Chocolate Snickers Cake Recipe (video)
Love the chocolatey goodness of the Snickers candy bar? I’ve got just the recipe for you! My chocolate Snickers cake is packed, stacked and all that with chocolate, nuts, caramel and marshmallow filling! Every bite of this rich and candy-bar flavored cake is like a bit of heaven in your mouth! This fun and delicious cake is perfect for any occasion, and especially for birthday parties!
Watch My Cake Video!
Watch my video tutorial for step-by-step instructions and watch me put together this delicious cake! Want to receive new recipe emails in your inbox? Make sure to subscribe to my website and my YouTube channel and turn on notifications!
How to Make a Snickers Chocolate Cake
There are so many incredible and tasty components for this cake recipe!
- Chocolate Cake: I start this cake with a rich chocolate cake batter, which yields a super moist and delicate chocolate cake layers. You’ll love the rich flavor of the chocolate cake combined with the filling!
- Marshmallow Filling: Traditional snickers candies are filled with nougat, but I went with an easier method and use marshmallow cream for this cake. You can pick it up at the grocery store, which makes this cake that much easier.
- Caramel Filling: My favorite part of the candy is the crunchy peanut and caramel filling, which this cake is loaded with! I just combine a ton of caramel sauce with peanuts and add them straight into the cake!
- Chocolate Buttercream: Even the chocolate frosting has a bit of caramel! I add some dulce de leche, or cooked sweetened condensed milk into the frosting for a rich chocolate and caramel flavor. Then, just top the cake off with more frosting and few bits of snickers candy bar for the finishing touch!
Caramel Sauce Filling
If you want to make your own caramel sauce for the filling and frosting, I have a great home-made caramel sauce recipe that you’ll love! It’s super easy to make and you can use it for baking, coffee drinks or as caramel dipping sauce. Check out my caramel sauce recipe here: https://tatyanaseverydayfood.com/recipe-items/caramel-sauce/
Enjoyed this candy inspired cake? Check out some of my other recipes you’re sure to enjoy!
- Almond Roca Cake– another candy inspired cake made with loads of Almond Roca and caramel!
- Ferrero Rocher Cake – rich, chocolate and hazelnut cake inspired by Ferrero Rocher candy!
- German Chocolate Cake – this classic chocolate coconut and pecan cake never goes out of style!
- Chocolate Turtle Cake – another amazing chocolate cake with a caramel pecan filling!
Enjoyed this cake? Please share and save it to Pinterest!
Chocolate Snickers Cake Recipe (video)
For Chocolate Cake Layers:
- 1/4 cup butter, softened at room temperature
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup whole milk
- 1 1/2 cups white granulated sugar
- 1 1/3 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 3/4 cup unsweetened dark chocolate cocoa powder
- 1/8 teaspoon salt
For Chocolate Caramel Frosting:
- 14 ounces dulce de leche, or thick caramel sauce
- 2 cups unsalted butter, softened at room temperature
- 1/2 cup dark chocolate cocoa powder
- 2 cups confectioner's sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 3/4 cup marshmallow cream
- 3/4 cup salted peanuts
- 1/2 cup thick caramel sauce
- chopped Snickers bar for garnish
- Preheat the oven to 350F/177C. Butter and flour two, 8-inch cake pans and set them aside. Place the butter, sugar, eggs and vanilla into mixer bowl and whisk on medium speed for 3 to 4 minutes, or until light and fluffy. In a separate bowl, combine the flour, cocoa powder, salt and baking powder. Sift the dry ingredients into creamed mixture, alternating with milk; whisk well after each addition. Watch my video recipe to see how I do it.
- Divide the chocolate cake batter evenly between the two prepared cake pans. Bake in preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake layers to cool in the pan for about 20 minutes, then turn out onto a wire rack to cool completely. When cakes are completely cooled, use a long knife to level off the top of each layer.
