Snickers Cake

Featuring all of the delicious flavors of your favorite candy bar, this rich chocolate Snickers cake is sure to impress.

Jump to Recipe

Prep Time15 minutes mins

Cook Time30 minutes mins

Total Time45 minutes mins

Servings16

If you’re looking for an excuse to indulge your sweet tooth, look no further than this fantastic Snickers cake! The gooey layers of chocolate and caramel go so well together, and the peanuts add an extra crunch that takes it over the top.

Snickers Cake Ingredients

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You’ll need:

• 1 (15.25-ounce) box of chocolate cake mix (I used Duncan Hines Devil’s Food brand)

*Do not follow the instructions on the back of the box*

• ¾ cup of evaporated milk, divided into ½ cup and ¼ cup
• ½ cup of unsalted butter, melted and cooled
• 1 large egg, room temperature
• 1 (11-ounce) bag of Kraft caramel candies, unwrapped
• ½ cup of semi-sweet chocolate chips
• ¾ cup of chopped blanched peanuts, divided into ½ cup and ¼ cup
• 1 (16-ounce) tub of milk chocolate frosting
• Bottled caramel sauce and remaining chopped peanuts, for garnish

Substitutions And Additions

CAKE MIX: You can substitute the Devil’s Food cake mix for any 15.25-ounce box of chocolate cake mix, and it will still be delicious.

The biggest thing to remember is that you are NOT following the directions on the back of the box for mixing and baking.

CHOCOLATE CHIPS: You can substitute milk chocolate chips for the semi-sweet chocolate in this recipe. I would not use dark or bittersweet chocolate, though.

PEANUTS: I used blanched peanuts but salted and roasted peanuts will also work for this recipe.

I would not recommend using honey-roasted or other flavored peanuts that can be found in the nut section of your grocery store. 

EVAPORATED MILK: There is no substitute for the evaporated milk in this recipe that I have found to be successful.

CARAMEL SAUCE: If you have a preferred homemade caramel sauce, you can use that to drizzle onto the cake.

If it is a thicker sauce, you can warm it in the microwave for 15 to 30 seconds to soften it to a pourable consistency.

How To Make This Snickers Cake Recipe

STEP ONE: Preheat the oven to 350°F. Line a 9×9 baking dish with parchment paper.

Be sure to allow enough parchment paper to overhang the sides of the pan. This allows easy removal of the Snickers cake to frost, cut, and serve. Set aside.

STEP TWO: In a large mixing bowl, stir together the packet of Devil’s food cake mix, ½ cup evaporated milk, melted & cooled butter, and the egg just until all ingredients are combined. The batter will be very thick.

STEP THREE: Gently press half of the cake batter into the bottom of the parchment-lined pan.

You may need to lightly wet your fingertips with cool water to help press the mixture into the pan. Bake for 15 minutes.

STEP FOUR: While the cake is baking, you will need to place your unwrapped soft caramel candies and evaporated milk into a medium saucepan on medium-low heat for 6 to 8 minutes or just until all the caramel candies are melted, and the sauce is smooth.

Turn off the heat to the saucepan and allow the caramel sauce to cool slightly while the cake finishes its first bake.

STEP FIVE: Top the warm cake with semi-sweet chocolate chips, ½ cup chopped peanuts, and caramel sauce.

STEP SIX: Drop large spoonfuls of the remaining batter over the top of the caramel. Using a spoon, or damp fingertips, just lightly try to spread the batter.

STEP SEVEN: Return to the oven and bake for an additional 15 to 20 minutes or just until the top layer of cake is baked.

STEP EIGHT: Remove the cake from the oven and allow it to cool completely on the counter before removing the cake from the pan, using the overhanging parchment paper to help pull the cake out of the pan.

Use an offset spatula to frost the cake with the tub of milk chocolate frosting and garnish the top of the cake with a drizzle of bottled caramel sauce and an additional ¼ cup of chopped peanuts before slicing and serving.

