This Snickers cake is a moist chocolate cake that’s poked and filled with homemade salted caramel, finished with a creamy peanut butter frosting and chopped Snickers on top. Every bite combines chocolate, caramel, and peanut butter for a rich, crowd-pleasing dessert.
I wanted a decadent Snickers cake that was still simple to assemble. What makes this version special is that the cake is poked and filled with caramel, then topped with a peanut butter buttercream and chopped Snickers. I include tips, tricks, and process photos to guide you. If you enjoy Snickers-style treats, try my Snickers Brownies. Originally this was a layered cake (updated September 2025); to make a layered cake, double the recipe.
Tips for making the cake
Follow these tips so your cake turns out perfectly. See my homemade salted caramel post for more caramel guidance.
- Measure flour properly: Spoon flour into your measuring cup and level it off. Scooping directly can compact the flour and make the cake dry.
- Room temperature ingredients: Bring eggs, sour cream (or Greek yogurt), buttermilk, and butter to room temperature so they blend smoothly.
- Make caramel ahead: The caramel can be prepared up to two weeks in advance and stored in the refrigerator. You can also use store-bought caramel if preferred.
- Frosting timing: Whip the peanut butter frosting just before assembling. A handheld mixer makes it easy to achieve a creamy texture.
Decorating the cake
If you love candy-inspired desserts, also try my Snickers cheesecake and Butterfinger cake for more indulgent treats.
If you try this recipe, please leave a star review and tag me on Instagram @stephaniesweettreats. Follow for more ideas on Pinterest.
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Snickers Cake
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Ingredients
Chocolate Cake
- 1 cup All-purpose flour
- 1/2 cup Dutch process cocoa powder
- 1 tsp Baking powder
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 1/2 cup Oil, canola or vegetable
- 3/4 cup White granulated sugar
- 1 tsp Pure vanilla extract
- 2 Large eggs, room temperature
- 1/4 cup Sour cream, room temperature or Greek yogurt
- 1/2 cup Buttermilk, room temperature
- 1/2 cup Hot water
Salted Caramel
- 1 cup White granulated sugar
- 4 TBSP Unsalted butter, room temperature
- 1/2 cup Heavy cream, room temperature
- 1/2 tsp Salt
- 1 tsp Pure vanilla extract
Peanut Butter Frosting
- 1/2 cup Unsalted butter, room temperature
- 1/2 cup Peanut butter, creamy
- 1 cups Powdered sugar, sifted
- 1 tsp Pure vanilla extract
- 1 TBSP Heavy cream
- Fun size Snickers, for decorating
Instructions
Chocolate Cake
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Preheat oven to 350°F. Spray one 8-inch cake pan with nonstick spray, line the bottom with parchment, and spray again.
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Sift flour, cocoa powder, baking powder, baking soda, and salt into a bowl.
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In another bowl, whisk together oil, sugar, vanilla, eggs, sour cream, and buttermilk. Heat the water until steamy, then slowly add it while mixing. Add the dry ingredients to the wet and whisk until combined — the batter will be thin.
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Pour batter into the prepared pan and bake 38–43 minutes, or until a toothpick comes out clean. Cool in the pan 10 minutes, then transfer to a rack to cool completely before decorating.
Salted Caramel
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Over medium heat in a saucepan, melt the sugar without stirring until it begins to liquefy, then whisk gently until fully melted and amber in color. Remove from heat.
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Carefully add half the butter, whisking as it bubbles, then the remaining butter. Add the heavy cream in two additions, whisking until smooth. Stir in vanilla and salt. Pour into a glass container and cool completely before using.
Peanut Butter Frosting & Assembly
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Sift powdered sugar into a bowl. Beat butter and peanut butter on high until smooth (about 2 minutes).
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Add powdered sugar, then vanilla and heavy cream. Beat until fluffy and spreadable. Adjust cream or sugar to reach desired consistency.
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Trim the cake top if needed to make it level. Use the bottom of a wooden spoon to poke holes about two-thirds deep across the surface.
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Pipe or spoon cooled caramel into the holes so the centers are filled.
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Spread the peanut butter frosting over the top and garnish with chopped fun-size Snickers and any additional chocolate chips or chopped peanuts.
Notes
High altitude: add 1 TBSP extra flour to the cake batter.
Make-ahead: caramel can be made up to two weeks in advance and refrigerated.