Chocolate Snickers Cake – Decadent Layer Cake from Scratch

This Chocolate Snickers Cake is the ultimate celebration dessert — towering layers of rich chocolate cake, luscious peanut nougat filling, gooey caramel, and crushed roasted peanuts, all topped with silky chocolate ganache. If you love Snickers bars, imagine them reimagined as a homemade, over-the-top cake that’s sweet, salty, fudgy, and chewy in every forkful.

Made 100% from scratch, this cake is perfect for birthdays, holidays, or anytime you want to wow a crowd with a seriously indulgent dessert. It’s a showstopper — inside and out.

Ingredients Overview

Let’s break down the key components of this homemade Snickers-inspired cake.

Chocolate Cake Layers

• All-purpose flour: Provides structure with a slightly dense, fudgy texture.

• Unsweetened cocoa powder: Dutch-process or natural both work, but Dutch gives a smoother, deeper chocolate flavor.

• Granulated sugar & brown sugar: A blend adds sweetness, moisture, and a hint of molasses.

• Buttermilk: Keeps the cake tender and moist.

• Hot coffee: Intensifies the chocolate flavor (won’t taste like coffee).

• Eggs & oil: The eggs bind, and oil ensures a moist crumb.

• Baking soda & baking powder: Help the cake rise.

Tip: Use room-temperature ingredients for best mixing results.

Nougat Filling

• Marshmallow fluff or creme: The base of the nougat layer.

• Peanut butter: Creamy, not chunky — gives that Snickers flavor.

• Powdered sugar: Helps thicken and firm the filling.

• Vanilla extract: Adds richness.

Salted Caramel Layer

• Granulated sugar: Caramelizes into a deep amber base.

• Butter & heavy cream: Make it creamy and smooth.

• Sea salt: For that salty-sweet balance.

Shortcut: You can use high-quality store-bought caramel sauce if needed.

Chocolate Ganache

• Dark chocolate: 60–70% is best — not too sweet, not too bitter.

• Heavy cream: For that silky pourable texture.

Garnish

• Roasted salted peanuts: Crushed for crunch and flavor.

• Chopped Snickers bars: Optional, but beautiful and thematic.

Step-by-Step Instructions

1. Make the Chocolate Cake

Preheat oven to 350°F (175°C). Grease and line three 8-inch round pans.

In a large bowl, whisk:

• 2 cups all-purpose flour

• 1 cup unsweetened cocoa powder

• 2 cups granulated sugar

• ½ cup brown sugar

• 2 tsp baking soda

• 1 tsp baking powder

• 1 tsp salt

In another bowl, mix:

• 1 cup buttermilk

• 1 cup hot coffee

• ½ cup vegetable oil

• 2 large eggs

• 2 tsp vanilla extract

Add wet to dry and whisk until smooth. Divide evenly among pans and bake for 28–32 minutes until a toothpick comes out with moist crumbs. Cool completely.

2. Make the Nougat Filling

In a medium bowl, mix:

• 1 cup marshmallow fluff

• ½ cup creamy peanut butter

• ¾ cup powdered sugar

• 1 tsp vanilla extract

Mix until thick and spreadable. Chill slightly if too soft.

3. Make the Caramel Sauce

In a saucepan, heat:

• 1 cup granulated sugar (stir until melted and amber-colored)

Once fully melted, whisk in:

• 6 tbsp unsalted butter

• ½ cup heavy cream (warm)

• ½ tsp sea salt

Let bubble for 2 minutes, then remove from heat and cool. It will thicken as it cools.

4. Make the Ganache

Heat ¾ cup heavy cream just to a simmer. Pour over:

• 6 oz chopped dark chocolate

Let sit 2 minutes, then stir until smooth and glossy. Let cool to pourable consistency.

5. Assemble the Cake

Place first cake layer on a board. Spread half the nougat over the top. Drizzle caramel and sprinkle peanuts.

Repeat with the second layer. Top with the third cake.

Chill for 20 minutes.

Frost top and sides with ganache. Let it drip slightly for dramatic effect.

Decorate with more caramel, chopped Snickers, and crushed peanuts.

Tips, Variations & Substitutions

• Don’t overbake: Moist cake is essential — check with a toothpick early.

• Too hot to make caramel? Use a high-quality jarred salted caramel.

• Nut allergy? Skip peanuts and use almond butter or sunflower seed butter for nougat.

• Mini version: Bake in two 6-inch pans for a smaller, elegant cake.

• Cupcake version: Use the same batter for cupcakes, and pipe nougat into the center.

Serving Ideas & Occasions

• Birthday parties – Slice and serve with a scoop of vanilla bean ice cream.

• Holiday dessert tables – It’s a centerpiece all on its own.

• Chocolate lovers’ celebration – Pair with bold espresso or cold milk.

Serve chilled for firmer layers or at room temp for gooier caramel and ganache.

Nutritional & Health Notes

This is a decadent, celebratory dessert, not a health food — and that’s okay!

Each slice (1 of 12) contains approximately:

• 550–600 calories

• 7–8g protein

• 30g fat

• 60g carbs

To lighten:

• Use Greek yogurt in the cake instead of oil

• Reduce caramel and ganache by half

• Serve thinner slices with fresh fruit on the side

FAQs

Q1: Can I make this cake ahead of time?

A1: Yes! Bake and cool cake layers 1–2 days ahead. Wrap and refrigerate. Fill and frost the day you serve for best texture.

Q2: Can I freeze the cake?

A2: Absolutely. Wrap individual layers or assembled cake (without toppings) tightly and freeze up to 2 months. Thaw overnight in fridge.

Q3: Can I use boxed cake mix?

A3: Yes — for a shortcut, use your favorite chocolate cake mix. Add 1 tbsp espresso powder to intensify flavor.

Q4: Can I make it nut-free?

A4: Yes. Use marshmallow fluff only for nougat and skip the peanuts. Add a pinch of salt or sunflower seed butter for flavor.

Q5: Why is my caramel runny?

A5: It may not have cooked long enough, or you added cold cream. Simmer gently and use warm cream for best consistency.

Q6: Do I need to refrigerate this cake?

A6: If it has fresh cream or you’re making it ahead more than a day, refrigerate. Bring to room temp before serving for best texture.

Q7: What’s the best way to cut clean slices?

A7: Chill the cake for 30 minutes, then slice with a hot knife (dipped in hot water and wiped clean between cuts).

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