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.
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!
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.
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.
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
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
For the Cake:
- 2½ cups (312.5 g) + 1 tablespoon all-purpose flour
- 3 cups (600 g) granulated sugar
- 1 cup (86 g) + 1 tablespoon Dutch-process cocoa powder
- 1 tablespoon baking soda
- 1½ teaspoons (1.5 teaspoons) baking powder
- 1½ teaspoons (1.5 teaspoons) salt
- 3 eggs, at room temperature
- 1½ cups (360 ml) buttermilk, at room temperature
- 1½ cups (355.5 ml) strong black coffee, hot
- ¾ cup (163.5 ml) vegetable oil
- 4½ teaspoons (4.5 teaspoons) vanilla extract
For the Nougat Filling:
- 4 tablespoons unsalted butter
- 1 cup (200 g) granulated sugar
- ¼ cup (64 ml) evaporated milk
- 1½ cups (190.5 g) marshmallow fluff
- ¼ cup (64.5 g) creamy peanut butter
- 1 teaspoon vanilla extract
- 1½ cups (219 g) salted peanuts, roughly chopped
For the Salted Caramel Buttercream Frosting:
- ½ cup (113.5 g) unsalted butter, at room temperature
- 4 ounces (113.4 g) cream cheese, at room temperature
- ¼ cup (56.5 g) salted caramel sauce
- 2 cups (240 g) powdered sugar
For the Milk Chocolate Ganache:
- 8 ounces (226.8 g) milk chocolate, finely chopped
- 4 ounces (113.4 ml) ½ cup heavy cream
For the Assembly / Garnish:
- Additional salted caramel sauce
- Chopped peanuts
- 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.
- 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.
- 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).
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
One of the best cakes I’ve ever made. Pure perfection. A lot of work but boy is it a crowd pleaser!
This is an amazing cake!! I’ve made it quite a few times & it is a stunner every single time!!!
I have made this several time and it is amazing. This is now my go-to chocolate cake recipe as well.
My frustration is that for some reason this cake sinks in the middle every time for me.
I have used three 9 in pans (thought that was the issue) used two 9 in pans giving more batter in the pan, that didn’t work. Used the three 8 in pans, still sinks. New baking power, new baking soda. I am at an elevation of about 5,000 ft, not sure what kind of adjustment I would need to make for this recipe. Any suggestion? Did make this cake over the weekend and added a couple T more of flour and made sure my oven temp was 350. still sinking issue.
I read your memories with tears rolling down my face. I feel the same way. My daddy’s favorite was a coconut cake that had to be made two days in advance of serving so everything could mingle and get nice and delicious. Mine have been gone for 19 years (4 months apart). Thank you for sharing this. My son turns 40 on Friday and his favorite candy is snickers so this will be perfect! Thank you for sharing. God Bless.
Hi, can the Snickers Cake be made and frozen a few days in advance?
This cake always gets great reviews. It’s worth the time you put into it.
Everyone loves this cake!!!
This is hands down the best cake I have ever had.
Can the nougat filling be made in advance?
Just curious…does the hot coffee “cook” the eggs or should I temper the eggs?
AMAZING recipe! Made this cake for my friend who loves Snickers. We are from Germany and like it a bit less sweet. I was able to cut the sugar In the cake-batter to 400g (instead of 600g) and they came out perfect! Still very moist and sweet enough. Coffee taste was a bit strong in my (personal) opinion, though the cake tasted very very good still. Also reduced the powdered sugar in the frosting to 125g (instead of 240g) – it held up very well. Finally I swapped the milk chocolate in the ganache with dark chocolate (50% cocoa, 180g) which worked well, though it did need more heavy cream (around 130-140ml). Next time I will also try reducing the sugar in the Nougat a bit, since the marshmallow fluff is already incredibly sweet. Also sprinkled the peanuts in between the Nougat und Caramel layer instead since someone in the comments section recommended it. The cake tasted amazing and my friend was very impressed and super happy. The salted caramel sauce is extremely delicious (my boyfriend loved it and we both do not really like sweet stuff). Thank you so much for sharing your story and this recipe. Warmest greetings from Germany!
Can I make ahead and freeze this cake?
Can I make the nougat ahead of time?
This was a truly epic cake! I made it for my own birthday as I love baking and don’t get to do it often ( or I would be 2 stone heavier!!) My favourite chocolate bar is a snickers so this seemed the ideal cake for me to make and share with family and friends. It really did taste like a snickers bar in cake form! Amazing! The caramel was a little tricky though I ended up having to redo it as I burnt the sugar , however I have frozen it to use for a treacle cake in future! also halved the quantities the second time and there was plenty for this cake. It was so good my sons girlfriend has asked me to make it as a wedding cake for her!!
What if I put cut up snickers between layers of the cake? Kind of like the Reese’s peanut butter cake??! :)
I have been making this cake for a few years now for special birthdays. Always a BIG hit!! Cake is to die for.
Such a wonderful cake. It was like a snickers, but better! The cake was so moist and I made your salted caramel too. I’ve never made nougat and was worried it would be too sticky, but it spread perfectly over the cake. Just a winner all around. I made it as a Birthday cake and everyone loved it. I’m a little disappointed there weren’t any leftovers! Thank you.
Followed the recipe with the metric conversion and it did not work. At all. Waste of time, ingredients and so much money! Poor!!
I have just made the nougat and I’m worried that my low heat was too low. It seems too runny to put in the cake. I haven’t added chopped peanuts into it yet but the marshmallow fluff and other ingredients are all incorporated. Can I simmer for a bit to thicken? Thankyou x
Hi Stephanie, Did you get it to a full rolling boil before reducing the heat? It will thicken as it cools; I’m not sure how it would work to put it back over heat with the marshmallow fluff and peanut butter already in there.
