Chocolate Snickers Cake

Chocolate Snickers Cake

I love a Snickers bar, the combination of peanut, chocolate and caramel is so yummy to me. They are one of my favourite chocolate bars. They have inspired me to make this Chocolate Snickers Cake which combines all those tasty flavours. The only thing missing is the nougat, but this is quite faffy to make from scratch and to be honest you don’t miss it when you’re tucking into a slice of this beauty! It’s got a lovely chocolate sponge that’s filled and topped with a chocolate and peanut butter buttercream. There’s caramel sauce inside and all over the top, then you’ve got crunchy roasted peanuts which again are inside and on top to get that Snickers flavour throughout the cake. On top of the cake are Snickers bars of course! I’ve chopped them up so you can see the lovely layers inside them. This cake is definitely more about chocolate, with peanut flavour coming second. If you’re looking for a cake where peanut butter come first and chocolate second, then check out my Reese’s Peanut Butter Cake.

Step by step…

To make the cake I mixed the butter and sugar together, then I whisked in eggs and milk, followed by cocoa powder, baking powder and self raising flour.

I divided the mixture between three cake tins and baked them for 35 minutes.

Then I layered up the cake, filling each layer with chocolate peanut butter buttercream, caramel sauce and roasted peanuts.

Chocolate Snickers Cake

To decorate the Chocolate Snickers Cake, I piped buttercream rosettes all around the top, and some smaller ones in the centre. Then I drizzled over plenty of caramel sauce, and a generous amount of peanuts! The finishing touch was slice Snickers bar all around the edge.

Chocolate Snickers Cake

What caramel sauce should I use?

My favourite caramel sauce to use is my Homemade Caramel Sauce, it’s rich, smooth and absolutely divine! You can also easily add salt to it to make it into a salted caramel sauce. If you don’t want to make your own, it’s quite easy nowadays to find a good quality ready made caramel (or salted caramel) sauce in the shops or online. I have used Tesco’s Finest, Bonn Maman and Carnation Caramel in the past with great results.

Chocolate Snickers Cake

Recommended equipment & ingredients*

8″ cake tinsMixing bowlsCooling rack
Kitchen scalesElectric hand mixerRound cake tin liners
Cake testerPiping bagsJem 1E Piping nozzle
Salted Caramel SauceSnickers

*I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!

More Snickers recipes…

Snickers CupcakesA stack of Snickers Millionaire's Shortbread
Snickers CupcakesSnickers Millionaire’s Shortbread


Chocolate Snickers Cake

Chocolate Snickers Cake

Chocolate sponge with chocolate buttercream, caramel sauce, peanuts and Snickers pieces
5 from 4 votes
Print Pin Rate
Course: Dessert
Cuisine: British
Keyword: Cake
Prep Time: 45 minutes
Cook Time: 35 minutes
Total Time: 1 hour 20 minutes
Servings: 16
Author: thebakingexplorer


For the sponge

  • 500 g Butter or baking spread I use Stork
  • 500 g Caster sugar
  • 9 Eggs large
  • 1 tbsp Milk
  • 75 g Cocoa powder
  • 425 g Self raising flour
  • 1/4 tsp Baking powder

For the buttercream

  • 300 g Butter or baking spread
  • 125 g Peanut butter
  • 545 g Icing sugar
  • 55 g Cocoa powder
  • 2 tbsp Milk

For filling and decoration

  • 250 g Caramel sauce good quality shop bought or homemade
  • 100 g Roasted peanuts salted is ok
  • 6 Snickers bars Chopped up


  • Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line three 8" cake tins
  • Make the sponge by mixing the butter and caster sugar in a large bowl with a spoon until fluffy, or mix using an electric mixer
  • Add the eggs and milk, and whisk until fully incorporated
  • Add the cocoa powder, baking powder and self raising flour and whisk in until you can't see any flour anymore
  • Divide the mixture between the tins, use scales for accuracy
  • Bake them for 30-35 minutes or until a skewer inserted in the middle comes out clean. Leave them to fully cool either in the tins or on cooling racks
  • If the cakes have domed on top, level them off with a cake leveller or a serrated knife
  • To make the buttercream, mix together the butter, peanut butter, cocoa powder and icing sugar, you can use either an electric mixer or do this by hand with a spoon
  • When it starts to come together add the milk, and whisk until smooth
  • Stack the sponges up on your plate or cake stand, piping or spreading buttercream between each layer. Drizzle the caramel over each layer of buttercream, and sprinkle some peanuts on top
  • When you get to the last layer, pipe larger rosettes all around the edge and smaller ones in the centre, drizzle over more caramel sauce and add some peanuts too
  • Add the chopped Snickers pieces all around the edge
  • Serve immediately, store leftovers in an airtight container in a cool place and eat within 3 days
Made this recipe?Share on Instagram with me @TheBakingExplorer or tag #thebakingexplorer!


If you need a caramel sauce recipe, try my Homemade Caramel Sauce.

NB. This post is NOT sponsored by Snickers – I just love their product!

If you like this, check out more of my Cake recipes!

Chocolate Snickers Cake

Pin it for later!

I’m linking this recipe up with Cook Blog Share hosted by Curly’s Cooking and Fiesta Fridays hosted by The Not So Creative Cook and Life Diet Health.

16 comments / Add your comment below

  1. 5 stars
    You outdo yourself every cake I see of yours! This looks amazing. Snickers are delicious and I can only image how tasty the flavours would be in this cake. Thanks for linking to #cookblogshare

  2. Hey, Kat! How did you know I am craving for cake and snickers? I’d have a slice, please. Thanks for sharing at Fiesta Friday party!

  3. Wow Kat! Another gorgeous looking cake! I’m tempted to make one but I know my waist would rather I didn’t lol! 😛 I hope you’re doing okay in this current climate!? Thanks for taking the time to link up and share with us at Fiesta Friday this week.

  4. 5 stars
    Mine didn’t look as good as yours and I may have eaten some snickers during the process but it turned out fab and everyone loved it! Thanks again for your recipes!!

  5. Hi … i want to make this … but i want it just one layer … should i just halve the ingredients???

  6. Hi Kat
    I’ve made these cakes as muffins and were totally delicious. Now want to make the cake with two sponges not three. Could you tell me ingredients please for this .
    Many thanks and this cake is amazing , so thanks

    1. Thanks Kaz, I’m so pleased you liked them! Yes to make this into a two layer cake you just need to use two thirds of the ingredients, for example 6 eggs instead of 9 and so forth.

      1. Thanks for your reply regarding two sponges . Maths was never my things so can I just confirm with you , instead of 500g of sugar and stork it would be 333g and 283g of flour? Sorry , but just want to get it right …
        Thanks in advance

        1. Yes so you need to multiply all of the ingredient amounts by 0.666, so you are correct in saying 333g of sugar and 283g flour. You can probably round up to 335 and 285 though if it’s easier, a couple of grams won’t make a difference. For the baking powder just use a small pinch. I hope that helps! 🙂

  7. What to do if I don’t have double cream to make the sauce and no shop near me has caramel sauce 🙁

  8. 5 stars
    Hi I made this cake for my niece whose favorite chocolate is snickers
    Didnt quite look like as neat as yours but tasted amazing, the chocolate cake was so light and fluffy

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