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Snickers Cake Recipe

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★★★★★

4.7 from 133 reviews

This indulgent Snickers Cake combines rich devil’s food cake layers with gooey caramel, semi-sweet chocolate chips, and crunchy salted peanuts, beautifully topped with creamy milk chocolate frosting and a drizzle of caramel sauce, making a perfect treat for chocolate and caramel lovers.

Ingredients

Scale

Cake Batter

  • 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

Caramel Sauce

  • 11 ounces Kraft caramel candies, unwrapped
  • ¼ cup evaporated milk

Filling and Garnish

  • 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)

Instructions

  1. Prepare Pan: Preheat the oven to 325°F. Line a 9×13 inch baking pan with parchment paper, ensuring it overhangs the sides for easy cake removal later. Set aside.
  2. Make 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 lumps.
  3. Bake First Layer: Spread half the batter evenly in the prepared pan and bake for 15 minutes. Reserve the remaining half of the batter for later use.
  4. Melt Caramel: While the cake bakes, combine the caramel candies with ¼ cup evaporated milk in a small 1.5-quart saucepan over medium-low heat. Stir frequently to prevent scorching until smooth and melted, about 4–6 minutes. Remove from heat.
  5. Add Toppings to Warm Cake: Take the cake out of the oven and evenly sprinkle the chocolate chips and ½ cup chopped peanuts over the surface.
  6. Pour Caramel: Drizzle the warm caramel sauce evenly over the cake layer, ensuring coverage but not disrupting the nuts and chocolate chips.
  7. Add Second Batter Layer: Spoon the remaining half of the cake batter evenly over the caramel layer. Gently spread with an offset spatula to avoid mixing the layers.
  8. Bake Entire Cake: Return the pan to the oven and bake for an additional 15–20 minutes, or until the center of the top layer is set and fully baked.
  9. Cool Cake: Allow the cake to cool completely at room temperature inside the pan.
  10. Remove Cake: Use the parchment overhang to carefully lift the cooled cake from the pan. If any edges stick, loosen them gently with a butter knife.
  11. Frost and Garnish: Spread the creamy milk chocolate frosting evenly over the cake. Drizzle with bottled caramel sauce and sprinkle the remaining ¼ cup chopped peanuts on top for garnish.
  12. Slice and Serve: Slice the cake into 12 equal pieces (approximately 3×3 inches each). For cleaner slices, refrigerate the cake for 1 to 1½ hours before serving to firm the caramel without it becoming too hard.

Notes

  • Use parchment paper with an overhang for easy cake removal from the pan.
  • Room temperature eggs help create a smooth, even batter.
  • Stir caramel often and melt over low heat to prevent burning.
  • Gently spreading the second batter layer is key to maintain layered texture and not mix caramel into batter.
  • Chilling the cake before slicing helps achieve clean slices because the caramel firms up.
  • Substituting salted peanuts with unsalted will reduce sodium but change flavor profile.

Keywords: Snickers Cake, caramel cake, chocolate cake, peanut cake, layered cake, easy cake recipe, chocolate caramel cake

Find it online: https://flavorsbymaya.com/snickers-cake-recipe/