I am so eager to try this cake for my husband and my 12th wedding anniversary next week!
Is there any substitution for the hot coffee in the cake? I understand it helps bloom and intensify the chocolate but I’m always able to taste coffee in recipes that call for it and really want to omit that.
I’ve tried chocolate wine! also done just water!
Hi Jennifer, You can just use hot water! Enjoy the cake and happy anniversary!
This cake is absolutely phenomenal! Such a moist crumb and great texture with the nougat filling. It’s definitely going to be on rotation in my house:)
I have been making this cake for special occasions for at least the last 8 years. Today is March 18th 2021 and I am in the middle of making it for a very special birthday. Sometimes I am making other cake recipes that calls for chocolate cake and this is always my go to. Just wanted to say thank you so much for sharing the recipe.
P.S. I never change a thing. I follow instructions to the T.
Aw I am so thrilled to hear this! Thank you for sharing :)
Hi, thank you for the amazing recipe. I loved it. Tastes absolutely delicious.
I just have a slight problem with the nougat, I’m not sure how much to dry the butter sugar mixture? I’ve tried it twice, one I found the nougat too dry so the next time I dried it a bit less but the sugar had not completely dissolved. I even tried it with powdered sugar but that made it even worse. Could you please help. Thank you.
This cake was a hit and I found it very easy to make. Thank you for all your go to easy to follow recipes! They always turn out right and delicious!
Hi can i get the recipe in grams? Im from europe and dont work with cups. Really want to make this one :(
I’ve noticed that in all the questions about cup to metric conversions there has been no response. Sometimes what I do is google each specific ingredient to find out what a cup of it would be in grams. Obviously because all ingredients are weighted differently it’s tricky to know but there are websites that will tell you for example what a cup of butter is in grams or what a cup of granulated sugar is in grams. A bit tedious but once you’ve got it you won’t have to do it again!
I’m going to be making gourmet caramel apples and I’m thinking of doing a snickers one and wanted to core the apple and do a nougat filling….would the consistency of your nougat recipe work? TIA
I want to make this cake in my 6 inch x 3 in pans . Have you tried it in a 6 inch pan ? I think it would make 2 cakes with some left over batter for cupcakes . Also baking time would increase , should I lower temperature of oven ? Thank you
I think you should list cake pan height in the recipe since it’s important. This recipe is delicious but very time consuming, so to have the cake sink is just too disappointing and affects the final look and outcome.
I did use one 2” high pan but the center still sunk. I had forgotten to flour pan though, so perhaps that affected it.
Mise en place will be so helpful, and if you’re making it over two days, I would make the nougat same day as assembly. Otherwise you’ll have to gently warm it up. I added salt to the nougat. Otherwise too sweet.
Also refrigeration in between frosting steps (as directed), is necessary.
Gorgeous final product, but I’d say being at least an intermediate baker with copious patience is necessary. I’ve watched countless hours of baking shows and this recipe had me winded 😂.
This was great! I make a lot of cakes and my family said this was the best yet. I was able to cut down the sugar down to 2 cups in the cake instead of 3, and used 1/2 cup sugar in the buttercream frosting rather than 2 cups which help up well (trick to keep it solid is to use full fat cream cheese and refrigerate)!
Your recipe for the salted caramel sauce turned out great. I made 1/3 of the recipe in a small pan, and this was the perfect amount for the cake. I put a bit more of it in the frosting than stated in this recipe to get more of the caramel flavour. Dry caramels are notoriously difficult to make, but I think that is because professional chefs get snooty and say you shouldn’t stir the sugar, only ‘swirl’ it – followed your advice to stir and it went well!
I tried this cake and we LOVED IT! My first time trying the caramel I burned it just a touch and so I redid it and it was well worth it. Thank you for sharing this more than wonderful recipe.
What can i use to substitute marshmallow fluff?
What do you mean by 4 ounces 1/2 cup listed for the heavy cream amount in the milk chocolate gnauche ingredients? Is this 4 ounces of heavy cream plus 1/2 cup of heavy cream or is it either 4 ounces or 1/2 cup?
Hi Amelia, 4 ounces is the weight measurement for ½ cup of heavy cream.
SO GOOD! If you are thinking about making this cake, MAKE IT! I made it for Father’s Day. Everything about it was amazing. I ran out of vanilla extract after the cake, so I used almond extract for the nougat…I was eating it straight out of the bowl it was so good.
I made this for my husband’s birthday. The kids helped. He said “it’s the best cake I’ve ever had in his life”. Darn good.
Delicious, best cake I have made! I have made this cake numerous times for birthdays! My mum and I love it!
hi, is it possible to get this recipe with all the ingredients in grams please .I would like to make it for my partners birthday . thank you
I am not one to write a lot of reviews, but this cake was so fabulous! I made this cake for my sister in law’s birthday. It was quite possibly one of the best cakes I’ve ever made. Thank you for the awesome recipe!
Please never get rid of this recipe. I’ve made it every year for the past several years. My boyfriend LOVES Snickers, and when he requested those flavors in a cake I searched for it and came across this. The flavors are spot on, and he has requested it every year since then. It is a complex cake, but so worth it to please a loved one. Plus it’s delicious! Thank you!!!
Cried reading your story!
This was the best cake I have ever eaten! I am not usually a desert person and for birthdays I generally only eat on small piece of cake but I actually had to get more over the next few days! My husband wants to bring one to potluck at work and the kids loved it also!
Hi, I made the nougat filling ahead and am storing in the fridge. It seems rock hard is that normal? My fair is it won’t spread onto cake and furthermore when I serve it will be hard in middle. Is this normal or should I make another nougat?
