Snickers Cake

Snickers Cake

Tomorrow would have been – should have been – my dad’s 60th birthday. You may remember that last year on his birthday, I shared with you his very favorite cake, the one he would always request for his birthday. It’s a fabulous cake – a moist, chocolate cake with a river of cheesecake running through the middle and topped with sugared walnuts. It’s a very worthy birthday cake. However, if he were still here, I would have insisted on making something different and more elaborate than the cake he requested every year since it would be the big 6-0. I have no doubt that he would have been completely smitten with this cake and found every excuse in the world to eat piece after piece.

Snickers Cake

When we were kids, my dad apparently got some routine blood work done that showed his cholesterol as borderline high. My mom banished sweets from the house (my dad was an ice cream fanatic) and started whipping up homemade banana-nut oat bran muffins. The only problem? He went to work for eight hours a day. My dad worked for a small company not far from where we lived, so sometimes if we were out, my mom would stop by for a visit. One day we walked into his office and my sister and I saw tons of candy bar wrappers in his garbage can. Apparently, my dad was a big Snickers fan. You know little kids love to tattle… especially if they get to tattle on their parents. It took all of two seconds for my sister and I to let my mom in on our discovery. We totally busted my dad for sneaking candy at work while my mom was making batch-after-batch of bran muffins. Sorry Dad!

Snickers Cake

I’ve had the idea for this cake bouncing around in my head since last summer, but remembering that moment of finding those candy bar wrappers, I knew I wanted to save the recipe to commemorate my dad’s birthday. I’m so glad that I did – it’s definitely a special occasion cake that he would have absolutely appreciated.

Snickers Cake

I started with the chocolate cake that I used for the six-layer chocolate cake with toasted marshmallow filling and malted chocolate frosting, only left it at three layers instead of dividing it into six. For the filling, I used the peanut nougat from the homemade Snickers bar recipe, along with a smear of salted caramel sauce. I then frosted the whole cake with a thin layer of salted caramel buttercream and topped it with a milk chocolate ganache and chopped peanuts. That’s a mouthful!

Like I said, I totally delved into “special occasion” cake territory here, and it might be one of the best cakes that I’ve ever made. It truly tastes just like a Snickers bar. If I had to guess, it’s the nougat filling that totally makes it.

Snickers Cake

As is always the case, commemorating the birthday of someone who is no longer with us is bittersweet. I love to think about the time we shared, but of course wish that he were still here. It’s been a little over 14 years since he passed away and I was only a week past my 18th birthday when it happened. As I get closer to having spent just as much of my life without him as I did with him, it’s a strange feeling, but I continue to relish all of the wonderful memories of the time I did get to share with him. This cake is a celebration of that time, and of him.

Happy Birthday, Dad! I know you would love this cake… I’ll have a slice for you πŸ™‚ xoxo

Snickers Cake

One year ago: Orange Cookies with Sweet Orange Glaze
Two years ago: My Top 15 Favorite Indulgences
Three years ago: Honey-Vanilla Sour Cream Pound Cake

Snickers Cake

Yield: 12 to 16 servings

Prep Time: 3 hours 30 minutes

Cook Time: 32 minutes

Total Time: 4 hours

A cake reminiscent of a Snickers bar - chocolate cake with a peanut nougat filling, covered in a salted caramel buttercream and topped with a milk chocolate ganache and chopped peanuts.

Ingredients:

For the Cake:
2½ cups + 1 tablespoon all-purpose flour
3 cups granulated sugar
1 cup + 1 tablespoon Dutch-process cocoa powder
1 tablespoon baking soda
1½ teaspoons baking powder
1½ teaspoons salt
3 eggs, at room temperature
1½ cups buttermilk, at room temperature
1½ cups strong black coffee, hot
¾ cup vegetable oil
4½ teaspoons vanilla extract

For the Nougat Filling:
4 tablespoons unsalted butter
1 cup granulated sugar
ΒΌ cup evaporated milk
1Β½ cups marshmallow fluff
ΒΌ cup creamy peanut butter
1 teaspoon vanilla extract
1Β½ cups salted peanuts, roughly chopped

For the Salted Caramel Buttercream Frosting:
½ cup unsalted butter, at room temperature
4 ounces cream cheese, at room temperature
¼ cup salted caramel sauce
2 cups powdered sugar

For the Milk Chocolate Ganache:
8 ounces milk chocolate, finely chopped
4 ounces (½ cup) heavy cream

For the Assembly & Garnish:
Additional salted caramel sauce
Chopped peanuts

Directions:

1. Make the Cake: Preheat oven to 350 degrees F. Grease three 8-inch round cake pans, line the bottoms with rounds of parchment paper, grease the parchment, then flour the insides of the pans, tapping out excess; set aside.

2. In the bowl of an electric mixer (or large mixing bowl if you're using a hand mixer), sift together the flour, sugar, cocoa powder, baking soda, baking powder and salt. In a medium bowl, whisk together the eggs, buttermilk, coffee, oil and vanilla.

3. Add the wet ingredients to the dry ingredients and mix for 2 minutes on medium speed. Scrape the sides and bottom of the bowl and mix for an additional 20 seconds (the batter will be very thin).

4. Divide the batter evenly among prepared pans. Bake for 20 minutes and rotate the pans in the oven. Continue to bake until a toothpick inserted into the center of one of the cakes comes out almost clean (with a few moist crumbs), about 12 more minutes. Cool the cakes (in the pans) on wire racks for 20 minutes, then carefully turn them out onto cooling racks to cool completely.

5. Make the Nougat Filling: Melt the butter in a medium saucepan over medium heat. Add the sugar and evaporated milk, stirring until dissolved, and bring to a boil. Reduce the heat to low and cook for 5 minutes, stirring occasionally. Remove the pan from heat and add the marshmallow fluff, peanut butter, and vanilla extract, stirring until completely smooth. Fold in the peanuts. Let the nougat mixture cool to room temperature before using it in the cake. You can do this leaving it at room temperature or you can pop it into the refrigerator to speed up the process. Be sure to give a stir occasionally as it cools.

6. Make the Frosting: Beat together the butter and cream cheese on medium-high speed for 5 minutes (I like to use the whisk attachment for my KitchenAid stand mixer, but it's not necessary). Pour in the salted caramel and beat until combined. Reduce the speed to medium-low and slowly add the powdered sugar, a little at a time, until it has all been incorporated. Increase the speed to medium-high and beat for an additional two to three minutes, until light and fluffy.

7. Assemble the Cake: If your cakes baked up uneven or have domed on top, level off the tops. Place one cake layer on a serving plate. Cover with half of the nougat filling and then spread a couple spoonfuls of the salted caramel sauce over top to evenly cover the nougat filling. Top with a second cake layer and cover with the remaining nougat filling and top with caramel sauce. Place the final cake layer on top face-down. Frost the cake with the salted caramel frosting, finishing it as smoothly as possible. Refrigerate the cake for at least 1 hour, until the frosting is set.

8. Make the Chocolate Ganache: While the cake chills, make the chocolate ganache. Place the chocolate in a medium bowl; set aside. Place the cream in a small saucepan over medium heat and warm until it just comes to a boil. Pour the cream over the chopped chocolate and let sit for 2 minutes. Begin whisking the mixture in the center, gradually working your way outward until the ganache is completely smooth. Set aside to cool, whisking occasionally, until it has thickened slightly, yet still a pourable consistency.

9. Garnish the Cake: Transfer the ganache to a 2-cup measuring cup. Slowly pour the chocolate ganache into the center of the cake, letting it push itself outward and flow over the sides of the cake. Refrigerate the cake for at least 30 minutes, giving the ganache a chance to set up. To finish garnishing, drizzle some additional salted caramel sauce over the top and side of the cake, and top with chopped peanuts. Keep the cake refrigerated, removing it from the refrigerator about 20 minutes prior to serving.

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345 Responses to “Snickers Cake”

  1. Laura (Tutti Dolci) on April 11, 2013 at 1:09 am

    One incredible cake, and what a sweet tribute to your father!

    Reply

  2. Renee @ Awesome on $20 on April 11, 2013 at 1:26 am

    My mouth was watering from the moment I saw this post title, and my cake lust only grew as I read on. I must try this cake. Gorgeous! Maybe I’ll make it to commemorate my mom’s birthday. It’s what our parents would want.

    Reply

  3. Averie @ Averie Cooks on April 11, 2013 at 1:58 am

    Michelle this is an amazing cake and I loved the story telling and Snickers discovery in his office πŸ™‚ And about your memories and I know your dad would be so happy to enjoy this cake if he could. You said it’s possibly the best cake you’ve ever made and I would agree, 100% ! The chocolate cake itself looks so moist, decadent, fudgy and rich. And then there’s the nougat…I have always dreamed of just recreating Snickers or Milky Way nougat…and you did it. And the salted caramel. So many amazing things. Pinning, of course!

    Reply

  4. Jo on April 11, 2013 at 2:47 am

    This cake looks totally decadent! Step 5 states, “Fold in the peanuts, then pour over the bottom chocolate layer. Again, refrigerate until completely cool, about 30 minutes.” I am confused. Later Step 7 divides the nougat. Also, do you cool the nougat in the fridge prior to assembly? Thanks!

    Reply

    • Michelle on April 11th, 2013 at 12:47 pm

      Hi Jo, Sorry about that! I have fixed the instructions in step 5.

      Reply

  5. All That's Left Are The Crumbs on April 11, 2013 at 2:51 am

    Such a beautiful post and tribute to your dad. I am sure that since he loved the candy he would have loved the cake, and he would have loved it even more because you made it for him.

    Reply

  6. Emma on April 11, 2013 at 4:08 am

    I’m sorry you lost your dad. πŸ™ Mine died when I was not even four. I have no doubt he would have LOVED this, especially since he loved Snickers so much. I’m going to make this for my husband’s birthday this August!

    Reply

  7. teresa on April 11, 2013 at 4:43 am

    I’m really sorry your dad is no longer with you, I can imagine it gets harder around this time, but he will live forever in your hearts, and I’m sure he would have loved this cake! Who wouldn’t? It looks so DELICIOUS! I am definitely going to make it, I just hope it turns out as good as yours!

    Reply

  8. foodnerd4life on April 11, 2013 at 4:57 am

    What a great tribute, and I’m sure he would of loved it. I make my grandma’s favourite cake on the anniversary of her birthday as a thank you for passing on her cooking skills and passion for baking to me.

    FoodNerd x

    http://www.foodnerd4life.com

    Reply

  9. Radhika on April 11, 2013 at 5:44 am

    What a loving tribute! Your dad would have loved this!
    Radhika

    Reply

  10. Andrea Jones on April 11, 2013 at 5:55 am

    Wow! This looks decadent and dangerous! Love the tribute to your Dad.

    Reply

  11. buttercream bakehouse on April 11, 2013 at 6:02 am

    My favorite candy bar. This looks amazing. Will have to wait though…I’m training for a marathon and still trying to loose HOliday weight! LOL

    Reply

  12. Stacy | Wicked Good Kitchen on April 11, 2013 at 6:29 am

    Michelle, saw Averie’s pin at Pinterest and just HAD to stop by and give you kudos for a job well done! Such a fabulous Snickers concept cake and so well executed down to the nougat filling. Loved reading about you being a young tattletale. (Poor dad! Caught darn near red-handed!) Since I was up early today (5:30 a.m. to make hubby breakfast), I meandered over to Twitter and checked your feed. I’m a diehard NHL hockey fan, too. Love. The. Game. Coolest on Earth. So happy to meet you online and to share our love of baking and hockey! xo P.S. Go Wings! πŸ˜‰

    Reply

    • Michelle on April 11th, 2013 at 12:46 pm

      Hi Stacy, It’s always great to meet another baking hockey fan! πŸ™‚

      Reply

  13. Jessica @ Portuguese Girl Cooks on April 11, 2013 at 6:32 am

    What a loving tribute to your dad. I’m sure he would have loved every single bite of this cake πŸ™‚ This cake looks absolutely delicious, and is definitely on my list!

    Reply

  14. Lesley on April 11, 2013 at 6:49 am

    What a beautiful tribute to your dad. Mine has been gone nearly 20 years, I miss him every day. I’m going to give this cake a whirl on the weekend. Snickers is my favourite bar too.

    Reply

  15. Lauren at Keep It Sweet on April 11, 2013 at 7:45 am

    OMG this cake… I am saving this recipe because it needs to be my birthday cake. I bet your dad would have LOVED it. How could he not?

