Description

Rich, decadent, and irresistibly indulgent, this Chocolate Snickers Cake brings together layers of moist dark chocolate cake, creamy caramel frosting, and a gooey marshmallow-peanut filling inspired by the classic candy bar. Topped with chopped Snickers for an extra treat, it’s a showstopping dessert perfect for birthdays, parties, or whenever your sweet tooth calls.

Ingredients

Scale

For the Chocolate Cake Layers:

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

For the Chocolate Caramel Frosting:

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

For the Filling:

3/4 cup marshmallow cream
3/4 cup salted peanuts, roughly chopped
1/2 cup thick caramel sauce

For Garnish:

Chopped Snickers bars

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Instructions

Make the Cake: Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
In a large mixing bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then stir in vanilla.
In a separate bowl, whisk flour, cocoa powder, baking powder, and salt.
Add the dry ingredients to the butter mixture, alternating with milk, mixing just until combined.
Divide batter evenly between the prepared pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.
Make the Frosting: In a large bowl, beat softened butter until creamy. Add cocoa powder, confectioners’ sugar, salt, vanilla, and dulce de leche. Beat until fluffy and smooth.
Assemble the Cake: Place one cake layer on a serving plate. Spread the marshmallow cream evenly on top, followed by the caramel sauce and chopped peanuts.
Top with the second cake layer. Frost the top and sides with the chocolate caramel frosting.
Garnish with chopped Snickers bars and a drizzle of caramel sauce if desired.

Notes

You can substitute dulce de leche with a thick homemade or store-bought caramel sauce.
Chill the cake slightly before slicing to help it set and keep layers intact.
Store refrigerated and bring to room temperature before serving for best texture.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American