Hi Carrie, It definitely should not be rock hard. I’d try taking it out at room temperature and letting it sit for 30-60 minutes and see if it softens up before having to make another batch.
What kind of marshmallow fluff do you buy or do you make your own? I bought jet-puffed marshmallow creme, but I heard the creme was different than fluff.
I buy the Fluff brand marshmallow fluff!
Just wondering if you used the Jet-Puffed Marshmallow creme instead of the Fluff. If so, was it successful? I’ve been reading through the comments, and a couple of them mentioned the nougat oozing or spilling out of the cake layers. I wonder if they used Fluff, Jet-Puffed, or the homemade version listed in comments? I watched a Youtube reviewer comparing the two, he mentioned that the Jet-Puffed had “water” listed as an ingredient, but Fluff does not. Would the water as an ingredient in the Jef-Puffed affect the consistency and ability of the nougat for this cake recipe to hold up? Maybe they used the Jeff-Puffed, and that is why it oozed? Just getting ready to make the nougat, but thought I’d check here first. Any thoughts or personal experienced with the Jet-Puffed Marshmallow creme, would be greatly appreciated !
Looks amazing and am definitely going to try out for a family friends birthday cake! I wanted to ask to see if the peanut butter can be omitted? I love it but my friend doesn’t, so I plan on leaving it out. Thanks for the great recipes!
The texture of the nougat won’t come out quite right without it. Does she like any other nut butters you could substitute, such as almond butter, cashew butter or even sunbutter?
Thurs is one of the best recipes i have ever found!!!!!
This cake is my go-to chocolaye cake recipe. And the snickers cake is amazing! My friends request it all of the time for birthdays so I have made it many times.
Could I make this recipe three 9-inch round cake pans instead of 8-inches, or would the layers be to thin?
Sorry, I didn’t read the other comments first
Omg this is an amazing recipe. Just made this for our resident Snickers fanatic and it turned out perfect. I’m always so Leary of scratch cake recipes since they tend to be so dry but am so glad I gave this one a shot. It’s hard to tell from the pictures but this cake is enormous and can easily feed 16 minimum. We are big cake eaters and most couldn’t finish their slice it’s so rich. Thank you for sharing this recipe it’s going in the book for sure!!!
I used espresso powder to make the hot coffee and I cut back on the sugar in all steps ( except the frosting). Still insanely delicious!! So moist. I cut up a Snickers bar and decorated the top with it and more peanuts. This will be my new special occasion cake! Your Dad would be so proud.
Two of us have made this cake several times and love the texture and flavor. But consistently we have the center forming a bubble and then a crater. With years of baking experience between us, we can’t figure out what we are doing wrong.
Thank you for your help.
My girlfriend made this cake for me for my birthday. I took some slices to work the next morning and my coworkers started calling it “Better than Sex Cake”! It’s sweet, it’s creamy, it’s sinful!
I just wanted to say thank you so much for sharing this recipe. My dad loves snickers, and I have made him this cake for the past few years on his birthday. He has celiac disease, so everything has to be gluten free. I have a great recipe on how to doctor up a gluten free chocolate cake mix which makes it taste just like homemade cake and you don’t even notice it’s not normal cake. Unfortunately, I have to use that instead of your cake recipe (which I’m sure is super yummy), but everything else in the recipe he can have and this cake is definitely a hit. You’ve done a great job coming up with a perfect recipe. Thanks again!
This recipe is perfect!!! You’ll smell it as soon as you slice it, true Snickers perfection. Taste will speak for itself! Thank you so much brown eyed baker.
I could only find 9in pans at the store. Will that be ok? I’ve read online to increase the recipe by 20-25% to account for the extra volume. Should I increase the volume or follow the recipe as is?
Hi Charlotte, You can use 9-inch pans, no problem! You’ll just need to decrease the baking time a little; I would start checking about 5 minutes sooner. Enjoy!
I’ve made this cake twice and it’s a hit! the salted caramel sauce is a precious little thing that I’m going to make for the rest of my life!
The nougat filling came a little different than last time, I couldn’t find marshmallow fluff so I melted mini marshmallows with some vegetable oil. It kinda of worked but the nougat came a little oily (of course) and with a weird consistency, but absolutely amazing in flavor so I can’t complain
Thank you so much for sharing!!
I made this cake for my dads 50th birthday. I followed everything exactly and it turned out perfect! I was so amazed that I could even make a cake like this! Thanks for much for sharing this. Blessings.
I’m so thrilled to hear that, Brianna! Happy birthday to your dad! :)
I gave this 5 stars, it really does taste like Snickers. It was way too rich and sweet for me, but the kids loved it. If you do decide to take this on, make sure you have some stamina! I made the cakes and caramel one day, the nougat and frosting the next, and the ganache late-night that second day. I had a LOT of caramel left over. BTW, the richness and size of this cake means it could easily feed 20. For once I was glad we have 3 boys with endless stomachs.
Hi Michelle, I absolutely adore this cake, thank you SO much for sharing it. I have used it a number of times for special occasions over the years, my mum’s retirement, my sisters 30th, everybody just loves it! It’s actually been such a hit that my sister has requested it for the wedding cake I’ll be baking for her! The only change I’ll be making is using an Italian meringue buttercream instead of cream cheese for the salted caramel frosting. Do you think this recipe would be enough for a 10inch base tier? Would the cooking time need adjusting? And do you think it would be best to cook it all in one 10inch cake pan in one go, or in layers like in this recipe? I have never made a wedding cake before so it’s going to be a real challenge! Sorry for all the questions and thank you for any advice you can give… and thank you again for your amazing recipe!!
