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Chocolate Snickers Cake Recipe

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4.5 from 6 reviews

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.

Ingredients

Chocolate Cake Layers

  • 2 cups all-purpose flour
  • 1.75 cups granulated sugar
  • 0.75 cup unsweetened cocoa powder
  • 2 tsp baking powder
  • 1.5 tsp baking soda
  • 0.5 tsp salt
  • 2 large eggs
  • 1 cup buttermilk
  • 0.5 cup vegetable oil
  • 2 tsp 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 tbsp heavy cream
  • 0.5 cup salted roasted peanuts, chopped

Chocolate Ganache

  • 1 cup heavy cream
  • 8 oz semi-sweet chocolate, chopped
  • 1 tbsp butter (optional, for shine)

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Incorporate Coffee: Gradually add the hot coffee or water to the batter, mixing until the batter is smooth and fully combined.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.

Find it online: https://freshfromkitchen.com/chocolate-snickers-cake-recipe/