Chocolate Snickers Cake Recipe

Jump to Recipe Print Recipe

Warm & Familiar Chocolate Snickers Cake Recipe

There’s something magical about the way a Chocolate Snickers Cake brightens any occasion. I love how the layers of rich chocolate, creamy nougat, and golden caramel come together to create a luscious experience that feels both indulgent and comforting. When you slice into it, you’ll notice the perfect harmony of gooey textures and crisp peanut crunch that just beckons you to take another bite.

Making this cake is one of my favorite rituals. The scent of cocoa mingling with the caramel’s buttery aroma fills the kitchen with warmth and promise. Whether you’re celebrating a special moment or just crave a show-stopping dessert, this Chocolate Snickers Cake Recipe will give you a joyful, confident baking journey from start to finish.

In the paragraphs that follow, I’ll share all my tips and tricks so you can feel good about every step. You’ll get the lowdown on why specific ingredients and techniques matter, plus easy swaps to fit your pantry. Ready to bake with me? Let’s dive in!

Ingredient Breakdown

• All-purpose flour: Provides structure with a tender crumb; can swap with gluten-free flour blend for GF baking.
• Granulated sugar: Sweetness and helps create a moist crumb.
• Unsweetened cocoa powder: Deep chocolate flavor that’s not overly bitter; Dutch-processed is fine too.
• Baking powder & baking soda: Leavening agents that ensure your cake rises well and stays light.
• Salt: Enhances all the flavors, balancing sweetness.
• Eggs: Bind ingredients and add richness; room temperature is best for even mixing.
• Whole milk: Adds moisture and a tender crumb; buttermilk is a tangy alternative.
• Vegetable oil: Keeps the cake velvety and moist without a heavy texture.
• Vanilla extract: Infuses sweetness and complexity.
• Hot brewed coffee: Intensifies chocolate flavor wonderfully without tasting like coffee.
• Marshmallow fluff: Brings pillowy sweetness to the nougat layer.
• Creamy peanut butter: For that classic nutty richness, smooth or crunchy both work.
• Unsalted butter & powdered sugar: Smooth each layer and balance flavors in fillings.
• Granulated sugar, butter, heavy cream, & salt (for caramel): Make a luscious, velvety caramel with a hint of salt for depth.
• Semi-sweet chocolate chips, heavy cream & butter (ganache): Rich, glossy finishing glaze that coats the cake perfectly.
• Salted peanuts: Crunchy topping adds contrast and that classic Snickers crunch.

Before You Start

Getting your mise en place done ahead can save time and keep things running smoothly – measure out your ingredients, prep your pans, and have your tools close. I always preheat my oven first; that way, my batter goes into a perfectly hot environment, ensuring even rise and tender crumb in this Chocolate Snickers Cake Recipe.

How to Make Chocolate Snickers Cake Recipe

Follow these steps carefully and you’ll be rewarded with layers that are tender, gooey, and perfectly balanced in flavor and texture.

1. Preheat the oven to 350°F (175°C) and prepare your three 8-inch cake pans by greasing them well and lining the bottoms with parchment paper. This helps the cakes release easily and keeps the edges from getting too crisp.
2. Whisk together dry ingredients: In a large bowl, sift or whisk the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. Combine thoroughly for an even, tender crumb.
3. Mix the wet ingredients: In a separate bowl, beat the eggs lightly, then add whole milk, vegetable oil, and vanilla extract. Whisk until the mixture is smooth and slightly frothy, which helps incorporate air for a lighter cake.
4. Combine wet and dry ingredients: Add the wet mixture to the dry bowl. Using an electric mixer on medium speed, mix just until combined—you want to avoid overmixing to keep the cake tender.
5. Stir in hot brewed coffee: Carefully add the hot coffee to the batter and stir gently until the batter is smooth and flows easily. The coffee enhances the cocoa flavor deeply without making your cake taste like coffee.
6. Divide batter evenly: Pour the batter into your three prepared pans. I find using a kitchen scale or measuring cups helps make sure layers are even, which makes assembly and slicing easier.
7. Bake for 28–32 minutes: When you first put the cakes in, set a timer. You’ll know they’re done when a toothpick inserted near the center comes out with moist crumbs attached but not wet batter. The edges will look set and the centers slightly springy to touch.
8. Cool in pans for 10 minutes: Letting the cakes rest for this short time makes them easier to remove without breaking. Then transfer to wire racks to cool completely to room temperature; this prevents the ganache from melting during assembly.
9. Prepare the nougat filling: Beat together marshmallow fluff, creamy peanut butter, softened unsalted butter, and powdered sugar until smooth and spreadable. This light, fluffy layer adds classic Snickers sweetness with just the right peanut flavor.
10. Make the caramel layer: In a heavy-bottomed saucepan, heat granulated sugar over medium heat, stirring gently until it melts and turns an amber caramel color. Add butter cubes one at a time, stirring until fully melted.

