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Snickers cake

Snickers cake

Snickers cake to me is such a classic. Of course chocolate cake is the basic one, but this one is way more interesting and special, not just because it has chocolate, but because it has everything a snickers chocolate bar has: caramel, chocolate, peanut and many other things.

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How to make a snickers cake

In this recipe we use snicker chocolate bars only for the filling, to give the cake a crunch. But for the rest of the things we use different ingredients to make the cake seem like a snickers chocolate bar.

The result is a soft, moist and fluffy cake, with a cream filling with peanut pieces and snickers chocolate bar pieces too, and a dedcadent chocolate forsting, with some peanuts on top, for that extra crunch.

We make this cake in four thin chocolate cake layers, to be able to get some frosting and cake in every bite, and to taste all the flavors together more easily, which we think is important. But you could also just make the cake to be 2 layers, you choose.

Now, this is a recipe that takes time and hard work. It calls for several ingredients and it has a lot of steps, but the result is totally worth it, you just have to be patient and follow the directions, and it will all go great!

Snickers cake recipe

For all the chocolate lovers out there (I know you´re there) here goes the perfect, the one and only: snicker´s cake our way. We are pretty sure it will become one of your favorite cake flavors from now on.

If you like this recipe, you have to see our mayonnaise chocolate cake or our classic chocolate cake.

Snickers cake

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Prep Time 50 mins
Cook Time 45 mins
Assembling time: 30 mins
Total Time 2 hrs 5 mins
Servings 12


For the cake batter:

  • 6 oz (170 gr) unsalted butter at room temperature
  • 1/4 C vegetable oil
  • 1 1/4 + 1/4 C granulated sugar
  • 4 eggs whites and yolks separated
  • 1 tsp vanilla extract
  • 2/3 C cocoa powder
  • 1/3 C semisweet chocolate
  • 1 tsp instant coffee
  • 1/4 C + 2 tbsp boiling water
  • 2 C all purpouse flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 C buttermilk

For the filling:

  • 7 oz (190 gr) cream cheese
  • 3 oz (90 gr) unsalted butter at room temperature
  • 1/4 C dulce de leche the good quality thick one
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1/2 C small white marshmallows
  • 1 tsp vegetable oil
  • 1/3 C + 1 tbsp (100 ml) condensed milk
  • 1/2 C + 1 tbsp (140 ml) whipping cream
  • 3 snickers chocolate bars chopped in small chunks

For the frosting:

  • 7 oz (198 gr) condensed milk
  • 1/3 C cocoa powder
  • 1 egg yolk
  • 1/2 tsp salt
  • 1/2 C semisweet chocolate chips
  • 1 tsp vanilla extract
  • 4 oz (110 gr) unsalted butter at room temperature
  • 3/4 C salted peanuts chopped


For the cake batter:

  • Preheat the oven to 350° F (180° C).
  • In a big bowl, using a mixer beat the butter, oil and the 1 1/4 C of sugar together for 3 minutes until the mixture is fluffy and its color turns lighter.  
  • Beat in the egg yolks, one at a time, beating after each addition, and then beat in the vanilla. 
  • In another bowl, sift the flour, baking powder, baking soda and salt. 
  • In a different bowl place the cocoa powder, the semisweet chocolate, and the instat coffee. Add in the boiling water and mix until a not-so-thick paste forms.
  • Incorporate this chocolate paste to the butter mixture and beat until it is all completely incorporated.  
  • Add in the flour mixture in three different additions, alternating with the buttermilk, starting and finishing with the flour. Beat until it is all incorporated. 
  • In a completely dry and clean bowl beat, with a hand mixer, the egg whites with the 1/4 C of sugar until soft peaks form. Incorporate this to the batter in three additions using a rubber spatula, carefully and from the outside in.
  • Pour this batter into two different previously greased and floured circular cake pans (about 9 inches -23cm- in diameter) and bake at 350° F (180° C) for about 40 minutes or until a wooden stick comes out clean when inserted. 
  • When the cakes are ready, take them out of the oven and let them cool for 10 minutes, then turn them out and place them on cooling racks for them to entirely cool down. 

For the filling:

  • In a big bowl, using a mixer beat the cream cheese and butter for 2 minutes until the mixture is soft and fluffy. 
  • Add in the dulce de leche, vanilla and salt, and beat until fully incorporated. 
  • In a small and microwave safe bowl mix the marshmallows with the vegetable oil making sure to coat each one of the marshmallows with the oil (you can add some more oil if you feel like you need it). Put it in the microwave for 10 seconds, then mix it using a fork for the marshmallows to slowly melt; repeat this step once or twice more until the marshmallows melt into a sticky cream. Immediately add this cream to the cream cheese mixture and beat until fully incorporated. 
  • Add in the condensed milk and beat for 1 min. until you get a soft creamy mixture. 
  • Lastly, add the whipping cream and beat for 20 seconds, no more than that, just for it to incorporate, otherwise the mixture will curd. 
  • Place all the mixture in a piping bag, with no piping tip (since it won´t be necessary) and put it in the fridge for 1 hour or until needed.

For the frosting:

  • In a small pot, mix the condensed milk, cocoa powder, egg yolk and salt. Cook it to medium heat for 3 minutes, stiring nonstop, until the mixture thickens a little. 
  • Remove from the heat and stir in the chocolate chips and vanilla. 
  • Once the mixture is no longer as hot, using a mixer, beat in the butter little by little until a soft frosting forms. 
  • Cover it up with plastic wrap and put it in the fridge until neeeded. 

To assemble:

  • Take the filling and the frosting out of the fridge. 
  • With a really sharpen knife, cut each cake in half to get 4 layers of cake.
  • Place each one of the pieces on a big plate which will be where it will be presented. With the piping bag add enough filling, spread it all over the cake surface, and then place evenly one of the chopped snickers bar pieces. Repeat this step twice more and then finish with the last layer of cake. 
  • Cover the cake with a lid and fridge it for 30 min. for it to be easier to frost. 
  • Frost the cake the way you prefer until is entirely covered and then decorate with the chopped salted peanuts. 
Tried this recipe?Let us know how it was!
Snickers cake

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We are Irmi and Andy.

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