- For Frosting: place the softened butter into a mixer bowl and whisk on high speed for 7 to 9 minutes, until the butter is whipped and fluffy. Next, add in the dulce de leche, vanilla, salt and cocoa powder. Whisk again on medium-high speed for 2 to 3 minutes, then add in the confectioner's sugar. Whisk again on high speed for 2 to 3 minutes, until the frosting is light and fluffy.
- For the filling, mix together caramel sauce and salted peanuts and set aside.
- To assemble cake: spread a generous amount of frosting onto the first cake layer and pipe a barrier ring of frosting around the cake layer. Fill the inside first with the marshmallow cream, then fill it with the prepared caramel and peanut mixture. Watch my video recipe to see how it's done. Top with second cake layer and frost the top and sides of the cake with a crumb coat of frosting; refrigerate the cake for 15 to 20 minutes. Remove the cake from the fridge and frost with final frosting layer. Garnish the top with dollops of cream and with chopped snickers bar. If not enjoying the same day, refrigerate the cake.
- Enjoyed this recipe? Please consider leaving me a comment or rating review to help my blog!
[…] Published on April 3, 2015 | in Dessert By tkorchemnaya | 0 Comments A “Snickers”-inspired chocolate cake, filled with marshmallow cream, caramel, salted peanuts and frosted with a chocolate caramel frosting. View Recipe Link […]
[…] Full written recipe is available on tatyanaseverydayfood.com website Click Here […]
This is an amazing recipe. I’ve made it twice and although I did something wrong the second time around, it still proved to be a crowd pleaser. Thank you for sharing your amazing food with us!
🙂 I’m so glad to hear that you enjoyed this recipe! Thanks for the feedback!
Hi Tatyana. I tried to make this cake today. Overall it turned out very delicious. It is a good recipe but next time I ‘ll do it a little differently. I didn’t add 2 cups of powdered sugar as u mentioned it in the video and the cream was too loose and hard to work with. Also , when the next day I left the cake on the table for about 15-20 min the cream melted and became almost like melted chocolate.. I had to put it back into refrigerator right away. I don’t really wanna add those two cups off powdered sugar since the cake is already sweet enough. So I was thinking maybe u have any advice what I can add to the cream to make it thicker? I followed all the instructions on ur recipe except for those two cups of sufar
Hi there! 🙂 I’m sorry that your frosting didn’t turn out quite right! Frosting can be tricky sometimes. There isn’t anything else I would recommend adding to thicken the frosting besides the powdered sugar. Maybe you can switch out the frosting with a different recipe, like a swiss meringue buttercream, but that one would have a lot of sugar, too. Just keep it refrigerated until ready to serve it otherwise 🙂
Awesome looking recipe and I am going to make it for a dinner party this weekend. Any tips on how you were able to chop the candy bars without smashing them? Your candy bars have such a clean cut edge. Thank you, LOVE your videos!
I’m sure everyone will enjoy it! I used a sharp chef’s knife and held it down as I cut through the candy bar in one motion; just chop it straight through! 🙂
Thank you! That will be the plan!
You should put the snickers bars in the freezer…then use a sharp straight edge knife to cut them
Hi Tatyana! I’m looking for a chocolate cake recipe that is light a fluffy. Would you say that this cake is rich and decadent, or on the lighter side? Also, can I substitute 2 tbsp of flour for 2 tbsp of flour (per cup of flour) to make it fluffier? Any input would be great. Thanks!
I meant 2tbsp of flour for 2 tbsp of corn starch.
Hi Olga! 🙂 This cake is definitely very rich and chocolate-y! It is fairly fluffy in texture and volume but not as dry as a sponge cake. Hmm, I’ve never tried the corn starch substitution. If you do try that, let me know how it turns out! 🙂
Can I replace the whole milk by using buttermilk instead?
Yes, that would work great, too 🙂
Hey there Tatyana I love your recepies I’m from Paris im going to try this cake for my husband he loves snickers bar
Hope you guys enjoy the cake! 🙂
Good morning, Tatyana! I’m absolutely addicted to different chocolate cakes, such as this snickers one? Soon I’m having my birthday party and I really want to cook it! But would you tell me, if it’s possible to substitute this buttercream for cream-cheese frosting , but with the dulche-de-leche, cause I’m obsessed with it!?
