Chocolate Snickers Cake

If you’re a Snickers lover, prepare to meet your dream dessert. This Chocolate Snickers Cake layers moist chocolate cake with fluffy peanut butter frosting, gooey peanut caramel, and a rich milk chocolate ganache. It tastes just like the candy bar we all know and love, but transformed into a show-stopping cake.

Perfect for birthdays, celebrations, or anytime you want to impress, this cake is indulgent, decadent, and absolutely unforgettable.

Why You’ll Love This Cake

• Inspired by the iconic Snickers candy bar
• Layers of moist chocolate cake, peanut caramel, and peanut butter frosting
• Decorated with milk chocolate ganache and Snickers pieces
• Can be made in stages for easier preparation
• A true crowd-pleaser for special occasions

Equipment

• 4, 8-inch Cake Pans
• Parchment Paper
• Small Saucepan
• Spinning Cake Stand
• Stand Mixer or Hand Mixer
• 10-inch Greaseproof Cake Board or Flat Plate
• Large Offset Spatula
• Open Star Piping Tip (Wilton 1M or similar)
• Large and Small Piping Bags

Ingredients

For the Chocolate Cake:

• 2½ cups (310g) all-purpose flour
• 2½ cups (500g) granulated sugar
• 1 cup (100g) unsweetened cocoa powder, sifted
• 2½ tsp (10g) baking powder
• 2 tsp (12g) baking soda
• 1 tsp (6g) fine salt
• 1¼ cups (300g) warm water
• 1¼ cups (300g) buttermilk, room temperature
• ⅔ cup (150g) vegetable or canola oil
• 3 large eggs (168g), room temperature
• 2 tsp (8g) vanilla extract or vanilla bean paste

For the Peanut Caramel:

• 2 cups (400g) granulated sugar
• ¾ cup (170g) unsalted butter, room temperature
• ½ cup (120g) heavy whipping cream, room temperature
• ½ tsp (3g) fine salt
• ¾ cup (110g) salted peanuts, chopped

For the Peanut Butter Buttercream:

• 1½ cups (339g) unsalted butter, room temperature
• 1 cup (250g) creamy peanut butter
• 1 tsp (4g) vanilla extract or vanilla bean paste
• ½ tsp (3g) fine salt
• 7 cups (904g) powdered sugar
• ⅔ cup (160g) heavy whipping cream, room temperature

For the Ganache:

• ⅓ cup (80g) heavy whipping cream, room temperature
• ½ cup (85g) milk chocolate chips

For Decoration:

• 8 mini Snickers bars
• ½ cup (75g) salted peanuts, chopped

Instructions

Chocolate Cake Layers

1. Preheat oven to 350°F/175°C. Line four 8-inch cake pans with parchment paper and spray with non-stick spray.
2. Whisk together flour, sugar, cocoa, baking powder, baking soda, and salt.
3. In a separate bowl, whisk warm water, buttermilk, oil, eggs, and vanilla.
4. Mix wet into dry until smooth.
5. Divide evenly into pans and bake 22–25 minutes, or until a toothpick comes out with a few moist crumbs.
6. Cool completely before assembly.

Peanut Caramel

1. Heat a saucepan over medium. Gradually add sugar until melted and amber in color.
2. Stir in butter, then cream and salt. Mixture will be thin but thickens as it cools.
3. Once cooled, whip until lighter in color and stir in peanuts.

Peanut Butter Buttercream

1. Beat butter and peanut butter until fluffy.
2. Add vanilla and salt.
3. Gradually mix in powdered sugar and cream until smooth.
4. Adjust with extra cream or sugar for consistency.

Assemble the Cake

1. Place first cake layer on a cake board. Spread with buttercream, pipe a frosting ring around the edge, and fill with peanut caramel.
2. Repeat for remaining layers, flipping the final one upside down for even stacking.
3. Chill briefly to firm, then frost the entire cake with remaining buttercream.
4. Press chopped peanuts around the base. Chill again before decorating.

Ganache & Decoration

1. Heat cream and pour over chocolate chips. Stir until smooth.
2. Drizzle cooled caramel over the chilled cake. Spread ganache across the top and nudge toward the edges for drips.
3. Decorate with chopped Snickers and peanuts. Finish with sea salt.

Tips for Success

• Use room temperature ingredients for best texture
• Weigh cake batter evenly for uniform layers
• Chill layers before stacking to make assembly easier
• Make components ahead to save time

Frequently Asked Questions

Can I make this cake ahead of time?
Yes. Bake the cake layers in advance and freeze, then frost and assemble when ready.

Can I make cupcakes instead?
Absolutely. This recipe makes about 3 dozen Snickers cupcakes. Bake at 350°F for 20–22 minutes.

What if I don’t have buttermilk?
Mix 1¼ cups milk with 1 tbsp lemon juice or vinegar and let sit for 5 minutes.

How long does this cake keep?
Store frosted cake in the fridge for up to 1 week or freeze for up to 1 month.

Final Thoughts

This Chocolate Snickers Cake is the ultimate celebration cake. With layers of moist chocolate sponge, rich peanut caramel, creamy peanut butter frosting, and a glossy ganache drip, it’s a dessert worthy of any occasion. Whether you’re making it for a birthday, a holiday, or just because—you’ll get rave reviews.

Share Your Creations

Did you bake this cake? Share your masterpiece online with #SnickersCakeLove and inspire other bakers to try this over-the-top candy bar cake.

The Goods