    Reply

  16. Tracey on April 11, 2013 at 7:57 am

    What a sweet post, such a great tribute to your dad! If he loved Snickers I have no doubt he would have gone wild over this cake. A perfectly decadent birthday treat for sure πŸ™‚

    Reply

  17. Dana on April 11, 2013 at 8:06 am

    Oh, my. This looks amazing. The layer of ganache I think puts it over the top. Maybe my hubby will want THIS for his birthday cake next month. Your dad would have savored this, I’m sure!

    Reply

  18. Taylor @ greens & chocolate on April 11, 2013 at 8:18 am

    Love the story behind this cake. And this cake – oh my!! Wish I had seen this last month when it was my birthday!!

    Reply

  19. Liz on April 11, 2013 at 8:36 am

    Snickers is my favorite chocolate bar so I can’t wait to make this! What a great tribute to your dad, he would be so proud of you, I’m sure! πŸ™‚

    Reply

  20. Tieghan on April 11, 2013 at 8:48 am

    This is an amazing cake. Seriously, you are to unbelievably talented!! I need alice of this cake!! Wow, I still can not stop drooling over your pictures. Just wow. Thats is all I have to say!

    Reply

  21. Paula on April 11, 2013 at 8:49 am

    Sweet post and recollections of your Dad. Having loved snickers bars as much as he did he would have most certainly enjoyed this fabulous cake!

    Reply

  22. Michele on April 11, 2013 at 8:54 am

    What a beautiful way to remember your dad.

    Reply

  23. Mercedes on April 11, 2013 at 9:03 am

    Everything about this cake looks absolutely to-die-for! And I was so happy to read our recipe for the nougat and see that there was no candy thermometer involved!

    Reply

  24. Eva @ Eva Bakes on April 11, 2013 at 9:20 am

    What a beautiful story, and a gorgeous cake!

    Reply

  25. Katrina @ Warm Vanilla Sugar on April 11, 2013 at 9:30 am

    This is such a sweet post. Your Dad would have gone bonkers for this cake! So thoughtful of you!

    Reply

  26. Diane W. on April 11, 2013 at 9:36 am

    This cake is everything a special celebration cake should be…downright SINFUL! I’m sure your dad would’ve loved it, hidden pieces everywhere for himself, snuck into the kitchen late at night (with you hot on his heels with forks), and savored every bite! May your dad’s birthday always be filled with more happy than sad memories. He’s always with you.

    Reply

  27. Marla on April 11, 2013 at 9:39 am

    oh Michelle – Your tribute is beautiful. I’m sad you lost your dad so young. I lost mine almost 2 years ago at 98 3/4 (hey, I figure we count the months at the beginning of life, why not at the end!) and that STILL wasn’t enough time with him. All of you out there who still have your fathers, take the time today to call and say “I love you,” “thanks for being my dad,” whatever works to convey your feelings for him. Don’t wait ’til Father’s Day… do it today. Same goes for your mom.

    Reply

    • tracy on April 11th, 2013 at 12:44 pm

      I lost my Dad in October. He was 72. Marla, you’re absolutely right about taking the time to call your parents….I feel the same way. I miss him so much and wish I could call him just once more.

      Reply

  28. T on April 11, 2013 at 9:56 am

    What a wonderful and touching post. The cake looks absolutely yummy.

    Reply

  29. Vicki on April 11, 2013 at 9:59 am

    What a loving tribute, it touched my heart. I am celebrating a birthday on April 12th also, I am moved to make the cake, have a glass of milk with my LARGE piece, and I will throw some snicker wrappers in the trash and think of your dad with a smile and a tear. I am sure he is so proud of you!!

    Reply

  30. Fiona @ Get Fit Fiona on April 11, 2013 at 10:14 am

    That is one delicious looking cake! Though I think I’d be tempted to eat most of it once I’d made it.

    Reply

  31. Marcie @ Flavor The Moments on April 11, 2013 at 10:27 am

    Losing a parent is always hard, but at such a young age, even harder! Those are things we never really get over. Love the story about tattling on your dad — I totally relate! This cake seems like the perfect tribute being that it was Snickers bar wrappers! This is one beautiful cake.

    Reply

  32. marie @ little kitchie on April 11, 2013 at 10:42 am

    This is pure decadence at its finest! I’m sure your dad would adore this cake!

    Reply

  33. Courtney on April 11, 2013 at 11:02 am

    Truth is, I don’t even like snickers bars (i’m really more of a milky way gal) but THIS is making me drool. You did an amazing job! I have a snickers obsessed husband who is totally getting this for his birthday. Thank you thank you. Here’s to your dad. πŸ™‚

    Reply

  34. jamie g on April 11, 2013 at 11:05 am

    How over the top! I think birthday cakes should be like that. What a lovely memory and tribute to your dad. Thank you for sharing.

    Reply

  35. Elisa on April 11, 2013 at 11:24 am

    What a gorgeous cake! I too, often celebrate/commemorate with food … I saw a bumper sticker the other day that said “Love people, make them tasty food” = ) Can’t wait to gather the ingredients and try this one out!

    Reply

  36. Tracy | Peanut Butter and Onion on April 11, 2013 at 11:52 am

    This cake is insane!!!

    Reply

  37. Joy Noll on April 11, 2013 at 12:13 pm

    Thank you for sharing! I too celebrate my sister with cake. πŸ™‚ She was the best baker! I made her favorite Starbucks drink in cake form on the second anniversary of her passing this year. It is a fun and tender way to celebrate her life…and what better way to celebrate life than with cake!:)
    The link below is a story I think you’d treasure…bless you as you celebrate your father today.
    http://jonesdesigncompany.com/thoughts/hold-on-to-your-fork/
    Joy

    Reply

  38. Emily on April 11, 2013 at 12:20 pm

    This looks amazing!! I know I’ve commented about the whole coffee in chocolate cake thing before, but I think I will give it a try. Since I am not a coffee drinker/maker, do you have any tips on how to make the “strong” coffee called for?? Coffee is the one item related to cooking I don’t make and won’t do a taste test haha.

    Reply

    • Michelle on April 12th, 2013 at 11:42 am

      Hi Emily, I’m not a coffee drinker either, but this is the formula my sister gave me for making good coffee – take however many cups you’re making, divide by two and add 1 and that’s how many scoops you should use. For instance, if you’re making 6 cups, you should use 4 scoops (6/2=3 + 1 = 4).

      Reply

  39. Ruth on April 11, 2013 at 12:45 pm

    1This cake looks RIDICULOUSLY good. I just sat and stared at it with my mouth open for ten minutes this morning. I showed my boyfriend and he had a similar reaction and put in an instant request for me to try making it (if I ever have the stamina)… This is an absolute masterpiece!

    Reply

  40. Jack on April 11, 2013 at 12:46 pm

    Do you think this chocolate cake recipe would be good to convert to cupcakes?

    Reply

    • Michelle on April 12th, 2013 at 11:43 am

      Hi Jack, I have not trying converting these to cupcakes yet; if you give it a go I’d love to hear your feedback!

      Reply

  41. tracy on April 11, 2013 at 12:46 pm

    Your story is so sweet and it’s ironic I read this post today. My dad died in October and tomorrow we leave on a family trip to pay tribute to him. My dad always requested lemon meringue pie for both birthdays and Father’s Day (and any other day if you felt like making him one). This Snickers cake looks absolutely delicious. I love Snickers. Thankyou for the post!

    Reply

  42. Jodi Pavlik on April 11, 2013 at 12:58 pm

    This looks so awesome! I am sure your dad would have loved that cake! Man, I wish we were neighbors so I could snag a piece of this.

    Reply

  43. Obsessive Compulsive Baking Disorder on April 11, 2013 at 1:21 pm

    Oh my sweet jesus this looks absolutely delicious! I could eat the pictures off my laptop screen it looks so good! I bet your Dad would have loved it. How could he not have?

    Thanks for an AMAZING recipe and a lovely post.

    Leah x x x

    Reply

    • Marcia Drake on April 11th, 2013 at 2:23 pm

      Your comments made me chuckle out loud. Thanks πŸ™‚

      Reply

  44. Ashley @ Wishes and Dishes on April 11, 2013 at 1:36 pm

    This post was so sweet (in more ways than one) haha. What a great way to honor your dad’s memory!!! This cake looks perfect!

    Reply

  45. Liz @ Tip Top Shape on April 11, 2013 at 1:55 pm

    Oh my word, this looks amazing!!!!!!!!

    Reply

  46. Melissa @ Treats With a Twist on April 11, 2013 at 2:15 pm

    I love this cake, and especially what inspired it. It warms my heart. I’m sure he would have absolutely loved it, 100%! And I’m sure that every ounce of work and love you put into it made it just that much more sweet. Totally perfect.

    Reply

  47. Meagan @ Scarletta Bakes on April 11, 2013 at 2:43 pm

    Just died a little inside. Lovely cake and post!

    Reply

  48. Pennie D on April 11, 2013 at 2:55 pm

    What a great way to remember your dad. My dad’s birthday is Sunday and he loves snickers, so I will be making this cake to celebrate the day with. This cake will be perfect pick-me-up to his day.

    Reply

  49. megan on April 11, 2013 at 3:08 pm

    I’m literally drooling right now!! This looks delicious, but your story is even sweeter. I’m sorry your Dad isn’t here to celebrate, but I’m sure he’s here in spirit eating slice after slice with you.

    Reply

  50. Monica on April 11, 2013 at 3:12 pm

    What an amazing cake and beautiful story about your dad. I will have to make this soon! Thanks for sharing!

    Reply

  51. Leah | So, How's It Taste? on April 11, 2013 at 3:25 pm

    Aw, such a sweet story about your dad and that cake is amazing! Snickers are my favorite, too!

    Reply

  52. Aly on April 11, 2013 at 3:27 pm

    Losing a parent while you feel like you have so much life left you wanted to share with them is hard. I lost my mom a few years ago, and it was weird when I had been with my husband longer than he had known her. Thinking of you and your family, and I hope you enjoy every bite of this cake πŸ™‚

    Reply

  53. Katherine Johnson on April 11, 2013 at 3:45 pm

    What a wonderful tribute! I’m going to make this this to celebrate the Dads in our family.
    Thank you, as always, for your wonderful recipes.

    Reply

  54. Jesika on April 11, 2013 at 4:44 pm

    I can’t wait to try this out……thank you!!

    Reply

  55. Lucas on April 11, 2013 at 4:48 pm

    Awh man! Now I’ll have to bake one!!!

    Thanks!!! πŸ˜€

    Reply

  56. Janeal Falor on April 11, 2013 at 4:51 pm

    This looks so delicious! What a great tribute to your dad.

    Reply

  57. Quicha on April 11, 2013 at 4:57 pm

    I had to Pin this recipe onto my board of “Yummy Stuff”. I can’t wait to make it….and EAT it! You are the BOMB Michelle!

    Reply

  58. Gayle on April 11, 2013 at 6:10 pm

    Oh my, will have to try this for sure. I also love your tribute to your dad. I too lost my dad, 11 years ago on Easter Sunday. It was an enormous loss to our family, a sudden one , my twins were only a year and a half but they insist they remember papaw. I certainly hope they do . Dad loved snickers so I too will make this and toast to him. love your blog!

    Reply

  59. ari @ theafterschoolchef on April 11, 2013 at 7:54 pm

    what a magnificent cake.omg.

    Reply

  60. Courtney@BakeMeBetter on April 11, 2013 at 8:46 pm

    Great looking cake! I wish I could cut a slice of cake that sharp. Sorry your dad isn’t here to share this with you.

    Reply

  61. Jess S. @ Floptimism on April 11, 2013 at 8:56 pm

    What a beautiful cake! And it sounds like it tastes even better than it looks.

    Reply

  62. Kelly @ Life made Sweeter on April 11, 2013 at 9:50 pm

    What a great tribute to your dad, (I lost my dad when I was 20) but I’m sure he would have loved this gorgeous looking cake! It looks and sounds delicious.

    Reply

  63. life is a shoe on April 11, 2013 at 10:25 pm

    oh my, this loooks sooooooooo good!thanks for sharing the recipe

    Reply

  64. Amanda @ Once Upon a Recipe on April 12, 2013 at 3:32 am

    Michelle, this cake looks amazing! And what a great tribute to your dad too. I bet he would have loved this cake – who wouldn’t?!

    Reply

  65. Rosie @ Blueberry Kitchen on April 12, 2013 at 7:17 am

    What a lovely tribute to your Dad. Your cake looks absolutely sublime.

