Name: Chocolate Snickers Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: American
Ingredients: 1/4 cup unsalted butter, softened; 2 large eggs; 1 teaspoon vanilla extract; 1 cup whole milk; 1 1/2 cups granulated sugar; 1 1/3 cups all-purpose flour; 2 1/2 teaspoons baking powder; 3/4 cup unsweetened dark cocoa powder; 1/8 teaspoon salt; 14 ounces dulce de leche or thick caramel sauce; 2 cups unsalted butter, softened; 1/2 cup unsweetened dark cocoa powder; 2 cups confectioners’ sugar; 1/4 teaspoon salt; 1 teaspoon vanilla extract; 3/4 cup marshmallow cream; 3/4 cup salted peanuts, roughly chopped; 1/2 cup thick caramel sauce; Chopped Snickers bars

Jump to Recipe

If you’re a fan of rich chocolate cakes and the irresistible flavors of Snickers candy bars, this Chocolate Snickers Cake is the ultimate indulgence. It features tender layers of dark chocolate cake, a gooey peanut-caramel-marshmallow filling, and an ultra-creamy chocolate caramel frosting that brings everything together in perfect harmony. Topped with chopped Snickers bars for the ultimate finish, this cake is an ideal showstopper for celebrations, birthdays, or anytime you’re craving something seriously decadent.

What makes this cake so special is its balance of textures and flavors—each bite delivers moist chocolate cake, a sweet-salty crunch from peanuts, silky caramel, and the light, fluffy richness of marshmallow cream. The chocolate caramel frosting elevates everything with its buttery depth and cocoa richness. It’s a layered dessert that feels like an elevated candy bar, yet it’s easy enough to make with simple pantry ingredients.

This cake isn’t just a dessert—it’s an experience. Whether you’re a seasoned baker or trying something new, you’ll appreciate how well this cake comes together and how unforgettable each slice is. Get ready to impress everyone at the table with a dessert that looks incredible and tastes even better.

Why You’ll Love This Recipe

Inspired by Snickers Candy Bars: Combines chocolate, caramel, peanuts, and marshmallow in every bite.
Rich and Moist Chocolate Cake: Uses dark cocoa powder for a deep chocolate flavor and soft texture.
Luxurious Frosting: The chocolate caramel buttercream is velvety and packed with flavor.
Perfect for Celebrations: A stunning dessert that’s perfect for birthdays, holidays, and special events.
Make-Ahead Friendly: All components can be prepared ahead, making assembly easy and stress-free.

Ingredients

For Chocolate Cake Layers

Butter
Eggs
Vanilla extract
Whole milk
White granulated sugar
All-purpose flour
Baking powder
Unsweetened dark chocolate cocoa powder
Salt

For Chocolate Caramel Frosting

Dulce de leche or thick caramel sauce
Unsalted butter
Dark chocolate cocoa powder
Confectioner’s sugar
Salt
Vanilla extract

For the Filling

Marshmallow cream
Salted peanuts
Thick caramel sauce
Chopped Snickers bars (for garnish)

Variations

Peanut-Free

Swap the salted peanuts and Snickers for pretzels or chocolate chips if you need a peanut-free version.

Extra Chocolate

Add mini chocolate chips between the layers for even more chocolate richness.

Cupcake Version

Make individual Snickers cupcakes using the same batter and fill each center with marshmallow, caramel, and chopped nuts.

Add Nougat

Whip up a nougat filling using marshmallow cream and peanut butter for a more candy-bar authentic twist.

Salted Caramel Finish

Drizzle extra salted caramel over the top before serving for an elegant and flavorful finish.

How to Make the Recipe

Step 1

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

Step 2

In a mixing bowl, beat the softened butter with sugar until light and fluffy. Add eggs one at a time, then mix in the vanilla.

Step 3

In a separate bowl, whisk together flour, baking powder, cocoa powder, and salt.

Step 4

Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until smooth and well combined.

Step 5

Divide the batter evenly between the prepared pans and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely.

Step 6

To make the frosting, beat the softened butter with caramel (or dulce de leche) until fluffy. Add cocoa powder, confectioner’s sugar, vanilla, and salt. Beat until smooth and creamy.

Step 7

Once the cakes are cool, spread half of the marshmallow cream on one layer, followed by a drizzle of caramel and a handful of salted peanuts.

Step 8

Place the second cake layer on top and frost the entire cake with the chocolate caramel frosting.

Step 9

Garnish with chopped Snickers bars and an extra drizzle of caramel if desired.

Tips for Making the Recipe

Use room temperature ingredients for smoother mixing and better cake texture.
Don’t overmix the batter—stop when everything is just combined.
Chill the frosting slightly if it feels too soft to spread easily.
Use a serrated knife to level the cake layers for more even stacking.
For easier slicing, chill the finished cake for 15–20 minutes before serving.

How to Serve

Serve this cake at room temperature for the best texture and flavor. It pairs beautifully with a scoop of vanilla ice cream or a cold glass of milk. Slice with a warm knife to keep the frosting smooth and clean.

Make Ahead and Storage

Storing Leftovers

Store leftover cake covered in the refrigerator for up to 5 days. Let it come to room temperature before serving for the best flavor.

Freezing

You can freeze unfrosted cake layers tightly wrapped in plastic for up to 2 months. Thaw overnight in the refrigerator before assembling.

Reheating

This cake doesn’t require reheating, but you can microwave individual slices for 10–15 seconds for an ultra-gooey treat.

FAQs

1. Can I use store-bought caramel instead of dulce de leche?

Yes, just make sure it’s thick enough to mix into the frosting without making it runny.

2. Can I make this cake a day ahead?

Absolutely. It tastes even better the next day as the flavors meld together.

3. What if I don’t have marshmallow cream?

You can use whipped cream or omit it and double the caramel-peanut layer.

4. How can I make the cake more moist?

Don’t overbake, and consider brushing each cake layer with simple syrup before assembling.

5. Can I bake this in a sheet pan?

Yes, use a 9×13-inch pan and adjust the baking time as needed.

6. Do I need to refrigerate the cake?

If frosted, yes. The buttercream and marshmallow cream are best kept chilled, then brought to room temp before serving.

7. Can I substitute the cocoa powder?

Stick to unsweetened dark cocoa for the best flavor, but regular unsweetened cocoa will also work.

8. Can I make this gluten-free?

Use a 1:1 gluten-free flour substitute, and check that all other ingredients are gluten-free.

9. How can I prevent my frosting from becoming too soft?

Use room temperature—not melted—butter, and chill the frosting briefly before using if needed.

10. Can I add more chopped Snickers inside the cake?

Yes, sprinkle some between the layers along with the peanuts and caramel for even more flavor and texture.

Conclusion

Chocolate Snickers Cake is everything you love about the classic candy bar transformed into a show-stopping dessert. With rich chocolate layers, gooey caramel, crunchy peanuts, and a luscious marshmallow filling, this cake is a true celebration of texture and flavor. It’s perfect for birthdays, celebrations, or when you simply want to indulge. Make it once, and it will become a dessert staple in your home.