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
