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.
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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!
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,
Bonnie
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?
Thanx alot
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.
Thanks!
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!
Hi
I love Snickers it is my number one favorite chocolate, and I would love to make this but I cant find Dutch-process cocoa powder. Is there anything else i cant substitute it for?
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!
Hi Michelle.
All I can say is thank you . I made this cake yesterday. It was absolutely delicious and worth the effort . Do you have any tips for cutting such neat slices?
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.
Hi!
I made this cake today and initially everything went well. Almost a little too well. It then went south RAPIDLY when assembling. I put the nougat in and the sticky texture meant the top of the cake ripped when trying to spread with a spoon. So I used clean hands extremely gently. Then I put in the next later… Well it was a disaster! The nougat just oozed out of the sides and only got worse when I put the next later on. I’ve quickly put the cake in the fridge to see if it stops oozing, but hasn’t as yet. Is there too much nougat?? Or should I have done one layer with nougat and then chilled prior to putting the next later on?? I hope the oozing stops and I can salvage this cake. Other than that, for a novice baker all components individually were great to make.
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!