The Best Chocolate Snickers Cake – Rich, Gooey, and Irresistible

If you’re looking for the ultimate dessert that combines rich chocolate, gooey caramel, roasted peanuts, and creamy nougat — look no further than this Chocolate Snickers Cake. Inspired by the beloved candy bar, this indulgent cake layers everything you love about a Snickers into a bakery-worthy treat that’s perfect for birthdays, holidays, or when you just want to wow a crowd.

This isn’t just a chocolate cake with candy on top — it’s a decadent multi-layered experience. Moist chocolate sponge, silky peanut butter nougat, luscious caramel sauce, and a generous topping of chopped Snickers bars come together in a dessert that’s as satisfying as it is stunning.

Ingredients Overview

Each component of this cake mimics the core elements of a Snickers bar:

For the Chocolate Cake:

• All-Purpose Flour: Provides structure.

• Cocoa Powder: Use unsweetened Dutch-processed cocoa for deep chocolate flavor.

• Granulated Sugar + Brown Sugar: Brown sugar adds moisture and depth.

• Baking Soda + Baking Powder: Help the cake rise and stay fluffy.

• Salt: Balances the sweetness.

• Eggs: Bind the batter and add richness.

• Buttermilk: Keeps the cake tender and tangy.

• Vegetable Oil: Ensures a moist crumb.

• Hot Coffee or Water: Intensifies the chocolate flavor.

For the Peanut Butter Nougat Filling:

• Marshmallow Fluff or Cream: Creates a soft, gooey texture.

• Creamy Peanut Butter: For that signature Snickers flavor.

• Powdered Sugar: Thickens the mixture and adds sweetness.

• Butter: Adds richness and helps with structure.

For the Caramel Sauce:

• Granulated Sugar: For making homemade caramel.

• Butter + Heavy Cream: To finish the sauce and make it silky.

• Salt: Enhances the caramel and cuts through the sweetness.

Or use store-bought salted caramel sauce for ease.

For the Ganache:

• Semi-Sweet Chocolate Chips: A rich contrast to the caramel and nougat.

• Heavy Cream: Creates a smooth, pourable topping.

Garnish:

• Chopped Snickers Bars: The star of the show.

• Salted Peanuts (optional): For added crunch and visual texture.

Step-by-Step Instructions

1. Bake the Chocolate Cake

Preheat your oven to 350°F (175°C). Grease and line two 8-inch or 9-inch round cake pans.

In a large bowl, whisk together:

• 1¾ cups all-purpose flour

• ¾ cup unsweetened cocoa powder

• 2 cups granulated sugar

• 1½ tsp baking powder

• 1½ tsp baking soda

• 1 tsp salt

In a separate bowl, combine:

• 2 large eggs

• 1 cup buttermilk

• ½ cup vegetable oil

• 2 tsp vanilla extract

Mix wet ingredients into dry, then stir in:

• 1 cup hot coffee or boiling water (batter will be thin)

Divide evenly between pans and bake for 30–35 minutes. Cool completely.

2. Make the Peanut Butter Nougat

In a stand mixer, beat:

• ½ cup softened butter

• 1 cup marshmallow fluff

• ½ cup creamy peanut butter

• 1½ cups powdered sugar

Mix until smooth and fluffy. Chill for 15–20 minutes to firm up slightly.

3. Prepare Caramel Sauce (or Warm Store-Bought)

To make homemade caramel:

• Heat 1 cup granulated sugar over medium heat, stirring constantly until melted.

• Stir in 6 tbsp butter until smooth, then slowly whisk in ½ cup heavy cream.

• Simmer 1 minute, then remove from heat and stir in a pinch of salt.

Let cool to room temperature. If using jarred sauce, warm slightly for spreading.

4. Make Chocolate Ganache

Heat ½ cup heavy cream until steaming. Pour over 1 cup semi-sweet chocolate chips and let sit 2 minutes. Stir until smooth and glossy. Let it cool slightly to thicken before using.

5. Assemble the Cake

• Place one cooled cake layer on a platter.

• Spread the peanut butter nougat evenly over the top.

• Drizzle with 2–3 tablespoons of caramel sauce.

• Add the second cake layer.

• Pour ganache over the top, letting it drip down the sides.

• Garnish with chopped Snickers bars and additional caramel drizzle.

Refrigerate 30–60 minutes to set before slicing.

Tips, Variations & Substitutions

• No buttermilk? Use 1 cup milk + 1 tbsp vinegar or lemon juice.

• Speed it up: Use a boxed chocolate cake mix and focus on homemade fillings.

• Make it a sheet cake: Spread everything into a 9×13″ pan and layer toppings on top.

• Add crunch: Layer in crushed pretzels or roasted peanuts for extra texture.

• Frosting option: Swap ganache for a whipped peanut butter buttercream.

Flavor Variations:

• Almond Joy-style: Swap peanut butter for coconut cream and almonds.

• Milky Way version: Omit the peanuts and use extra caramel.

Serving Ideas & Occasions

This Snickers cake is a showstopper:

• Perfect for birthday parties, holiday celebrations, or potlucks

• Serve with vanilla ice cream for even more indulgence

• Make mini versions as cupcakes for individual servings

• Bring it to a tailgate or game night — it’s always a hit

The combination of sweet, salty, creamy, and crunchy is addictive — and it’s beautiful enough to steal the dessert table spotlight.

Nutritional & Health Notes

While this cake is indulgent, you can make small changes to moderate the richness:

• Use reduced-fat sour cream or Greek yogurt in place of some butter

• Lighten the ganache by using milk instead of heavy cream

• Serve smaller portions — it’s rich, and a little goes a long way

• Choose dark chocolate for a more antioxidant-rich ganache

Remember, this is a special-occasion dessert meant to be enjoyed fully — no shortcuts required unless you want them.

FAQs

Q1: Can I make this cake in advance?

Yes! You can bake the cake layers a day ahead and wrap them tightly. Assemble the full cake up to one day in advance and store it in the fridge. Let it come to room temp before serving.

Q2: Can I freeze the cake?

You can freeze the unfrosted cake layers for up to 2 months. For best results, freeze the layers individually wrapped, then thaw and assemble with fresh fillings.

Q3: What if I don’t have marshmallow fluff?

You can make a quick substitute using melted mini marshmallows, though the texture may be slightly firmer. Alternatively, add more powdered sugar and a splash of milk to adjust the filling.

Q4: How do I keep the caramel from sliding off?

Make sure the cake and nougat layers are chilled before pouring on warm caramel or ganache. Thicker caramel also sticks better.

Q5: Can I make this nut-free?

Yes. Omit the peanuts and peanut butter, and use cookie butter or sunflower seed butter in the nougat layer. Use Milky Way or nut-free candy for garnish.

Q6: Is this better served cold or room temperature?

Letting the cake sit at room temperature for 20–30 minutes before serving brings out the flavors and softens the layers slightly. The caramel and ganache are more luscious that way.

Q7: How long does it keep?

Stored in the fridge, the cake stays fresh for 4–5 days. Keep covered or in an airtight container. You can also slice and freeze individual portions for future indulgence.

Print