There’s indulgence, and then there’s this Chocolate Snickers Cake. Imagine everything you love about the iconic candy bar — creamy caramel, crunchy peanuts, rich chocolate, and sweet nougat — turned into an irresistibly moist, layered cake. It’s the kind of dessert that makes guests go quiet with their first bite, then ask for the recipe before they’ve even finished their plate.

This cake is unapologetically rich, a celebration of texture and flavor. Each layer combines moist chocolate cake, a silky peanut butter frosting, and gooey caramel sauce. Chopped Snickers bars are tucked between the layers and sprinkled over the top for that unmistakable candy crunch.

Whether you’re baking it for a birthday, a celebration, or just because you want to spoil yourself a little, this Chocolate Snickers Cake delivers that show-stopping wow factor. It’s every bit as dramatic as it is delicious — sweet, salty, nutty, and oh-so-satisfying.

Ingredients:

For the Chocolate Cake:

2 cups all-purpose flour
2 cups granulated sugar
¾ cup unsweetened cocoa powder
2 teaspoons baking powder
1½ teaspoons baking soda
1 teaspoon salt
1 cup buttermilk, room temperature
½ cup vegetable oil
2 large eggs
2 teaspoons vanilla extract
1 cup boiling water or hot coffee

For the Peanut Butter Frosting:

1 cup creamy peanut butter
½ cup unsalted butter, softened
2½ cups powdered sugar
1 teaspoon vanilla extract
3–4 tablespoons heavy cream or milk (to thin as needed)

For the Caramel Sauce:

1 cup granulated sugar
6 tablespoons unsalted butter, cut into pieces
½ cup heavy cream
Pinch of salt

For Assembly & Garnish:

6–8 fun-size Snickers bars, chopped
Extra caramel sauce, for drizzle
Chocolate ganache or melted chocolate (optional for topping)

Instructions:

Preheat & Prep: Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
Mix the Dry Ingredients: In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add Wet Ingredients: Add buttermilk, vegetable oil, eggs, and vanilla. Mix until smooth. Slowly add boiling water or hot coffee — the batter will be thin, but that’s what makes it moist.
Bake: Divide the batter between the prepared pans and bake for 30–35 minutes, or until a toothpick comes out clean. Cool completely on wire racks.
Make the Caramel Sauce: In a medium saucepan, heat sugar over medium heat, stirring constantly until melted and amber in color. Add butter carefully (it will bubble). Stir until melted, then slowly pour in heavy cream. Simmer for 1 minute, remove from heat, and add salt. Cool before using.
Make the Peanut Butter Frosting: Beat peanut butter and butter until smooth. Gradually add powdered sugar and vanilla. Add heavy cream, one tablespoon at a time, until fluffy and spreadable.
Assemble the Cake: Place one cake layer on a serving plate. Spread a layer of frosting, drizzle with caramel sauce, and sprinkle chopped Snickers. Add the second layer, frost the top and sides generously.
Decorate: Drizzle with more caramel sauce and chocolate ganache. Top with chopped Snickers pieces for that signature candy bar crunch.
Chill & Serve: Refrigerate for at least 30 minutes before slicing. Serve slightly chilled or at room temperature for the best texture.

Tips & Tricks:

Hot Coffee Boosts Flavor: Using hot coffee instead of boiling water enhances the chocolate flavor without making the cake taste like coffee.
Make It Ahead: Both cake layers and caramel sauce can be made a day ahead — just assemble before serving.
Peanut Butter Swap: Prefer almond or hazelnut butter? You can easily substitute!
Candy Options: Try adding chopped Milky Way or Reese’s for a fun twist on the Snickers base.
Perfect Slices: Chill the cake before cutting to get clean, bakery-style slices.

