Snickers Cake
Tomorrow would have been – should have been – my dad’s 60th birthday. You may remember that last year on his birthday, I shared with you his very favorite cake, the one he would always request for his birthday. It’s a fabulous cake – a moist, chocolate cake with a river of cheesecake running through the middle and topped with sugared walnuts. It’s a very worthy birthday cake. However, if he were still here, I would have insisted on making something different and more elaborate than the cake he requested every year since it would be the big 6-0. I have no doubt that he would have been completely smitten with this cake and found every excuse in the world to eat piece after piece.
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
Snickers Cake
Ingredients
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
Instructions
- 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.
Notes
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Hi, can the Snickers Cake be made and frozen a few days in advance?
Thanks,
C
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?
Thanks!
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?
thank you
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.
Hi!
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.
Thanks kindly!
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.