Hi Jess, I’m so happy to hear you and your family have been loving this cake! As for the amount of batter for a 10-inch layer, I always refer to this Joy of Baking pan sizes page to figure how to best to scale recipes for different size pans. According to their chart, 8-inch pans have a capacity of 6 cups while a 10-inch pan holds 11 cups. So you may have a bit more batter than you need for one 10-inch cake pan. Cooking time might be similar, but I would start checking sooner just to be sure. As for one layer vs multiple layers, I think it just depends on what she wants for the cake? If she wants filling, etc. then you’ll want to do layers. I hope that helps a bit!
Hi Michelle, thanks so much for your helpful reply. That conversion website is great! Sorry I wasn’t very clear – so I’ll be doing 3 layers like your recipe, but 10inch each rather than 8inch, as it will be the bottom tier. Looking at the website I think I’ll just need to double your recipe as I am using springform tins, and 3 of them should hold 36 cups in total! What a lot of cake! Hopefully I’ve got that right! Thanks again :D
Any specific size eggs you use… large,extra large for the snickers cake?
Hi Jen, Large eggs!
How long will the nougat filling last in the fridge if prepared in advance?
Hi Nicola, I’d say up to 5 days.
Amazing cake!! I Live on an island inGreece and I had to make my own Marshmallow fluff and salted caramel bc we cant find these ingredients here. I made it in a two Day span but it was totally woeth it and Who ever tried it LOVED it!!! Thank you soo much!!
This is by far one of the best cakes I have ever had! Every single thing about it was amazing, and it looked incredible! This easily could be served in a 5 star restaurant! I can’t even believe this came out of my kitchen! Absolutely fabulous and if I could give it more stars I would!
Can I have the measurement in grams please? Thanks in advance
THIS CAKE! Oh my gosh! I’m not a fancy baker, and lately with three small kids, I forget an ingredient and ruin my recipes! I saw this and had to make it for Father’s Day. This is such an amazing cake. Every part of it is delicious and so fun. This really made my husband’s day special. Thank you
Help please I’m in the middle of constructing the cake but the nougat is just coming out the sides how can I thicken it
Hi Cherie, I would try refrigerating it for awhile.
Since me and my family doesn’t drink coffee, could I substitute it for water without ruining the taste, texture, or consistency of the cake?
Hi Hope, I don’t drink coffee either, but I do make exceptions for chocolate baked goods, including this cake. I really recommend using it – you can’t taste the coffee, but it really enhances the chocolate flavor. If you’re really against using it, you can use water, but the flavor will be slightly watered down (no pun intended!).
This was on my TO DO list from a long time. I could not find Marshmallow fluff and hence was not able to execute it. Finally for my wedding anniversary I made this cake with home made marshmallow fluff. Totally loved the way it turned out. Thank you so much for such a wonderful recipe. Wish I could add pictures here :)
I used my choc cake recipe but this cake was awesome. The nougat makes it!!!
I have made this multiple times and it is amazing! Always the request for birthdays.
Today I’m making the cake with a dark chocolate orange buttercream. Should be amazing as well.
Great go to chocolate cake!
I love this cake recipe. How can I convert it to a rectangular shape? I was thinking a jelly roll pan would work. What do you think?
Hi Sara, You would need to halve the recipe to put it in a jelly roll pan.
I made it today and it tasted really good but had one big problem ! The noughgat although it was stiff it ran out and made the layers of cake slide making a huge mess, after all the work I wanted to cry. Why did this happen ? I kept it in the fridge and the noughgat was cold and stiff when I spread it. Can I put some grenetin in the noughgat to make it stiffer and assamble the cake in the baking tray and then unmold it ??? Thanks in advance for your response
Oh no! I’m so sorry to hear this! That definitely shouldn’t have happened. Did you use any alternative ingredients in the nougat or have it placed somewhere quite warm (like near a warm register or vent)?
This Looks absolutely Divine! Just The Recipe I Was Looking For…One Question Though.. Can I Replace Marshmallow Fluff With Anything? Or Make It Homemade? Looking Forward To Your Response.. Thank You.. Lots Of Love xo
Hi Shira, Yes you can totally make your own! I have a recipe here: https://www.browneyedbaker.com/homemade-marshmallow-creme-recipe/
I made your Snickers Cake recently and it was the office birthday party HIT! One chocolate lover said it was the best cake they had EVER! Another requested the same cake for their birthday! Thanks for sharing what you do with others!
And making us both look good:)
Hi. Do u have any tips when making the drip style decorating?. I tried but as i poured the chocolate ganache over the frosting it went hard straight away without giving it a chance to drip. & the caramel didint stop dripping. thanks!
Hi Cat, The chocolate may have just thickened a tad too much. Usually if you pour right into the center the ganache will push out towards the edges and just naturally start to run down. Conversely, the caramel probably needed to be thickened up a bit more. Hope you still enjoyed the cake!
This recipe sounds wonderful! I have a question, can I omit marshmallow fluff altogether? I live in India and I’m not sure if I’ll be able to get my hands on it.
Omitting the marshmallow fluff will definitely alter the texture of the filling. If you can do a homemade marshmallow fluff, I would go that route. I have a recipe here: https://www.browneyedbaker.com/homemade-marshmallow-creme-recipe/
This cake is delicious!!
If I wanted to make this for a lactose-intolerant person, what would I need to add to lactose-free milk to substitute for buttermilk? Sorry if you’ve addressed this in the 388 comments I admittedly didn’t search. :)
Hi Alan, I actually haven’t been asked that question yet! :) I am admittedly not familiar with lactose-free baking, so you MAY need to add some lemon juice, just as you would to regular milk to make a good substitute for the buttermilk.
That’s the answer I needed! I can’t detect any difference between lactose-free milk and regular–I just wasn’t sure if adding lemon juice to milk would be a workable substitution for this recipe since you can’t get lactose-free buttermilk..
