If you’ve ever dreamed of turning your favorite candy bar into a rich, decadent, over-the-top dessert, then say hello to The Best Chocolate Snickers Cake! This cake is everything a Snickers lover could want—four soft, moist chocolate cake layers filled with creamy peanut butter frosting, gooey peanut caramel, and finished with a glossy ganache drip and chunks of real Snickers bars. It’s salty, sweet, nutty, chocolatey, and unbelievably delicious. Basically, it’s a candy bar in cake form—and yes, it’s as indulgent as it sounds.
About The Recipe
So, here’s the thing—my mom and I are obsessed with Snickers. The combo of caramel, peanuts, chocolate, and that chewy nougat? Pure perfection. One weekend, we challenged ourselves to create a cake that captured all of those flavors. And after a few messy (but still delicious) attempts, we finally landed on what we now call the ultimate Snickers cake.
This isn’t just a chocolate cake with a Snickers bar on top. No way. We went all in. From a deeply chocolatey, moist cake base to a velvety peanut butter buttercream, thick ribbons of homemade peanut caramel, and a milk chocolate ganache that drips down the sides—this cake is a full-on experience. And yes, we even finished it off with real chopped Snickers bars and a sprinkle of peanuts for that extra crunch.
Whether you’re baking it for a birthday, a celebration, or just because you’re craving something insane in the best way—this Snickers cake delivers. It’s rich, it’s layered, and it always gets a standing ovation (or at least a few “OMG, you made this?!?” comments).
Reasons You Will Love This Snickers Cake
- Four layers of rich, chocolate cake that stay soft, tender, and ultra-moist.
- Filled with a creamy peanut butter frosting that’s smooth, salty-sweet, and addictive.
- Loaded with homemade peanut caramel, giving you that classic Snickers chew and crunch.
- Dripped with silky milk chocolate ganache for that bakery-style finish.
- Topped with chopped Snickers bars and salty peanuts for the ultimate candy-bar-meets-cake moment.
- It looks impressive but comes together with easy, step-by-step instructions.
Equipment Needed
Here’s what I recommend having on hand before you get started:
- 4 x 8-inch Cake Pans
- Mixing Bowls
- Electric Mixer or Stand Mixer
- Whisk & Rubber Spatula
- Medium Saucepan (for caramel)
- Offset Spatula & Bench Scraper
- Greaseproof Cake Board
- Spinning Cake Stand (optional, but helpful!)
- Large and Small Piping Bags
- Serrated Knife (for leveling)
- Microwave-Safe Bowl (for ganache)
Ingredients
For the Chocolate Cake Layers:
- 2½ cups all-purpose flour (310g)
- 2½ cups granulated sugar (500g)
- 1 cup unsweetened cocoa powder (100g)
- 2½ teaspoons baking powder (10g)
- 2 teaspoons baking soda (12g)
- 1 teaspoon fine salt (6g)
- 1¼ cups warm water (300g)
- 1¼ cups buttermilk, room temperature (300g)
- ⅔ cup vegetable or canola oil (150g)
- 3 large eggs, room temperature (168g)
- 2 teaspoons vanilla extract (8g)
Ingredient Notes:
- Cocoa Powder – Go for unsweetened natural cocoa for that deep, classic chocolate flavor.
- Buttermilk – The secret to a tender crumb and slightly tangy flavor.
- Oil + Eggs – These keep the cake extra moist and rich.
For the Peanut Caramel:
- 2 cups granulated sugar (400g)
- ¾ cup unsalted butter, room temp (170g)
- ½ cup heavy cream, room temp (120g)
- ½ teaspoon fine salt (3g)
- ¾ cup salted peanuts, chopped (110g)
Ingredient Notes:
- Caramel – Sweet, salty, rich, and buttery. A homemade caramel that thickens perfectly.
- Salted Peanuts – Crunchy and classic! Folded into the caramel for that Snickers bite.
For the Peanut Butter Buttercream:
- 1½ cups (3 sticks) unsalted butter, room temp (339g)
- 1 cup creamy peanut butter (250g)
- 1 teaspoon vanilla extract (4g)
- ½ teaspoon fine salt (3g)
- 7 cups powdered sugar (904g)
- ⅔ cup heavy cream (160g)
Ingredient Notes:
- Peanut Butter – Use creamy, smooth peanut butter for a luxurious texture.
- Heavy Cream – Makes the frosting whipped and fluffy.
For the Ganache and Topping:
- ⅓ cup heavy cream (80g)
- ½ cup milk chocolate chips (85g)
- 8 Mini Snickers bars, chopped
- ½ cup salted peanuts, chopped (75g)
Optional: A pinch of sea salt to finish the top of the cake!
