Name: Chocolate Snickers Cake Recipe
Prep time: 30 min
Cook time: 25 min
Total time: 2 h 15 min
Cuisine: American
Ingredients: 2 1/2 cups all-purpose flour (310g); 2 1/2 cups granulated sugar (500g); 1 cup unsweetened cocoa powder, sifted (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 or vanilla bean paste (8g); 2 cups granulated sugar (400g); 3/4 cup unsalted butter (170g); 1/2 cup heavy whipping cream (120g); 1/2 tsp fine salt (3g); 3/4 cup salted peanuts, chopped (110g); 1 1/2 cups unsalted butter, room temperature (339g); 1 cup creamy peanut butter (250g); 1 tsp vanilla extract or vanilla bean paste (4g); 1/2 tsp fine salt (3g); 7 cups powdered sugar (904g); 2/3 cup heavy whipping cream, room temperature (160g); 1/3 cup heavy whipping cream (80g); 1/2 cup milk chocolate chips (85g); 8 Mini Snickers bars, chopped; 1/2 cup salted peanuts, chopped (75g) – for the base of the cake; Remaining caramel reserved in piping bag

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Introduction

Indulge in the rich, decadent flavors of this Chocolate Snickers Cake, layered with creamy peanut butter frosting, luscious caramel, and a smooth chocolate ganache. With crunchy peanuts and mini Snickers bars, this cake is a showstopper perfect for any celebration or special treat.

A close-up view of a four-layer chocolate cake slice on a white plate, set on a white marbled surface. The cake layers are dark brown and rich, separated by three creamy light brown frosting layers. Thick caramel sauce drips generously between each layer, adding a glossy amber color. The cake is covered on the side with dark chocolate ganache that has a shiny, smooth texture. The front edge shows some caramel and frosting spilling over, mixed with small chunks of chocolate and caramel bits. A fork with a piece of cake, caramel, and frosting is placed on the plate near the front. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/2 cups all-purpose flour (310g)
2 1/2 cups granulated sugar (500g)

1 cup unsweetened cocoa powder, sifted (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 or vanilla bean paste (8g)
2 cups granulated sugar (400g) for caramel

3/4 cup unsalted butter, room temperature (170g)
1/2 cup heavy whipping cream, room temperature (120g)
1/2 tsp fine salt (3g)

3/4 cup salted peanuts, chopped (110g)
1 1/2 cups unsalted butter, room temperature (339g) for frosting
1 cup creamy peanut butter (250g)

1 tsp vanilla extract or vanilla bean paste (4g)
1/2 tsp fine salt (3g)
7 cups powdered sugar (904g)

2/3 cup heavy whipping cream, room temperature (160g)
1/3 cup heavy whipping cream, room temperature (80g) for ganache
1/2 cup milk chocolate chips (85g)

8 Mini Snickers bars
1/2 cup salted peanuts, chopped (75g) for cake base

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line four 8-inch cake pans with parchment paper rounds and spray the sides with non-stick cooking spray. If you have fewer pans, bake layers in batches, allowing batter to rest at room temperature for a few hours if needed.

Step 2: In a large bowl, sift or whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Step 3: In another large bowl, whisk warm water, buttermilk, oil, eggs, and vanilla extract until fully combined.
Step 4: Gently fold the dry ingredients into the wet ingredients until just combined and smooth.

Step 5: Divide the batter evenly among the prepared pans. Bake for 22-25 minutes or until a toothpick inserted comes out with moist crumbs.
Step 6: Let cakes cool in pans for 10 minutes. Run a spatula around edges, then freeze pans for 30 minutes or cool fully on a wire rack to lock in moisture.
Step 7: Remove layers from pans carefully. Level the cakes with a serrated knife if desired for even stacking.

Step 8: To make the peanut caramel, heat a medium saucepan over medium heat. Gradually add sugar in 1/4 cup increments, stirring until mostly dissolved and turning amber in color.
Step 9: Turn off heat, then carefully stir in butter (2 tablespoons at a time), followed by heavy cream and salt. If butter doesn’t combine fully, stir as it cools to recombine. Chill the caramel in fridge.
Step 10: Whip caramel with a mixer on medium-high speed for 1-2 minutes until lighter and thicker. Reserve 1/3 cup in a piping bag for decorating, and fold peanuts into the remaining caramel.

Step 11: For the peanut butter frosting, beat butter and peanut butter on medium-high speed until fluffy. Add vanilla and salt, then gradually beat in powdered sugar and 2/3 cup heavy cream until smooth. Adjust consistency with cream or sugar as needed.
Step 12: Place one-third of frosting in a piping bag for cake assembly. Cover remaining frosting to prevent crusting.
Step 13: Assemble the cake by stacking layers on a cake board using a small amount of buttercream to secure the base. Spread buttercream on each layer, pipe a ring around edges, and fill the center with peanut caramel. Flip the top layer upside down before frosting.

Step 14: Chill the stacked cake for 10 minutes in the freezer or 20 minutes in the fridge. Then cover the cake completely with remaining frosting and smooth the surface.
Step 15: Press chopped peanuts around the base of the cake. Chill again until frosting firms up.
Step 16: For the ganache, heat 1/3 cup heavy cream until just bubbling. Pour over chocolate chips and let sit one minute before stirring until smooth. Adjust thickness if necessary.

Step 17: Drizzle reserved caramel over the edges of the chilled cake. Pour ganache on top, gently pushing it to drip over edges.
Step 18: Decorate the top with chopped Mini Snickers bars and a sprinkle of sea salt. Chill briefly if desired before serving.

Tips & Variations

Use a serrated knife or cake leveler to create flat layers for easier assembly and a professional look.

If you prefer dark chocolate ganache, substitute milk chocolate chips with dark chocolate and increase the cream to 2/3 cup.
Make the caramel up to two weeks in advance and store it chilled to save time on baking day.
For extra crunchy texture, sprinkle chopped peanuts between the cake layers along with the caramel.

Room temperature ingredients (eggs, butter, buttermilk) help create a smooth batter and frosting.

Storage

Store the assembled cake covered in the refrigerator for up to 4 days. Let the cake sit at room temperature for 30 minutes before serving for best texture. Leftover cake can also be frozen for up to 2 months; thaw in the fridge overnight before serving. Reheat slices gently in the microwave if desired.

How to Serve

A three-layer chocolate cake is stacked on a white cake stand with a white marbled surface beneath. Each dark brown cake layer is separated by a thick layer of light brown creamy frosting. On the top layer, a woman's hand is spreading a glossy, chunky caramel-colored topping with bits of nuts on it using an offset spatula. Next to the cake stand, there is a small clear bowl filled with chopped pieces of chocolate candy bars. The background shows light wooden cabinets and a white marbled kitchen counter. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free baking blend that measures cup-for-cup. Make sure it contains xanthan gum for structure, or add it separately if needed.

How do I prevent the caramel from hardening too much?

Be careful not to overcook the caramel and add the butter and cream at the correct time. If the caramel hardens, gently rewarm it in the microwave or on low heat while stirring to soften it before use.