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This Snickers cake recipe features layers of fluffy chocolate cake, peanut butter nougat frosting, and gooey caramel. It’s my go-to cake for celebrations and parties.
If you thought my chocolate peanut butter cake was something spectacular, then set your eyes on my showstopping Snickers cake.
This cake ticks all the boxes. Layers of rich, moist chocolate cake pair with creamy peanut butter nougat and a smooth caramel sauce. It’s one of my favorite cakes to make when I’m hosting, and it doubles as an easy vegan dessert that bakes in 30 minutes flat.
Table of Contents
Why I love this recipe
- Surprisingly easy. Like our Biscoff cake, this layered cake may look intimidating, but there’s no more prep time than a single-layer cake.
- So much flavor. If you love chocolate, peanut butter, and caramel, you’ll fall head over heels for this candy bar cake.
- Pantry staples only. I kept this recipe using simple, everyday ingredients. This means no eggs and no milk. Besides, have you seen the prices of them now?
- Everyone will love it! I can personally attest to the power of this cake. Not only does it look incredible, but there’s something in it for everyone to love.
Also, if you want more impressive cake recipes, try my lemon blueberry cake, Funfetti cake, and snickerdoodle cake next.
Key Ingredients
- Flour. Simple all-purpose flour is best for this recipe. I have tested it with wholewheat flour and it was a little too dry for my liking.
- Sugar. I used granulated white sugar, but if you prefer a more caramelized molasses flavor, you can use brown sugar instead.
- Cocoa powder. I prefer Dutch-processed cocoa powder for its mellow flavor, but dark cocoa or black cocoa powder can also work.
- Baking soda. To help the cake rise.
- Salt. To elevate the other ingredients.
- Vinegar. Reacts with the baking soda and give the cake more air bubbles. Use white vinegar or apple cider vinegar.
- Oil. For moisture and to bind the other ingredients. Use a neutral-flavored cooking oil like canola oil or vegetable oil.
- Water. To bind the ingredients. You can use non-dairy milk, but I didn’t notice a significant texture change.
- Peanut butter nougat frosting. A simple combination of butter, peanut butter, powdered sugar, and vanilla.
- Caramel. I like to use a homemade caramel sauce (typically my vegan caramel), but any store-bought sauce is fine. I recommend choosing one that is thicker than the others.
Find the printable recipe with measurements below.
How to make a Snickers cake
Step 1- Make chocolate cake batter. In a large bowl, combine the dry ingredients. Next, add the wet ingredients. Stir to combine.
Step 2- Bake. Pour the cake batter between the two cake pans and bake for 25-30 minutes or until a toothpick inserted comes out clean. Remove the cakes from the oven and let them cool before slicing them in half.
Step 3- Make nougat. In a large bowl, beat the butter and peanut butter together until smooth. Slowly fold in the powdered sugar and vanilla and continue mixing until smooth and creamy.
Step 4- Assemble. Place one single bottom layer of one cake on a flat surface or serving platter. Spread a thin layer of caramel, followed by ¼ of the peanut butter frosting. Top with caramel. Repeat the process until all 4 layers have been assembled. Top the cake with extra frosting or caramel, if desired.
Arman’s recipe tips
- Refrigerate the cakes before slicing. If the cakes aren’t completely cooled before slicing them in half, they’re prone to crumbling. To avoid this, I usually refrigerate the cakes for 30 minutes so they’re easier to halve.
- Use a springform cake pan. So they’re easier to remove. You can also line the pans with greased parchment paper.
- Make a single-layer cake. Just halve the ingredients, and don’t cut the cakes in half.
- Use a boxed cake mix. If I’m short on time, I’ll use a boxed chocolate cake mix.
Storage instructions
To store: Any leftover cake can be stored at room temperature in an airtight container for up to 3-4 days or in the refrigerator for up to 2 weeks.
To freeze: Freeze leftover cake slices in a freezer-safe container for up to 3 months. When you’re ready to dig in, let the cake thaw overnight in the fridge.
