bater if you want to make 4, 6-inch cake layers and they should end up being the usual height: https://chelsweets.com/the-best-chocolate-cake-recipe/
I hope that helps for the future and that your cake turned out great!
Wow! This cake was so good! I made it for a Derby party and it was a huge hit with everyone. Definitely listen to the author and get a heavy bottomed saucepan for the caramel. It failed twice, so I got a heavier saucepan and it worked beautifully. I also added some instant coffee in the boiling water and used a mixture of white and light brown sugar. Yum! Thanks for such a great recipe! ?
Hi Stella,
Yay!! I’m so happy it was a hit — especially for a Derby party, how fun! And yes, a heavy-bottomed saucepan really does make all the difference with caramel (been there with the fails too). I love your idea of adding instant coffee and mixing the sugars — that sounds absolutely delicious. Thanks so much for baking it and for sharing your tips!
I accidentally put my cake layers in the fridge instead of the freezer overnight (planning on frosting and assembling today). will they be dry? should i use a simple syrup to make sure they’re moist? Thank you!
Hi Ashley,
You’re totally fine — chilling the cake layers in the fridge overnight won’t dry them out too much, especially if they were wrapped well! If they feel a little dry around the edges, brushing them with a bit of simple syrup is a great idea and can add a little extra moisture and flavor. But most of the time, once they’re frosted and filled, everything comes together beautifully. You’ve got this!!
Hi!
I’m planning on making this cake for my cousin’s party next week. I was wondering if it mattered what kind of peanut butter I use in the frosting. Does the recipe call for natural pb or one with added sugars or oils for a specific consistency? I would go for natural, but I’m worried that it’ll be too oily or somehow affect the texture.
Hi Maria,
Great question—and you’re spot on to think about how the type of peanut butter can affect the frosting!
For this recipe, I recommend using a creamy, no-stir peanut butter like Jif or Skippy. These have added stabilizers that help keep the texture smooth and consistent, which makes for a super fluffy and reliable frosting.
Natural peanut butter (the kind with just peanuts and salt) can be a little too oily or gritty, and it tends to separate, which can throw off the frosting’s texture. If you really want to use natural, just make sure it’s very well-stirred and smooth, and maybe plan on adjusting with a little extra powdered sugar or butter if it feels too loose.
Hope the cake turns out amazing, happy baking!
Hello! I noticed the layers for 8 inch and 6 inch is the same (which is 4) with the same batch of batter. I only want to 2-3 layers of 6 inch cake ?
Hi Yunni,
Great question! I’d recommend making a half batch of this recipe to make 2, 6-inch cake layers. The bake time might be a couple minutes longer because the cake layers will be a tiny bit thicker than if you were making 8-inch cake layers. Hope that helps, happy baking!
Hi, I love your recipe! I’m going to use two 8 inch tins that are 4 inches high and use the same amount of ingredients to make two tall sponges then I will cut each sponge into two, making four sponges. Will this be ok ? I’m planning on reducing the temperature and cooking for a longer time. Thanks in advance
Hi Phoebe,
That sounds like a great plan! Baking in taller pans absolutely works! You just want to make sure the centers cook through without the edges getting too dark. Reducing the temperature a bit (I’d suggest 325°F / 165°C) and extending the bake time a few minutes is the right approach. Keep an eye on them and test with a toothpick or skewer toward the center to be sure they’re fully baked.
Once cooled, cutting each tall sponge into two thinner layers will give you beautiful, even cake layers for stacking. Hope that helps, happy baking!!
Dry caramel recipes are so very finicky! Can I try this with maybe subbing 2T of corn syrup for some sugar and adding a quarter cup of water so it dissolves more evenly until it hits about 290 (I’m in Utah so water boils at 9 degrees below sea level)? Butter always incorporates better when you add corn syrup (sugar science or something lol). I’d also recommend heating your cream before incorporating.
I make lots of caramel but I’m not sure what consistency you’re going for. How runny should the sauce be?
So I went ahead and tried my modifications of doing a total of 400g sugar/corn syrup with about a third cup of water, but taking the caramel to 365 to get a deep amber color. Butter incorporated better and it didn’t crystallize, as dry caramel tends to do at high elevations.
That is so helpful to know Georgia, thank you for sharing!! I’m pretty much at sea level here, so my experience with how elevation affects different recipes is limited. I will keep this mind for the future 🙂
The caramel in this recipe should be pretty thick and chewy at room temperature! Glad to hear that your modifications worked out great!!
This is the best cake I’ve ever made! Seriously so good! The instructions were so clear. And tasted absolutely delicious! Any tips on cutting it next time? It was difficult to cut. Should I have waited for it to come to room temp? I had it in the fridge before serving
So happy to hear that Sam!!
It definitely is easier to cut when it’s at room temperature. I usually take cakes out an hour or two before I plan to cut into/serve a cake 🙂 Hope that helps for next time, happy baking!
Hello!
I’m going to try making this cake tomorrow for my friend’s birthday. However, I don’t have four cake pans, so I was thinking of using only two and then cutting the cakes in half to get four layers. Do you think the texture will allow me to do that without the cake crumbling, or would it be safer to bake two separate batches?
Thanks <3
Hi Marion,
Apologies for the delayed response! You could do that, or you could just let the batter sit on the counter at room temperature while the first round bakes, then once those layers have cooled, you can bake up the rest of the batter! That is probably what I would do in that situation! But if you did decide to bake just two layers and torte them, the bake time would be a bit longer because the layers would be thicker. Whichever way you ended up going, I hope the cake turned amazing and that your friend loved it!!!
And hope that helps for the future, happy baking!!