How To Make The Ultimate Snickers Cake
Step 1: Bake the Chocolate Cake Layers
- Preheat your oven to 350°F (175°C). Line four 8-inch cake pans with parchment rounds and spray the sides with baking spray.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In another bowl, whisk the warm water, buttermilk, oil, eggs, and vanilla until fully combined.
- Gradually mix the dry ingredients into the wet mixture, whisking until smooth and lump-free.
- Divide the batter evenly between the pans and bake for 22–25 minutes, or until a toothpick comes out with just a few moist crumbs.
- Let cakes cool in the pans for 10 minutes, then run a knife around the edges and turn them out. For best results, pop the layers into the freezer for 30 minutes to lock in moisture and make them easier to stack.
Step 2: Make the Peanut Caramel
- While the cakes cool, heat a saucepan over medium heat. Add the sugar gradually, stirring occasionally until fully melted and amber-colored.
- Remove from heat and whisk in butter, a bit at a time, until smooth. Slowly add in the cream and salt.
- Pour the caramel into a bowl and chill in the fridge until room temp. Then whip it for 1–2 minutes to thicken and lighten in color.
- Set aside ⅓ cup of the whipped caramel in a piping bag for decorating, and fold chopped salted peanuts into the rest.
Step 3: Prepare the Peanut Butter Buttercream
- Beat butter and peanut butter together until light and fluffy.
- Mix in vanilla and salt, then gradually beat in powdered sugar.
- Slowly add the heavy cream and continue mixing until smooth and spreadable. If it’s too thick, add a touch more cream; if too soft, more powdered sugar.
- Transfer one-third of the frosting to a piping bag fitted with a large round tip. Keep the rest covered.
Step 4: Stack and Fill the Cake
- Place one chocolate cake layer on a cake board or plate.
- Spread a layer of peanut butter buttercream on top, then pipe a buttercream ring around the edge.
- Fill the center with one-third of the peanut caramel.
- Repeat with the remaining cake layers, flipping the top layer upside down for a flat finish.
- Chill the stacked cake for 10–20 minutes to set before frosting the outside.
Step 5: Frost the Outside
- Use the remaining buttercream to cover the entire cake. Smooth the sides with an offset spatula or bench scraper.
- Gently press chopped peanuts around the bottom of the cake.
- Chill again until the frosting is firm to the touch.
Finishing Touches and Decoration
Step 6: Make the Chocolate Ganache
- While the cake chills, heat the cream in a microwave-safe bowl until it just starts to bubble (about 30–45 seconds).
- Pour the chocolate chips into the hot cream, making sure they’re fully covered. Let sit for 1 minute.
- Stir gently until smooth and glossy. If the ganache is too thin, add more chocolate chips; if too thick, add a splash of warm cream.
Step 7: Decorate Like a Pro
- Take the reserved caramel piping bag and drizzle it around the top edges of the chilled cake. If it’s too thick to pipe, warm it slightly in the microwave in 5-second bursts.
- Pour the ganache over the top of the cake and spread gently with an offset spatula, allowing it to drip naturally over the sides.
- Finish by piling chopped Snickers bars around the top, adding a sprinkle of chopped salted peanuts for crunch and contrast.
- For an optional flair, add a tiny pinch of flaky sea salt to enhance all the flavors.
FAQs and Troubleshooting
Can I make this Snickers cake ahead of time?
Absolutely! The cake layers and caramel can be made a day or two in advance. Assemble and decorate the day you plan to serve for best texture.
Why is my caramel separating?
This can happen if the heat was too high or the butter went in too fast. Keep stirring gently and let it cool—it should emulsify again as it comes together.
Can I use store-bought caramel?
Yes, if you’re in a pinch! But homemade caramel truly makes a difference here.
What if I only have two pans?
No worries! Just bake two layers at a time. The batter can rest at room temp while the first two bake.
Can I turn this into cupcakes?
Sure! Fill cupcake liners about ¾ full and bake for 18–20 minutes. Pipe the frosting on top and drizzle with caramel and ganache.
How To Store
- Room temperature: The frosted cake can sit out for a few hours if your kitchen is cool.
- Fridge: Store covered for up to 5 days. Let it come to room temp before serving for best texture.
- Freezer: Freeze individual slices or the full cake (wrapped well) for up to 2 months. Thaw in the fridge overnight before enjoying.
And that’s it—your ultimate Chocolate Snickers Cake! It’s bold, indulgent, and made to impress. Whether you’re celebrating something big or just want to treat yourself, this cake will absolutely deliver.