    Reply

  66. Heather @ Sugar Dish Me on April 12, 2013 at 8:14 am

    This post made me cry. Cake isn’t supposed to do that!! I lost my dad coming up on 9 years ago. I was 23. We (my brother & sisters & I) do the same thing– I make him birthday cakes. We try to spend lots of time thinking about all the happy funny things. It’s weird though, right? Anyway— I think you’d be hard pressed to find a dad that would not be completely in love with this cake. Sorry to get all sentimental in your comments. I just felt like I was reading a page out of my own book for a minute. Thank you!

    Reply

  67. Laura Dembowski on April 12, 2013 at 8:46 am

    I remember last year’s post too and it and this both brought a tear to my eye. I’m so sorry you lost your dad so young but it is so nice that you make a special point to remember him on his birthday. This cake seems like a wonderful birthday treat!

    Reply

  68. Lucy on April 12, 2013 at 8:48 am

    Beautiful tribute to a man who was loved and loved! Thank you for allowing me to step into your life which has made me both laugh and cry. I can totally see my husband in your dad. He has high cholesterol, is on cholesterol meds and found out he polished off a whole package of Oreo cookies in three days! Ugh!!! πŸ™‚

    Making this today for my daughter and son-in-law’s anniversary!!! Looks amazing!!! Thanks for the recipe!

    Lucy

    Reply

  69. Whitney on April 12, 2013 at 11:47 am

    Aw, I am totally going to make this for my dad at Father’s Day. He’s all about Snickers. Great dads think alike!

    Reply

  70. Alice on April 12, 2013 at 2:36 pm

    I know this is going to sound crazy, but is there a way to make the nougat filling without peanuts/peanut butter? My husband has developed a late-in-life allergy to peanuts. I really want to make this but would feel bad if I couldn’t share it with the whole family.
    Thanks as always for awesome recipes!

    Reply

    • Michelle on April 12th, 2013 at 6:42 pm

      Hi Alice, You could omit the peanuts altogether and then substitute the peanut butter with almond or cashew butter.

      Reply

  71. Meredyth on April 12, 2013 at 5:42 pm

    This cake looks amazing! thinking about making it for a friends birthday. I hate to substitute anything, but for those of us with little time, would a boxed chocolate cake work, you think? thanks!

    Reply

    • Michelle on April 13th, 2013 at 12:16 pm

      Hi Meredyth, One box of cake mix will not be enough for three layers. This cake really doesn’t take much longer to assemble from scratch than a box cake mix; I highly recommend making it from scratch – this recipe in particular is far superior to any chocolate cake from a box I’ve had!

      Reply

      • Meredyth on April 24th, 2013 at 6:47 pm

        Thanks!!

        Reply

    • Steph in Lex on April 13th, 2013 at 6:10 pm

      I just wanted to pipe in to agree with Michelle. I find that making from scratch adds something like 2 minutes to the entire process. Much easier than people think!

      Reply

      • Meredyth on April 24th, 2013 at 6:47 pm

        Thanks!

        Reply

  72. Vicki on April 12, 2013 at 8:54 pm

    My brother would have/should have been 61 this coming April 29. He died at 43 and left a wife and three kids. His oldest bakes him an angel food cake for every birthday. Your dad is Proud. I know he’s watching down

    Reply

  73. Amy on April 13, 2013 at 4:25 pm

    Someone else mentioned not liking coffee, and I was wondering if you could use something else, like maybe hot chocolate, instead? I wouldn’t want to eliminate the liquid, but I don’t like coffee.

    Reply

    • Michelle on April 14th, 2013 at 8:58 pm

      Hi Amy, I actually am not a coffee drinker either, have never liked the stuff. However, I’m a huge advocate of using coffee and espresso powder in chocolate baked goods – you truly CANNOT taste it and it really amplifies the chocolate flavor.

      Reply

  74. Steph in Lex on April 13, 2013 at 6:11 pm

    Oh. My. God. This looks unbelievable.
    I’m so sorry that you lost your dad at such an early age. No amount of time ever feels like enough, but that is far too soon.

    Reply

  75. Nikki @Seeded at the Table on April 13, 2013 at 10:14 pm

    Such a sweet tribute, Michelle, and a very lovely cake! Sounds like your dad would’ve loved it, and also be very proud of your blog! Sorry he left this world at such a young age. xoxo

    Reply

  76. Ariel on April 14, 2013 at 12:12 pm

    My dad was a huge Snickers fan too! He passed away the day after his 45th birthday in 2005–I was 15. I think that I might have to make this cake for his birthday this year. Normally my sister and I celebrate with his favorite chocolates, but you’ve inspired me to go a step beyond this year πŸ™‚

    Reply

  77. Tracy {pale yellow} on April 14, 2013 at 2:59 pm

    I’m sure your dad would have loved this cake! I’m thinking I should make this for my mom for her birthday! Gorgeous cake.

    Reply

  78. Diana on April 14, 2013 at 10:01 pm

    Made this today – it was amazing! Great recipe!

    Reply

  79. Lucy on April 15, 2013 at 4:48 am

    I’m eager to try this recipe! Is there anyway to make the nougat without marshmallow fluff? I’m not sure I can find it in my country. Also, how crazy would it be to try to whisk everything by hand…?

    Reply

    • Michelle on April 15th, 2013 at 11:18 pm

      Hi Lucy, I know there are some recipes for homemade marshmallow cream floating around if you check on Google – you could use that as a substitute. You could whisk together the cake filling probably without consequence, but whisking the frosting together would probably be slightly difficult. If you have a hand mixer, I would recommend using that.

      Reply

  80. Sophie - thestickyandsweet on April 15, 2013 at 8:26 am

    Amazing! If it’s wrong to lick my computer screen then I don’t want to be right.

    Reply

  81. Nicole on April 16, 2013 at 6:06 pm

    This cake looks so dangerous but I have to make it! Thanks for this.

    Reply

  82. Chas on April 17, 2013 at 2:32 pm

    My dad would have loved this cake as well…your post brought tears to my eyes. I will make this to commemorate my daddy as well…God bless.

    Reply

  83. Chris Meilleur on April 18, 2013 at 12:37 am

    Thanks so very much for posting this recipe, I have been looking, and looking and looking for a recipe like this for some time to make for my daughters 21st bday coming up and I can tell it’s an awesome recipe just by looking at it, and I am very close to my parents also so I’m very sorry about your dad, I know I cherish everyday I can with all my family. God Bless.

    Reply

  84. Kelly on April 18, 2013 at 1:47 pm

    Just wanted to share with you that I made this cake for a good friend’s 40th birthday and it was a huge hit. It is a bit time consuming but totally worth it. Thank you again for a great post!!!

    Reply

  85. Riham on April 21, 2013 at 2:46 pm

    Hi Michelle,
    Thanks for all the lovely recipes, I’m buying my first set of round baking pans, so I’m going to buy two 8″ pans, but I am confused about the height, should I go with 2″ or 3″ height? What do you use in your layered cakes?
    Thanks again.

    Reply

    • Michelle on April 22nd, 2013 at 11:22 am

      Hi Riham, I use pans that are 2 inches high. I will say, though, that you might want to buy three pans for cakes such as these where you bake them in three layers.

      Reply

      • Riham on April 22nd, 2013 at 11:29 pm

        Thanks

        Reply

  86. danielle on April 22, 2013 at 4:27 pm

    Loved loved this cake !!! Been looking forward to making it and well worth the wait !!!! My only suggestion was we added and extra 1/2 cup of peanut butter to the nouget to get more peanut butter taste since the chocolate in the cake is so rich ( and were huge peanut butter lovers !) Balanced out really nice – Great recipe !!! Everyone loved it !

    Reply

  87. Erica on April 23, 2013 at 1:20 am

    My first time to your site and decided to take on this cake project as a late b-day dinner for my uncle and I couldn’t have made a better choice! All of the components were more than delicious on their own and together it was delectable. I’d like to especially thank you for the salted caramel sauce, it’s one of my favorite flavor combinations and I can’t wait try it on everything πŸ™‚

    Reply

  88. Alison on April 23, 2013 at 7:54 am

    I just spotted this cake and thought I MUST make this for my teenaged son who missed getting a ‘special occasion’ cake for his birthday this year because we were away at the time. However, when I read through the recipe and tallied up the sugar to 6 CUPS (!!!!) I began to doubt that I could in good conscience serve it to my family. Do you think there’s a way to cut the sugar and still produce a tasty cake? We lived in France for a while and became accustomed to their desserts which are delicious works of art but aren’t overly sweet, but I’m just not sure how reducing the sugar would affect the success of a recipe like this.

    Reply

    • Michelle on April 23rd, 2013 at 12:03 pm

      Hi Alison, I have not made this cake using less sugar, so if you reduce the sugar I can’t guarantee how the cake will turn out. Good luck!

      Reply

  89. plasterer bristol on April 24, 2013 at 3:48 am

    What an awesome cake.

    Reply

  90. Linda on April 24, 2013 at 8:05 pm

    This cake is to die for! Thanks for sharing. The only problem I had was with the salted caramel sauce (no I did not burn it). However, when I added the butter, the melted sugar instantly turned hard as a rock. Rather than pitch it, I added the heavy cream and put it back on the burner, stirring it constantly til some of the sugar rocks had dissolved into the butter/cream. Finally I added the salt and picked out the remaining “sugar rocks”. What was left was really, really GOOD and usuable on this cake. Not sure what I did wrong, but it turned out just fine. πŸ™‚

    Reply

  91. Kristin on April 25, 2013 at 10:09 pm

    This cake looks delicious!!! I’ve loved every recipe I’ve tried on your blog. I would love to make this for a friends upcoming birthday. My friend has an egg allergy and I was wondering what I could use for an egg substitute. Thanks!!!

    Reply

    • Michelle on April 26th, 2013 at 10:01 am

      Hi Kristin, Yikes, I have never made a cake using any type of egg substitute. If there is an egg substitute that you or your friend know of, you could try that, but I can’t guarantee how it will turn out.

      Reply

      • Rebecca on May 1st, 2013 at 9:34 pm

        I’ve used the Flax seed and water method for egg replacer and it seems to have worked in baked goods. Why not try it and report back? πŸ™‚

        Reply

  92. Jo on April 26, 2013 at 11:51 am

    This cake looks de-licious!! I am going to have to try this one, thank you for sharing your recipes. I was very moved by your story as just like you my dad would have been sixty this year (July) and I was only a bit younger than you at 16 so I understand your sentiments. Wishing you all the best with your ventures Xx

    Reply

  93. Jeanne on April 27, 2013 at 11:10 pm

    I just could not resist and made this today. OMG, it was SO good. The cake itself would be amazing anytime as a good dark, chocolate cake, but the nougat and everything else just ROCKS.

    Reply

  94. Tina on April 28, 2013 at 3:16 pm

    Hi there, what a touching story.
    The Cake looks amazing and would love to try it out this weekend, only marshmallow fluff is impossible to find where I come from. Can it be substituted with normal marshmallows?
    Thanks for your help !

    Reply

    • Michelle on April 28th, 2013 at 11:51 pm

      Hi Tina, You can’t use just marshmallows, but you could use homemade marshmallow creme: http://www.cookingclassy.com/2013/02/homemade-marshmallow-creme/

      Reply

      • Tina on April 29th, 2013 at 3:20 am

        Thanks for your super fast reply! love your blog! x

        Reply

        • Tina on May 5th, 2013 at 5:30 am

          Made this for my birthday Last night. I have never seen a cake dissapear so much. Doubled the recipe to cater for 35 people, and there’s barely a sliver left. Excellent recipe, Nougat tasted eeexxactly like snickers. No one would believe that there were no snicker bars used in the recipe. Well done, for a first class cake. Putting this down in my recipe book, where only the best cakes are accepted πŸ˜›
          Thank you for providing me with an excellent birthday cake!

          Reply

          • Tina on May 5th, 2013 at 5:31 am

            *disappear so fast not so much..

            Reply

          • Michelle on May 6th, 2013 at 9:45 am

            Hi Tina, Thanks for sharing your feedback, I’m thrilled to hear the cake was such a hit! A Happy Birthday to you as well! πŸ™‚

            Reply

            • Loretta on April 28th, 2016 at 11:47 pm

              I made this recipe and the center slumped in on one side is this normal for this recipe? Baking soda and baking powder were brand new out of package and fresh….
              Thanks!

