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Rich Chocolate Layer Cake with Peanut Butter and Caramel

Featured in Decadent Desserts.

Transform the beloved Snickers candy bar into an incredible layer cake. Each slice features moist chocolate cake, creamy peanut butter frosting, and homemade peanut caramel, all wrapped in milk chocolate ganache. Perfect for chocolate lovers and special celebrations.

Sarah
Updated on Tue, 21 Jan 2025 10:33:43 GMT
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A slice of layered chocolate cake with alternating creamy caramel and peanut butter fillings, topped with chocolate ganache and crunchy toppings. Pin it
A slice of layered chocolate cake with alternating creamy caramel and peanut butter fillings, topped with chocolate ganache and crunchy toppings. | kitchenscroll.com

When my son asked for something special for his birthday I knew exactly what to make this incredible chocolate Snickers cake. Picture everything you love about that classic candy bar transformed into layers of rich chocolate cake hugged by creamy peanut butter frosting rivers of homemade caramel and a blanket of silky milk chocolate ganache. It's pure candy bar magic in cake form.

Your Baking Adventure Starts Here

Let me walk you through each step of creating this showstopper. I've tested this recipe countless times in my kitchen to make sure you'll get perfect results in yours. While fancy tools are nice you can absolutely make this cake with basic kitchen equipment. I'll share all my tricks for making it work with whatever you have on hand.

Everything You'll Need

  • For Those Perfect Layers: We'll need 4 8-inch cake pans. I use about 450g of batter in each pan for even layers.
  • That Dreamy Caramel: Sugar butter heavy cream and salt come together to make pure magic. Watch that sugar carefully as it turns golden.
  • Peanut Butter Heaven: The frosting is a dream of butter creamy peanut butter and heavy cream whipped until fluffy.
  • Chocolate Topping: Heavy cream and milk chocolate chips make our glossy ganache finish.

Let's Make Magic

Starting with Cake
Get those chocolate layers baking at 350°F. They'll need about 22 minutes until they spring back when touched. Then we'll freeze them briefly to lock in all that moisture.
Caramel Time
Watch that sugar transform into liquid gold then carefully stir in butter cream and salt. Once it cools we'll whip it until it's thick then fold in crunchy peanuts.
Whipping Up Frosting
Beat butter and peanut butter together until they're best friends then add cream until everything's light and fluffy.
Building Your Beauty
Stack those cooled layers with generous swirls of frosting and pools of caramel between each one. The top layer goes upside down for the smoothest finish.
Chill and Frost
Give everything a quick chill then wrap the whole cake in that dreamy peanut butter frosting.
Ganache Glory
Pour warm cream over chocolate and watch it become silk. This is what dreams are made of.
The Final Touch
Drizzle with caramel pour on that ganache add some chopped peanuts and Snickers pieces. A sprinkle of sea salt makes everything pop.
A slice of layered chocolate cake with caramel and creamy filling, topped with chocolate pieces and drizzled with chocolate glaze. Pin it
A slice of layered chocolate cake with caramel and creamy filling, topped with chocolate pieces and drizzled with chocolate glaze. | kitchenscroll.com

Making It Your Own

Need to skip the gluten? I've got you covered with a great flour swap. Going dairy free? Coconut milk works beautifully here. The frosting plays nice with different butters too just keep tasting until it's perfect for you.

Plan Ahead Tips

This cake is actually perfect for busy bakers. You can freeze those layers for up to a month and the frosting keeps beautifully in the fridge. Once it's all put together it'll stay fresh in the fridge for a week though it never lasts that long at my house.

Size It Up or Down

Don't have 8-inch pans? No problem. This recipe works beautifully in 9-inch pans or even as cupcakes. Just watch your baking time they'll need about 18 minutes for cupcakes.

My Kitchen Secrets

Take time to measure your flour carefully and let everything come to room temperature before starting. Level those layers with a serrated knife for the prettiest stack. A chilled cake is so much easier to frost. And remember if something doesn't look quite right I've got all sorts of tricks up my sleeve to help you fix it.

Frequently Asked Questions

→ Can I make this cake in advance?

You can make the cake layers and freeze them for up to a month. The caramel and frosting can be made a week ahead. Store completed cake in the fridge for up to a week.

