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Chocolate Snickers Cake

Chocolate Snickers Cake

Chocolate sponge with chocolate buttercream, caramel sauce, peanuts and Snickers pieces
Course Dessert
Cuisine British
Keyword Cake
Prep Time 45 minutes
Cook Time 35 minutes
Total Time 1 hour 20 minutes
Servings 16
Calories 885kcal
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
  • 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 need a caramel sauce recipe, try my Homemade Caramel Sauce.
For a two layer cake, use 335g of butter, 335g caster sugar, 6 eggs, ½ tbsp milk, 285g self raising flour, 50g cocoa powder and ⅛ tsp baking powder. For the buttercream, 230g butter, 365g icing sugar, 85g peanut butter, 1-2 tbsp milk and 35g cocoa powder.
For a one layer cake use 175g of butter, 175g caster sugar, 3 eggs, ¼ tbsp milk, 140g self raising flour, 25g cocoa powder and a pinch of baking powder. For the buttercream, 115g butter, 180g icing sugar, 40g peanut butter, ½ - 1 tbsp milk and 18g cocoa powder.


Calories: 885kcal | Carbohydrates: 102g | Protein: 12g | Fat: 52g | Saturated Fat: 29g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 2g | Cholesterol: 200mg | Sodium: 521mg | Potassium: 314mg | Fiber: 5g | Sugar: 66g | Vitamin A: 1402IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 2mg