  95. Anjuluh on April 29, 2013 at 12:02 pm

    I’ve made a few things from your wonderful site, and they were all tasty. This cake was certainly the tops, so far. I, too, made it for my dad’s birthday, and he LOVED it. My mom took the rest to work and, as preschool teachers go, they all think I’m a baking wizard, partly due to this great recipe. Thank you for sharing great, “from scratch” recipes that continue to hone my skills in the kitchen, and keep up the great website! It’s a real treat! And your puppy Einstein is just adorable! πŸ™‚

    Reply

  96. Toni Holland on April 30, 2013 at 1:48 pm

    Hi,

    I love your website. My birthday will be on May 9th. I love to bake and will be baking this cake for it. I will be thinking about the story you tell of your Dad. FYI- I am a 7 year survivor of Leukemia and I am grateful to be here. I’m sorry about your loss.

    Reply

    • Michelle on May 1st, 2013 at 10:44 am

      Hi Toni, Thank you for the comment; I’m so happy to hear that you are a leukemia survivor! All the best to you.

      Reply

  97. Rebecca on May 1, 2013 at 9:38 pm

    I am making a modified version of this cake this weekend, mainly because I’m sure your amazing pictures don’t do it justice. πŸ™‚ My question is, did you find the cream cheese to come out in the frosting or is it masked by the caramel? I am debating between that frosting and an Italian or Swiss caramel buttercream. Thanks. You have one of my dream jobs. πŸ™‚

    Reply

    • Michelle on May 2nd, 2013 at 10:39 am

      Hi Rebecca, You can’t really taste the cream cheese in the frosting; you definitely taste more of the caramel flavor.

      Reply

      • Rebecca on May 2nd, 2013 at 5:01 pm

        Thanks. :). That helped. I’ll let you know my decision.

        Reply

        • Rebecca on May 6th, 2013 at 9:20 pm

          I used my favorite chocolate cake recipient, but otherwise followed the recipe. It was great! My 5 year old couldn’t eat it fast enough! Thanks for the idea. πŸ™‚

          Reply

  98. Charynn @TwoSugarBabies on May 2, 2013 at 4:14 pm

    I’m just putting the finishing touches on this for my dad’s 60th birthday today!!! he LOVES snickers and knew I had to make it as soon as I saw it (when my sister and i were little, he even named our dog snickers)!! My husband and I already agree that this is one the absolute best cakes to come out of the kitchen–so THANK YOU! <3

    Reply

  99. Brooke on May 4, 2013 at 3:18 am

    I love snickers, so I’ll have to try this!

    Reply

  100. Sandy on May 5, 2013 at 11:45 am

    I too continue to make a chocolate cake every year to celebrate my Dad’s birthday, this year I will certainly make this one! It will be 25 years this August and it would have been his 99th birthday. Whenever I asked my Dad how old he was, 99 was always his reply. This year will be special indeed. Thanks for the great recipe!

    Reply

  101. Erin on May 12, 2013 at 12:25 am

    Hello! First and foremost, let me say that every element of this cake is absolutely delicious and well worth the effort. However, I did encounter some problems with this recipe and I am by no means a novice baker. It seemed to me that there was far too much nougat filling and also it was unclear how long it should cool for. I allowed the nougat to get to room temperature and yet after putting on the second cake layer it began to ooze out immediately. Let’s just say it didn’t look any prettier after the third layer, and because of the weight one side of the cake started to fall apart. Normally this wouldn’t bother me so much, but as I am donating the cake to a bake sale tomorrow this was highly disappointing as I wanted it to look as nice as your lovely photo. Maybe the nougat need to be refrigerated before using? Or perhaps it was the sheer amount of nougat called for? I know your instructions said you could refrigerate it, but I’m thinking that this is a must. Again, I’m not trying to complain, this cake is divine, I just wish it had turned out as well as the one shown.

    Reply

  102. Jess on May 12, 2013 at 12:47 pm

    I made this for a party and it was a HUGE hit. Thanks for a great recipe!

    Reply

  103. Belinda on May 16, 2013 at 4:40 pm

    do you think it would be ok to assemble and freezethis cake for 1 week?

    Reply

    • Michelle on May 16th, 2013 at 11:42 pm

      Hi Belinda, I would not freeze this cake assembled. I would freeze the individual cake layers, then assemble closer to when you want to serve the cake. Freezing the filling and frosting could alter their texture and flavor when thawed.

      Reply

  104. Melissa on May 19, 2013 at 6:50 pm

    I just made this today for a coworker’s last day on Tuesday. I am glad that I made it today as it was more time consuming than I thought it would be. I am also glad that I made 2 cupcakes with the batter because there is no way I can wait until Tuesday to taste this!!!! There were a couple of issues that I had, it was my first time making caramel sauce and my first batch burned horribly!! And I had to add at least an extra cup of confectioners sugar when making the icing. No big deal on either issue, I just thought I would mention it for others attempting to make this. Thanks for posting this, I cannot wait to taste it!!!

    Reply

  105. Charlotte on May 19, 2013 at 11:37 pm

    I made this snickers cake for my birthday, it is a lot of work but so worth it. I found the recipe very easy to follow, very clear instructions. I made the nougat and caramel the day before putting the cake together. I also found that I had too much nougat and extra caramel, but that was a good thing. I thought that the nougat tasted a little like the center of Payday candy bar so made small balls of the nougat rolled in the caramel and chopped peanuts. Everything about this cake is delicious….loved the salted Caramel frosting..will be using this frosting on cupcakes and other cakes. I didn’t have milk chocolate for the ganache so used bittersweet it was delicious!
    Thanks ,
    Charlotte

    Reply

  106. Omaka on May 23, 2013 at 11:44 am

    hi, I so want to make this for my boyfriend’s birthday. I have only 2 9″ pans, can I make the batter and bake the 1st batch in the 2 pans and then bake the 3rd one later after? will the batter keep for an hour or so?

    Reply

    • Michelle on May 23rd, 2013 at 11:47 pm

      You can do that, although the 3rd may not rise as high. Leavening agents like baking soda and baking powder work best when first mixed, so if batter is left to sit for a period of time, they are diffused, so to speak.

      Reply

  107. Rachel on May 23, 2013 at 7:13 pm

    This cake is amazing. I made it for my husbands birthday last night. It definitely was a labor of love. But it was SOOOOO worth it. It turned out as gorgeous as your picture and tasted exactly like snickers. Thanks so much!!!

    Reply

  108. Susan on May 27, 2013 at 7:29 pm

    This is an amazing recipe Thank you for sharing it. My cake looked beautiful and the ganache only added to the visual appea

    Reply

  109. Kate on June 10, 2013 at 10:50 pm

    Do you think it’s possible to cut down the amount of sugar in the nougat? I made your homemade snickers bars and thought they were awesome, but almost too sweet. I’m afraid the cake will be the same.

    Reply

    • Michelle on June 11th, 2013 at 10:32 am

      Hi Kate, You can, I just can’t guarantee how it might affect the texture or final outcome, as I haven’t tried doing that. Enjoy the cake!

      Reply

  110. Gabrielle on June 12, 2013 at 3:59 am

    Thanks for the Recipe! Just made it today for my boyfriends birthday and Wow! It’s sweet! Very good with some milk to help mellow it out a little. This was my first time making caramel sauce (used your recipe for that as well) and I think it turned out well. I love how detailed you get. It makes it super easy to follow along, even when you are in a bit of a foggy mind set. Thanks again!

    Reply

  111. Tara on June 13, 2013 at 5:33 pm

    Thank you for posting this! I just found it while searching for a recipe for my dad for Father’s Day – he actually requested a Snickers cake for his birthday next month, but since it’s the big 5-0 I had something more…decorative in mind. The fact that you created this in honor of your dad makes it even more special. I’m sure my dad will love it as it looks awesome! I am going to add chopped Snickers on the top, though, since my dad told me he doesn’t believe in cakes that are “candy bar flavored but don’t have the actual candy bar in them.” πŸ™‚

    Reply

  112. Ron on June 16, 2013 at 2:59 pm

    This is one of the best cakes we have ever had. My family loves it!

    Reply

  113. Stacey on June 20, 2013 at 1:38 pm

    This cake looks amazing, and planning on making it for my birthday since I am a huge snickers fan. I am having trouble finding Dutch process cocoa powder. Am I able to substitute it with natural cocoa powder? Thanks!

    Reply

    • Michelle on June 22nd, 2013 at 11:07 pm

      Hi Stacey, You can order Dutch process cocoa powder on Amazon.com or from King Arthur Flour. You could substitute regular cocoa powder in a pinch, but the texture might differ a bit.

      Reply

  114. Ellen on June 23, 2013 at 11:58 am

    First, beautiful photos of the cake. Recipe is excellent. I made it yesterday and its time consuming, but then anything fast and easy usually isn’t that good. The only change I would make is the amount of chopped peanuts in the amazing nougat. I had an issue trying to spread the nougat with the peanuts in it. When I make this again, I will sprinkle the peanuts over the nougat. Thanks for an amazing recipe.

    Reply

  115. Ellen S. on June 30, 2013 at 10:44 am

    First off, I just wanted to say that your website is beautifully done. And your food shots are gorgeous. I was looking for a cake inspired by the snickers bar and this fit the bill. I followed the recipe exactly as written. Good ingredients, no short cuts, (almost) each component was excellent. The cake was moist and deeply chocolatey. Nougat filling was perfect. Caramel sauce was decadent. The butter cream…well…it didn’t stand up well to its peers. I am going to search for a swiss buttercream flavored with the salted caramel. Now, a note to anyone making this cake; I did fold the nuts into the nougat and it made it difficult to spread, especially after waiting for it cool down when it had thickened up; suggestion is to spread the nougat onto the cake layers before it cools completely and still spreadable, then sprinkle the peanuts onto the nougat, then apply caramel.
    Definitely one of the best cake recipes I have found in my 40 years of baking. So thank you so much for sharing with us!

    Reply

  116. kate on July 2, 2013 at 10:49 am

    I am sooo making this cake! The only thing problem is I need to decorate it for a Captain America themed birthday party. My questions is….if I covered the entire cake in your ganache recipe do you think I could then cover it with a layer of chocolate modeling clay or fondant? I wasn’t sure how the cake/buttercream/ganache exterior would hold up against an additional layer. The cake sounds sturdy but I know not all cakes can be covered. Any thoughts are greatly appreciated.

    Reply

    • Michelle on July 2nd, 2013 at 8:20 pm

      Hi Kate, I would probably cover the cake in fondant without the ganache. As you know, taller layer cakes aren’t as sturdy as smaller ones, so I would make sure you refrigerate the cake to be sure everything is set before covering in fondant.

      Reply

      • Kate on July 8th, 2013 at 1:19 pm

        Thanks Michelle! The refrigerator is definitely getting cleared out for this one πŸ™‚

        Reply

  117. A on July 5, 2013 at 10:23 am

    Just made this for my mom’s birthday and it was a hit! The only problem I had was with icing the cake. For whatever reason I couldn’t avoid getting crumbs all mixed up in it…Do you have any cake-icing tutorials for future reference? If not, you should do one for those of us who are rather aesthetically challenged! πŸ™‚

    Reply

    • Michelle on July 5th, 2013 at 4:19 pm

      I don’t, but I will add that to my list of must-do posts!

      Reply

    • Kate on July 8th, 2013 at 1:17 pm

      Hi A – Just wanted to add my input re: frosting a cake. I dust off my cakes with a pastry brush before I begin. After I fill the cake I pop it into the frig to chill for at least 30 minutes. A firm cake is so much easier to frost and you don’t have to worry about filling oozing out. The big key to frosting is to do it in two stages. The initial “crumb coat” is a thin veil that will help seal in the crumbs. Again, chilling the cake after the crumb coat (about 15 min) helps firm everything up. Then apply a second coat liberally while making sure your spatula (or frosting tool) doesn’t touch the cake. Always keep plenty of frosting between the tool and the cake. This creates a barrier of protection. If you do pick up crumbs it helps to keep a separate cup on the side to discard the “crummy frosting”. Frosting is all about adding more than necessary and removing excess later. When you go back and keep adding more frosting to that final layer makes it easy to mess things up. This technique does require extra time and frosting but it does pay off tremendously. Hope this helps!

