Snickers Cake
Indulge in pure decadence with this irresistible Snickers Cake, a dessert lover's dream inspired by the beloved candy bar. Layers of rich, moist chocolate cake are stacked with a gooey caramel layer studded with salted peanuts, a fluffy marshmallow nougat filling, and a silky dark chocolate ganache. The pièce de résistance? A crowning garnish of chopped Snickers bars and crunchy peanuts for the ultimate candy-inspired treat. Perfect for special occasions or any time your sweet tooth needs satisfying, this show-stopping cake delivers a symphony of textures and flavors in every bite. With a prep time of just 40 minutes and serving 12, it’s a must-bake for fans of chocolate, caramel, and peanut desserts!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1.75 cups Granulated sugar
- 0.75 cup Unsweetened cocoa powder
- 1.5 teaspoons Baking powder
- 1.5 teaspoons Baking soda
- 1 teaspoon Salt
- 2 units Large eggs
- 1 cup Whole milk
- 0.5 cup Vegetable oil
- 1 teaspoon Vanilla extract
- 1 cup Boiling water
- 1 cup Salted peanuts, roughly chopped
- 1 cup Soft caramels, unwrapped
- 1.5 cups Heavy cream
- 2 tablespoons Butter, unsalted
- 1 cup Marshmallow fluff
- 1.5 cups Dark chocolate chips
- 3 units Snickers bars, chopped
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until combined.
Carefully stir in the boiling water. The batter will be thin, but this ensures a moist cake.
Divide the batter evenly between the two prepared cake pans.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
To make the caramel layer, place the unwrapped caramels, 0.5 cup of heavy cream, and the butter in a microwave-safe bowl. Heat in 30-second intervals, stirring each time, until the mixture is smooth.
Spread the caramel over one cake layer and sprinkle half of the chopped salted peanuts on top.
For the nougat layer, fold the marshmallow fluff into 0.5 cup of heavy cream until well incorporated. Spread evenly over the caramel layer.
Place the second cake layer on top.
To make the ganache, heat the remaining 0.5 cup of heavy cream until steaming (but not boiling). Pour over the chocolate chips in a bowl and let sit for 5 minutes. Stir until smooth.
Pour the ganache over the assembled cake, spreading it so it drips down the sides.
Top the cake with the remaining salted peanuts and chopped Snickers bars as a garnish.
Refrigerate for at least 1 hour before serving to allow the layers to set.
Slice and serve the Snickers Cake chilled or at room temperature. Enjoy!
Nutrition Facts
Calories |
10193 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 523.7 g | 671% | |
| Saturated Fat | 220.7 g | 1104% | |
| Polyunsaturated Fat | 67.5 g | ||
| Cholesterol | 865 mg | 288% | |
| Sodium | 6589 mg | 286% | |
| Total Carbohydrate | 1353.1 g | 492% | |
| Dietary Fiber | 104.9 g | 375% | |
| Total Sugars | 886.2 g | ||
| Protein | 145.9 g | 292% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 1249 mg | 96% | |
| Iron | 69.9 mg | 388% | |
| Potassium | 6843 mg | 146% | |
*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.
