Snickers Cake Recipe
Introduction
This Snickers Cake combines rich chocolate, creamy caramel, and crunchy peanuts for an irresistible treat. Layered with caramel sauce and topped with milk chocolate frosting, it’s a decadent dessert perfect for any celebration or craving.
Ingredients
- 15.25 ounces boxed Devil’s Food Cake mix (Duncan Hines Brand recommended)
- 1 cup evaporated milk, divided (¾ cup for cake mix, ¼ cup for caramel sauce)
- ½ cup canola oil
- 2 large eggs, room temperature
- 11 ounces Kraft brand caramel candies, unwrapped
- ½ cup semi-sweet chocolate chips
- ¾ cup chopped salted peanuts, divided (½ cup for middle layer, ¼ cup for garnish)
- 16 ounces creamy milk chocolate frosting (Duncan Hines brand recommended)
- Bottled caramel sauce (Ghirardelli brand recommended)
Instructions
- Step 1: Preheat the oven to 325°F. Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides for easy cake removal. Set aside.
- Step 2: In a large mixing bowl, whisk together the cake mix, ¾ cup evaporated milk, canola oil, and eggs until fully combined and smooth without lumps.
- Step 3: Spread half of the batter evenly into the prepared pan. Bake for 15 minutes. Reserve the remaining batter.
- Step 4: While the cake bakes, melt the caramel candies with the remaining ¼ cup evaporated milk in a small saucepan over medium-low heat. Stir frequently to prevent burning, melting until smooth (about 4–6 minutes). Remove from heat.
- Step 5: Remove the partially baked cake from the oven and evenly sprinkle the chocolate chips and ½ cup chopped peanuts over the surface.
- Step 6: Pour the warm caramel sauce evenly over the cake layer.
- Step 7: Spoon the remaining batter evenly over the caramel, gently spreading it with an offset spatula without mixing layers.
- Step 8: Return the cake to the oven and bake for an additional 15–20 minutes, until the top layer is set in the center.
- Step 9: Let the cake cool completely in the pan at room temperature.
- Step 10: Using the parchment paper overhang, carefully lift the cake from the pan. If it sticks, loosen edges with a butter knife. Transfer to a cutting board or serving platter.
- Step 11: Frost the cake with milk chocolate frosting. Drizzle with bottled caramel sauce and sprinkle the remaining ¼ cup chopped peanuts on top for garnish.
- Step 12: Slice into 12 equal (3×3 inch) pieces. For clean slices, refrigerate the cake for 1 to 1½ hours before cutting, allowing the caramel to firm slightly without becoming too hard.
Tips & Variations
- Use an offset spatula to gently spread the top batter layer without mixing for clear caramel layers.
- Substitute salted peanuts with toasted pecans or almonds for a different crunch.
- For extra gooey caramel, add a drizzle of caramel sauce between the layers before baking.
- Room temperature eggs blend better into the batter, helping create a smooth texture.
Storage
Store leftover cake covered in the refrigerator for up to 4 days. Refrigeration helps maintain the frosting and caramel texture. Before serving, allow the cake to sit at room temperature for 15–20 minutes for softer slices. Reheat individual portions briefly in the microwave if preferred warm.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different cake mix for this recipe?
While Devil’s Food Cake provides the rich chocolate flavor perfect for this recipe, you can use another chocolate cake mix if needed. Keep in mind the baking time and texture may vary slightly.
How do I prevent the caramel from burning while melting?
Melt the caramel slowly over medium-low heat and stir frequently to avoid scorching. Using evaporated milk helps keep the caramel smooth and creamy.
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Snickers Cake Recipe
- Total Time: 50 minutes plus cooling and optional chilling time
- Yield: 12 servings 1x
Description
This indulgent Snickers Cake combines rich devil’s food chocolate cake layered with a gooey caramel and peanut center, topped with milk chocolate frosting and extra peanuts for a deliciously decadent dessert reminiscent of the classic Snickers candy bar.
Ingredients
Scale
Cake Ingredients
- 15.25 ounces boxed Devil’s Food Cake mix (Duncan Hines brand recommended)
- ¾ cup evaporated milk
- ½ cup canola oil
- 2 large eggs, room temperature
Caramel Layer
- 11 ounces Kraft brand caramel candies, unwrapped
- ¼ cup evaporated milk
Toppings and Garnish
- ½ cup chopped salted peanuts for middle layer
- ¼ cup chopped salted peanuts for garnish
- ½ cup semi-sweet chocolate chips
- 16 ounces creamy milk chocolate frosting (Duncan Hines brand recommended)
- Bottled caramel sauce (Ghirardelli brand recommended)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 325°F. Line a 9×13-inch baking pan with parchment paper leaving enough overhang on the sides for easy cake removal after baking. Set aside.
- Mix Cake Batter: In a large mixing bowl, whisk together the devil’s food cake mix, ¾ cup evaporated milk, canola oil, and eggs until fully combined and smooth without large lumps.
- First Cake Layer Bake: Spread half of the batter evenly into the prepared pan. Bake for 15 minutes. Keep the other half of the batter reserved for the next layering step.
- Prepare Caramel Sauce: While the cake bakes, combine the unwrapped caramel candies and remaining ¼ cup evaporated milk in a small (1.5-quart) saucepan over medium-low heat.
- Melt Caramels: Stir frequently to prevent scorching and melt the caramels until smooth, about 4-6 minutes. Remove from heat once fully melted and smooth.
- Add Chocolate Chips and Peanuts: Remove the partially baked cake from the oven. Evenly sprinkle the chocolate chips and ½ cup chopped salted peanuts over the surface while still warm.
- Pour Caramel Sauce: Drizzle the warm caramel sauce evenly over the cake layer, covering the chocolate chips and peanuts.
- Second Cake Layer: Spoon the remaining half of the batter over the caramel layer. Use an offset spatula to gently spread it out as evenly as possible without mixing layers.
- Bake Final Layer: Return the cake to the oven and bake for an additional 15-20 minutes or until the center of the top layer is fully set.
- Cool Cake: Allow the cake to cool completely at room temperature inside the pan.
- Remove from Pan: Carefully lift the cake out using the parchment overhang. If needed, run a butter knife along the edges to loosen any stuck caramel.
- Frost and Garnish: Frost the cooled cake with the creamy milk chocolate frosting. Drizzle with bottled caramel sauce and sprinkle the remaining ¼ cup chopped peanuts on top for garnish.
- Slice and Serve: Slice the cake into 12 equal 3×3 inch servings. For cleaner slices, refrigerate the cake for 1 to 1 ½ hours to firm the caramel before serving.
Notes
- Room temperature eggs help create a smooth batter without lumps.
- Using parchment paper with overhang makes removing the cake from the pan simple and prevents breaking.
- Stir caramel candies often while melting to avoid burning.
- Chilling the completed cake before slicing helps the caramel layer firm up for cleaner slices.
- Substitutions: If you don’t have evaporated milk, whole milk can be used but may alter the texture slightly.
- For extra crunch, you can toast the peanuts lightly before adding them.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Snickers cake, caramel cake, chocolate cake, peanut dessert, layered cake, easy dessert, holiday cake