11. Slowly add cream: Pour in the heavy cream gradually, stirring constantly. Bring the mixture to a boil for one minute, then remove from heat. Stir in the salt and let it cool to room temperature for a thick, luscious caramel perfect for drizzling.
12. Prepare the chocolate ganache: Heat the heavy cream until just simmering, then pour over semi-sweet chocolate chips in a bowl. Let it sit for 2 minutes to soften, then stir gently until the mixture is silky smooth. Stir in the butter last for extra shine and richness.
13. Assemble the cake layers: Place the first cooled cake layer on your serving plate. Spread half the nougat filling evenly over the cake using an offset spatula—you want a nice, smooth layer without tearing the cake.
14. Drizzle half the caramel: Spoon the cooled caramel over the nougat, spreading gently but evenly to build that classic Snickers flavor experience.
15. Repeat layering: Add the second cake layer and repeat with the remaining nougat filling and caramel drizzle.
16. Top with third cake layer: Place the final cake layer on top and refrigerate the entire cake for 15 minutes. This chilling step helps the ganache adhere beautifully.
17. Pour the ganache over the chilled cake: Pour the ganache slowly, allowing it to drip naturally down the sides. Then use a spatula to smooth the top gently, capturing a glossy finish.
18. Sprinkle chopped salted peanuts: Immediately scatter the roughly chopped peanuts over the ganache before it sets. The saltiness complements the sweetness and adds that signature crunch.
19. Refrigerate the finished cake: Let it chill for at least 2 hours before slicing to ensure clean cuts without smearing and to allow flavors to meld fully.

Flavor Variations for Chocolate Snickers Cake Recipe

• Swap peanut butter for almond butter: For a nuttier, subtler twist, keeping the texture similar but shifting the flavor profile.
• Add sea salt flakes on top: Elevate the salted caramel notes with a delicate salted crunch that pops beautifully.
• Mix in chopped Snickers bars into the nougat: If you love extra chewy bits, embedding real candy ups the fun factor.
• Use dark chocolate ganache: For a bittersweet edge that balances the sweet filling and caramel layers perfectly.
• Seasonal upgrade: Add a pinch of cinnamon or cayenne to the caramel for a warming or spicy twist that surprises.
• Top with whipped cream and cherries: For a playful take reminiscent of a Black Forest cake with a Snickers personality.

Storage, Freezer & Reheat Tips

• Refrigerator: Store covered for up to 4 days. The ganache firms up nicely, and the flavors deepen overnight.
• Freezing: Wrap tightly in plastic wrap and foil; freeze up to 2 months. Thaw overnight in the fridge before serving.
• Slicing tip after refrigeration: Warm your knife in hot water and wipe clean between slices to get those perfect, smooth cuts.
• Reheat suggestion: Leave at room temperature for 30 minutes before serving to soften ganache and enhance flavor release.

Chocolate Snickers Cake Recipe FAQs

• Can I use cake flour instead of all-purpose flour? Yes! Cake flour will yield a more delicate crumb, but you might need to adjust liquid slightly if your batter feels too thin.
• What if I don’t have hot coffee? You can substitute hot water, but coffee really elevates the chocolate taste without overpowering.
• Can I make the caramel ahead of time? Absolutely. Just store cooled caramel in an airtight container at room temp and rewarm slightly to drizzle.
• Is this cake suitable for freezing after assembly? Yes, wrapped tightly. Just be extra gentle while slicing after thawing.
• Can I substitute peanut butter with another nut butter? Definitely. Almond or cashew butter will work though the flavor shifts a bit.

Print