→ Why do we need room temperature ingredients?

Room temperature ingredients blend together more smoothly and create a better cake texture. Cold ingredients can lead to lumpy batter and uneven baking.

→ Can I make this cake in different sizes?

Yes, the recipe works for two 9-inch layers or three dozen cupcakes. Adjust baking times accordingly - cupcakes need 20-22 minutes at the same temperature.

→ Why do you chill the cake while assembling?

Chilling helps set the frosting between layers and prevents them from sliding. It also makes the final frosting process much easier and cleaner.

→ How should I store leftover cake?

Keep the cake refrigerated and cover any cut sections with frosting to keep them moist. It will stay fresh in the fridge for up to a week.

Chocolate Snickers Cake

Four layers of moist chocolate cake filled with peanut butter frosting and homemade caramel, topped with milk chocolate ganache and Snickers pieces.

Prep Time
30 Minutes
Cook Time
24 Minutes
Total Time
54 Minutes

Category: Sweet Treats

Difficulty: Difficult

Cuisine: American

Yield: 24 Servings (1 cake)

Dietary: Vegetarian

Ingredients

01 2 1/2 cups all-purpose flour.
02 2 1/2 cups granulated sugar.
03 1 cup unsweetened cocoa powder.
04 2 1/2 teaspoons baking powder.
05 2 teaspoons baking soda.
06 1 teaspoon fine salt.
07 1 1/4 cups warm water.
08 1 1/4 cups buttermilk, room temperature.
09 2/3 cup vegetable oil.
10 3 large eggs, room temperature.
11 2 teaspoons vanilla extract.
12 2 cups granulated sugar (for caramel).
13 3/4 cup unsalted butter, room temperature (for caramel).
14 1/2 cup heavy cream, room temperature (for caramel).
15 1/2 teaspoon salt (for caramel).
16 3/4 cup salted peanuts, chopped (for caramel).
17 1 1/2 cups unsalted butter, room temperature (for frosting).
18 1 cup creamy peanut butter (for frosting).
19 1 teaspoon vanilla extract (for frosting).
20 1/2 teaspoon salt (for frosting).
21 7 cups powdered sugar (for frosting).
22 2/3 cup heavy cream (for frosting).
23 1/3 cup heavy cream (for ganache).
24 1/2 cup milk chocolate chips (for ganache).
25 8 mini Snickers bars.
26 1/2 cup salted peanuts, chopped.

Instructions

Step 01

Preheat oven to 350°F. Line four 8-inch cake pans.

Step 02

Mix dry ingredients: flour, sugar, cocoa, baking powder, baking soda, salt.

Step 03

Combine wet ingredients: water, buttermilk, oil, eggs, vanilla.

Step 04

Mix wet into dry until smooth. Divide into pans.

Step 05

Bake 22-25 minutes until done. Cool in freezer 30 minutes.

Step 06

Heat sugar gradually until amber. Add butter, cream, salt.

Step 07

Cool caramel, whip until light. Mix peanuts into most of it.

Step 08

Beat butter and peanut butter until fluffy. Add vanilla, salt, then gradually mix in sugar and cream.

Step 09

Stack cake layers with frosting and caramel between each. Chill cake 10 minutes. Frost outside completely.

Step 10

Press chopped peanuts around base. Chill again.

Step 11

Heat cream, pour over chocolate, stir until smooth.

Step 12

Drizzle remaining caramel over edges. Pour ganache on top, let drip down sides.

Step 13

Decorate with chopped Snickers pieces.

Notes

  1. Can be made in stages over several days.
  2. Layers can be frozen.
  3. Completed cake keeps in fridge up to a week.
  4. For best results, all ingredients should be room temperature.

Tools You'll Need

  • Four 8-inch cake pans.
  • Electric mixer.
  • Offset spatula.
  • Bench scraper.
  • Piping bags.
  • Cake turntable.
  • Candy thermometer.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Dairy (butter, cream, milk chocolate).
  • Eggs.
  • Peanuts.
  • Wheat (flour).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 657
  • Total Fat: 24 g
  • Total Carbohydrate: 104 g
  • Protein: 10 g