Yes, that would be a great substitution! 🙂 Happy birthday!
I made this cake and it completely melted the cake cracked in half. I started all over and it did it again. I did everything just like your recipe. Added the powered sugar and don’t know why it did that. Not very happy ?
I’m so sorry that happened! 🙁 Did the frosting melt? If that happens again, try refrigerating the frosting before attempting to put the cake together…
This is now my favourite chocolate cake recipe! I also think the brand of cocoa used makes a big difference in terms of texture and taste. I baked this as my sons birthday cake and it was in 7 layers with buttercream icing. I made my own chocolate syrup to go in between the layers with the buttercream and it made the cake more rich and delicious! thank you again Tatyana xxx
This cake is the bestttt!!! I love this recipe alot. Love u tatyana ❤ I have also tried other recipe but they are never perfect like this one ??
The caramel I get in a tin is a bit runny can that still work for frosting
You can adjust the amount of confectioner’s sugar to make the frosting thicker
Hi Tatyana, thank you for the recipe.
Can you please tell me for how many people is the cake according to the portions you gave? thank you 🙂
Hi! this cake is a good size for 12 to 14 people
Is it possible to make this cake the day before required and leave in the fridge until ready to serve (the next day).
Hi Lisa! Absolutely! You can even make it a few days ahead of time. Just take it out of the fridge a few hours before serving to allow the cake to thaw a bit 🙂
Hi Tatyana, I made this snickers cake yesterday for my niece birthday it was sooooo good & delicious. thank you for sharing your recipe. But my cake is hard I baked at 350F for 25 minutes only. checked my baking powder not expired and followed all your recipe. What I am doing wrong?
Hi! I’m so glad you were still able to enjoy the cake! Hmm, try baking for less time next time. Every oven bakes slightly differently, check for doneness starting 5 minutes before the recommending baking time
I love all your video recipes, I would like to try this snickers cake however, I noticed that your video recipe the cake batter is a mix of wet and dry ingredients, whereas your instructions on the recipe blog is to cream butter & sugar, so should I follow the video recipe or the one at the blog?
Thank you so much
Hi! I’m so glad you enjoy my recipes! Please follow the instructions on my blog, I sometimes skip steps in my videos to cut down time
Hi Tatyana, I made your snickers chocolate cake for my husband’s birthday and it was delicious!! I love your videos and easy to follow instructions, can’t wait to try more recipes and actually thinking of trying to make macaroons!!! Wish I could include a photo of my finished cake, it was a hit!
Hi! I’m so glad everyone enjoyed the cake! Happy birthday to your husband 🙂
Can I use 1% milk instead of whole milk?
Hi! Yes, that will work just fine, too. Enjoy! 🙂
Hello, do you have any idea if I can find online this condensed milk with delivery to Romania? I found something in a russian store, but it’s not this thick, and the color is more like beige.
you should write that powdered sugar is needed for the frosting. It’s not included in the printed recipe and no one knows unless they watch the youtube prior to buying the ingredients.
Oh, no! I’m so sorry! Will add right now! Thank you so much for letting me know! 🙂
I just made this tonight for my son’s 18th birthday tomorrow. It’s in the fridge now, and I hope it doesn’t fall over! After I put the second cake layer on all the filling started oozing all over. I followed all the instructions, but it became quite a mess. I ended up spreading the filling around the sides of the cake and frosting over it, but it’s not level exactly level. I’m not a novice cake maker so I don’t really know what went wrong. I’m sure it will taste delicious. It’s just not very pretty.
Hi Kristi! Sorry that the recipe didn’t work out perfectly for you! Overfilling the cake will cause the filling to come out the sides. To prevent this from happening for any cake recipe, try piping a barrier ring of frosting around the edge of the cake before filling it, or just add less filling. Hope you enjoy the taste of the cake!
I did use the barrier ring of frosting. It tasted great and my son loved it so its still a win for me!
I’m so glad he enjoyed it! Happy birthday to your son!