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Chocolate Snickers Cake Recipe

ByOlivia

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The Comfort of Chocolate Snickers Cake Recipe

There’s something undeniably soul-soothing about a Chocolate Snickers Cake Recipe that brings a little joy into any weekend or special occasion. I love how this cake balances rich, velvety chocolate with that playful crunch and sweetness reminiscent of a classic Snickers bar. It’s like a warm kitchen hug, wrapped in layers of indulgence.

When I first made this recipe, I was dazzled by how each bite revealed a delightful surprise—soft cake, creamy nougat, molten caramel, and the shiny chocolate ganache dripping over salty peanuts. If you’re looking for a cake that feels both luxurious and comforting, you’re in the right place.

Whether you’re baking for a crowd or treating yourself to something special, this Chocolate Snickers Cake Recipe offers an approachable, yet show-stopping way to impress without fuss.

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What Makes It Irresistible

  • Layered flavor: Comforting, rich, and beautifully balanced.
  • Easy method: Steps designed for any skill level.
  • Adaptable: Works with pantry swaps and seasonal twists.
  • Prep-friendly: Can be made ahead without losing quality.

Ingredient Guide

Chocolate Snickers Cake Recipe - Recipe Image — Chocolate Snickers Cake, Snickers-inspired chocolate cake, indulgent chocolate dessert, easy festive cake recipe, decadent caramel chocolate cake
  • All-purpose flour: The backbone for a tender crumb — you can swap with gluten-free flour blends for dietary needs.
  • Granulated sugar: Balances chocolate’s bitterness without overpowering sweetness.
  • Unsweetened cocoa powder: For that deep chocolate earthiness; Dutch-processed works great here.
  • Baking powder & baking soda: Key leaveners that ensure your cake layers rise evenly and stay light.
  • Salt: Enhances flavor and balances sweetness—never skip it.
  • Eggs: Adds richness and structure.
  • Whole milk: Moistens the batter and enriches texture.
  • Vegetable oil: Keeps the crumb tender and moist longer than butter alone.
  • Vanilla extract: Lends warm, aromatic notes to the cake.
  • Hot brewed coffee: Enhances the chocolate flavor—don’t be shy with it.
  • Marshmallow fluff & creamy peanut butter: Create the dreamy nougat filling—smooth and sweet with a nutty hint.
  • Powdered sugar & unsalted butter: Build richness in the filling and ganache.
  • Granulated sugar, butter, heavy cream & salt: For luscious caramel, balanced perfectly between sweet and salty.
  • Semi-sweet chocolate chips: The base for your silky ganache coating.
  • Salted peanuts: Roughly chopped for that finishing crunch that makes each bite interesting.

Prep Before You Begin

Start by setting your oven to 350°F (175°C) so it’s preheated before your batter is ready—this helps with even baking. I always like to line and grease my pans first; it feels like my first little win in the process, setting you up for easy cake releases.

Gathering your ingredients beforehand, also known as mise en place, really saves time and keeps the workflow smooth. Measure and prep each component, especially since the caramel requires attentive stirring and timing.

Instructions

  1. Prepare the Cake Pans: Preheat the oven to 350°F (175°C). Grease three 8-inch round cake pans and line the bottoms with parchment paper for easy removal.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt until well combined.
  3. Combine Wet Ingredients: In a separate bowl, beat the eggs, whole milk, vegetable oil, and vanilla extract until smooth and homogeneous.
  4. Make the Batter: Gradually add the wet ingredients to the dry ingredients while mixing on medium speed until just combined. Avoid overmixing to keep the cake tender.
  5. Add Coffee: Stir in the hot brewed coffee slowly until the batter is smooth and has a thin consistency, enhancing the chocolate flavor.
  6. Bake the Cake Layers: Divide the batter evenly among the three prepared pans. Bake for 28-32 minutes or until a toothpick inserted in the center comes out with moist crumbs.
  7. Cool the Cakes: Let the cakes cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.
  8. Prepare Nougat Filling: Beat together marshmallow fluff, creamy peanut butter, softened butter, and powdered sugar in a mixing bowl until the mixture is smooth and creamy.
  9. Make Caramel: Heat granulated sugar in a heavy-bottomed saucepan over medium heat, stirring continuously until it melts and turns an amber color. Add cubed butter, stir until fully incorporated, then slowly pour in heavy cream while stirring constantly. Bring to a boil and cook for 1 minute, remove from heat, stir in salt, and allow to cool to room temperature.
  10. Prepare Chocolate Ganache: Heat heavy cream until just simmering. Pour the hot cream over semi-sweet chocolate chips and let sit for 2 minutes to soften. Stir until smooth and glossy, then stir in the unsalted butter until melted and fully combined.
  11. Assemble Cake Layers: Place the first chocolate cake layer on a serving plate. Spread half of the nougat filling evenly over this layer, then drizzle half of the cooled caramel on top, spreading gently.
  12. Repeat Layers: Add the second cake layer, spread the remaining nougat filling evenly, and drizzle the remaining caramel on top.
  13. Add Final Cake Layer: Place the third cake layer on top and refrigerate the assembled cake for 15 minutes to set.
  14. Apply Ganache: Pour the chocolate ganache over the chilled cake, allowing it to drip naturally down the sides. Smooth the ganache using an offset spatula for an even finish.
  15. Add Toppings: Immediately sprinkle the chopped salted peanuts over the ganache before it sets for added crunch and flavor.
  16. Chill Before Serving: Refrigerate the finished cake for at least 2 hours to allow flavors to meld and ganache to firm up before slicing and serving.

Notes

  • Ensure the cake layers are completely cooled before assembling to prevent melting the nougat filling and caramel.
  • The hot brewed coffee intensifies the chocolate flavor but can be substituted with hot water for a milder taste.
  • For easier slicing, let the cake sit at room temperature for 10 minutes after refrigeration.
  • Store leftovers covered in the refrigerator for up to 4 days.
  • Use fresh salted peanuts for optimum crunch and flavor in the topping.

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