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!
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.
Hey,
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/
Hello
This cake is A MA ZING! I have never made nougat or caramel sauce before but your recipe was so easy to use – thank you. Although I am now cursing you (slightly) as it is so good I suspect my waistline will grow even more.
I was wondering if the next time you made it if you wouldn’t mind weighing things like the butter for us folk in the UK?
Pip
Hi Michelle,
Very moving post and great recipe. I just lost my dad early December in 2015. I tried this recipe about a year ago and completely messed it up, so it was that much sweeter when I took the time recently to try it again and it came out beautifully. So delicious and so worth it. Thank you so much for sharing!
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.
Hi Michelle,
I made this cake from scratch and it turned out heavenly.I made marshmellow fluff and caramel by myself from your recipes.I just doubled the cream cheese frosting as I like it so much.I also made it in cupcakes shape with nougat filling and caramel cream cheese frosting a little bit of chocolate ganauche on the top which was even more delicious than the cake.
Thank you so much for your amazing recipes.I love every single thing I learn from you.Here is the link of my cake pictures.
http://imgur.com/a/K4YoY
I wish we could directly upload the picture of things we make here for you.
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!