Snickers Cake


This post is coming almost a year late, but finally, it’s here. Last year, for my mum’s birthday, I made her this cake.

It is a cake with all the fundamental elements of Snickers, since that’s her favorite candy bar. Moist chocolate cake with caramel buttercream and toasted peanuts, what could be better?

To add to the peanut flavour, the top of the cake has a swirl of peanut butter. If you didn’t want to add the buttercream, you can leave it at that, it’s so pretty anyway!

The recipe given made too much batter for my baking tin, so, I made some complementary cupcakes. Some were decorated with the remaing buttercream, just like the cake. The others were simpler, with chantilly and chocolate shavings.

In summary, everything was delicious and it’s an excelent recipe for a small cake in more intimate parties.

If you try it, please tag me on instagram @msizebite so I can see them.


Snickers Cake

Delicously moist chocolate cake, with a hint of peanut butter, creamy caramel buttercream, extra caramel, toasty peanuts and chocolate shavings.
Prep Time30 mins
Cook Time40 mins
Course: Dessert
Keyword: cake, caramel, chocolate, peanut, peanut butter, snickers
Servings: 12


For the cake

  • 200 g Granulated sugar
  • 250 g All-purpose flour
  • 190 g Cocoa powder
  • ½ tbsp + tsp Bicarbonate of soda
  • 1 tsp Salt
  • 200 ml Milk or any other milk substitute
  • 1 tbsp Instant coffee powder
  • 1 tbsp Vinegar
  • 150 ml Vegetable oil
  • ½ tbsp Vanilla extract
  • Peanut butter q.b.

For the caramel

  • 100 g Granulated sugar
  • 60 ml Water
  • 120 ml Cream
  • ½ tsp Vanilla extract

For the buttercream

  • 150 g Unsalted butter soft
  • Caramel q.b.
  • Powdered sugar q.b.


For the cake

  • Pre-heat the oven to 180ºC.
  • Prepare a 20 cm baking tin by greasing and lining it.
  • To the milk, add the vinegar. To the oil, add the vanilla. To the water, add the coffee.
  • To a stand-mixer bowl, add the dry ingredients and mix in low speed.
  • Add the milk, the oil and half the water. Beat in low speed until there are no more lumps.
  • Add the remaining water and beat it until it is homogenous.
  • Pour in the baking tin, swirl peanut butter on top and bake for 30-40 minutes.
  • Let cool completely.

For the caramel

  • Add the sugar and the water to a saucepan.
  • On medium low heat, wait until the sugar is melted and has an amber color.
  • Take it off the heat and add the cream and the vanilla very carefully, it will bubble and spatter.
  • Let cool completely.

For the buttercream

  • Add the butter to the bowl of a stand-mixer and beat it on high until it is pale and fluffy.
  • Add the powdered sugar and beat it on high, I do it by eye, until it is homogenous and thicker than the consistency you want.
  • Add the caramel and beat it on high.
  • Adjust the flavour by adding more caramel and the consistency by adding more sugar.


  • Place the cake on the serving plate.
  • Decorate with the buttercream, making loads of swishes with a spoon.
  • Toast the peanuts on a frying pan and chop them.
  • Sprinkle the peanuts on top of the buttercream.
  • Add a drizzle of caramel.
  • Decorate with chocolate shavings.
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