This was sooo yummy! It takes a bit of time but is well worth it. My husband said, “This tastes like a Snickers bar, but better!” Everyone loved it!
I made the snickers cake for my coworkers for the September birthdays and it was a HUGE hit. My boss liked it so much that he payed me to make one for his daughter’s birthday and gave me the day off to make it. Since it was my second time to make the cake, his daughter’s cake turned out even better than the one I made for my coworkers.
It is a lot of work and does take quite a bit of time to make but it is so worth it. I’ve added it to my favorite cake recipes.
The first time I made the cake, I followed your directions exactly with no changes. The only change I made the second time was to use Baker’s Joy instead of Pam and flour to prep the pans. When I used Pam and flour, the cakes stuck to the pans and it made it very difficult to frost the cake. With Baker’s Joy, it turned out perfect.
Oh, and one other thing I recently learned: If you use a baking stone under your cake pans, they come out flatter and you don’t have domed tops to remove. If you don’t have an oven sized baking stone, Michael’s Craft store has pan wraps that help the cakes to bake evenly. I’ve never tried them personally but have been told that they work. You can probably get the wraps anywhere cake supplies are sold but I’ve actually seen them at Michael’s.
Seriously, the Best cake I’ve EVER MADE and EVER TASTED! THANK YOU for sharing such a beautiful tribute!
I’m making this for a crowd and think it would be easier to serve in 9 by 13 form. Do you think this is too much batter for that size pan? Any tips on converting it? (bake time, doubling ganache, etc.)
I think it would be too much batter for a 9×13, unfortunately.
First time making it so it took a while but absolutely the most amazing cake yet. I’ve done the peanut butter cup one and everyone thought that was the best until this one. I did mess up the caramel sauce on the first try but the second came out perfect. What a great cake.
PS – I’ll tag you on the cupcakes. They did come out.
I LOVED this recipe!!! unfortunately for me in my country we don’t have all the ingredients, but I got some close enough substitudes
I made this cake, will taste it tomorrow. I was taught to never open the oven while a cake is baking, but the recipe has you rotate the racks. I wish I hadn’t . The beautifully rising cakes fell, and I had kind of a mess to frost. I had to make another half recipe of the frosting just so my messy cake was covered😬. I am looking forward to eating it, as the components tasted great!
Absolutely delicious! The chocolate cake is perfect and the nougat filling made this a different cake but in the most delicious way possible. Thanks for the great recipe!
Hi thank you for this wonderful recipe! Everything went perfectly. Unfortunately 1/2 cup of heavy cream isn’t nearly enough for 226g chocolate. I used double that and it still wasn’t enough for a thin enough Ganache. So it went on quite thick and I used some heat to thin it out.
Other than that everything was easy and instructions were perfect.
Thanks again. Also incredibly delicious!
Is there anything I can use instead of marshmellow fluff? I’m in Australia and don’t know where I could get it here…
Hi Ayala, You can make your own homemade marshmallow cream!
I made this recipe today for my dads 55th birthday. He absolutely loved it. This cake is very delicious! This was my first time making a fancy/legit cake and I felt very proud of the final product. Thanks for sharing your recipe!
Hi Rebecca, Happy birthday to your dad!! So thrilled to hear the cake was a big hit!
I really want to try making your snickers cake for a gathering in a few weeks, but I’m a little concerned about being exact with the measurements. I’ve never made a cake without using a scale. If I convert the cups to grams will it be accurate and work well for this cake? Or is there a certain method you used when measuring out the cups that I could replicate? Maybe I’m being way too anal about it, but I want so much for it to come out perfectly! I would very much appreciate your input, especially with moistness or density of the cake itself.
This looks absolutely fabulous! I can’t wait to try it! I would like to make mini cakes. I have 4″ cake pans…do you think I could make six 4″ cakes with this recipe? Would you be able to suggest how long I should bake them? Thanks for you help. (By the way, I loved your post….my dad would also love this cake. I look forward to making it as I remember his love of snickers and all things sweet. :))
Hi Kara, I think you could do 4-inch cakes. I might start checking them around 10 minutes or so just to be safe (although that’s just a guess). As for how many cakes, I *THINK* you should be able to get 6 out of this recipe. Enjoy!
Do you think the cake mixture would hold up in a bunt pan? I really love the cake and tried one layer with a coffee syrup glaze, it was amazing. However, the bunt shaped cake allows more glaze coverage.. Thanks for all your amazing recipes! I send people to you blog all the time!
Hi Sara, I’ve never tried making this as a Bundt, so I’m not sure. I have tried cupcakes multiple times, but they never turned out right.
I made this cake 2 years ago and it was a hit with my nephew. He has repeatedly asked for it, so this year, I’m making it for his birthday. I was able to prepare in one day the first time but this time I have to prep in stages, so wondering if the nougat be made a day or two ahead of time and stored for later prep? If so, best storage idea, please?
Hi Stephanie, Aw, so awesome! Yes, you could make the nougat a day or two in advance and store in the refrigerator. Enjoy!
Hi there! I have made the nougat filling and it tastes delicious but find it to be very sticky. I’m worried it won’t speard nicely on the chocolate cake. Perhaps I cooked the butter/milk/sugar to long – or is it just sticky? I’m wondering about ways to make it fluffier. Any thoughts? Could I whip some heavy cream in it? So many questions so little time ? Any help you can provide would be great!
Hi Keir, It shouldn’t be too sticky… you could fold a little whipped cream in there to help lighten it up a bit!
How much do you think it would cost to make this cake?
I have no idea, it would depend on where you live, which brands of ingredients you buy, etc.