      Reply

  118. Kate on July 10, 2013 at 9:58 am

    Hi Michelle,
    I started to work on this cake last night. I typically bake my cakes a few days in advance and freeze them. This frees up time for me and also makes cakes moister I’ve found. While making this batter I noticed it was very very thin – like water. I’ve made several chocolate cakes with boiling water/coffee but this was the first time I was ever concerned. There seemed to be too much oil in the recipe and combined with the coffee and buttermilk this batter was an equal ratio of wet ingredients to dry. Nonetheless I baked them as instructed. They did take a few more minutes to set up in the oven. I let them cool for 20 and then had a very difficult time trying to remove them from the pans. The bottoms were stuck to the pans (I greased them thoroughly) and the cake itself was too moist/tender and greasy. I was able to get most of them freed from the pans without too much damage but some chunks did end up stuck to the bottom of the pan. I’m not sure if anyone else has had this trouble with the cake recipe before. It was very peculiar to me as I bake a lot and have never had such an experience with a chocolate cake. I taste tested a chunk that was left behind and it did taste nice so I’m going to fill and decorate them in a few days. I’m just hoping the cakes won’t be too difficult to work and fall apart on me. I love the concept of the cake and its inspiration for you…and I don’t want to discourage others from making it by any means. Just thought I would submit my experience in case others might have had similar issues. One of those cases of “is this me or the recipe?” and I just wanted to some input. Thanks πŸ™‚

    Reply

    • Michelle on July 11th, 2013 at 10:15 am

      Hi Kate, I would recommend greasing AND flouring the pans for an easy release. I found out quite some time ago that simply greasing a cake pan doesn’t always result in a clean release. Hope you enjoy the cake!

      Reply

      • Kate on November 5th, 2013 at 12:15 pm

        A long overdue update… I’ve made this chocolate cake recipe a few times since my first post in July. I found that reducing the oil to 1/2 cup gives me the best results. The cake is still very moist but not greasy as I originally found. It also gave me better structure which helped tremendously with de-panning. To each their own : ) Glad I was able to find what worked for me.

        Reply

  119. Jenna on July 25, 2013 at 8:45 am

    This is my families favorite cake. Ive made it twice now. Thanks for sharing it.

    Reply

  120. Jess on July 25, 2013 at 1:01 pm

    I tried this cake out last week for my Mum’s retirement. I’m no proper baker.. Just bake cupcakes with friends from time to time… This was a great success!! So tasty! Thanks so much for the recipe, everyone loved it πŸ™‚

    Reply

  121. Jessica on August 5, 2013 at 6:48 pm

    You said dutch process cocoa powder what is that? What is the difference? What brand did you use for your cake?

    Reply

    • Michelle on August 6th, 2013 at 6:20 pm

      Hi Jessica, Dutch-processed cocoa powder has been treated with an alkaline agent. Here is a run-down: http://en.wikipedia.org/wiki/Dutch_process_chocolate. I buy Penzeys Dutch-process cocoa powder. You can also get it on Amazon, from King Arthur Flour, and some folks can find it in their grocery store.

      Reply

  122. Winnie on August 13, 2013 at 2:16 am

    What a terrific cake!!
    I’ve just seen it on Pinterest and had to come over and tell you how wonderful it looks
    I’m pinning it as well

    Reply

  123. HelenNorth on September 2, 2013 at 4:21 pm

    Made this cake today and the recipe is just perfect. It turned out really yummy and great looking. I can only recommend this!

    Reply

  124. lisa on September 7, 2013 at 7:06 am

    Hi just wanted to know about the caramal do i have to.put cheese my family doesntblike cheese . I will like to make caramal filling for a cake what should i.do .. this is my first time looking at your blog nice cake ty will try it soon ty

    Reply

    • Michelle on September 7th, 2013 at 8:51 pm

      Hi Lisa, There is no cheese in the filling, but there is cream cheese in the salted caramel buttercream frosting. You may be able to substitute an equal amount of butter for the cream cheese; I haven’t done this yet so I’m not sure of the result, but if you try it, let me know how you like it!

      Reply

  125. Nini on September 12, 2013 at 5:40 am

    Hi! the cake looks amazing! and I have to try it! but i wanted to ask if its possible to bake the whole batter in one pan? as i dont have two 8 inch pans. and I am guessing that the baking time will vary? thanks!

    Reply

    • Michelle on September 12th, 2013 at 3:47 pm

      Hi Nini, You’d need a really large pan to bake this in just one pan. If you’re talking about just an 8-inch or 9-inch pan, there would be too much batter.

      Reply

  126. Cindy on September 16, 2013 at 9:59 pm

    Michelle…this cake it amazing!! I made it on the weekend for my sisters birthday and making it again this weekend. A lot is involved and very time consuming, but absolutely worth it!! Tastes just like eating a snickers bar.
    1st chocolate cake I’ve made that has turned out so smooth and moist. Definitely keeping this recipe!! Love it..thanx!!
    Question..how long can I keep the salted caramel sauce, nougat filling and butter cream frosting for in the fridge??

    Reply

    • Michelle on September 17th, 2013 at 8:36 pm

      Hi Cindy, I think they would keep for a few days. So thrilled to hear how much you loved the cake!

      Reply

  127. Tammi on September 17, 2013 at 3:07 pm

    I’m going to do this cake…in the winter. Too hot to be in the kitchen in Texas right now, lol. My hubby is going to LOVE this!

    Reply

  128. Martha on September 20, 2013 at 9:25 pm

    WOW!! That is one fantastic cake!! It sounds amazing and looks eve better!!

    Reply

  129. Anaisa on October 5, 2013 at 12:03 pm

    I want to bake this cake for my birthday, it seems like a looot of work (that worths every second of it!!). How many time do you think it will take me to do this? I’m thinking doing the cake and the filling the day before my birthday, and then, my actual birthday date, assemble it!!. The thing is i would only have available my afternoons, so i wont have the whole day to do everything. Do you think i can make the nougat filling and the salted caramel sauce on the weekend and keep the filling frozen?, my birthday is on a thursday, so that would be 4 days of freezing!!!. Can’t waaait!!

    Reply

    • Michelle on October 6th, 2013 at 8:11 pm

      Hi Anaisa, I have the total time listed up with the recipe (prep time + bake time). You can make the nougat filling ahead of time, but I would not freeze it, I would refrigerate it.

      Reply

      • Anaisa on October 6th, 2013 at 11:01 pm

        Perfect πŸ™‚ i’ll do it that way. Thanks!!! πŸ˜€ can’t wait to bake this baabyy

        Reply

      • Anaisa on October 23rd, 2013 at 10:25 pm

        As i told u, i’m baking tonight!!! (Tomorrow is my birthday!!!) and i absolutely LOVE the nougat filling and how it is all turning out!!!!!!!! Then again, I loooooooveeeeee the nougat filling, I could eat it all!!!!!!! <3 thank you so much!!!!

        Reply

  130. Cindy on October 19, 2013 at 2:26 pm

    I had pinned this cake several months ago and was saving it to make for a special occasion. Yesterday was finally the day and I made the snickers cake for my best friend’s mom’s birthday. Everyone thought the cake was delicious and that it did taste like a snicker bar! I made the cake exactly per the recipe and everything went smooth as silk! Thank you so much for sharing your cake recipe.

    Reply

  131. aura on October 19, 2013 at 10:09 pm

    Thank you for sharing this recipe and your story. I have a question about the peanuts, perhaps I missed it. Do you use unsalted or salted peanuts?

    Reply

    • Michelle on October 22nd, 2013 at 5:59 pm

      Salted! Sorry for not clarifying πŸ™‚

      Reply

  132. Alana on October 23, 2013 at 11:43 am

    My son is turning 18 and wants a snickers cake and this cake seems to be the perfect match. The spirit of your father will live on in my family as my sons birthday cake. Who knows I may have to make this cake for his 60th birthday, if I’m still around. Thank You for sharing your special recipe with all. It is going into my recipe book that I am passing down in my family.

    Reply

  133. NS on October 27, 2013 at 3:29 pm

    The cake looks AMAZING! Really want to try it but there is no marshmallow fluff avaliable where I live, is there an ingredient I cld alternate Marshmallow Fluff/cream with?

    Reply

  134. Monica on November 3, 2013 at 3:33 pm

    My husband has requested this cake for his 30th birthday bash. I’m used to measuring my dry ingredients by weight but do have measuring cups. Is there any chance you have the ingredients by weight for this recipe? If not, could you tell me which method you use for measuring flour?

    Reply

    • Michelle on November 4th, 2013 at 12:33 pm

      Hi Monica, I do not have all of the weights readily available; I used a scoop and sweep method for the flour.

      Reply

  135. Laura on November 9, 2013 at 11:24 pm

    Thank you Michelle! I just made the cake for my husband’s birthday. It’s a surprise cake in the sense that he doesn’t know it’s a sneakers cake, his favorite candy bar! We have not tried it yet, his birthday is Monday, but it looks amazing and all the parts taste great. One question though, did you use extra tall cake pans? I have the regular, 2 inches or so tall cake pans and during baking about a third of the batter in each pan spilled over. Seems like this batter wants to grow a lot and then shrinks back. I still went ahead with what was left, I guess I have a shorter cake but still just as delicious, I’m sure!

    Reply

    • Laura on November 9th, 2013 at 11:32 pm

      I didn’t have the Dutch-processes cocoa so I used the regular one. Do you think that might had something to do with my spilled-over batter?

      Reply

      • Michelle on November 11th, 2013 at 10:33 am

        Hi Laura, I used regular, 2-inch high pans, but switching the cocoa powder could have definitely done it – both natural cocoa powder and Dutch-process react differently with baking powder and baking soda.

        Reply

        • Laura on November 11th, 2013 at 10:42 am

          Thank you Michelle. Learning something everyday… πŸ™‚

          Reply

  136. Wendy K on November 24, 2013 at 5:22 pm

    Made this cake for my mom’s birthday a while back and oh my God…AWESOME! It was a fantastic hit and everyone said I out did myself. Thank you for sharing this recipe with the world.

    Reply

  137. Tiara C on November 27, 2013 at 6:03 am

    I’m making this cake today for my brother’s 40th bday. I’m so excited this looks like an awesome cake. I’m having such a hard time finding Dutch processed cocoa. The sgrocery stores carry half natural, half dutch. Will that work? I also found a conversion (3tbsp natural cocoa + 1/8 tsp baking soda = 3tbsp dutch process). Do you think the conversation will work?

    Reply

    • Michelle on November 27th, 2013 at 11:29 pm

      Hi Tiara, I apologize that this is late, but I would go with the substitution. I hope your brother enjoys the cake!

      Reply

  138. Tara on November 30, 2013 at 1:18 pm

    Best thing I ever baked! Huge hit for Thanksgiving. I burnt the caramel first time and had to do another batch but otherwise following your recipe exactly everything came out just like your picture! Cake was so moist, Thank you for such an awesome recipe!

    Reply

  139. Amanda Newsom on December 6, 2013 at 8:03 pm

    Okay, I am looking at the 1 Tablespoon of Baking Soda and wonder if that should be 1 teaspoonful?? Sorry to question since no one else brought this up I am probably worrying for nothing. Thanks

    Reply

    • Michelle on December 9th, 2013 at 11:16 am

      Hi Amanda, No, the measurement is correct. Enjoy!

      Reply

  140. Susan Parrish on December 26, 2013 at 6:03 pm

    I made this snickers cake twice, although a bit labor intensive, it is well worth the effort and was a huge hit at Christmas. It paired perfectly with my my homemade eggnog ice cream

    Reply

  141. Deth on January 1, 2014 at 11:52 pm

    hi good day just wanna ask if you have a recipe of your SALTED CARAMEL SAUCE…

    Reply

  142. Alyson on January 19, 2014 at 10:46 pm

    Hi, planning to make this for my dad’s birthday, but I won’t have four hours the day before. Do you think the filling and frosting could be made a day in advance and stored in the fridge? Thanks!

    Reply

    • Michelle on January 20th, 2014 at 10:05 am

      Hi Alyson, You can make them a day ahead and refrigerate them; I would be sure to bring the filling to room temperature or it will be hard to spread, and I would re-whip the frosting to get it to a spreadable consistency.

      Reply

  143. Yadira on January 21, 2014 at 7:57 pm

    CAN I USE NATURAL COCOA?
    I DON’T HAVE DUTCH PROCES

    THANKS!

    Reply

    • Michelle on January 22nd, 2014 at 10:23 am

      Hi Yadira, Since this recipe uses both baking powder and baking soda, I think you would be okay using unsweetened natural cocoa, but it may have some effect on the cake’s texture. I have not tried this with natural cocoa.

      Reply

      • Yadira on January 22nd, 2014 at 12:03 pm

        THANKS, I MADE LAST NIGHT THE CAKE WITH NATURAL COCOA, AND TASTE WAS REALY GOOD. I WILL BE TRY MAKE IT IN OTHER OCASION WITH DUTCH PROCES, I’M GOING TO ORDER FROM SAN DIEGO, BE CAUSE I LIVE IN MEXICO.