Frequently asked questions
Yes, if you’d like, you can prepare the cake up to 2 days in advance and keep it refrigerated in an airtight container. Before serving, let the cake sit at room temperature for 2 hours.
Yes, you can. Simply swap out the peanut butter for tahini or sunflower seed butter. The proportion remains the same.
More chocolate cake recipes to try
Snickers Cake
Ingredients
- 3 cups all purpose flour gluten free, if needed
- 2 cups sugar
- 1/2 cup cocoa powder
- 2 teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoon vinegar white or apple cider
- 3/4 cup oil any neutral flavored oil
- 2 cups water
- 1 cup Caramel sauce
For the peanut butter nougat frosting
- 1 cup butter
- 1 cup peanut butter smooth and creamy
- 3 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 180C/350F. Grease two 8-inch cake pans and set aside.
- In a large mixing bowl, add the flour, sugar, cocoa powder, baking soda, and salt and mix well. Next, add in the vinegar, vanilla extract, oil, and water and mix until fully combined.
- Distribute the cake batter evenly between the two cake pans. Bake for 25-30 minutes, or until a skewer comes out clean.
- Remove from the oven and let the cakes cool completely, before slicing in half and frosting.
- To make the frosting, beat together the butter and peanut butter until smooth. Slowly fold in the powdered sugar and vanilla until smooth and creamy.
- Place one single bottom layer of one of the cakes on a flat surface or serving dish. Lightly spread a thin layer of caramel, followed by 1/4 of the peanut butter frosting. Top with extra caramel. Place the top layer of the cake. Repeat the process, until you have all 4 layers on top of one another. Carefully add extra frosting on top, if desired.
Notes
- Add chopped peanuts. If you like a crunchier texture, add crushed peanuts in between each layer.
- Make it nut-free. When I need to make this cake nut-free, I’ll use sunflower seed butter or tahini instead.
- Add coffee. I don’t always use this hack, but I find swapping the water for black coffee is an easy way to enhance the flavor and add richness. Don’t worry; you won’t be able to taste the coffee at all.
- Smother in chocolate ganache. Take a note from my peanut butter pie and make a chocolate ganache to cover the cake.
- Add salt. To make a salted caramel sauce, add 1 teaspoon of coarse sea salt.
- Take it up a notch. This cake is a showstopper all on its own, but when I’m up for it, I like to serve it with a scoop of ice cream or a dollop of Cool Whip.
Nutrition
Originally published October 2020, updated and republished February 2025
The cake was really delicious in taste but. I would cut the sugar in half because it was so incredibly sweet 😀
I notice in the pictures there is chocolate and peanuts on top of the cake but there is no mention of it in the recipe.
Just decorative 🙂
Love this cake! Made it for my husband’s birthday today. Cake was so moist. At first,I thought my buttercream will gonna be disaster for some reason when I mix the powdered sugar it became crumbly instead of creamy texture. Maybe because the powdered sugar that I put is already crumbly? Anyways, I made a solution and put a splash of almond milk which it turns out to become creamy.
My hubby, daughters and friends are loving it! Thanks for sharing your recipe arman😊
Hi! WAs the powdered sugar sifted? That can sometimes happen! But yes, good to add some liquid, that gets it moving 🙂
I made this cake for my girlfriend because she loves Snickers, and it was so good! I actually messed up the cake by taking it out before it cooled so it all fell apart, but I managed to assemble messy cupcakes and refrigerated them, and they taste amazing!
I know the caramel is essential to a Snickers, but I don’t have a big sweet tooth and think it tastes great without the caramel and actually reminds me of a Reeses!
This cake was really good! I made it for my sisters birthday today all of my (non-vegan) family really like it 🙂 …. one thing though the recipe list leaves out the vanilla extract for the cake part so I missed it but it was still good.. will probably be even better next time with the vanilla 😉
Ahh I love that 😀
Where are the eggs? I can’t imagine a cake without eggs. I’m reluctant to try the recipe.
There are no eggs needed.