Snickers Cake

Savor the Decadent Delight of Snickers Cake

Embark on a sweet journey with this Snickers Cake recipe, blending layers of chocolate cake, nougat, salted caramel frosting, and a silky milk chocolate ganache. Whether it's a celebration or a quiet evening treat, this cake delivers layers of flavor and texture that excite every palate. Ideal for birthdays, holidays, or any moment begging for indulgence—you’ll love how homemade elegance meets candy-bar charm. Ready to build your masterpiece? Let’s dive in.

Irresistible Layers: What Makes This Snickers Cake Special

This Snickers Cake combines rich chocolate sponge, creamy nougat filling, salted caramel buttercream, and a flowing ganache. Each layer complements the next, creating a harmony of tastes and textures. With crisp peanuts, soft marshmallow nougat, and smooth chocolate, it echoes the classic candy bar in every bite. Moreover, it works beautifully year-round—enjoy it on its own or pair it with coffee or ice cream.

Pro Tips Before You Begin

1. Room-Temperature Ingredients Help: Always use eggs, butter, cream cheese at room temperature so they blend easily, ensuring a smooth, lump-free texture.
2. Even Baking Matters: Rotate your pans halfway through baking so all cake layers bake evenly to the center.
3. Cool in Pans First: Let cakes cool in pans for about 20 minutes before turning out; this helps prevent them from breaking.
4. Stir While Cooling Nougat: As the nougat mixture cools, stir occasionally so it remains spreadable and doesn’t harden in lumps.
5. Chill Before Ganache: Cooling the frosted cake for at least one hour gives the frosting stability so ganache spreads neatly.

Snickers Cake Recipe Details

• Preparation time: 30 minutes
• Baking time: 32 minutes (20 + ~12)
• Chilling/setting time: ~1 hour + 30 minutes
• Servings: 12–16 slices
• Equipment: Three 8-inch round cake pans, wire racks, electric mixer, saucepan, mixing bowls

Ingredients

For the Cake:

• 2½ cups (312.5 g) + 1 tablespoon all-purpose flour
• 3 cups (600 g) granulated sugar
• 1 cup (86 g) + 1 tablespoon Dutch-process cocoa powder
• 1 tablespoon baking soda
• 1½ teaspoon baking powder
• 1½ teaspoon salt
• 3 eggs, at room temperature
• 1½ cups (360 ml) buttermilk, room temperature
• 1½ cups (355.5 ml) strong black coffee, hot
• ¾ cup (163.5 ml) vegetable oil
• 4½ teaspoon vanilla extract

For the Nougat Filling:

• 4 tablespoon unsalted butter
• 1 cup (200 g) granulated sugar
• ¼ cup (64 ml) evaporated milk
• 1½ cups (190.5 g) marshmallow fluff
• ¼ cup (64.5 g) creamy peanut butter
• 1 teaspoon vanilla extract
• 1½ cups (219 g) salted peanuts, roughly chopped

For the Salted Caramel Buttercream Frosting:

• ½ cup (113.5 g) unsalted butter, room temperature
• 4 oz (113.4 g) cream cheese, room temperature
• ¼ cup (56.5 g) salted caramel sauce
• 2 cups (240 g) powdered sugar

For the Milk Chocolate Ganache:

• 8 oz (226.8 g) milk chocolate, finely chopped
• 4 oz (113.4 ml) heavy cream

For Assembly / Garnish:

• Additional salted caramel sauce
• Chopped peanuts

Directions

1. Make the Cake Batter and Bake

Preheat your oven to 350 °F (175 °C). Grease three 8-inch round cake pans, line their bottoms with parchment rounds, then grease and flour the interiors. Set aside.

In a large bowl or stand mixer, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Meanwhile, in a medium bowl whisk eggs, buttermilk, hot coffee, oil, and vanilla extract until smooth.

Slowly add the wet mixture into the dry ingredients. Mix on medium speed for 2 minutes. Then scrape the sides and bottom of the bowl and mix for an extra 20 seconds. The batter will be very thin, but that’s normal.

Divide the batter equally among the three prepared pans. Bake for 20 minutes, then rotate pans front to back and bake for about 12 more minutes. A toothpick inserted near the center should come out with a few moist crumbs (not wet batter).

Let cakes cool in their pans on wire racks for 20 minutes. After that, turn them out onto clean cooling racks and allow them to cool completely before assembly.

2. Make the Nougat Filling

In a medium saucepan over medium heat, melt the butter. Add the sugar and evaporated milk, stirring until dissolved, then bring to a boil. Lower the heat and simmer for 5 minutes, stirring occasionally.

Remove from heat and stir in marshmallow fluff, peanut butter, and vanilla until smooth. Fold in the chopped salted peanuts. Let this nougat mixture cool to room temperature. (You may speed up cooling in the refrigerator, but stir occasionally so it doesn’t become too firm.)

3. Prepare the Salted Caramel Buttercream Frosting

In a mixing bowl, beat together the butter and cream cheese on medium-high speed for about 5 minutes until fluffy. Add in the salted caramel sauce and beat again until fully combined.

Reduce mixer speed and gradually add powdered sugar in small batches. Once all is incorporated, raise speed to medium-high and beat for another 2–3 minutes until the frosting becomes light and fluffy.

4. Assemble the Snickers Cake

If cake layers are uneven or domed, level them off gently. Place one layer on a serving plate or cake board. Spread half of the nougat filling over it, then drizzle a couple of spoonfuls of salted caramel sauce to cover the nougat evenly.

Top with the second cake layer, then apply the remaining nougat filling. Add more caramel sauce over that. Finally, place the third cake layer on top, upside down (so its flatter side is up).

Frost the sides and top of the cake with the salted caramel buttercream frosting. Try to smooth it out as best as possible. Then refrigerate the cake for at least one hour so the frosting firms up.

5. Make the Milk Chocolate Ganache

While the cake chills, place the chopped milk chocolate into a bowl. In a saucepan, heat the heavy cream until it just reaches a boil. Pour the hot cream over the chocolate and let it sit undisturbed for 2 minutes.

Begin whisking gently from the center outward until smooth and glossy. Let the ganache cool until it’s just slightly thick but still pourable.

6. Garnish and Finish the Snickers Cake

Transfer the ganache into a 2-cup measuring cup for easy pouring. Slowly pour it onto the center of the chilled cake, letting it flow outward and drip over the sides in a controlled way.

Return the cake to the fridge for at least 30 minutes so the ganache sets. To complete the look, drizzle extra salted caramel sauce over the top and sides, and sprinkle with chopped peanuts. Before serving, remove the cake from the refrigerator about 20 minutes in advance so slices cut smoothly.

Ready to Relish Snickers Cake!

This Snickers Cake promises a sensational experience—rich, nutty, sweet, and elegantly layered. You’ll taste meat-bar style nougat, creamy frosting, and silky chocolate all in one slice. If you enjoy candy-inspired cakes, you might also like the Pineapple Dream Cake or Million Dollar Cake recipes on LindaCooking—just follow the link to try a fruity twist or a different showstopper.

Don’t forget, your kitchen can host more treats too: after this, serve Sticky Bun Breakfast Ring or whip up Easy Dutch Oven No-Knead Bread for a savory companion.

Enjoy your homemade Snickers Cake with family or friends. Every slice is a celebration of textures and flavors!

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