Chocolate Snickers Cake Recipe

Looking for a show-stopping dessert that combines the richness of chocolate, the crunch of peanuts, and the indulgence of caramel? Enter the Chocolate Snickers Cake, a decadent delight inspired by everyone’s favorite candy bar! This cake features moist chocolate layers, creamy peanut butter frosting, gooey caramel with peanuts, and a luxurious milk chocolate ganache. Perfect for birthdays, holidays, or any occasion that calls for a sweet treat, this cake will leave your guests begging for seconds.

About This Recipe

If you’re a Snickers lover, this cake is going to blow your mind. It’s all about taking those classic candy bar flavors and turning them into a dessert masterpiece. Think of it as a Snickers bar in cake form, with layers that are rich, moist, and bursting with flavor.

What makes this recipe special is its balance of textures and flavors. You’ll get a hit of chocolate in every bite, a creamy, nutty sweetness from the frosting, and a delightful crunch from the caramel peanuts. And let’s not forget the final touch: a shiny chocolate ganache that drips beautifully over the sides, making the cake look as good as it tastes.

This recipe is perfect for:

• Celebrations and special occasions.
• Indulgent weekends when you want to treat yourself.
• Impressing friends and family with your baking skills.

Reasons You’ll Love This Chocolate Snickers Cake

• Rich Chocolate Flavor: Moist chocolate layers that melt in your mouth.
• Layered Perfection: A perfect balance of peanut butter buttercream, caramel, and chocolate ganache.
• Candy Bar-Inspired: Brings all the Snickers flavors to life in cake form.
• Visually Stunning: Drips of ganache and caramel make it a dessert centerpiece.
• Customizable: Swap ingredients to suit your taste or dietary preferences.

A Baking Adventure Worth Taking

This recipe might look fancy, but don’t let that intimidate you. With a bit of planning and some easy-to-follow steps, you’ll create a cake that’s both beautiful and delicious. And trust me, the effort is 100% worth it.

Let’s dive into the equipment and ingredients you’ll need to get started.

Equipment Needed

Here’s what you’ll need to bring this cake to life:

• 8-inch Cake Pans: For even baking and perfectly shaped layers.
• Parchment Paper: To prevent sticking.
• Spinning Cake Stand: Makes frosting and decorating a breeze.
• Offset Spatula: For smooth frosting application.
• Bench Scraper: To create a polished finish.
• Electric Mixer: A stand mixer or hand mixer works great.
• Piping Bags: For neat caramel drizzles and frosting decoration.

With your tools ready, it’s time to gather the ingredients. This cake has several components, but don’t worry—I’ve broken it all down to make it easy.

Ingredients

Chocolate Cake Layers

• 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 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 (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, chopped
• 1/2 cup salted peanuts, chopped (75g)

With these ingredients prepped and ready, you’ll be all set to create your masterpiece. Ready for the next step? Let’s move on to making the cake layers!

How to Make Chocolate Snickers Cake Layers

Instructions for the Cake Layers:

1. Preheat the Oven: Set your oven to 350°F (175°C). Line four 8-inch cake pans with parchment paper and lightly grease the sides with non-stick spray.
2. Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Mix Wet Ingredients: In a separate bowl, whisk together the warm water, buttermilk, oil, eggs, and vanilla extract until smooth and fully incorporated.
4. Blend Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, whisking gently until the batter is smooth and lump-free. Avoid over-mixing to maintain the cake’s fluffiness.
5. Divide and Bake: Evenly distribute the batter between the prepared pans. Bake for 22–25 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
6. Cool the Layers: Allow the cakes to cool in the pans for 10 minutes, then run a knife around the edges to loosen. Flip the cakes onto a wire rack to cool completely. For a moist finish, chill the layers in the freezer for 30 minutes.

Making Peanut Caramel

Instructions for the Peanut Caramel:

1. Melt the Sugar: In a medium saucepan, heat the granulated sugar over medium heat, adding it gradually (about 1/4 cup at a time). Stir occasionally until the sugar melts and turns an amber color.
2. Add Butter: Reduce the heat and mix in the butter two tablespoons at a time, stirring constantly to incorporate.
3. Add Cream and Salt: Slowly pour in the heavy cream, stirring as the mixture bubbles. Add the salt and continue stirring until smooth.
4. Incorporate Peanuts: Let the caramel cool to room temperature, then fold in the chopped peanuts. For decorating drips, reserve 1/3 cup of plain caramel in a piping bag.

Peanut Butter Buttercream Frosting

Instructions for the Frosting:

1. Cream the Butter and Peanut Butter: In a large bowl, beat the butter and peanut butter on medium-high speed with a mixer until light and fluffy.
2. Add Vanilla and Salt: Mix in the vanilla extract and salt on low speed until incorporated.
3. Gradually Add Sugar and Cream: Slowly add the powdered sugar, alternating with the heavy cream. Beat on low speed until smooth and creamy.
4. Adjust Consistency: If the frosting is too thick, add more cream one tablespoon at a time. If it’s too thin, add powdered sugar in small increments.

Assembling and Decorating the Chocolate Snickers Cake

Instructions for Assembly:

1. Prepare the First Layer: Place one cake layer on a greaseproof cake board or flat plate. Add a small dollop of frosting underneath to keep it from sliding.
2. Spread the Buttercream: Use an offset spatula to spread an even layer of peanut butter buttercream over the cake layer.
3. Add Peanut Caramel: Pipe a ring of frosting around the edge of the cake to create a barrier. Fill the center with a generous amount of peanut caramel mixed with chopped peanuts.
4. Repeat the Layers: Place the next cake layer on top and repeat the process of frosting and caramel filling. Continue until all layers are stacked, flipping the top layer upside down for a flat surface.
5. Apply the Crumb Coat: Spread a thin layer of frosting over the entire cake to seal in crumbs. Chill in the refrigerator for 20 minutes.

Decorating the Cake:

1. Final Frosting Layer: Apply a thicker layer of frosting over the chilled cake, smoothing it with a bench scraper for a clean finish.
2. Add the Ganache Drip: Heat the heavy cream until warm and pour it over the chocolate chips. Stir until smooth and glossy. Let the ganache cool slightly, then drizzle it over the edges of the cake using a spoon or piping bag.
3. Top with Snickers and Peanuts: Chop Mini Snickers bars and scatter them across the top of the cake. Sprinkle with chopped salted peanuts for a finishing touch.
4. Caramel Drizzle: Add additional caramel drips for a decorative and flavorful element.

Storage Tips

• Short-Term Storage: Keep the cake in an airtight container at room temperature for up to 2 days.
• Refrigeration: Store in the refrigerator for up to a week. Let it sit at room temperature for 30 minutes before serving.
• Freezing: Wrap individual slices in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge before enjoying.

FAQs

Can I use store-bought caramel?

Absolutely! If you’re short on time, high-quality store-bought caramel can be a great substitute for homemade caramel.

What if my ganache is too thick?

If your ganache hardens too much, heat it gently in 5-second intervals in the microwave until it reaches a pourable consistency.

Can I make this cake ahead of time?

Yes! You can bake the cake layers and prepare the frosting a day in advance. Assemble and decorate on the day of serving for the best results.