        Reply

  144. csrrir on January 22, 2014 at 9:33 am

    Question: can you substitute the hot coffee with something else? I am NOT a fan of coffee at all, but this recipe sounds so delicious I want to make it but not with coffee.

    Reply

    • Michelle on January 22nd, 2014 at 10:27 am

      I really do recommend that you use the coffee. I am not a coffee drinker, either, but you cannot taste it in the cake, and coffee is especially important in some chocolate recipes, as it helps to develop and enhance the flavor.

      Reply

    • Yadira on January 22nd, 2014 at 12:12 pm

      ACTUALLY, THE FINAL FINAL FLAVOR IS NOT COFEE, IT JUST ENHANCE THE CHOCOLATE FLAVOR.

      Reply

    • Christina Welch on January 24th, 2014 at 10:29 pm

      Don’t leave out the coffee! All the best chocolate cake recipes have it. You can’t taste it at all πŸ™‚

      Reply

  145. Christina Welch on January 24, 2014 at 10:27 pm

    This cake is amazing! Made it for my husband for his birthday and we couldn’t stop eating it. I wasn’t sure about putting so much work into a cake and was fearful it wouldn’t turn out but it was perfect. It was well worth the work.

    Reply

  146. debi on January 29, 2014 at 10:34 pm

    How many calories in that sucker…just made it for my daughters birthday and it turned out gorgeous, but so rich and heavy….thx

    Reply

    • Michelle on January 30th, 2014 at 11:46 am

      Hi Debi, I have no idea how many calories are in the cake. Sorry!

      Reply

  147. debi on January 29, 2014 at 10:37 pm

    Oh yeah one thing, the batter exploded in the oven, and went over the sides…

    Reply

  148. Kimberly Powers on February 11, 2014 at 4:26 pm

    Can you substitute something for the coffee? I really dislike the taste of coffee but I really want to make this cake. It looks delicious!

    Reply

    • Michelle on February 11th, 2014 at 9:05 pm

      Hi Kimberly, I do not recommend substituting for the coffee. It greatly enhances the chocolate flavor, it keeps the cake moist, and you cannot taste the coffee at all.

      Reply

  149. Kristen on February 23, 2014 at 9:41 pm

    I made this for my daughter’s 12th birthday yesterday- it was fantastic! Fabulous!
    Phenomenal! I especially cannot believe how perfect the nougat layer was- you absolutely nailed it! I have never actually known what “nougat” consisted of- now I know for sure! Every element of the cake was perfect- moist cake, good balanced frosting, salty/sweetness- and complemented the whole. Great job! God clearly blessed you with a real talent!

    Reply

  150. kake on February 24, 2014 at 3:35 pm

    Hi Michelle,
    Is this your go to Chocolate cake recipe? I am looking for a good moist chocolate cake for any occasions. If you have any recipes, please let me know.
    Thanks again!!!!

    Reply

    • Michelle on February 24th, 2014 at 5:13 pm

      Hi Kake, It is! I found this recipe last year, and have it exclusively for my chocolate cakes since!

      Reply

      • kake on February 24th, 2014 at 9:35 pm

        Great! Have you ever used any different size pans except three 8″ pans? if so what sizes have you done?
        Thanks.

        Reply

        • Michelle on February 25th, 2014 at 8:52 am

          Hi Kake, I have not, however the recipe would also work well with three 9″ pans. It might be a bit too much batter for a 9×13 pan though.

          Reply

          • kake on February 25th, 2014 at 11:58 am

            Ok. Thanks! I think I will make 6×6 square cake for my son’s birthday but need to test it out if it turns out ok. Have a good day!!!

            Reply

  151. Cindy Ball on February 28, 2014 at 2:53 am

    Where do you get salted caramel sauce?

    Reply

  152. margie on March 2, 2014 at 7:49 pm

    Made this cake over the weekend, most excellent! Tasted as good as I thought it would, thanks for sharing!

    Reply

  153. Maria on March 6, 2014 at 12:25 pm

    Hi
    I love the taste of this chocolate cake, I have tried twice the malted chocolate marshmellow 6 layer cake (I don’t remember the order of the words in that huge title haha but you know the one i’m talking about!). And both times the cakes sunk in the oven. They dripped to the sides and sunk in the middle! The taste though was a hit! Everyone loved it and tomorrow I have to bake a birthday cake and I’m going to make this one, but I could really use your advice to avoid the sunking in the middle part. I live in QUito so I bake in altitude, I was thinking it had something to do with that. Or maybe my baking soda is too old and doesn’t work anymore? I opened it a few (several) months ago… It usually still works though, I keep it sealed.
    Should I reduce the amount of leaveners??? By how much???
    Another question I had was: can i reduce the amount of sugar? Even though the malted chocolate marshmellow cake is great, Everybody thought it was overly sweet, and given that sugar in frostings really changes the texture, I thought I could take some off the cake batter… Would it change anything??

    Thank you for taking the time to answer me!! I would really like this birthday cake to turn out good.

    Reply

    • Michelle on March 6th, 2014 at 11:33 pm

      Hi Maria, The sinking in the middle could definitely be due to baking at altitude. You will need to make modifications; unfortunately, I do not bake at altitude, so I can’t speak from experience, but here are some guidelines: http://www.browneyedbaker.com/high-altitude-baking/.

      I would not reduce the amount of sugar; this will change the consistency of the cake. If you thought the cake was too sweet, I would recommend replacing the milk chocolate with semisweet chocolate in the frosting.

      Reply

  154. Bonnie on March 17, 2014 at 10:13 am

    1. I love your site! 2. I made this for my man’s birthday, because he despises regular birthday cake, and he LOVED it. Mine will never look as exquisite as yours, however. 3. I am not very good at frosting the sides of cakes, sadly. I end up having to over-estimate how much I need, or I won’t have enough so the sides don’t show, and 4. I never tried using dutch processed cocoa before I found your blog, and I love it. Thank you!

    Reply

  155. Nicole on March 22, 2014 at 5:59 am

    this cake was heaven. My new favourite cake. I loved the textural differences between the supermoist chocolate cake and the crunch of the nuts. The salted caramel was delicious and balanced out the sweetness of the cake. the elements of the cake were easy to make. Well worth the time to make it. Thankyou for sharing

    Reply

  156. Cheryl Burrows on March 30, 2014 at 3:28 pm

    Wow! I am in the final stages of making the cake. Just put a crumb coat of frosting on it and am waiting a bit before the second coat. The ganache and topping will go on tomorrow. I have a question for you– have you ever frozen the leftover nougat filling? I made extra since I used 9″ pans. I’d hate to see it go to waste! Or should I say go to waist?

    Reply

    • Michelle on April 1st, 2014 at 5:08 pm

      Hi Cheryl, I have never frozen the nougat filling. I think it might freeze okay, I just couldn’t say for sure since I haven’t done it.

      Reply

  157. Catherine on April 6, 2014 at 11:38 am

    Hi I love this idea and am in the process of making it for my husbands birthday. It say to have the coffee HOT and then mix the buttermilk eggs coffee and vanilla together, my only problem with that is…that if you mix a hot liquid with eggs they will scramble and not turn out correct. You could temper in the eggs by adding a little of the mixture to the hot coffee to cool it and then add the rest to the mixture. I am cooling my coffee a bit before added. Just wanted to give you a heads up not everyone would know to do that. Thanks for the recipe and can’t wait to see how it turns out.

    Reply

    • Michelle on April 8th, 2014 at 10:18 am

      Hi Catherine, The hot coffee does not scramble the eggs; having it hot is an integral part of the recipe. I’ve made a similar chocolate cake before that calls for boiling water. It’s important that the liquid not be cooled, actually.

      Reply

  158. Shari Barnes on April 7, 2014 at 9:30 am

    Made this cake over the weekend, day one I made the nougat and caramel sauce, next day I baked the cake, made the frosting and ganache. It is so good!!!! Thank you again!

    Reply

  159. Abeer on April 19, 2014 at 7:15 am

    This is an an amazing cake.. I made it and it turned out to be the best cake I’ve vever baked in my life. Thankyou so much for sharing this delicious recipe *thumbs up* :DDDDD

    Reply

  160. CAMILA on April 23, 2014 at 9:31 pm

    Hello, I see your recipes are really cute! You top the nougat filling with the frosting you did for the top or just caramel sauce?

    Reply

    • Michelle on April 24th, 2014 at 11:14 am

      Hi Camila, Just the caramel sauce.

      Reply

  161. chimnonso on May 2, 2014 at 8:53 am

    Before I get to my question,i want to say how much of an inspiration your website is,amazing, kudos,
    I noticed the recipe for the Ganache says heavy cream and milk chocolate but from the picture posted, your ganache with chopped peanut looked like a just brown chocolate. so did I miss something or can I use normal chocolate instead of milk chocolate, or can I melt a snicker chocolate bar and poor on top. please will appreciate a prompt response, baking tomorrow, thanks loads.

    Reply

    • Michelle on May 12th, 2014 at 10:00 am

      Thank you so much! I’m not sure what you mean by “normal” chocolate, but it’s a ganache with milk chocolate and heavy cream. If you’d rather use semisweet or dark chocolate, you could do that. I do not recommend melting a Snickers bar.

      Reply

  162. Lauren Sarron on May 4, 2014 at 11:20 pm

    This looks amazing! where do you purchase your dutch cocoa powder? I can’t find it at any of the local markets.

    Reply

    • Michelle on May 12th, 2014 at 10:06 am

      Hi Lauren, I order it from Chocosphere (I get Valrhona cocoa powder): https://www.chocosphere.com. You could also order Dutch cocoa powder from King Arthur Flour or Amazon.

      Reply

  163. Rodney on May 12, 2014 at 11:20 am

    Hi BEB, I was wondering, I cant find marshmallow fluff in our place, what can I replace it with? πŸ™‚

    Reply

  164. Pippa on May 18, 2014 at 11:22 pm

    I made this cake and a cupcake version of it this past weekend and oh my gosh! SO good. The cupcakes were even better, although they weren’t nearly as attractive just because they were very flat, but they had the perfect ratio of everything. I will definitely make this again! Thanks for all the amazing recipes!

    Reply

  165. Keri on May 19, 2014 at 1:57 am

    Hi there, sorry to hear about your Dad. Thank you for sharing this wonderful recipe. I am going to make this for my boyfriends birthday πŸ™‚ please could I ask how many grams of Marshall fluff would I need? I am in the UK, trying it convert the measurements. Thank you

    Reply

    • Michelle on May 19th, 2014 at 2:08 pm

      Hi Keri, It should be able 191 grams.

      Reply

    • Keri on May 19th, 2014 at 3:37 pm

      Thank you so much , also I am having problems finding Dutch Cocoa , would I be able to use regular cocoa powder?
      Thank you again

      Reply

      • Michelle on May 20th, 2014 at 10:20 am

        Hi Keri, That might be okay, but you may notice some difference in rising.

        Reply

  166. Sarah on May 20, 2014 at 9:38 pm

    This cake is so bakeworthy, that I am going to make it this weekend. I am just wondering if the salted caramel sauce has to be warm when added to the icing and cake? I have made the caramel sauce in advance and was going to add it directly from the fridge. Will that be ok? Thanks! It looks delish!

    Reply

    • Michelle on May 21st, 2014 at 9:38 am

      Hi Sarah, You can use it from the refrigerator, you just may need to give it a good stir to loosen it up a bit.

      Reply

  167. erica on May 23, 2014 at 12:21 pm

    Hi michelle..the cake looks gorgeous. .I tried today but didn’t turned out like urs..:( I have a question. .y my cake didn’t raised like urs? I followed ur steps but it turns out a bit dense..ur reply will means a lot to me as I plan to re attempt this cake again soon..

    Reply

    • Michelle on May 23rd, 2014 at 7:17 pm

      Hi Erica, Without being there, it’s really hard to say exactly what caused it, but some thoughts – do you have an oven thermometer? Be sure that your oven is the correct temperature. Also, are you baking at altitude? This could also be a factor.

      Reply

  168. Melanie on May 26, 2014 at 12:12 pm

    Today your cake recipe makes his way to Germany. Now you can say your great cake delight also German plates. My husband loves it! The cake is delicious and looks great. Thank you so much for this great recipe and your wonderful and inspiring website. Kind regards from Wiesbaden – Germany

    Reply

  169. siiri on May 27, 2014 at 4:31 am

    Did you use unsweetened or sweetened evaporated milk? Is sweetened or unsweetened condensed milk same thing as evaporated milk or what is the difference? πŸ™‚

    Reply

    • Michelle on May 27th, 2014 at 10:21 am

      Hi Siiri, Evaporated milk does not come in sweetened or unsweetened. Sweetened condensed milk is very different from evaporated milk. Evaporated milk is milk that is heated to remove a majority of the water content so it has a more concentrated flavor. Sweetened condensed milk also has most of the water content removed, but it also has additional sugar added. You cannot substitute one for the other.

