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Chocolate Snickers Cake

Decadent layered chocolate cake with caramel, peanuts, and silky chocolate ganache, inspired by the iconic Snickers candy bar.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 minute
Servings: 12 slices
Course: Celebration, Dessert
Cuisine: American, Gourmet
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Cake Batter
  • 2 ½ cups all-purpose flour
  • 1 cup cocoa powder unsweetened
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup unsalted butter room temperature
  • 2 cups granulated sugar
  • 4 eggs large
  • 1 tbsp vanilla extract
  • 1 cup milk
Ganache & Topping
  • 8 oz semi-sweet chocolate chopped
  • 1 cup heavy cream
  • 1 cup caramel sauce homemade or store-bought
  • 1 cup peanuts toasted, coarsely chopped

Equipment

  • Mixing bowls
  • Cake pans
  • Wire rack
  • Saucepan
  • Spatula

Method
 

  1. Preheat oven to 350°F (175°C). Grease and line two 9-inch cake pans with parchment paper.
  2. Cream butter and sugar until light and fluffy. Beat in eggs one at a time, then add vanilla extract.
  3. Sift flour, cocoa powder, baking powder, baking soda, and salt. Gradually fold into butter mixture.
  4. Mix in milk until smooth. Divide batter evenly between pans.
  5. Bake 30–35 minutes until a toothpick comes out clean. Cool 10 minutes in pans, then transfer to wire racks.
  6. Prepare caramel sauce if needed and toast peanuts.
  7. Spread caramel on the first cake layer, sprinkle peanuts evenly. Place second cake layer on top.
  8. Heat cream until simmering and pour over chopped chocolate. Stir until smooth. Pour ganache over assembled cake.
  9. Chill briefly to set ganache. Garnish with extra caramel drizzle or chopped peanuts if desired. Serve.

Notes

For extra indulgence, add small Snickers pieces on top or between layers. Store in an airtight container at room temperature up to 2 days or refrigerate for longer freshness.