How To Serve

This ultimate Snickers cake would be such a fun dessert to make for a special occasion instead of a traditional birthday cake, especially for all the chocoholics in your life.

Add a scoop of vanilla ice cream on the side to make it an extra indulgent treat.

Check out more of our decadent cake recipes, including our Neapolitan cake and Butterfinger cake.

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Storage

IN THE FRIDGE: You can store this cake, covered with plastic wrap, in the refrigerator for up to 4 days.

You will want to allow individual servings to come back to room temperature before eating them to allow the caramel to soften from being refrigerated.

IN THE FREEZER: Freeze the unfrosted cake for up to one month. Thaw on the counter and garnish before serving.

If a Snickers bar is one of your favorite candy bars, this moist chocolate Snickers cake will most definitely be a hit. Easy to make, yet oh so rich and delicious, you may not be able to stop at just one piece of cake.

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Snickers Cake

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Featuring all of the delicious flavors of your favorite candy bar, this rich chocolate Snickers cake is sure to impress.

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 16

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Ingredients

  

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• 15.25 ounces box chocolate cake mix, I used Duncan Hines Devil’s Food brand (Do not follow the instructions on the back of the box)
• ¾ cup evaporated milk, divided into ½ cup and ¼ cup
• ½ cup unsalted butter, melted and cooled
• 1 large egg, room temperature
• 11 ounces Kraft caramel candies, unwrapped
• ½ cup semi-sweet chocolate chips
• ¾ cup chopped blanched peanuts, divided into ½ cup and ¼ cup
• 16 ounces milk chocolate frosting
• Bottled caramel sauce and remaining chopped peanuts, for garnish

Instructions

 

• Preheat the oven to 350°F. Line a 9×9 baking dish with parchment paper. Be sure to allow for enough parchment paper to overhang the sides of the pan. This allows easy removal of the Snickers cake to frost, cut, and serve. Set aside.
• In a large mixing bowl, stir together the packet of Devil’s food cake mix, ½ cup evaporated milk, melted & cooled butter, and the egg just until all ingredients are combined. The batter will be very thick.
• Gently press half of the cake batter into the bottom of the parchment-lined pan. You may need to lightly wet your fingertips with cool water to help press the mixture into the pan. Bake for 15 minutes.
• While the cake is baking, you will need to place your unwrapped soft caramel candies and evaporated milk into a medium saucepan, on medium-low heat, for 6 to 8 minutes or just until all the caramel candies are melted, and the sauce is smooth. Turn off the heat to the saucepan and allow the caramel sauce to cool slightly while the cake finishes its first bake.
• Top the warm cake with semi-sweet chocolate chips, ½ cup chopped peanuts, and caramel sauce.
• Drop large spoonfuls of the remaining batter over the top of the caramel. Using a spoon, or damp fingertips, just lightly try to spread the batter. This batter will spread as it bakes, so you do not have to be precise when spreading the batter over the top. You really just want to make sure that most of the surface area has batter on it before the final bake.
• Return to the oven and bake for an additional 15 to 20 minutes or just until the top layer of cake is baked.
• Remove the cake from the oven and allow it to cool completely on the counter before removing the cake from the pan, using the overhanging parchment paper to help pull the cake out of the pan. Frost the cake with the tub of milk chocolate frosting, and garnish it with a drizzle of bottled caramel sauce and additional ¼ cup chopped peanuts before slicing and serving.

Notes

• Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your cake as the suggested baking time approaches.
• This batter will spread as it bakes, so you do not have to be precise when spreading it over the top. You really just want to make sure that most of the surface area has batter on it before the final bake.
• If you want nice clean slices, you can refrigerate your Snickers cake, once frosted, for an hour or so. This will help the icing to firm up a little bit but remember that it will also cause your caramel layer to firm up as well.

Nutrition

Calories: 446kcal | Carbohydrates: 58g | Protein: 6g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 343mg | Potassium: 312mg | Fiber: 2g | Sugar: 43g | Vitamin A: 235IU | Vitamin C: 0.3mg | Calcium: 115mg | Iron: 2mg

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