This recipe was amazing. Instead of a cake, I used this recipe to make cupcakes for a house warming party I was attending. I made a few minor changes, like opting out of chocolate ganche and the salted peanuts in the nougat and just used the peanut butter. The nougat still tasted amazing. I also topped the cupcakes with chopped snickers instead of the peanuts. . This dessert was the highlight of the party. They tasted exactly like a Snickers candy bar. Thanks for the great recipe!
Hello! This cake looks so amazing I am hoping to recreate for my son’s birthday this weekend. However I was just wondering, I’ve never seen in a recipe before as much baking soda being used as a tablespoon, and wondered if it was a typo and you actually meant a teaspoon?
Hi Amy, It’s not a typo – that’s correct!
This is the best cake I’ve ever eaten. Not just the best cake I’ve ever made; this is the best cake I’ve ever eaten. Sure, it takes all day to make, but it is totally, completely WORTH IT.
this Cake is great and on the first try, it went perfect! I got so many compliments. <3<3 Thank you for the recip, but i have to add one thing.
The cakebutter amount is to big or the Nougat Filling is not enough. I only could do one thin layer of the Nougat in this really big cake. It look not good, and you coudn't really taste the good filling. I used a normal sized baking pan, so i recommend the half of the cake butter or the double amount of the Nougat Filling. But you have to try this cake.
I want to make this cake and bring to work for a coworker that is leaving. However, we do not have a refrigerator to store it in. If I refrigerate the night prior to bringing into work will it be ok out of the fridge for the day at work? Thanks
Hi Jessica, Yes, that would totally work. Enjoy!
I’ve made this cake several times and everyone loves it. I’d like to make for a labor day weekend get together but will be pressed for time. Can this be made ahead of time and frozen?
Hi Marcy, I’ve never made the entire cake and frozen it, but I’ve made the different components ahead of time – you can make the cake layers, wrap in plastic wrap and refrigerate for up to 3 days. Make and refrigerate the nougat the day before, etc.
Everything came out perfectly with this cake except for my ganache. It turned out to not be a very good snickers alteration though! I tried to get the right ganache consistency twice and failed. When I finally attempted to get the dripping effect it was too thick and looked more goosebumps globby, so I decided to spread the ganache as a frosting over the buttercream caramel frosting and it was delicious! I used your caramel recipe to make the most delicious caramel and this was the perfect consistency to make the dripping effect and then sprinkled chopped almonds on top. I substituted almonds for the peanuts in the recipe and loved it. Great cake and so glad I finally made it!
Hi there! I have made this cake 3 times, and I use the chocolate cake recipe religiously now whenever I make a chocolate cake! I’ve got a question, my friends and family all rave about this, but ask if I could make it in vanilla or white cake. Would it be possible to remove the cocoa powder and omit the coffee and have it still turn out to be this moist and thick?
Hi Chelsea, I haven’t played around with a vanilla version of this, but it’s a great idea! It would definitely need some trial and error… there’s a lot of cocoa powder, and also a lot of coffee – not sure if the dry/liquid would cancel each other out, or if you would need to compensate for either in some way. I’ll add it to my list; if you try it in the meantime, let me know how you fare!
Hi there! I am making this cake for the second time today :), it is pretty epic! I’m in Australia where marshmallow fluff isn’t popular at all (nor the corn syrup in the recipe to make it). My substitute is microwaving a cup and a half of white marshmallows, they puff up and go fluffy! And then you can use it in the same way as the fluff. Thanks heaps for the recipe, it’s a winner!
Awesome cake! I’m working on the finishing touches and preparing to assemble now! I did have one question though- I thought my caramel sauce came out a little bitter. It does not taste burn, just a bit *too* done. Is there any way to mask this? The bad flavor does not come through in the frosting, just in the sauce itself, which I’m afraid will affect the cake when I pour the sauce over each layer of nougat. Any helpful hints appreciated!
Hi Emily, There really isn’t a way to back off of the salted caramel flavor if you cooked it a little bit longer than intended. However, I think with all of the other flavors in the cake and filling, it should be just fine, especially if you’re saying it doesn’t taste burnt.
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
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.
Hi Ela, I use Valrhona Dutch-process cocoa. Enjoy!
Is there something I could use to substitute the marshmallow fluff with?
Hi Cora, Unfortunately there isn’t, but you could make your own! https://www.browneyedbaker.com/homemade-marshmallow-creme-recipe/
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!
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!
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.
Hi.. How can I replace marshmallow fluff?
You really can’t in that filling recipe, but if you can’t find it in the store, you can make your own: https://www.browneyedbaker.com/homemade-marshmallow-creme-recipe/
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?
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!
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!
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.
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.
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.
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!
Do you have any suggestions for something other than coffee? I do not like the taste of coffee by itself or in baking.
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.
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.
I wish we could directly upload the picture of things we make here for you.
Hi there, I’m just wondering what Marshmellow fluff is? I haven’t seen it in New Zealand! Is it just normal marshmellows? Thanks
It’s basically marshmallow cream! If you can’t find it in the grocery store, you can make your own: https://www.browneyedbaker.com/homemade-marshmallow-creme-recipe/
Never mind! I saw the other posts after I e-mailed you. :)
Just trying this for the first time. How far in advance can you make the nougat? I like to plan ahead!
This cake looks yummy and the story about your dad is very touching. Love your blog!
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!
I was unable to find dutch process cocoa at my grocers how would I substitute with natural unsweetened, would up the baking powder?
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!
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.
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.
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.
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! :) Thanks again,
Decadent, sinful cake but sooooo delicious. Just finished making it for second time
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?
You can make your own! :) https://www.browneyedbaker.com/homemade-marshmallow-creme-recipe/
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.
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!
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!)
Just made this cake…… each element was detailed but easy..and it is delicious!! My coworkers will be pleasantly surprised.
