Chef Sarah Mitchell - Pastry Chef and Dessert Specialist
👨‍🍳 Pastry Chef

Recipe by Mitchell

🎓 Le Cordon Bleu Graduate ⏰ 12+ Years Experience 🍽️ Chocolate Specialist

❤️ My Recipe Story

"My obsession with Snickers bars started in childhood, and as a pastry chef, I knew I had to create the ultimate Snickers-inspired cake. After testing dozens of versions, this recipe perfectly captures that iconic combination of chocolate, peanuts, caramel, and nougat in every slice."

Sarah specializes in transforming beloved candy bars and desserts into show-stopping cakes. Her background in French pastry techniques combined with American comfort food creates desserts that are both elegant and nostalgic.

View All Mitchell's Recipes →
Slice of layered chocolate Snickers cake showing moist chocolate layers, creamy peanut butter filling, caramel drizzle, and chunks of Snickers bars topped with chocolate ganache

Creating the Perfect Chocolate Base

The foundation of this cake is an ultra-moist chocolate cake made with a secret ingredient: hot coffee. The coffee doesn't make the cake taste like coffee—it deepens and intensifies the chocolate flavor, creating a richer, more complex taste. The combination of buttermilk and oil keeps the cake incredibly tender.

The batter appears quite thin compared to typical cake batters, which might be alarming at first. Don't worry—this thin consistency is exactly what creates the cake's signature moist, almost fudgy texture. The baking soda and baking powder work together to give the cake a perfect rise and light crumb structure.

💡 Professional Tip

Use room temperature ingredients for the cake batter to ensure even mixing. The hot coffee should be added last and stirred gently—over-mixing at this stage can result in a tough cake.

Frequently Asked Questions

Yes! Bake the cake layers up to 2 days ahead and wrap tightly in plastic wrap. Store at room temperature. Assemble and frost the day you plan to serve for best results. Fully assembled cake keeps for 3-4 days refrigerated.

In a pinch, make a substitute by adding 1 tablespoon lemon juice or white vinegar to 1 cup regular milk. Let sit 5 minutes before using. Buttermilk gives better texture and flavor though.

Replace the hot coffee with hot water. The coffee enhances chocolate flavor without adding coffee taste, but hot water will still produce a delicious, moist cake.

Absolutely! This recipe makes about 24 cupcakes. Bake at 350°F for 18-22 minutes. Top each with peanut butter frosting, caramel drizzle, ganache, and Snickers pieces.

Make sure the cake layers are completely cool before assembling. The peanut butter filling acts as glue. Insert a few dowels or straws through the center if making a tall cake, and refrigerate to set.

Stick with regular creamy peanut butter (like Jif or Skippy) for the filling. Natural peanut butter is too oily and won't hold its structure in the frosting.

Use a long, sharp knife dipped in hot water and wiped clean between each cut. The warm knife glides through the ganache and caramel without dragging.

Yes! Freeze unfrosted cake layers wrapped tightly for up to 3 months. Thaw overnight in the refrigerator before assembling. Don't freeze the assembled cake as the textures won't be as good.

Recipe Troubleshooting Guide

✅

Dry Cake

Problem: Cake turns out dry instead of moist

Solution: Don't overbake—test at 30 minutes. Use the hot coffee, not water. Measure flour correctly by spooning into cup and leveling. Store covered to prevent drying out.

✅

Cake Sinking in Middle

Problem: Center of cake collapses after baking

Solution: Don't open oven door during first 25 minutes. Check oven temperature with thermometer—it may be too hot. Make sure baking soda and powder are fresh.

✅

Ganache Too Runny

Problem: Chocolate ganache won't thicken or drips off completely

Prevention: Let ganache cool to room temperature, stirring occasionally. If still too thin, refrigerate for 10-15 minutes until spreadable. Use the correct chocolate-to-cream ratio.

✅

Peanut Butter Filling Too Stiff

Problem: Peanut butter frosting is too thick to spread

Recovery: Add heavy cream 1 tablespoon at a time until desired consistency. Make sure butter and peanut butter are at room temperature before mixing.

✅

Caramel Drips Off

Problem: Caramel sauce slides off cake sides completely

Prevention: Use thick caramel sauce, not thin ice cream topping. Refrigerate cake for 15 minutes after applying ganache before adding caramel. Apply caramel in smaller amounts.

✅

Flavor Balance Issues

Too Sweet: Add a pinch more sea salt on top or use dark chocolate for ganache

Too Salty: Reduce salt in cake or use unsalted peanuts for garnish

Bland: Increase vanilla extract, use quality cocoa powder, or add espresso powder to intensify chocolate

Baking ingredients for Snickers cake including flour, cocoa powder, eggs, butter, peanut butter, caramel sauce, chocolate chips, and chopped Snickers bars arranged on marble surface

Building Layers of Indulgence

The magic of this cake lies in its multiple flavor layers that mirror the iconic Snickers bar. The creamy peanut butter filling mimics the nougat layer, providing a sweet, nutty contrast to the rich chocolate cake. This filling must be thick enough to hold its shape but spreadable enough to create an even layer.

