Name: Snickers Cake Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 15.25 ounces boxed Devil’s Food Cake mix (Duncan Hines brand); ¾ cup evaporated milk; ½ cup canola oil; 2 large eggs, room temperature; 11 ounces Kraft caramel candies, unwrapped; ¼ cup evaporated milk; ½ cup semi-sweet chocolate chips; ¾ cup chopped salted peanuts (½ cup for middle layer, ¼ cup for garnish); 16 ounces creamy milk chocolate frosting (Duncan Hines brand); Bottled caramel sauce (Ghirardelli brand)

Ingredients

15.25 ounces boxed Devil’s Food Cake mix (Duncan Hines brand recommended, do not follow box directions)

1 cup evaporated milk, divided (¾ cup for the cake mix, ¼ cup for the 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 the 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 baking pan with parchment paper, allowing enough overhang on the sides for easy cake removal. Set aside.

Step 2: 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 with no large lumps.

Step 3: Spread half of the batter evenly into the prepared baking pan and bake for 15 minutes. Reserve the remaining batter.

Step 4: While the cake bakes, combine the caramel candies and remaining ¼ cup evaporated milk in a small saucepan over medium-low heat.

Step 5: Melt the caramels, stirring frequently to prevent scorching, until the mixture is smooth, about 4 to 6 minutes. Remove from heat.

Step 6: Remove the partially baked cake from the oven. Sprinkle the chocolate chips and ½ cup chopped peanuts evenly over the warm cake.

Step 7: Pour the warm caramel sauce evenly over the cake layer.

Step 8: Spoon the reserved half of the batter over the caramel sauce, spreading gently with an offset spatula to avoid mixing layers.

Step 9: Return the cake to the oven and bake for an additional 15-20 minutes, or until the top layer is fully set in the center.

Step 10: Let the cake cool completely in the pan at room temperature.

Step 11: Carefully lift the cake out of the pan using the parchment paper overhang. If stuck, run a butter knife along the edges. Place on a cutting board or serving platter.

Step 12: Spread the milk chocolate frosting over the cooled cake. Drizzle with bottled caramel sauce and sprinkle the remaining ¼ cup chopped peanuts on top for garnish.

Step 13: Slice the cake into 12 (3×3 inch) servings. For cleaner slices, refrigerate the cake for 1 to 1½ hours to allow the caramel to firm slightly.

Tips & Variations

Use room temperature eggs for better batter consistency and rise.

Try substituting salted peanuts with roasted almonds for a different crunch.

For extra chocolate flavor, add a handful of cocoa nibs in the middle layer.

If you prefer a softer caramel, reduce the caramel sauce drizzle to avoid overpowering the cake texture.

FAQs

Can I use a different cake mix?

Yes, while this recipe uses Devil’s Food Cake for a rich chocolate base, you can try other chocolate cake mixes. Keep in mind that texture and flavor may vary slightly.

Is it necessary to refrigerate the cake before slicing?

Refrigerating the cake for 1 to 1½ hours before slicing helps the caramel set and results in cleaner slices. If you slice it right after frosting, the caramel may be too soft and cause uneven cuts.