My Snickers cake is a moist chocolate layer cake filled with a light, creamy nougat and finished with a rich salted caramel buttercream. Every bite tastes just like a Snickers bar in cake form.
I love baking cakes for birthdays and celebrations. Some other favorites I make are funfetti, Twix, and Reese’s cakes. This Snickers Layer Cake has become a new go-to: it combines chocolate cake, peanut nougat, chopped peanuts, caramel buttercream, and chocolate ganache for a show-stopping dessert that’s easier to make than it looks.
Why This Cake Is a Must-Make
- Authentic Nougat Filling: The fluffy marshmallow-peanut nougat gives the cake that unmistakable candy-bar flavor instead of simply topping the cake with candy.
- Salted Caramel Buttercream: The salted caramel frosting balances sweetness with a touch of salt for rich, layered flavor.
- Upgraded Cake Mix: A boxed triple chocolate mix is transformed with butter and milk for a moist, homemade-tasting cake with minimal fuss.
Ingredient Notes and Shopping Tips
- Cake Mix: Use your preferred chocolate cake mix; Duncan Hines Triple Chocolate works well.
- Butter over Oil: Using butter in the cake adds depth and a richer taste than oil.
- Milk instead of Water: Swap milk for water listed on the box to improve texture and tenderness.
- Evaporated Milk: Be sure to use evaporated milk (not sweetened condensed milk) for the nougat base.
- Marshmallow Fluff: This is essential for the light nougat texture; find it in the baking aisle.
- Peanut Butter: Use smooth peanut butter and avoid natural varieties that separate.
- Salted Caramel Sauce: A high-quality sauce (I used Ghirardelli) will make the frosting shine.
How to Make a Snickers Layer Cake
- Make the Cake: Mix cake mix with whole milk, eggs, and softened butter. Divide into three 9-inch pans and bake at 350°F for about 25–30 minutes or until a toothpick comes out clean. Cool completely.
- Prepare the Nougat: In a saucepan over medium-low heat, melt butter and whisk in white sugar and evaporated milk. Bring to a boil, then simmer 3–5 minutes. Remove from heat and stir in marshmallow fluff, peanut butter, and vanilla until smooth. Fold in chopped peanuts and let cool.
- Make the Salted Caramel Frosting: Beat softened butter, cream cheese, and salted caramel together. Gradually add powdered sugar until you reach your desired consistency.
- Make the Chocolate Ganache: Place chocolate chips in a bowl. Heat heavy cream until simmering, pour over the chips, let sit for 1 minute, then stir until smooth. Transfer to a squeeze bottle or spoon for drips.
- Assemble: On the first cake layer pipe a thick frosting ring around the edge, spoon about 3/4 cup of nougat into the center, then place the next layer on top and repeat. Add the final layer, frost the top and sides, and pipe decorative swirls if desired.
- Finish: Drip ganache down the sides, then garnish with chopped peanuts and mini Snickers bars.
Baking Tips
- Avoid Overbaking: Remove the cakes when a toothpick shows just a few moist crumbs to keep layers tender and moist.
- Level Your Layers: Use a cake leveler for even, stackable layers.
- Smooth Frosting: Use a rotating cake stand and an offset spatula for a clean finish.
- Transport Easily: Place the cake on a sturdy cake board while stacking to make moving it simpler.
- Make Ahead: You can prepare the cake layers, nougat, and frosting a day in advance and assemble the cake the day you serve it.
Try These Cakes Next
Cookie Monster Cake
Banana Layer Cake
Chocolate Layer Cake
Cherry Chocolate Chip Layer Cake
Strawberry Cake Roll
Cinnamon Toast Crunch Layer Cake
Cannoli Cake
📖 Recipe
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 13 votes
Course: Dessert
Cuisine: American
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 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 Snickers Bars
- Peanuts
Instructions
For the Cake
-
Preheat the oven to 350°F. Spray three 9-inch round pans with baking spray.
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In a large bowl, combine cake mix, eggs, whole milk, and softened butter.
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Divide batter evenly between pans and bake 25–30 minutes. Cool completely on wire racks.
For the Nougat
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In a saucepan, melt butter over medium-low heat.
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Whisk in sugar and evaporated milk and bring to a brief boil, then reduce to a simmer for 3–5 minutes.
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Remove from heat and stir in marshmallow fluff, peanut butter, and vanilla until smooth. Fold in chopped peanuts and cool.
For the Frosting & Ganache
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Beat butter, cream cheese, and salted caramel until smooth. Add powdered sugar gradually until you reach the desired consistency.
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For ganache, heat heavy cream until just simmering, pour over chocolate chips, let sit 1 minute, then stir until glossy and smooth.
Putting It All Together
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First layer: Pipe a frosting ring around the edge, spoon about ¾ cup nougat into the center, and top with the next cake layer.
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Repeat for the second layer, then place the third layer, frost the top and sides, and pipe decorative swirls if desired.
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Use a squeeze bottle or spoon to drip ganache down the sides, then garnish with mini Snickers and peanuts.
Notes
Ingredient Notes and Shopping Tips
- Cake Mix: Use your favorite chocolate mix.
- Butter: Adds richer flavor than oil.
- Milk: Whole milk gives a moist crumb.
- Evaporated Milk: Use evaporated milk for the nougat base.
- Marshmallow Fluff: This creates the light nougat texture.
- Peanut Butter: Use smooth peanut butter for a consistent texture.
- Salted Caramel Sauce: A quality sauce improves the frosting flavor.
Tips
- Do Not Overbake: Pull cakes when a toothpick shows a few moist crumbs.
- Flat Cakes: Level layers for easier stacking.
- Smooth Frosting: A rotating stand and offset spatula help achieve a polished look.
- Easy Transport: Stack on a cake board while assembling to move the cake safely.
- Make Ahead: Bake layers and make fillings a day ahead; assemble on the day you serve.
Nutrition
Calories: 1502kcal | Carbohydrates: 170 g
