Snicker Cake
Indulge in the ultimate dessert experience with this decadent Snicker Cake, a luscious treat inspired by the iconic candy bar. Perfectly moist chocolate cake serves as the base, made rich and tender with ingredients like cocoa powder and whole milk. This crowd-pleasing confection is taken to the next level with layers of gooey caramel, salted roasted peanuts for a delightful crunch, and a silky milk chocolate topping that ties everything together. Designed to satisfy your sweet tooth, this cake features irresistible textures and flavors in every bite. Easy to prepare with minimal fuss, it’s the perfect dessert for parties, potlucks, or anytime you crave a chocolate-caramel indulgence. Let this Snicker Cake be the star of your dessert table—your guests will be begging for the recipe!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 cups Granulated sugar
- 0.75 cup Unsweetened cocoa powder
- 2 teaspoons Baking powder
- 1.5 teaspoons Baking soda
- 1 teaspoon Salt
- 2 large Eggs
- 1 cup Whole milk
- 0.5 cup Vegetable oil
- 2 teaspoons Vanilla extract
- 1 cup Boiling water
- 1.5 cups Soft caramel candies
- 0.5 cup Heavy cream
- 1.25 cups Salted roasted peanuts
- 1 cup Milk chocolate chips
- 0.25 cup Unsalted butter
Instructions
Preheat your oven to 350°F (175°C) and grease and flour a 9x13-inch baking pan.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients and mix until just combined.
Gradually stir in the boiling water, a little at a time, until the batter is smooth (it will be thin).
Pour the batter into the prepared baking pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the caramel layer by placing the caramel candies and heavy cream into a microwave-safe bowl. Heat in 30-second increments, stirring each time, until the mixture is smooth and melted.
Once the cake is out of the oven, let it cool for 10-15 minutes. Use the handle of a wooden spoon to poke holes evenly across the surface of the cake.
Pour the melted caramel over the cake, spreading it evenly and ensuring it flows into the holes. Sprinkle the roasted peanuts evenly over the caramel layer.
For the chocolate topping, melt the milk chocolate chips and butter together in a microwave-safe bowl in 30-second increments, stirring until smooth.
Drizzle the melted chocolate over the top of the cake, covering the peanuts and caramel evenly.
Let the cake cool completely to allow the layers to set (refrigerating for 1 hour is recommended).
Slice and serve to enjoy the gooey, chocolatey, caramel goodness of the Snicker Cake!
Nutrition Facts
Calories |
7394 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 327.9 g | 420% | |
| Saturated Fat | 145.6 g | 728% | |
| Polyunsaturated Fat | 67.5 g | ||
| Cholesterol | 666 mg | 222% | |
| Sodium | 6096 mg | 265% | |
| Total Carbohydrate | 1117.9 g | 407% | |
| Dietary Fiber | 70.8 g | 253% | |
| Total Sugars | 757.3 g | ||
| Protein | 102.3 g | 205% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 1184 mg | 91% | |
| Iron | 44.7 mg | 248% | |
| Potassium | 4393 mg | 93% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