      Reply

      • siiri on May 29th, 2014 at 2:28 am

        Ok! Thank you so much!!

        Reply

  170. Tamela on May 28, 2014 at 2:20 pm

    This cake rocks!! My husband’s favorite candy bar is Snicker’s so I made this cake for his bday and it was a HUGE it to everybody but most importantly, my husband thought it was amazing! Even though it takes more time than a normal cake, the effort is so well worth it. The presentation & flavor knocks it out of the park!!

    Reply

  171. Belinda on May 28, 2014 at 10:55 pm

    This recipe looks AMAZING and I would like to try to make this for my Dad’s birthday this weekend. As there are quite a few steps, is it possible to prepare something’s 2 days in advance, maybe salted caramel or nougat filling, etc? Many thanks

    Reply

    • Michelle on May 30th, 2014 at 12:50 pm

      Hi Belinda, Yes, you could make both the salted caramel sauce and the nougat in advance; store both in the refrigerator.

      Reply

  172. Susan - ofeverymoment on June 3, 2014 at 6:48 pm

    I mentioned this in my post today, and I added a link so my readers could find it and your blog! I’m sure your dad would be very proud of you for creating this wonderful website!

    Reply

  173. ash on June 8, 2014 at 10:39 pm

    Is the all purpose flower self raising or plain?

    Reply

    • Michelle on June 10th, 2014 at 9:55 am

      Hi Ash, Always plain all-purpose flour unless stated otherwise.

      Reply

  174. SandyH on June 9, 2014 at 7:40 pm

    I’m making this for Fathers Day and would like to know if the nougat can be made in advance and refrigerated.

    Reply

    • Michelle on June 10th, 2014 at 9:55 am

      Hi Sandy, Yes, you can make the nougat ahead of time and refrigerate.

      Reply

  175. Lidia on June 15, 2014 at 11:37 pm

    I just made this cake as three smaller cakes. EPIC. Thank you so much for the well written recipe. The cake was delicious and moist and every element tasted amazing on their own and together in this unbelievable cake. Well done and thank you for sharing this incredible recipe.

    Reply

  176. Missi on June 17, 2014 at 9:20 pm

    Could this cake be frozen? My co-worker asked for this Snicker Cake as her birthday cake. I’m going to be out of town on her birthday. I wanted to make this cake ahead of time and put it in the freezer. What do you think?

    Reply

    • Michelle on June 18th, 2014 at 10:34 am

      Hi Missi, You can, but wrap it extremely tightly in a couple of layers of plastic wrap, and then foil. I would be more inclined to only freeze the cake layers and then assemble it and fill it when you’re ready to serve it. Either way, I would not freeze the layers or the whole cake for more than a month.

      Reply

  177. Wendy on June 18, 2014 at 10:53 am

    I made this last weekend for my friends Engagement Party. It took a long time to bake and put it all together, but man It was AWESOME! Definately a recipe that I will do again. Thank you for sharing it.

    Reply

  178. Mihiri on June 24, 2014 at 12:51 am

    This cake is a must try, it didn’t dissapoint at all. Such an amazing cake. Thank you so much for sharing the recipe. I am one happy baker πŸ™‚

    Reply

  179. Allison on June 25, 2014 at 8:46 pm

    This looks great! Any suggestions for what I could substitute for the coffee? I would like to make this for my boyfriend with a caffeine intolerance. We don’t even have a coffee maker in the house anymore! Thanks!

    Reply

    • Michelle on June 26th, 2014 at 11:10 am

      Hi Allison, You can use decaf coffee. Aside from that, your only option is really hot water, which can dilute the flavor of the chocolate instead of enhancing it.

      Reply

  180. Wendy on June 29, 2014 at 8:53 pm

    I made this cake into cupcakes and they were just amazing.

    Reply

  181. Kelly on July 7, 2014 at 7:45 pm

    I just baked this cake for my mom’s birthday, and it was absolutely incredible! It truly tasted like a Snickers in cake form! My family loved it so much that my dad is already requesting it for his birthday too!

    Reply

  182. May on July 11, 2014 at 1:15 am

    Hi there, I’m in Australia and really hoping to make this. But we dont have marshmallow fluff. Any suggestions?

    Reply

  183. Katie on July 23, 2014 at 6:14 pm

    Hi there. I’m looking to make this for my husband as a surprise. Do you think I could make it Thursday and if kept in the fridge it would be edible on the Saturday (his birthday)? Thank you for your help.

    Reply

    • Michelle on July 24th, 2014 at 10:04 am

      Hi Katie, I think that would work just fine. Once the ganache is set, I would just wrap it in plastic wrap to keep it as fresh as possible.

      Reply

      • Katie on July 27th, 2014 at 4:41 am

        Hi Michelle. Thank you soooo much for the help and the recipe. I’ve never had so many compliments and everyone loved it! Such a brilliant recipe and such good instructions- I’d never made caramel or nougat before and you made it so simple! Thanks so much again!

        Reply

  184. autumn on July 25, 2014 at 10:57 pm

    Just wanted to thank you for the wonderful recipe. I made this for a family get together, and my mother said it was the best cake she had ever had. She said that she couldn’t stop eating it because every bite was a different combination of flavors so it was a new experience for each one. My favorite is the nougat filling, and the cake… Oh my gosh. Best chocolate cake recipe I have ever produced. Thanks again for sharing this beautiful recipe.

    Reply

  185. Kristen on August 5, 2014 at 3:55 pm

    Made this last weekend! So amazingly delicious! It was a hit at the party. Thanks for the post!

    Reply

  186. Christy White, Owner, The Roost, Shamrock, TX on August 6, 2014 at 12:00 am

    We did the snickers cake today at The Roost. It is oh – my – goodness great! Thank you so much for publishing the recipe. I am now a follower on Pinterest. There is a tea room in Colorado that has a layer cake – the cake is dark, the frosting is dark and not sweet (ganache?) and there are no crumbs! So moist and dense – the entire cake is rich and decadent but not sweet. Any tips on how to make such a cake?

    Reply

  187. Amber Privett on August 9, 2014 at 10:56 am

    I shared my end result with you on Instagram, but I just wanted to tell you how much I appreciate your recipes. I made this cake for my husband’s 30th birthday and we invited friends over to partake. *Everyone* loved the cake and wouldn’t stop talking about it. Considering I have only baked two true cakes (not including other “cake” like desserts such as brownies or cheesecake) in my life, the other being your malted marshmallow 6-layer cake, it was truly amazing to hear such great feedback. You are my go-to person for any type of dessert and I recommend your website to any friend of mine that are looking for something delicious to bake. One of my friends present at the birthday get-together said my cake inspired her to bake a cake from scratch, which she has never done before. I told her about your site and she is really excited! Thank you for sharing your delicious recipes with all of us – it’s truly a gift!

    Reply

    • Michelle on August 10th, 2014 at 10:05 am

      Hi Amber, Thank you so much for sharing, and for the incredibly sweet comment πŸ™‚ I’m glad your husband had a great 30th birthday party!

      Reply

  188. Nicole on August 24, 2014 at 10:33 pm

    Hi!

    I made this cake today and initially everything went well. Almost a little too well. It then went south RAPIDLY when assembling. I put the nougat in and the sticky texture meant the top of the cake ripped when trying to spread with a spoon. So I used clean hands extremely gently. Then I put in the next later… Well it was a disaster! The nougat just oozed out of the sides and only got worse when I put the next later on. I’ve quickly put the cake in the fridge to see if it stops oozing, but hasn’t as yet. Is there too much nougat?? Or should I have done one layer with nougat and then chilled prior to putting the next later on?? I hope the oozing stops and I can salvage this cake. Other than that, for a novice baker all components individually were great to make.

    Reply

    • Michelle on August 25th, 2014 at 12:25 pm

      Hi Nicole, You mentioned at first that you couldn’t spread the nougat, I assume because you found it to be too stiff? If that’s the case, I’m not sure how it would be soft enough to ooze out of the sides. If it’s too soft, I would refrigerate the nougat before filling the next layer.

      Reply

  189. Isabelle on August 26, 2014 at 4:20 am

    I do not like the taste of coffee, can it be omitted completely or should hot water be used to replace?

    Reply

    • Michelle on August 26th, 2014 at 11:11 am

      Hi Isabelle, You cannot taste the coffee in this cake. I am not a coffee drinker either, but the coffee really helps to enhance the chocolate flavor. You won’t taste the coffee at all.

      Reply

  190. Mel on August 30, 2014 at 12:20 am

    I made this last week for my father’s birthday. He passed away less than two months ago. This is so far the most elaborate cake that i’ve done so far. But since it was in honor of my father, it was worth it. And everybody loves it. The nougat filling definitely gave it the snickers taste. Lastly, your homemade caramel is the best. Thank you for sharing your recipe.

    Reply

  191. Humairah on September 22, 2014 at 1:52 am

    Hi Michelle.

    All I can say is thank you . I made this cake yesterday. It was absolutely delicious and worth the effort . Do you have any tips for cutting such neat slices?

    Reply

    • Michelle on September 22nd, 2014 at 9:44 am

      I’m so glad you enjoyed the cake! I find that large layer cakes slice the best when they have been in the refrigerator for a little bit before serving (maybe 30 minutes or so).

      Reply

  192. Cristina Pridie on September 24, 2014 at 9:28 am

    Hi. This recipe sounds absolutely great and I plan on making it for a friend’s birthday this weekend. One question though: is there anything else I could use instead of evaporated milk? I’m having trouble finding a substituent in my country.Thanks!

    Reply

    • Michelle on September 24th, 2014 at 9:56 am

      Hi Cristina, I have not tried using any substitutes for the evaporated milk in this recipe. I have seen, however, that you could substitute a light cream.

      Reply

      • Cristina on September 26th, 2014 at 4:49 pm

        I made this tonight and it turned out great! I had absolutely no problems and I loooved making it! You have a great blog and i would like to thank you for sharing all these recipes. They are all absolutely delicious and original and just amazing. Good luck in the future and congratulations on your work!

        Reply

  193. amanda on October 19, 2014 at 3:45 pm

    Do I have to use peanut butter in the nougat?

    Reply

    • Michelle on October 20th, 2014 at 10:44 am

      Hi Amanda, Yes.

      Reply

  194. Ashley on October 19, 2014 at 4:12 pm

    Hi

    I love Snickers it is my number one favorite chocolate, and I would love to make this but I cant find Dutch-process cocoa powder. Is there anything else i cant substitute it for?

    Reply

    • Michelle on October 20th, 2014 at 10:43 am

      Hi Ashley, I do recommend using Dutch-process cocoa. It can be ordered from places like King Arthur Flour, Penzeys, even Amazon.

      Reply

  195. Katrinia Bass on November 3, 2014 at 9:01 pm

    Thanks so much for sharing your memories and this wonderful recipe…..I made this cake for a friend’s birthday and am making it tonight for my neice’s birthday because she requested it when I told her about it. This may be the best cake I have ever made! My family enjoyed your salted caramel apple cake recipe a few weeks ago too! I find myself checking out your recipes when I want to bake something spectacular…..thanks for spreading so much joy!

    Reply

  196. Anna on November 15, 2014 at 2:27 pm

    I made this cake for a friend’s birthday – I would never consider going to this much effort otherwise! Everyone said the cake was amazing and tasted like snickers but I thought it was very sweet (not sure if this is as we are in the UK) – I would reduce the amount of sugar in the recipe if I were to make this again (maybe just a 1/4 cup less whenever it is called for?!)

    Reply

  197. Nikki B. on December 14, 2014 at 11:42 pm

    What effect would cake flour vs. all-purpose flour have on this cake?

    Reply

    • Michelle on December 16th, 2014 at 4:25 pm

      Hi Nikki, I would not recommend switching the flour; cake flour has less protein which means the cake layers will have a finer crumb.

