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 :) 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
¼ cup evaporated milk
1½ cups marshmallow fluff
¼ cup creamy peanut butter
1 teaspoon vanilla extract
1½ 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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292 Responses to “Snickers Cake”

Comment Pages 1 2
  1. 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

  2. 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

  3. 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

  4. 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

  5. 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

  6. 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

  7. 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

  8. 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

  9. 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

  10. 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

  11. 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.” :)

    Reply

  12. 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

  13. 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

  14. 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

  15. 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

  16. 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 :)

        Reply

  17. 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! :)

    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

  18. 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 :)

    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

  19. 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

  20. 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 :)

    Reply

  21. 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

  22. 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

  23. 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

  24. 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

  25. 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

  26. 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

  27. 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

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

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

    Reply

  29. 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 :) i’ll do it that way. Thanks!!! :D 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

  30. 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

  31. 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 :)

      Reply

  32. 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

  33. 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

  34. 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

  35. 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… :)

          Reply

  36. 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

  37. 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

  38. 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

  39. 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

  40. 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

  41. 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

  42. 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

  43. 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

  44. 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 :)

      Reply

  45. 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

  46. 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

  47. 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

  48. 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

  49. 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

  50. 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

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

    Where do you get salted caramel sauce?

    Reply

  52. 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

  53. 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

  54. 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

  55. 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

  56. 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

  57. 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

  58. 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

  59. 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

  60. 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

  61. 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

  62. 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

  63. 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? :-)

    Reply

  64. 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

  65. 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 :) 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

  66. 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

  67. 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

  68. 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

  69. 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? :)

    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

  70. 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

  71. 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

  72. 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

  73. 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

  74. 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

  75. 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

  76. 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

  77. 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

  78. 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 :)

    Reply

  79. 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

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

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

    Reply

  81. 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

  82. 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

  83. 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

  84. 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

  85. 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

  86. 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

  87. 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 :) I’m glad your husband had a great 30th birthday party!

      Reply

  88. 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

  89. 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

  90. 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

  91. 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

  92. 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

  93. 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

  94. 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

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