How far in advance could I make the filling?
Hi Katie, I’d say a day or two.
I’m not a coffee drinker. What do you suggest as a substitute?
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.
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.
i made noughat filling but after a half hour it was solid ..it is right?
Hi Roro, If it’s too stiff to spread after refrigerating, let it sit at room temperature for a bit to soften up.
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.
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 :)
What effect would cake flour vs. all-purpose flour have on this cake?
Hi Nikki, I would not recommend switching the flour; cake flour has less protein which means the cake layers will have a finer crumb.
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?!)
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!
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?
Hi Ashley, I do recommend using Dutch-process cocoa. It can be ordered from places like King Arthur Flour, Penzeys, even Amazon.
Do I have to use peanut butter in the nougat?
Hi Amanda, Yes.
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!
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.
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!
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?
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).
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.
I do not like the taste of coffee, can it be omitted completely or should hot water be used to replace?
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.
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.
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.
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!
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!
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?
Hi Christy, I’m so happy to hear you enjoyed the cake! As for the one from the tea room – when you say no crumbs, do you mean it is a cake, or it’s not? It might be a flourless chocolate cake, something like this: https://www.browneyedbaker.com/2013/02/14/flourless-chocolate-cake/
Made this last weekend! So amazingly delicious! It was a hit at the party. Thanks for the post!
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.
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.
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.
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!
Hi there, I’m in Australia and really hoping to make this. But we dont have marshmallow fluff. Any suggestions?
Hi May, You could make your own! :) https://www.browneyedbaker.com/2013/05/16/homemade-marshmallow-creme-recipe/
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!
I made this cake into cupcakes and they were just amazing.
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!
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.
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 :)
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.
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?
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.
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.
I’m making this for Fathers Day and would like to know if the nougat can be made in advance and refrigerated.
Hi Sandy, Yes, you can make the nougat ahead of time and refrigerate.
Is the all purpose flower self raising or plain?
Hi Ash, Always plain all-purpose flour unless stated otherwise.
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!
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
Hi Belinda, Yes, you could make both the salted caramel sauce and the nougat in advance; store both in the refrigerator.
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!!
Did you use unsweetened or sweetened evaporated milk? Is sweetened or unsweetened condensed milk same thing as evaporated milk or what is the difference? :)
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.
Ok! Thank you so much!!
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
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..
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.
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!
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.
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
Hi Keri, It should be able 191 grams.
Thank you so much , also I am having problems finding Dutch Cocoa , would I be able to use regular cocoa powder?
Thank you again
Hi Keri, That might be okay, but you may notice some difference in rising.
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!
Hi BEB, I was wondering, I cant find marshmallow fluff in our place, what can I replace it with? :-)
Hi Rodney, You can make your own! :) https://www.browneyedbaker.com/2013/05/16/homemade-marshmallow-creme-recipe/
This looks amazing! where do you purchase your dutch cocoa powder? I can’t find it at any of the local markets.
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.
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.
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.
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?
Hi Camila, Just the caramel sauce.
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
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!
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.
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.
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?
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.
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
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!
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.
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: https://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.
Sinking in the middle may also be due to using pans that are not deep enough. This Chocolate Cake batter should not come above halfway up the pan, before baking. It rises a lot during baking. If there is not adequate space for the batter to climb during baking and adhere to the sides of the pan (which supports the cake) the batter will overflow the pan and the cake will sink in the center.
Two inch deep 8 inch pans are essential for this cake; if your pans are less than 2 inches, just use 9 inch layer cake pans.
Made this cake over the weekend, most excellent! Tasted as good as I thought it would, thanks for sharing!
Where do you get salted caramel sauce?
Hi Cindy, I make my own (https://www.browneyedbaker.com/2012/05/22/homemade-salted-caramel-sauce-recipe/), but you may be able to find a jar at a specialty-type store like Williams-Sonoma or Sur la Table, or at a gourmet grocery.
COULD YOU USE CARAMEL SYRUP( SAUCE FOR ICE CREAM) TYPE?
Yes, that would work!
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.
Hi Kake, It is! I found this recipe last year, and have it exclusively for my chocolate cakes since!
Great! Have you ever used any different size pans except three 8″ pans? if so what sizes have you done?
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.
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!!!
I baked the cake today. I found it is essential to have deep (at least 2 inches) layer cake pans My 8 inch pans were less than 2 inches deep, and even though I made 2 cupcakes, there was still too much batter in my pans, and the pans overflowed during baking. The baked layers are tall, so 9 inch layer cake pans would also be fine. Lesson learned.
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!
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!
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.
Oh yeah one thing, the batter exploded in the oven, and went over the sides…
How many calories in that sucker…just made it for my daughters birthday and it turned out gorgeous, but so rich and heavy….thx
Hi Debi, I have no idea how many calories are in the cake. Sorry!
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.
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.
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.
ACTUALLY, THE FINAL FINAL FLAVOR IS NOT COFEE, IT JUST ENHANCE THE CHOCOLATE FLAVOR.
Don’t leave out the coffee! All the best chocolate cake recipes have it. You can’t taste it at all :)
CAN I USE NATURAL COCOA?
I DON’T HAVE DUTCH PROCES
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.
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.
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!
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.
hi good day just wanna ask if you have a recipe of your SALTED CARAMEL SAUCE…
Yes, it is actually linked to multiple times in the recipe above, but here it is: https://www.browneyedbaker.com/2012/05/22/homemade-salted-caramel-sauce-recipe/
Thank You :)
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
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
Hi Amanda, No, the measurement is correct. Enjoy!
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!
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?
Hi Tiara, I apologize that this is late, but I would go with the substitution. I hope your brother enjoys the cake!
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.
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!
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?
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.
