Snickers Cake

My snickers cake features moist chocolate cake filled with creamy nougat and topped with decadent salted caramel frosting. It tastes like a Snickers bar in cake form!

I love making cakes for special occasions like birthdays. Some of my favorites are funfetti, Twix, and Reese’s.  This Snickers Cake is one of our new favorites.  It brings together all your favorite candy flavors and an amazing layer cake.

Why This Cake Is a Must Make

• Nougat Filling: You can’t just throw snickers on a cake and call it Snickers Cake. This light and fluffy nougat gives you that authentic candy bar flavor. 
• Salted Caramel Buttercream: This salty-sweet frosting is literally the icing on the cake.
• Cake Mix: Elevate your box cake mix with my secret ingredients. Easy to make, but tastes homemade.

Ingredient Notes and Shopping Tips

• Cake Mix: Use your favorite. I like Duncan Hines Triple Chocolate. 
• Butter: Use butter instead of oil in your cake for a richer flavor. 
• Milk: Use milk instead of water for a moist and tender crumb.
• Evaporated Milk: Make sure you buy evaporated, not sweetened condensed milk. Evaporated milk is shelf-stable milk that has had around 60% of its water removed.
• Marshmallow Fluff: This light, fuffy ingredient makes the perfect nougat (try it on Smores too). Look for it in the baking aisle near the chocolate chips.
• Peanut Butter: Use smooth peanut butter for the best results. Also, avoid natural nut butter.
• Salted Caramel Sauce: I used Ghiradelli. Look for it near the ice cream cones.

How To Make a Snickers Layer Cake

1. Make the Cake: Combine cake mix, milk, eggs, and butter. Bake for 20-25 minutes.
2. Make the Nougat: Melt butter. Add sugar and evaporated milk. Stir in the remaining ingredients.
3. Make the Frosting: Combine all ingredients in a large bowl.
4. Assemble: Assemble cake and nougat and finally frosting.
5. Garnish: Garnish with peanuts and Snickers. 

Leftovers

• Storage: Store in an air-tight container in the fridge for up to 5 days.
• Freezing: Freeze for up to 3 months. I like to freeze the cake on a plate or baking sheet, cut into pieces and then move it to the freezer bags or a bowl. This keeps the cake from sticking together and prevents the frosting from coming off.

Tips

1. Do Not Over Bake: Bake until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
2. Flat Cakes: Use a cake leveler to get flat cake layers for easy stacking.
3. Smooth Frosting: Use a spinning cake stand and an offset spatula for a super smooth finish every time.
4. Easy Transport: Use a cake board until your bottom layer to make moving your cake easier. 
5. Make Ahead: Make the components up to a day in advance. Assemble the day of.

Try These Cakes Next

Cookie Monster Cake

Margarita Cake

Twix Cake

Cannoli Cake

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Snickers Cake

Moist chocolate cake filled with creamy nougat and topped with decadent salted caramel frosting. Tastes like a snickers in cake form!

5 from 6 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 25 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 55 minutes minutes

Servings: 14 Slices

Calories: 1502kcal

Author: Krystle Smith

Ingredients

For the Cake

• ▢ 2 Boxes Triple Chocolate Cake Mix
• ▢ 6 Eggs
• ▢ 2 Cups Whole Milk
• ▢ ⅔ Cup Butter Softened

For the Nougat Filling

• ▢ ½ Cup Butter
• ▢ 2 Cups White Sugar
• ▢ ½ Cup Evaporated Milk
• ▢ 3 Cups Marshmallow Fluff
• ▢ ½ Cup Peanut Butter
• ▢ 1 Teaspoon Vanilla
• ▢ 3 Cups Peanuts Roughly Chopped

For the Caramel Frosting

• ▢ 1 ½ Cup Butter Softened
• ▢ 12 Ounces Cream Cheese Softened
• ▢ ½ Cup Salted Caramel Sauce
• ▢ 6 Cups Powdered Sugar

For the Chocolate Ganache

• ▢ 1 ½ Cup Semi Sweet Chocolate Chips
• ▢ ¾ Cup Heavy Cream

For Garnish

• ▢ Mini Snicker Bars
• ▢ Peanuts

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Instructions

For the Cake

• Preheat the oven to 350 degrees F. Spray (3) 9-inch round cake pans with baking spray.
• In a large bowl, combine cake mix, eggs, milk ,and butter.
• Evenly divide the batter and bake for 25-30 minutes. Cool completely.

For the Nougat

• In a large saucepan, melt butter over medium low.
• Whisk in the sugar and evaporated milk. Bring to boil.
• Reduce to simmer, and cook for 3-5 minutes.
• Remove from heat and whisk in the marshmallow fluff, peanut butter, and vanilla until smooth.
• Fold in the peanuts. Cool.

For the Frosting

• Cream butter, salted caramel, and cream cheese. Stir in powdered sugar a little at a time until you reach your desired consistency.
• For the Ganache
• Pour the chocolate chips into a medium bowl. In a small saucepan, heat milk until simmering.
• Pour the heavy whipping cream over the chocolate chips and allow to sit for 1 minute before stirring.

Putting It All Together

• First Layer: Pipe a thick ring of frosting around the edge of the cake. Scoop around ¾ cup of the nougat into the center.
• Second Layer: Place on top of the first layer and repeat.
• Third Layer: Place the third layer on top. Frost top and sides of cake. Pipe frosting using a star tip is desired.
• Use a squeeze bottle to drip ganache down the sides.
• Garnish with snickers and peanuts if desired.

Notes

Ingredient Notes and Shopping Tips

• Cake Mix: Use your favorite. I like Duncan Hines Triple Chocolate. 
• Butter: Use butter instead of oil in your cake for a richer flavor. 
• Milk: Use milk instead of water for a moist and tender crumb.
• Evaporated Milk: Make sure you buy evaporated, not sweetened condensed milk. Evaporated milk is shelf-stable milk that has had around 60% of its water removed.
• Marshmallow Fluff: This light, fuffy ingredient makes the perfect nougat (try it on Smores too). Look for it in the baking aisle near the chocolate chips.
• Peanut Butter: Use smooth peanut butter for the best results. Also, avoid natural nut butter.
• Salted Caramel Sauce: I used Ghiradelli. Look for it near the ice cream cones.

Tips

1. Do Not Over Bake: Bake until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
2. Flat Cakes: Use a cake leveler to get flat cake layers for easy stacking.
3. Smooth Frosting: Use a spinning cake stand and an offset spatula for a super smooth finish every time.
4. Easy Transport: Use a cake board until your bottom layer to make moving your cake easier. 
5. Make Ahead: Make the components up to a day in advance. Assemble the day of.

 

Nutrition

Calories: 1502kcal | Carbohydrates: 170g | Protein: 21g | Fat: 89g | Saturated Fat: 41g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 29g | Trans Fat: 1g | Cholesterol: 210mg | Sodium: 966mg | Potassium: 760mg | Fiber: 6g | Sugar: 131g | Vitamin A: 1786IU | Vitamin C: 0.3mg | Calcium: 263mg | Iron: 6mg

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