Decadent Chocolate Snickers Cake Made from Scratch
The Best Chocolate Snickers Cake with rich chocolate layers, creamy peanut butter nougat, gooey caramel, and silky ganache—crafted entirely from scratch for the ultimate indulgence.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Total Time: 3 hours (including cooling and chilling)
- Yield: 12–14 slices
Ingredients
For the chocolate cake:
2 cups granulated sugar
1¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup buttermilk
½ cup neutral oil
2 large eggs
2 teaspoons vanilla extract
1 cup hot coffee or boiling water
For the nougat:
1 cup marshmallow fluff
½ cup creamy peanut butter
1¼ cups powdered sugar
For the caramel:
1 cup granulated sugar
6 tablespoons unsalted butter
½ cup heavy cream
½ teaspoon salt
For the ganache:
1½ cups semi-sweet chocolate, chopped
¾ cup heavy cream
Topping:
½ cup roasted salted peanuts, chopped
Instructions
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Preheat oven to 350°F. Line and grease three 8-inch cake pans.
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Whisk dry cake ingredients. In a separate bowl, mix wet ingredients. Combine, then add hot coffee. Mix well.
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Divide batter into pans. Bake 25–28 minutes. Cool completely.
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Beat marshmallow fluff and peanut butter. Add powdered sugar. Set aside.
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For caramel: Melt sugar, add butter and cream. Stir in salt. Cool.
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For ganache: Heat cream, pour over chocolate, stir smooth. Let cool slightly.
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Assemble: Layer cake, spread nougat, drizzle caramel, sprinkle peanuts. Repeat.
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Pour ganache over top. Add caramel and peanuts. Chill before slicing.
Notes
Use dark chocolate for a richer ganache. Cake slices best when chilled.