If you have a serious sweet tooth or want to wow your friends with something indulgent, this Chocolate Snickers Cake Recipe is a showstopper. It’s a layered chocolate cake loaded with peanut butter nougat, a luscious caramel and peanut crunch, then finished with a silky chocolate ganache. I love making it for birthdays or special gatherings—it’s both nostalgic and surprisingly sophisticated. You’ll notice just how the rich textures and flavors come together for a truly delightful experience.
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Why You’ll Love This
This Chocolate Snickers Cake Recipe turns a classic candy bar into an impressive dessert. It balances layers of moist cake with creamy, crunchy, and gooey components for a unique treat that's sure to become a favorite.
- Reliable Texture, Great Flavor: The cake base is perfectly fluffy and chocolatey, complementing the rich peanut butter nougat inside.
- Crisp–Golden Finish: The chopped peanuts and caramel add a wonderful crunchy contrast without overwhelming sweetness.
- Pantry-Friendly Ingredients: You’ll mostly use staples like flour, sugar, cocoa, and peanut butter that are easy to find.
- Weeknight Easy, Weekend Worthy: While it looks fancy, the steps are straightforward enough to tackle any day you crave something special.
Ingredient Snapshot
When you make this Chocolate Snickers Cake Recipe, it’s worth choosing quality basics since the flavors are simple yet bold. Fresh ingredients make a major difference in taste and texture here.
- All-purpose flour: Use fresh and properly measured to avoid dense cake layers.
- Unsweetened cocoa powder: Pick a rich, good-quality brand for that deep chocolate flavor.
- Buttermilk: Adds moisture and a light tang to balance the sweetness perfectly.
- Creamy peanut butter: Smooth peanut butter blends best into the nougat layer for that authentic Snickers vibe.
- Soft caramels: Easy to melt and stir with cream for that luscious caramel layer.
- Semi-sweet chocolate: Use a quality chocolate for the ganache to get a glossy, velvety finish.
Quick Note: Exact measurements are in the printable recipe card at the bottom.
How to Make Chocolate Snickers Cake Recipe
Step 1 — Set Up & Season
Start by preheating your oven to 350°F (175°C) and greasing two 9-inch cake pans, then line them with parchment paper. This helps the cakes release cleanly once baked. Whisk together your dry ingredients in a large bowl—flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mixing these first ensures an even rise and balanced flavors later on.
Step 2 — Sear, Toast, or Mix
Next, in a separate bowl, beat the eggs along with buttermilk, vegetable oil, and vanilla extract. Pour this wet mixture into your dry ingredients and mix for about 2 minutes until smooth. Then add in the hot coffee or water slowly while mixing; this step intensifies the chocolate flavor and keeps the batter moist. Pour the batter evenly into your prepared pans and bake for 30–35 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean or with just a few moist crumbs. Let them cool completely before proceeding.
Step 3 — Finish for Best Texture
While the cake cools, prepare the peanut butter nougat by beating softened butter, creamy peanut butter, marshmallow fluff, and powdered sugar until smooth and fluffy. For the caramel layer, melt soft caramels with heavy cream, stirring in chopped salted peanuts right at the end to keep the crunch. Finally, warm heavy cream and pour it over chopped semi-sweet chocolate, stirring until silky for the ganache. Assemble by layering one chocolate cake layer topped with peanut butter nougat, then the caramel-peanut mix, and repeat. Cover the top with the chocolate ganache. I like to sprinkle chopped Snickers bars on top for some extra fun and texture.
Smart Little Tips
From my kitchen to yours, these pointers help ensure your Chocolate Snickers Cake Recipe turns out beautifully every time.
- Doneness Cue: Use a toothpick test to avoid overbaking which can dry the cake out.
- Temperature Trick: Let your ingredients come to room temperature before mixing for smoother batter and filling.
- Make-Ahead Move: You can prepare the peanut butter nougat and caramel layers a day in advance and chill them.
- Avoid This Pitfall: Don’t pour hot coffee directly onto baking powder and soda—add it slowly while mixing to maintain leavening power.
Serving Ideas
Finishing Touches
I love topping this Chocolate Snickers Cake Recipe with chopped Snickers bars or even a sprinkle of flaky sea salt. It adds just the right balance, cutting through the richness and highlighting those peanut and caramel notes.
Pair It With
A simple scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream pairs wonderfully here. The creamy coolness complements the dense sweetness of the cake and enhances each bite.
Easy Plating Upgrades
For a casual weeknight treat, serve slices on plain white plates to showcase the layers. For parties, add fresh berries or mint leaves around the slices to brighten colors and offer a fresh contrast.
Make-Ahead, Store & Reheat
Storing Leftovers
Store your cake in an airtight container or cover tightly with plastic wrap. It keeps well in the fridge for up to 4 days. The cake layers stay moist, and the ganache firm but softens pleasantly at room temp before serving.
