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 and 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 a close 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.
How to make Chocolate Snickers Cake
To make the cake mix the butter and sugar together, then whisk in eggs and milk, followed by cocoa powder, baking powder and self raising flour.
Divide the mixture between the cake tins and bake them for 35 minutes, or until a skewer inserted in the centre comes out clean.
Then layer up the cake, fill each layer with chocolate peanut butter buttercream, caramel sauce and roasted peanuts. To decorate the cake, pipe buttercream rosettes all around the top, and some smaller ones in the centre. Then drizzle over plenty of caramel sauce, and a generous amount of peanuts! Then add sliced Snickers bar all around the edge.
Can this cake be made with two layers?
Yes! Please check the notes after the recipe at the bottom of this post for details. It can also be made with one layer.
Can this cake be made in different size cake tins?
Yes! If you would like to make this cake in different size tins, please check my Conversion Guide to find out how to adjust the recipe.
Can this recipe be made into cupcakes?
Yes! Please head to my Snickers Cupcakes post for the recipe.
How should the cake be stored and cake it be frozen?
The cake will keep in an airtight container for 3 days in a cool place. You can freeze the sponges either alone, or decorated. Once the sponges are fully cool, wrap them well with cling film or put them in an airtight container with some baking paper between them. You can freeze the buttercream on it’s own in a tub, or you can decorate the cake and freeze it fully assembled.
To do this and avoid damage to the decoration, freeze it in an airtight container. Or let it freeze solid on a cake board or plate, then wrap in cling film. Remove the cling film when you take it out to defrost it, if you don’t it could damage the decoration as it defrosts and softens. You can also freeze slices of the cake, again well wrapped in cling film or in airtight containers.
What caramel sauce is best to 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.
More tips for making the Chocolate Snickers Cake:
- If you can't get hold of Snickers bar, you could decorate the top with more peanuts
- I used a Jem 1E nozzle to pipe the buttercream onto the cake
- I used roasted salted peanuts for the cake, the salt cuts into the sweetness of the cake and it give you salted caramel vibes
Recommended equipment & ingredients*
- 8" cake tins
- Mixing bowls
- Cooling rack
- Kitchen scales
- Electric hand mixer
- Round cake tin liners
- Cake tester
- Piping bags
- Jem 1E Piping nozzle
- Salted Caramel Sauce
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More Snickers recipes...
Chocolate Snickers Cake
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
- ¼ tsp Baking powder
For the buttercream
- 300 g Butter or baking spread
- 125 g Peanut butter
- 545 g Icing sugar
- 55 g Cocoa powder
- 2-3 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 that are at least 2" deep
- Make the sponge by mixing the butter and caster sugar in a large bowl until fluffy, ideally 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 gently until you can't see any flour anymore
- Divide the mixture between the tins, use scales for accuracy if you like
- 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 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, you can add extra milk if the buttercream is too stiff
- 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
If you like this, check out more of my Cake recipes!
NB. This post is NOT sponsored by Snickers – I just love their product!