Snickers Cake

5 from 1 vote

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

Prep Time15

Cook Time30

Total Time45

Course: Dessert

Cuisine: American

Keyword: Snickers Cake Recipe

Servings:

Calories: 622kcal

Ingredients

15.25 ounces boxed Devil’s Food Cake, Duncan Hines Brand used (do not follow the directions on the back of the box)
1 cup evaporated milk, divided (¾ cup for the cake mix and ¼ cup for the caramel sauce)
½ cup canola oil
2 large eggs, room temperature
11 ounces Kraft brand caramel candies, unwrapped
½ cup semi-sweet chocolate chips
¾ cup chopped salted peanuts, divided (½ cup for the middle layer, ¼ cup for garnish)
16 ounces creamy milk chocolate frosting, Duncan Hines brand used

Garnish

Bottled caramel sauce, Ghirardelli brand used
Reserved chopped salted peanuts

Instructions

Preheat the oven to 325°F. Line a 9x13 baking pan with parchment paper being sure to allow for enough to overhang the sides of the pan. This allows easy removal of the Snickers cake from the pan once cooled to frost, garnish and slice for serving. Set aside.
Whisk together in a large mixing bowl the Devil’s food cake mix, ¾ cup evaporated milk, canola oil and eggs until fully combined and no large lumps remain.
Spread half the batter evenly into the prepared baking pan. Bake for 15 minutes. Reserve the remaining half of the batter.
While the first half of the cake is baking, add the caramel candies and remaining ¼ cup evaporated milk to a small (1.5-quart) saucepan over medium-low heat.
Melt the caramels, stirring often to avoid scorching, until smooth. This will take between 4-6 minutes. Remove from the heat.
Remove the cake from the oven, evenly sprinkle the chocolate chips and ½ cup chopped peanuts over the surface of the warm cake.
Pour the warm caramel sauce evenly over the cake.
Spoon the remaining half of the cake batter evenly over the caramel sauce. Use an offset spatula to gently spread the batter as best as possible without mixing the layers.
Return the cake to the oven to finish baking for an additional 15-20 minutes or just until the center of the top layer is fully set.
Allow the cake to cool completely in the pan at room temperature.
Carefully lift the cake from the pan using the overhanging parchment paper. You may need to run a butter knife along the edges to loosen the cake from the pan in any spots that the caramel may have caused it to stick. Place the cake onto a large cutting board or rectangular serving platter.
Frost the cake with the milk chocolate frosting. Drizzle with the bottled caramel sauce and sprinkle with ¼ cup chopped salted peanuts for garnish.
Slice into 12 (3x3 inch) servings. For cleaner slices, refrigerate the cake for 1-1 ½ hours. This will allow the caramel sauce to firm just enough to allow for cleaner slices without getting too firm.

Notes

Any 15.25 chocolate cake mix can be substituted for the Devil’s Food variety.
Milk chocolate chips can be substituted for the semi-sweet chips in this recipe for a slightly sweeter cake.
Bottled caramel sauce that is used for garnishing specialty coffees or drizzling over ice cream is best for this cake. The caramel sauces in jars are oftentimes too thick for a light drizzle over the top of the frosted cake.

Nutrition