The caramel sauce adds that essential sticky-sweet element that ties everything together. Using a quality store-bought caramel or making your own ensures the right consistency—thick enough to stay put but pourable enough to create those beautiful drips down the sides.

Essential Ingredient Notes

  • Cocoa Powder Quality: Use Dutch-process cocoa for deeper color and smoother flavor, or natural cocoa for brighter chocolate notes. Avoid hot cocoa mix—it contains sugar and won't work.
  • Snickers Bars: Chill Snickers bars before chopping for cleaner cuts. Use full-size bars, not minis, for better texture. Save some larger chunks for decorating the top.
  • Chocolate for Ganache: Semi-sweet chocolate chips work perfectly, but chopped chocolate bars give a glossier finish. For richer ganache, use dark chocolate (60-70% cacao).
Chocolate Snickers cake being assembled, showing the peanut butter filling being spread on the first layer with caramel sauce drizzled over chopped Snickers

Assembly and Decoration

Proper assembly ensures every slice has all the components in perfect proportion. Start with a completely cooled cake layer on your serving plate. The peanut butter filling should be spread in an even layer, leaving a small border around the edge to prevent squishing out when the top layer is added.

The chocolate ganache should be slightly warm and pourable but not hot—hot ganache will melt the peanut butter filling. Pour ganache in the center and use an offset spatula to encourage drips down the sides. The caramel and Snickers topping transforms this from a regular cake into a show-stopping centerpiece.

Perfect Ganache Drips

For controlled drips, let ganache cool until it coats the back of a spoon. Pour around the edge first, encouraging drips with a spatula, then fill in the top. Work quickly before it sets.

Chocolate Snickers Cake Slice

Prep 30 min
Cook 35 min
Serves 12 servings
Level Intermediate

📋 Ingredients

For the Chocolate Cake

  • 240g creamy peanut butter
    Not natural—use Jif or Skippy
  • 115g butter, softened
    For peanut butter filling
  • 250g powdered sugar
    Sifted for smooth filling
  • 300g caramel sauce
    Thick caramel, not thin syrup
  • 340g semi-sweet chocolate chips
    For ganache topping
  • 8 Snickers bars, chopped
    Full-size bars, chilled for easier chopping
  • Sea salt flakes
    For finishing and flavor balance

For Filling, Ganache & Decoration

  • 280g all-purpose flour
    Spoon and level for accuracy
  • 400g granulated sugar
    For sweetness and moisture
  • 85g cocoa powder
    Dutch-process or natural unsweetened
  • 240ml buttermilk
    Room temperature for best results
  • 120ml vegetable oil
    Keeps cake moist and tender
  • 2 large eggs
    Room temperature
  • 240ml hot coffee
    Enhances chocolate flavor without coffee taste

Instructions

  1. Prepare Chocolate Cake

    Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans and line with parchment. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt. Add buttermilk, oil, eggs, and vanilla. Beat on medium speed for 2 minutes. Stir in hot coffee until combined. Batter will be thin.

  2. Bake the Cakes

    Divide batter evenly between prepared pans. Bake for 30-35 minutes until a toothpick inserted in center comes out clean. Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.

  3. Make Peanut Butter Filling

    Beat softened butter and peanut butter until creamy. Gradually add powdered sugar, beating until fluffy. Add heavy cream and beat until smooth and spreadable. Set aside.

  4. Prepare Chocolate Ganache

    Place chocolate chips in a heatproof bowl. Heat 3/4 cup heavy cream until just boiling, then pour over chocolate. Let sit 2 minutes, then stir until smooth and glossy. Allow to cool slightly until spreadable consistency.

  5. Assemble and Decorate

    Place one cake layer on serving plate. Spread with peanut butter filling, drizzle with half the caramel sauce, and sprinkle with half the chopped Snickers. Top with second cake layer. Pour ganache over top, letting it drip down sides. Drizzle remaining caramel, top with remaining Snickers, chopped peanuts, and sea salt flakes. Refrigerate 30 minutes before slicing.

Recipe Notes & Tips

Storage

Store covered at room temperature for up to 2 days, or refrigerate for up to 5 days. Bring to room temperature 30 minutes before serving for best flavor and texture. The cake actually improves on day two as flavors meld.

Serving Suggestions

Serve with vanilla ice cream, whipped cream, or a glass of cold milk. This cake is rich, so smaller slices go a long way. Perfect for birthdays, celebrations, or when you need the ultimate chocolate fix.

Variations

Try different candy bars like Milky Way, Twix, or Reese's cups. Add a layer of marshmallow fluff for true nougat texture. Make it even more decadent by adding chocolate chips to the cake batter.