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A downward view of the piece of snickers cake.
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5 from 1 vote

Snickers Cake

Caramel, chocolate, and peanuts come together to make a delicious cake.  It's been one of my favorite desserts for a long time and it still is now. This recipe is perfect if you want to make your own Snickers cake at home!
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Dessert
Cuisine: American
Keyword: Snickers Cake
Servings: 9
Author: Jill


  • 1 large piping bag, fitted with a star tip
  • 1 large disposable piping bag
  • 3 9inch round cake pans
  • 1 10 inch round cake board
  • 1 squeeze bottle


chocolate cake

  • 2 boxes of triple chocolate cake mix
  • 6 large eggs
  • 2 C whole milk
  • 2/3 C unsalted butter softened

Nougat filling

  • 1/2 C unsalted butter
  • 2 C sugar
  • 1/2 C evaporated milk
  • 3 C marshmallow creme fluff
  • 1/2 C peanut butter
  • 3 C non salted peanuts chopped

Caramel frosting

  • 1 1/2 C unsalted butter softened
  • 12 oz cream cheese frosting softened
  • 1/2 C salted caramel sauce
  • 6 C powdered sugar

Chocolate Ganache

  • 1 1/2 C semi-sweet chocolate chips
  • 3/4 C heavy whipping cream


  • Mini Snickers cut in half
  • 1/2 C chopped peanut topping


  • Preheat oven to 350 degrees and spray cake pans with pam baking spray, set aside
  • Using a standing mixer, beat together the cake mix, eggs, milk, and butter until smooth and combined
  • Split the batter between the 3 pans and bake for 25 -30 minutes or until a toothpick comes out clean
  • Once baked, remove from oven and allow to cool completely

Nougat directions:

  • Using a large saucepan, over medium heat, melt the butter
  • Whisk in the sugar and evaporated milk until combined
  • Bring mixture to a boil
  • Turn heat to low and allow to cook for 5 more minutes stirring occasionally
  • Remove from heat and whisk in the marshmallow fluff, peanut butter, and vanilla until smooth
  • Fold in the peanuts until combined
  • Allow the nougat to cool to room temperature

Frosting Directions:

  • Using a standing mixer, beat together the cream cheese, butter, salted caramel, and powdered sugar together until combined, smooth, and stiff with peaks.
  • Scoop 1 C of frosting into a disposable piping bag
  • Scoop 1 C of frosting into a large piping bag with a star tip

Chocolate Ganache directions:

  • Using a small pot, heat up the heavy whipping cream over medium heat until it starts to simmer
  • Pour the chocolate chips into a medium bowl
  • Pour the hot heavy whipping cream over the chocolate chips and allow to sit for 1 minute
  • Whisk until smooth then pour into a squeeze bottle

Building the cake :

  • Using a cake leveler, cut the domes off the tops of the cakes to even out the layers
  • Place one cake layer onto the cake board
  • Using the frosting in the disposable piping bag, pipe a thick ring of frosting around the edge of the cake
  • Scoop 3/4 C of the nougat into the center of the cake
  • Place the second cake layer on top
  • Pipe another frosting ring around the edge
  • Scoop more nougat into the center
  • Place the third layer on top
  • Using remaining frosting in the mixing bowl, frost the entire cake
  • Place cake into the fridge for an hour
  • Remove cake from the fridge
  • Pipe drips on the sides of the cake and covers the entire top
  • Smooth the top of the ganache with a knife
  • Sprinkle the peanuts onto the top of the ganache
  • Pipe dollops of frosting onto the cake
  • Sprinkle some more peanuts
  • Cut a snicker in half and place it onto the frosting
  • Cut into slices and enjoy