      Reply

  198. Jeaneve on January 8, 2015 at 2:11 pm

    This cake was made for me and I have to say it is one of THE BEST cakes I have ever had!!! I’m not a chocoholic but the combo of salty peanuts, delicious nougat, caramel and chocolate in this cake is AMAZINGLY DIVINE!!!
    Thanks for this wonderful share πŸ™‚

    Reply

  199. carole cuozzo on January 11, 2015 at 1:02 am

    Let me preface by saying I am not a baker by any definition of the word. Well, I do make the best cheesecake ever made (so i’ve been told) but that’s it. when i need a cake, it’s gencerellis bakery in bloomfield nj for me. I was looking for birthday cake recipes and came upon this one. You had me had caramel sauce. i love caramel. So i read the recipe and thought eh let me give it a shot. I followed your recipe to the T, I mean i went out and bought liquid measuring cups, a sifter, a candy thermometer (which i didn’t use) I should have bought round cake pans instead of using the aluminum ones because i almost lost one layer when i removed them from the oven. So around 10 am yesterday i embarked on my first real baking attempt. I just finished putting the caramel sauce and peanuts on it now. (i did take a couple naps here and there) anyway, it is absolutely beautiful. It turned out 7.5 inches high. I didn’t think to buy a cake saver so i put a box over it. I only hope that it tastes as good as it looks. I am serving it tomorrow for dessert. Here’s hoping! your directions were very easy to follow too.

    Reply

  200. roro on January 27, 2015 at 4:47 pm

    i made noughat filling but after a half hour it was solid ..it is right?

    Reply

    • Michelle on February 5th, 2015 at 2:40 pm

      Hi Roro, If it’s too stiff to spread after refrigerating, let it sit at room temperature for a bit to soften up.

      Reply

  201. Jessie on February 15, 2015 at 10:12 am

    I’m not a coffee drinker. What do you suggest as a substitute?

    Reply

    • Michelle on February 15th, 2015 at 6:49 pm

      Hi Jessie, I’m not either, but coffee does wonders in bringing out chocolate flavor. I really do recommend using it when it’s called for in chocolate recipes. If you’re definitely opposed to it, then you can use hot water, but know that the flavor might be watered down.

      Reply

      • Mark on August 3rd, 2015 at 7:08 pm

        Jessie, I can’t stand coffee, but you can’t taste it in this. As Michelle says, it just brings out the chocolate in the cake.

        Reply

  202. Katie on March 5, 2015 at 3:15 pm

    How far in advance could I make the filling?

    Reply

    • Michelle on March 7th, 2015 at 4:18 pm

      Hi Katie, I’d say a day or two.

      Reply

  203. Crystal on March 18, 2015 at 8:50 pm

    Just made this cake…… each element was detailed but easy..and it is delicious!! My coworkers will be pleasantly surprised.

    Reply

  204. Kerry on March 30, 2015 at 6:22 pm

    I made this cake yesterday for my brother’s birthday – it was a HUGE hit!! My mother even proclaimed it the best cake I’ve ever had! Thanks for the recipe – yet another BEB recipe that is a winner! (We make your pizza dough recipe every weekend! It’s perfect!)

    Reply

  205. Natasha on April 1, 2015 at 6:24 am

    Having eyed up this cake a year ago, I finally made it yesterday for my husbands 30th (he’s a massive Snickers fan!), he took it into his workplace today and has just messaged me, “Holy testicle Tuesday (even though it’s Wednesday). Tastes just as good, if not better than it looks. You’re a star. That is easily the best cake I have ever eaten.”
    So a massive thank you for the amazing recipe, hopefully he can save me a slice to bring home! I found it simple enough to follow as a keen baker, just very time consuming. I will definitely make it again!

    Reply

  206. Scott on April 4, 2015 at 11:04 pm

    I just made this amazing cake again and just wanted to thank you for posting the recipe. I made it a few years ago for my Dad’s 75th birthday – he could eat Snickers by the bag. Made it a few times since and am actually making 2 of them this weekend! One for Easter dinner and the other for a very special woman in my life.
    I’ve found that I like this with the Hershey’s Special Dark cocoa and use Double Black Diamond coffee from my Keurig. For some reason this cake really rises and I need to use 9″ pans. 8’s overflow.
    All around a great recipe that everyone should try.
    Thanks!

    Reply

  207. Thanusha on April 10, 2015 at 10:57 pm

    Hi lovely recipe waiting to try it out but in our country marshmallow fluff is not available is there anything I can substitute for it?
    Thanx alot

    Reply

  208. pauline on June 13, 2015 at 6:17 am

    Decadent, sinful cake but sooooo delicious. Just finished making it for second time

    Reply

  209. Bonnie on June 13, 2015 at 9:19 am

    I’m making this cake for a friend, it’s for Monday, today is Saturday. Can I make the nougat filling today and leave it out or refrigerate?Or totally not a good idea and make it when I need it? Very busy weekend and I have to get this all done by Sunday night,lol, always too much to do! Thanks for any info:) It’s a beautiful cake.

    Reply

    • Michelle on June 16th, 2015 at 4:28 pm

      Hi Bonnie, I’m sorry I’m late replying to this, but yes, the nougat can be made a couple of days in advance, no problem. You should refrigerate it.

      Reply

      • Bonnie on June 19th, 2015 at 5:00 pm

        No problem, thanks! Everyone loved this cake! I covered it in the chocolate, I used Lindt milk and it was soooo good! Also used the chocolate layers for a BD cake for a friends daughter, great and easy recipe. Love your blog, great recipes and ideas! Beautiful baby too! πŸ™‚ Thanks again,
        Bonnie

        Reply

  210. Summer Smith on July 9, 2015 at 11:10 am

    I tried making this yesterday. It is insanely difficult. There’s just so much to do for on little cake haha. It took me an entire afternoon and for some reason all three of my cake layers sunk horribly in the middle? Also the nougat never set up fluffy like yours did in the pictures. Family wasn’t a fan of the frosting so I scrapped it and made my own regular buttercream and just added some salt and caramel.

    Reply

  211. Mark on July 19, 2015 at 8:59 am

    I was a little wary of how labor-intensive this looked; I was afraid it wouldn’t be worth the effort, despite how amazing it looks. It was definitely worth it! I’m only a little bummed because there wasn’t any leftover; I wanted to test my theory that it would be even better the next day.

    The only slight criticism I had was that the frosting didn’t seem to be enough adequately cover the whole cake. Not TOO much of an issue, since you can skimp on the top, which gets covered by ganache anyway.

    Definitely making this again! Thanks!

    Reply

  212. Justine on August 1, 2015 at 2:20 pm

    I was unable to find dutch process cocoa at my grocers how would I substitute with natural unsweetened, would up the baking powder?

    Reply

  213. Julie on August 9, 2015 at 7:44 pm

    I pinned this some time ago & finally made it this weekend for a church carry-in. I I ly brought 2 pieces home. This is definitely one of the best cakes I’ve ever made. The chocolate cake alone is fantastic! Thanks for sharing!

    Reply

  214. Jeannie on August 24, 2015 at 8:39 am

    This cake looks yummy and the story about your dad is very touching. Love your blog!

    Reply

  215. Melanie on September 1, 2015 at 5:54 pm

    Just trying this for the first time. How far in advance can you make the nougat? I like to plan ahead!

    Reply

  216. melanie on September 1, 2015 at 5:56 pm

    Never mind! I saw the other posts after I e-mailed you. πŸ™‚

    Reply

  217. NzKiwiGal on September 2, 2015 at 3:26 pm

    Hi there, I’m just wondering what Marshmellow fluff is? I haven’t seen it in New Zealand! Is it just normal marshmellows? Thanks

    Reply

  218. negar on September 23, 2015 at 7:45 am

    Hi Michelle,
    I made this cake from scratch and it turned out heavenly.I made marshmellow fluff and caramel by myself from your recipes.I just doubled the cream cheese frosting as I like it so much.I also made it in cupcakes shape with nougat filling and caramel cream cheese frosting a little bit of chocolate ganauche on the top which was even more delicious than the cake.
    Thank you so much for your amazing recipes.I love every single thing I learn from you.Here is the link of my cake pictures.
    http://imgur.com/a/K4YoY
    I wish we could directly upload the picture of things we make here for you.

    Reply

  219. Penny on November 12, 2015 at 4:25 pm

    Do you have any suggestions for something other than coffee? I do not like the taste of coffee by itself or in baking.

    Reply

    • Michelle on November 15th, 2015 at 10:06 pm

      Hi Penny, I am not a coffee drinker either, but I highly encourage you to use it in this cake. You cannot taste the coffee, and it greatly enhances the chocolate flavor.

      Reply

  220. Gigi on December 2, 2015 at 11:23 am

    Oh my! I did not attempt to make this cake but I wanted it for my husband’s 50th birthday – he loves Snickers! I took this recipe to my local bakery and they made it for me and it was a hit! Everyone loved it and it was a great cake and very impressive! The bakery said they were also going to put in on their menu. The cake is very rich but so good!

    Reply

  221. Tiffany C on December 13, 2015 at 5:45 am

    Thank you for sharing this recipe. I made it a few weeks ago and it was a hit! That nougat filling took it to a whole other level. I was intimidated at first looking at all the ingredients but I’m so glad I gave it a try.

    Reply

  222. Caroline on December 14, 2015 at 4:52 pm

    I made this cake weekend past. My second ever bake. It was immense! Thank-you so much for sharing your recipe. Love from Brighton, England.

    Reply

  223. Heidi on December 19, 2015 at 11:24 am

    I made this cake and it was amazing! Thanks for a great recipe! I have a quick question… The nougat filling was very thick and difficult for me to spread. Is that how it is suppose to be or did I do something wrong somewhere? Thanks!

    Reply

    • Michelle on December 22nd, 2015 at 9:41 pm

      Hi Heidi, It should be soft and workable… the mixture may have cooked at too high a temperature and/or if you put it in the refrigerator to cool it may have just been chilled a bit too much.

      Reply

  224. Savanna @ Sinfully Sweet CT on January 14, 2016 at 5:03 pm

    Hi Michelle,
    Very moving post and great recipe. I just lost my dad early December in 2015. I tried this recipe about a year ago and completely messed it up, so it was that much sweeter when I took the time recently to try it again and it came out beautifully. So delicious and so worth it. Thank you so much for sharing!

    Reply

  225. Pip on February 2, 2016 at 3:12 pm

    Hello
    This cake is A MA ZING! I have never made nougat or caramel sauce before but your recipe was so easy to use – thank you. Although I am now cursing you (slightly) as it is so good I suspect my waistline will grow even more.
    I was wondering if the next time you made it if you wouldn’t mind weighing things like the butter for us folk in the UK?
    Pip

    Reply

  226. Twinkle on March 1, 2016 at 12:39 am

    Hi.. How can I replace marshmallow fluff?

    Reply

  227. Kathryn on March 15, 2016 at 7:14 pm

    My mom and I baked this cake together for my birthday yesterday. It is excellent, but very rich and decadent! You definitely only need a small piece, so it will feed a crowd.

    Reply

  228. Patty on March 25, 2016 at 9:34 am

    I have been holding onto to this recipe for a couple of years (and was very intimidated by all of the steps).

    I decided to be brave and followed your directions step by step….o…m…goodness! This turned out beautifully, and all my guests are still texting me about how yummy this was (I made this last weekend). Thank you!

    Reply

  229. Barbara Daddario on March 28, 2016 at 6:20 pm

    I have had this recipe pinned for a few years now and finally got to make it for my birthday and Easter this weekend. The whole family said it was the best cake they have ever had! I took the leftovers (I actually made 2×6″ cakes) to a restaurant today and no less than 4 groups of people walked by our table to say what an amazing cake it looked like. I gave a slice to the bartender and waiter and he came back to say it was the best cake he’s ever had. It is a labor of love for sure, but man was it worth it! Thank you!

    Reply

  230. Cora Molde on April 7, 2016 at 12:30 pm

    Is there something I could use to substitute the marshmallow fluff with?

    Reply

  231. ela on June 3, 2016 at 12:16 am

    Hi Michelle, beautiful cake! I’d like to bake this cake soon, the chocolate cake looks so moist, what brand of Dutch processed cocoa did you use in this cake? Thanks.

    Reply

    • Michelle on June 5th, 2016 at 8:08 pm

      Hi Ela, I use Valrhona Dutch-process cocoa. Enjoy!

      Reply

  232. Elizabeth C on June 13, 2016 at 3:37 pm

    Just read your article in Huffington Post about your dad…such a sweet story, literally. I too bake quite a bit, tried to start a blog but it’s only me and not sure what to do with ALL the goodies I bake; I love to make cheesecakes. But wanted to tell you I love the story, my dad passed away when I was 17 so it was the same story. I’m trying a Snickers Cheesecake in August for a friends birthday, her favorite candy bar as well. Your story touched my heart…..I’ll be a new follower. THANK YOU

    Reply

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