Thank you Michelle. Learning something everyday… :)
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?
Hi Monica, I do not have all of the weights readily available; I used a scoop and sweep method for the flour.
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?
You can actually make your own! I did a tutorial here: https://www.browneyedbaker.com/2013/05/16/homemade-marshmallow-creme-recipe/
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.
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?
Salted! Sorry for not clarifying :)
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.
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!!
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.
Perfect :) i’ll do it that way. Thanks!!! :D can’t wait to bake this baabyy
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!!!!
WOW!! That is one fantastic cake!! It sounds amazing and looks eve better!!
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!
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??
Hi Cindy, I think they would keep for a few days. So thrilled to hear how much you loved the cake!
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!
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.
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
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!
Made this cake today and the recipe is just perfect. It turned out really yummy and great looking. I can only recommend this!
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
You said dutch process cocoa powder what is that? What is the difference? What brand did you use for your cake?
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.
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 :)
This is my families favorite cake. Ive made it twice now. Thanks for sharing it.
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 :)
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!
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.
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! :)
I don’t, but I will add that to my list of must-do posts!
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!
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.
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.
Thanks Michelle! The refrigerator is definitely getting cleared out for this one :)
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!
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.
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!
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.
This is one of the best cakes we have ever had. My family loves it!
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.” :)
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!
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.
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!
This is an amazing recipe Thank you for sharing it. My cake looked beautiful and the ganache only added to the visual appea
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!!!
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?
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.
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!
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!!!
do you think it would be ok to assemble and freezethis cake for 1 week?
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.
I made this for a party and it was a HUGE hit. Thanks for a great recipe!
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.
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!
I love snickers, so I’ll have to try this!
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
I am making a modified version of this cake this weekend, mainly because I’m sure your amazing pictures don’t do it justice. :) 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. :)
Hi Rebecca, You can’t really taste the cream cheese in the frosting; you definitely taste more of the caramel flavor.
Thanks. :). That helped. I’ll let you know my decision.
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. :)
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.
Hi Toni, Thank you for the comment; I’m so happy to hear that you are a leukemia survivor! All the best to you.
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! :)
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 !
Hi Tina, You can’t use just marshmallows, but you could use homemade marshmallow creme: http://www.cookingclassy.com/2013/02/homemade-marshmallow-creme/
Thanks for your super fast reply! love your blog! x
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 :P
Thank you for providing me with an excellent birthday cake!
*disappear so fast not so much..
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! :)
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….
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.
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
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!!!
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.
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? :)
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. :-)
What an awesome cake.
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.
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!
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 :)
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 !
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?
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.
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!!!
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.
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.
This cake looks so dangerous but I have to make it! Thanks for this.
Amazing! If it’s wrong to lick my computer screen then I don’t want to be right.
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…?
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.
Made this today – it was amazing! Great recipe!
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.
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 :)
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
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.
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.
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.
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
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!
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!
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!
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!
Hi Alice, You could omit the peanuts altogether and then substitute the peanut butter with almond or cashew butter.
For the nougat filling if i don’t have marshmallow puff what can I substitute?
Aw, I am totally going to make this for my dad at Father’s Day. He’s all about Snickers. Great dads think alike!
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!!! :-)
Making this today for my daughter and son-in-law’s anniversary!!! Looks amazing!!! Thanks for the recipe!
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!
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!
What a lovely tribute to your Dad. Your cake looks absolutely sublime.
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?!
oh my, this loooks sooooooooo good!thanks for sharing the recipe
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.
What a beautiful cake! And it sounds like it tastes even better than it looks.
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.
what a magnificent cake.omg.
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!
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!
This looks so delicious! What a great tribute to your dad.
Awh man! Now I’ll have to bake one!!!
I can’t wait to try this out……thank you!!
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.
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 :)
Aw, such a sweet story about your dad and that cake is amazing! Snickers are my favorite, too!
What an amazing cake and beautiful story about your dad. I will have to make this soon! Thanks for sharing!
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.
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.
Just died a little inside. Lovely cake and post!
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.
Oh my word, this looks amazing!!!!!!!!
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!
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
Your comments made me chuckle out loud. Thanks :)
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.
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!
Do you think this chocolate cake recipe would be good to convert to cupcakes?
Hi Jack, I have not trying converting these to cupcakes yet; if you give it a go I’d love to hear your feedback!
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!
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.
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).
Thank you for sharing! I too celebrate my sister with cake. :) 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.
This cake is insane!!!
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!
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.
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. :)
This is pure decadence at its finest! I’m sure your dad would adore this cake!
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.
That is one delicious looking cake! Though I think I’d be tempted to eat most of it once I’d made it.
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!!
What a wonderful and touching post. The cake looks absolutely yummy.
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.
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.
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.
This is such a sweet post. Your Dad would have gone bonkers for this cake! So thoughtful of you!
What a beautiful story, and a gorgeous cake!
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!
What a beautiful way to remember your dad.
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!
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!
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! :)
Love the story behind this cake. And this cake – oh my!! Wish I had seen this last month when it was my birthday!!
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!
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 :)
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?
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.
What a loving tribute to your dad. I’m sure he would have loved every single bite of this cake :) This cake looks absolutely delicious, and is definitely on my list!
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! ;)
Hi Stacy, It’s always great to meet another baking hockey fan! :)
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
Wow! This looks decadent and dangerous! Love the tribute to your Dad.
What a loving tribute! Your dad would have loved this!
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.
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!
I’m sorry you lost your dad. :( 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!
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.
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!
Hi Jo, Sorry about that! I have fixed the instructions in step 5.
Michelle this is an amazing cake and I loved the story telling and Snickers discovery in his office :) 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!
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.
One incredible cake, and what a sweet tribute to your father!