Snickers Chocolate Cake
Decadent chocolate cake topped with homemade caramel, nuts, and cool whip! Dessert truly doesn’t get any better than Snickers Chocolate Cake!
Special occasions call for special desserts, and they don’t get any more special than this mouthwatering Snickers Chocolate Cake! This recipe – PERFECT for birthdays – elevates a boxed Devil’s Food cake by adding layers of whipping cream, brown sugar, butter, nuts, powdered sugar, and, of course, Snickers. This is absolutely THE BEST chocolate cake recipe anywhere!
Snickers + More Snickers Ingredients!
Unsurprisingly, the most popular candy bar in the U.S. is Snickers! What’s not to love about chocolate, caramel, and nuts?
And that makes this Snickers Chocolate Cake so ridiculously rich and satisfying! Not only is it topped with crumbled Snickers, it also has MORE chocolate and MORE caramel and MORE nuts…plus layers of whipping cream! (I use this Homemade Cool Whip!)
Other Snickers Recipes
- If you love Snickers as much as I do, these Snickers Cheesecake Bars will have you jumping for joy!
- This Snickers Chocolate Parfait is cool, delicious, and easy to make!
Ingredients
Cake: The simplistic beauty of this Snickers Cake begins with a Devil’s Food boxed cake mix (Plus the ingredients called for in the box instructions, generally water, oil, and eggs.) It is such an easy beginning for such a multi-faceted dessert!
Candy Bar: Two full-size Snickers bars will be topping of this amazing cake, giving it a delicious, fun finish!
Caramel: Brown sugar, butter, and walnuts will combine to make a luscious caramel top layer for both halves of the Snickers cake.
Cream: Use heavy whipping cream and a couple of heaping tablespoons of powdered sugar for the whipping cream layers.
How to Make a Snickers Chocolate Cake
STEP ONE: Preheat your oven to 350 degrees F. Spray two 9-inch round cake pans with cooking spray and set them aside. Make the boxed cake batter according to the directions (follow the TIPS in the section below for a bakery-quality finished cake!)
STEP TWO: Combine brown sugar, butter, and heavy whipping cream in a pan over medium heat. Stir constantly until completely melted.
STEP THREE: Divide this caramel mixture evenly into both pans. Sprinkle the chopped nuts over the caramel, about 1/2 cup in each pan.
STEP FOUR: Gently add the cake batter equally into both pans using a spoon to place dollops in the pan to keep the caramel and nuts from spreading to the sides. Bake the cake according to the box directions.
STEP FIVE: Remove cakes from the oven and let them cool in the pan for 5 minutes. Run a knife around the pan edges to loosen the cake. Then, cut off any bumps that may have formed at the surface. Now place a plate on top of each pan and flip it over. Allow the cakes to cool completely before lifting the pans off the cakes.
STEP SIX: While the cake is cooling, prep the Cool Whip by thawing it or mixing up the Homemade Cool Whip. Spread half the whipping cream on top of the caramel and nut sides of the first cake. Add the second cake to the first and spread the remaining whipping cream over the top.
STEP SEVEN: Cut up the Snickers bars and spread them over the top of the cake. Refrigerate until ready to serve.
Tips for Success
- Using the Homemade Cool Whip recipe linked above makes this even better! Store-bought Cool Whip is made with oil and high-fructose corn syrup. Yuck. Homemade whipped cream can become runny after it sets up. But my homemade cool whip recipe takes the deliciousness of natural whipping cream and stabilizes it with gelatin. It’s a WIN when making a layer cake!
- Always use room-temperature butter and eggs when making a cake. Set these ingredients out about an hour before you begin. This will ensure a moist cake with just the right amount of “sponge” feel.
- Freeze the Snickers bars in advance to make them easy to crumble for the topping.
Are Snickers Gluten Free?
Yes! Snickers Candy Bars don’t contain any gluten and aren’t processed with ingredients that contain gluten. Yay! Other Snickers products, however, like Snickers Protein Bars and Snickers Ice Cream, are not gluten-free, so always read the ingredients.
How Long Will a Snickers Layer Cake Last in the Fridge?
Most cakes can be stored for up to a week in the refrigerator and a month in the freezer! Of course, the fresher your dairy ingredients are when you begin, the longer the cake will be. And even though this cake is supposed to be refrigerated, always keep your cake fully covered to prevent it from drying out.
Other Candy Bar Recipes
- Butterfinger Cake
- Almond Joy Cookies
- 3-Ingredient Reese’s Fudge
- Hershey’s Kiss Pretzels
- Chewy Chocolate Cake Mix M&M Cookies
- Butterfinger Pudding Cookies
*This post was originally posted on 02/09/2013.
Snickers Chocolate Cake
Equipment
Ingredients
- 15.25 ounces Devil's Food cake mix and ingredients to prepare
- 1 cup brown sugar
- ½ cup unsalted butter
- ¼ cup heavy whipping cream
- 1 cup peanuts chopped (or walnuts)
- 3 cups Cool Whip thawed (store-bought or homemade)
- 2 full-size Snickers bars
Instructions
- Preheat your oven to 350 degrees F. Spray two 9-inch round cake pans with cooking spray. Set aside.
- Prepare the cake batter according to the package directions.
- Place a medium saucepan over medium heat and add the brown sugar, butter, and heavy whipping cream. Stir constantly. Remove from the heat as soon as the caramel sauce is combined and melted. (The sauce will continue to cook in oven.)
- Divide caramel sauce evenly between the pans. Tilt the pans to spread the sauce over the bottom of each pan. Sprinkle the chopped nuts over the caramel, 1/2 cup for each pan.
- Gently add half of the cake batter to each pan in dollops so it doesn't spread the caramel and peanuts to the sides of the pans.
- Bake the cakes per the box directions, about 23-29 minutes, until a toothpick inserted in the center comes out clean.
- Remove from the oven and allow the cakes to cool in the pans for 5 minutes. Run a knife around the edge of the pans to loosen the cakes.
- Cut off any bump that may have formed while baking to level the tops of the cakes. Place a plate on top of the cake pan and flip over. Allow the pan to sit upside down on the plate to cool.
- While the cake is cooling, prep the Cool Whip. Regular whipped cream will collapse under the cake layers, so you need Cool Whip or stabilized whipped cream.
- Once the cakes have cooled completely, lift the cake pans off the cakes. Add half the Cool Whip to the caramel side of one cake. Place the second cake layer on top of the first and top with the remaining Cool Whip.
- Cut the Snickers bars into chunks. Spread over the top of the cake. Refrigerate until ready to serve.
I made this about a year ago, and we loved it! I am wondering if anyone has tried following the recipe up until after the cakes are baked and cooled, and then freezing them to thaw and add the topping later. I will have company at the end of the month, and would love to get a head-start on this dessert. Thoughts?
I was wondering if I could make this today and serve it tomorrow???
Thanks,
Alice
Made it this weekend. A big hit. I made the cake one day and put it together the next morning, when input the top layer on it broke apart some. I did not know if I put it together the same day if it the whipped cream would hold overnight.