Snickers Cake

This snickers cake is a moist and rich chocolate cake, layered with a peanut butter frosting and topped with caramel. A showstopping cake that looks impressive, but ridiculously easy to make!

Snickers Cake

When it comes to showstopping cakes, I love whipping up a healthy apple cake, a chocolate peanut butter cake, and this Snickers Cake. 

It’s no secret that I love putting my hand up for dessert duty, especially when it comes down to a friend’s event or party. If any of my close circle of friends has a birthday coming up, they know that they can ALWAYS expect a cake from me. 

Now, one of my really close friends’ favorite candy bar is the classic snickers. Every time we do a road trip or spend the day at the beach together, she always brings one along. In fact, I recall her glovebox being filled with several full bars and a plethora of wrappers. With her birthday the past weekend, I was intent on making a snickers flavored cake! 

This Snickers cake is a show stopper. It’s got ALL the key elements of a snickers bar (chocolate, peanuts, nougat, and caramel), but I promise you it will be one of the most foolproof cakes you’ll ever make.

No butter, no eggs, and no milk is needed, but you’d never tell- The cake is moist and fluffy, the peanut butter nougat is thick and creamy, and the caramel is smooth and silky. 

I surprised my friend with this for her birthday dinner and she was floored- None of her guests, including herself, believed me when I said the cake was completely vegan (and gluten free!)- It tasted like any decadent cake out there!

Ingredients to make this cake

These are the ingredients you’ll need to make this vegan cake. You will love the simple ingredient list and quick and easy baking time. There are a few substitution options included. 

For the cake

• All purpose flour– Either white all purpose flour or gluten free baking flour. If you use the latter, be sure that it has xanthan gum added to it. 
• Cocoa powder– Unsweetened cocoa powder. If you’d like a richer chocolate cake layer, use a dark cocoa powder.
• Sugar– Either white sugar or brown sugar can be used. If you’d like to make this a sugar free cake, see my tips below. 
• Baking soda– Leavening agent. It also reacts with the vinegar to give the cake some stability, without needing any eggs! 
• Salt– Brings out the sweetness of the cake. 
• Vinegar– Use either white vinegar or apple cider vinegar. Avoid using a full bodied vinegar, like red wine. 
• Vanilla extract– A must for any good cake or baking recipe.
• Oil– Use a neutral flavored oil, like vegetable or canola. 
• Water– I’ve tried the cake with both water and soy milk, and didn’t notice a difference at all. 

For the peanut butter filling

• Peanut butter– Smooth and creamy peanut butter, with or without salt. If you love the sweet and salty combination, use the latter. 
• Vegan butter (or margarine)– You can use either butter or margarine. I used vegan butter and from a block, which has a much creamier texture. 
• Powdered sugar– Also known as confectioners sugar. If you don’t have any on hand, easily make your own. 
• Vanilla extract– Optional, but enhances the vanilla flavor. 
• Chopped peanuts– Optional, but to sprinkle between and on top. 

For the caramel

I used a vegan caramel sauce, thinly layered under and on top of the peanut butter filling. You are welcome to use a store bought caramel if desired. 

How do you make a snickers cake?

Start by mixing together your dry cake ingredients, followed by the wet ingredients, until combined. Transfer into two greased 8-inch cake pans. Bake the cakes for 25-30 minutes, or until a skewer comes out clean. 

While the cakes are cooling, prepare the peanut butter frosting, by beating together the peanut butter and butter together, before folding in the powdered sugar and vanilla extract. 

Now, once the cakes have cooled, begin the layering process. Carefully slice the two cakes in half, so you are left with 4 thin cakes. Start by placing the bottom half of one of the cakes on a large plate. Spread a very thin layer of caramel (to bind the frosting) followed by 1/4 of the frosting. Top with a thin layer of caramel before placing the next layer of cake on top. Repeat the process, until you are left with a 4 layer cake. Top with extra frosting and chopped peanuts, if desired. 

Tips to make the best snickers cake recipe

• If you’d like to make a larger and proper 4 layer cake, double the ingredients. 
• Be VERY careful when slicing the cakes in half. If you have an unsteady hand, feel free to refrigerate the cooled cakes for 30 minutes, to make it easier to halve.
• For a more pronounced peanut flavor and added crunch, add chopped peanuts between each layer.
• Prepare the cake up to 2 days in advance and keep refrigerated. Before serving, let the entire cake sit at room temperature for 2 hours prior.
• Use a springform cake pan for easy removal. 

How to store a snickers cake

• To store: The cake should always be stored in the refrigerator, covered. The cake will keep fresh for up to 2 weeks. Let the cake sit for 30 minutes before serving. 
• To freeze: Place the cake in a freezer friendly container and store in the freezer for up to 6 months. Thaw the cake in the refrigerator overnight. 

More delicious cakes to try

• Spice Cake
• Pumpkin Cake
• Coconut Cake
• Chocolate Zucchini Cake
• Strawberry Cake