Snickers Cake 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!

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! 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. 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 them straight into the cake! 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!

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. Get the recipe below!



1/2 cup Betty Crocker™ Rich & Creamy chocolate frosting
1 1/2 cups milk
1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix
1/2 cup semisweet chocolate chips
1/3 cup finely chopped cocktail peanuts


1 container (8 oz) Cool Whip frozen whipped topping, thawed
3 bars (1.86 oz each) Snickers™ candy bar, unwrapped, chopped (about 1 cup)
2 tablespoons finely chopped cocktail peanuts
1/4 cup Betty Crocker™ Rich & Creamy chocolate frosting


  • Heat oven to 350°F. Spray 13×9-inch pan with cooking spray.
    In large microwavable bowl, microwave 1/2 cup frosting uncovered 5 to 10 seconds or until frosting is thin. Beat in milk with whisk until blended. Stir in dry cake mix. Spread batter evenly in pan. Sprinkle chocolate chips and 1/3 cup peanuts evenly on top.
  • Bake 28 to 32 minutes or until toothpick inserted in center of cake comes out almost clean. Cool completely, about 1 hour 30 minutes.
  • When ready to serve, spoon and spread whipped topping evenly over top of cooled cake. Sprinkle chopped candy bars and 2 tablespoons peanuts on top. In small microwavable bowl, microwave 1/4 cup frosting uncovered on High 10 to 15 seconds or until thin enough to drizzle. Using fork, drizzle warmed frosting over cake. Stored loosely covered in refrigerator.



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