Freezing Tips
This Chocolate Snickers Cake Recipe freezes wonderfully. Wrap tightly in plastic wrap and foil to prevent freezer burn. Thaw overnight in the fridge, and let it come to room temp before serving for best texture and flavor.
Reheating Chocolate Snickers Cake Recipe Without Drying Out
If you want a warm slice, microwave for 10–15 seconds on medium power with a small damp paper towel covering it to maintain moisture. Alternatively, gently warm slices in a 300°F oven for 5 minutes wrapped in foil to keep the ganache glossy and the cake tender.
Frequently Asked Questions
Creamy peanut butter blends more smoothly in the nougat layer, giving a better texture. Chunky peanut butter could add unexpected texture but might make spreading difficult.
You can substitute dairy milk with plant-based milk and use dairy-free butter and cream alternatives, but be mindful caramel and marshmallow fluff may contain dairy. Look for vegan versions for a fully dairy-free cake.
Melt caramels gently with the right amount of cream—start with less cream and add more only if needed. Chilling the caramel layer a bit before assembling helps it set nicely.
Absolutely! You can bake the cake layers and make the filling and ganache a day ahead. Assemble the cake the night before for the best flavor to develop and easier plating on the event day.
Final Thoughts
This Chocolate Snickers Cake Recipe is one of those desserts that feels celebratory but isn't complicated to pull together—perfect for when you want to impress without stress. Each bite is a lovely mix of familiar candy bar flavors transformed into an elegant, layered cake. I hope you have as much fun making it as I do sharing it with friends and family.
PrintPrint Recipe
Chocolate Snickers Cake Recipe
This decadent Chocolate Snickers Cake combines rich chocolate cake layers with a creamy peanut butter nougat filling, a luscious caramel and peanut layer, and a silky chocolate ganache topping, creating a delightful dessert inspired by the classic Snickers candy bar.
- Prep Time: 40 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Chocolate Cake Layers
- 2 cups all-purpose flour
- 1.75 cups granulated sugar
- 0.75 cup unsweetened cocoa powder
- 2 teaspoon baking powder
- 1.5 teaspoon baking soda
- 0.5 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 0.5 cup vegetable oil
- 2 teaspoon vanilla extract
- 1 cup hot coffee or water
Peanut Butter Nougat Filling
- 0.5 cup unsalted butter, softened
- 1 cup creamy peanut butter
- 1 cup marshmallow fluff
- 1 cup powdered sugar
Caramel Layer
- 1 cup soft caramels
- 2 tablespoon heavy cream
- 0.5 cup salted roasted peanuts, chopped
Chocolate Ganache
- 1 cup heavy cream
- 8 oz semi-sweet chocolate, chopped
- 1 tablespoon butter (optional, for shine)
Instructions
- Prepare the Cake Batter: Preheat your oven to 350°F (175°C). Grease and line two 9-inch cake pans with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, sift together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt. Mix well to combine.
- Add Wet Ingredients: Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Beat the mixture with a hand or stand mixer for 2 minutes to develop a smooth batter.
- Incorporate Coffee: Gradually add the hot coffee or water to the batter, mixing until the batter is smooth and fully combined.
- Bake the Cake: Divide the batter evenly between the two prepared pans. Bake in the preheated oven for 35 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and let the cakes cool completely on a wire rack.
- Make Peanut Butter Nougat Filling: In a medium bowl, beat the softened unsalted butter, creamy peanut butter, marshmallow fluff, and powdered sugar together until the mixture is smooth and fluffy.
- Prepare Caramel Layer: In a small saucepan or microwave-safe bowl, melt the soft caramels with the heavy cream until smooth. Stir in the chopped salted roasted peanuts evenly.
- Make Chocolate Ganache: Heat the heavy cream in a saucepan until it begins to simmer (do not boil). Pour the hot cream over the chopped semi-sweet chocolate in a heatproof bowl. Let it sit for a couple of minutes, then stir until smooth and glossy. Optionally, stir in 1 tablespoon of butter for extra shine.
- Assemble the Cake: Place one chocolate cake layer on a serving plate. Spread the peanut butter nougat filling evenly over the cake. Pour the caramel and peanut mixture over the nougat layer. Top with the second chocolate cake layer.
- Finish with Ganache: Pour the smooth chocolate ganache over the top of the cake, allowing it to drip down the sides if desired. Optionally, garnish with chopped Snickers bars or additional peanuts. Let the ganache set before slicing and serving.
Notes
- Use hot coffee in the cake batter to enhance the chocolate flavor.
- If buttermilk is unavailable, substitute with milk mixed with 1 tablespoon of vinegar or lemon juice.
- For easier cake removal, chill the cake layers before assembling.
- Butter in the ganache is optional but adds a beautiful sheen and richness.
- Store the assembled cake in the refrigerator and bring to room temperature before serving for best texture.
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