Variations:

Mini Snickers Cupcakes: Turn this recipe into cupcakes! Bake 18–20 minutes and top each with a swirl of frosting, caramel drizzle, and a mini Snickers piece.
Salted Caramel Snickers Cake: Add sea salt flakes over the caramel drizzle for a salty-sweet balance.
Ice Cream Cake Version: Layer the cake with vanilla ice cream and freeze for a chilled summer treat.
Double Chocolate Snickers Cake: Add chocolate chips to the batter and a chocolate buttercream instead of peanut butter frosting for double indulgence.

Chocolate Snickers Cake

A rich, decadent chocolate cake layered with caramel, peanuts, and topped with chopped Snickers bars for the ultimate indulgence.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 35

Total Time 1 5

Servings: 12 slices

Course: Cake, Dessert

Cuisine: American, Bakery

Calories: 480

Ingredients Equipment Method Notes

Ingredients

Chocolate Cake

2 cups all-purpose flour
1 3/4 cups granulated sugar
3/4 cup unsweetened cocoa powder
2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 large eggs
1 cup buttermilk
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup hot coffee or water

Caramel Peanut Layer

1 cup soft caramels or caramel bits
2 tbsp heavy cream
1 cup salted roasted peanuts, chopped

Chocolate Frosting

1 cup unsalted butter, softened
1/2 cup unsweetened cocoa powder
3 cups powdered sugar
1/4 cup heavy cream plus more as needed
1 tsp vanilla extract
Pinch of salt

Decoration

3-4 bars Snickers, chopped
Caramel and chocolate sauce, for drizzle

Equipment

Mixing bowls
Electric mixer
9-inch cake pans
Saucepan
Wire rack

Method

Preheat oven to 350°F (175°C). Grease and line two 9-inch pans.
Whisk dry ingredients, then add wet ingredients and mix until smooth.
Stir in hot water or coffee; divide batter and bake for 30–35 minutes.
Melt caramels with cream, stir in peanuts, and cool slightly.
Beat butter, cocoa, powdered sugar, cream, vanilla, and salt for frosting.
Assemble cake: layer frosting, caramel-peanut mix, and second cake layer.
Frost top and sides, then garnish with chopped Snickers and drizzles.

Notes

Chill before slicing for clean layers. Use hot coffee in the batter for enhanced chocolate depth.

Serving Suggestions:
This cake pairs beautifully with a tall glass of cold milk or a scoop of vanilla ice cream. It’s the ultimate potluck or celebration cake — eye-catching, rich, and nostalgic. Serve it on a rustic cake stand, drizzle extra caramel right before serving, and watch the crowd swoon.

For a café-style presentation, dust each slice lightly with cocoa powder and serve with warm espresso.

Storage Information:
Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Let it sit at room temperature for 20 minutes before serving for the best texture.

To freeze, wrap individual slices in plastic wrap and foil. Freeze for up to 2 months and thaw overnight in the fridge before serving.

FAQ:
Can I use store-bought caramel sauce?
Yes! A thick, high-quality caramel sauce will work perfectly and save time.

Can I make it nut-free?
You can replace the peanut butter frosting with chocolate buttercream and skip the Snickers garnish for a nut-free version.

My cake layers domed — what do I do?
Trim the tops gently with a serrated knife for even stacking.

Can I make this as a sheet cake?
Absolutely. Pour the batter into a 9×13-inch pan and bake for 35–40 minutes.

History / Fun Facts:
Snickers bars were first introduced in 1930 and named after a favorite family horse of the Mars family. Known for their iconic mix of peanuts, caramel, nougat, and chocolate, Snickers quickly became one of the most popular candy bars in the world.

The idea of transforming Snickers into a cake took hold in American home baking culture — where candy bars often inspire over-the-top desserts. The combination of chocolate, caramel, and peanuts naturally lends itself to a rich, layered dessert like this.

Today, the Chocolate Snickers Cake is a viral favorite across food blogs and bakeries — a true crowd-pleaser that celebrates everything decadent about dessert. Each bite captures that same irresistible candy bar satisfaction, only on a grander, gooier, more indulgent scale.

Chocolate Snickers Cake – Decadent Layers of Peanut, Caramel & Chocolate Bliss