This snickers cake is a soft chocolate cake that is poked with homemade caramel. It is topped with peanut butter frosting and Snickers! This is the ultimate snickers cake!

Taking a slice out of the snickers cake.

I wanted a Snickers cake that was super decadent, but also easy to put together. What sets this cake apart is that it is poked with caramel and topped with peanut butter frosting. Each bite has chocolate, caramel, and peanut butter!
I have tips and tricks and process photos to easily help you make this recipe! If you love snickers desserts, you have to try my Snickers Brownies.
*Originally this cake was a layered cake but it was updated September 2025. If you want a layered cake, double the recipe.

Side view of the snickers cake.

Tips for making the cake

Here are my tips, so yours turns out like this recipe! See my homemade salted caramel for more tips and tricks.

  • Tip 1: Make sure not to compress your flour when scooping it. I recommend spooning it into the measuring cup as pressing the whole measuring cup into the side to scoop it can compact the flour and dry out your cake.
  • Tip 2: Make sure your dairy ingredients are room temperature before use. This will help them combine better when you mix.
  • Tip 3: The caramel can be made ahead of time to make it easier. You can also use store bought caramel.
  • Tip 4: Make the peanut butter buttercream right before you need it. I found it was easier using a hand mixer vs a stand mixer.
Chocolate cake batter in a bowl.
After you add the dry ingredients, make sure to mix out the flour lumps.
Cake layer on a wire rack.
Use a serrated knife to cut the dome off the cake.
Peanut butter frosting in a bowl.
The heavy cream lets the frosting be more creamy.

Decorating the cake

Cake poked with caramel.
Stick your piping bag of caramel in the holes and fill each hole.
Decorated cake on a wood board.
I topped the cake with chopped Snickers and mini chocolate chips.
One slice of cake on a plate on its side.

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If you love candy recipes, try my snickers cheesecake and butterfinger cake.

Bite missing from a piece of cake on a plate.

Make sure to leave a star review if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.

Recipe Video

Taking a slice out of the snickers cake.
5 from 39 reviews

Snickers Cake

Stephanie Rutherford
This snickers cake is a moist chocolate cake that is poked and filled with homemade caramel. It is topped with with a peanut butter frosting and Snickers on top!
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Prep Time: 1 hour 30 minutes
Cook Time: 40 minutes
Decorating Time: 20 minutes
Total Time: 2 hours 30 minutes
Servings: 16 slices

Ingredients
 
 

Chocolate Cake

  • 1 cup All-purpose flour
  • 1/2 cup Dutch process cocoa powder
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 tsp Salt
  • 1/2 cup Oil, canola or vegetable
  • 3/4 cup White granulated sugar
  • 1 tsp Pure vanilla extract
  • 2 Large eggs, room temperature
  • 1/4 cup Sour cream, room temperature or greek yogurt
  • 1/2 cup Buttermilk, room temperature
  • 1/2 cup Hot water

Salted Caramel

  • 1 cup White granulated sugar
  • 4 TBSP Unsalted butter, room temperature
  • 1/2 cup Heavy cream, room temperature
  • 1/2 tsp Salt
  • 1 tsp Pure vanilla extract

Peanut Butter Frosting

  • 1/2 cup Unsalted butter, room temperature
  • 1/2 cup Peanut butter, creamy
  • 1 cups Powdered sugar, sifted
  • 1 tsp Pure vanilla extract
  • 1 TBSP Heavy cream
  • Fun size Snickers, for decorating

Instructions
 

Chocolate Cake

  • Preheat the oven to 350°F. Spray one 8 inch cake pan with baking nonstick spray. Line the bottom of the cake pan with a parchment circle. Spray again.
  • In a mixing bowl, sift the flour, cocoa powder, baking soda, baking powder, and salt.
    1 cup All-purpose flour, 1/2 cup Dutch process cocoa powder, 1 tsp Baking powder, 1/2 tsp Baking soda, 1/2 tsp Salt
  • In a separate bowl, mix the oil, sugar, vanilla, eggs, sour cream, and buttermilk. Heat the water on the stove until steamy. Slowly add in the water and mix. Pour the dry ingredients in the wet.. Whisk until combined. This will be a runny batter
    1/2 cup Oil, 3/4 cup White granulated sugar, 1 tsp Pure vanilla extract, 2 Large eggs, 1/4 cup Sour cream, 1/2 cup Buttermilk, 1/2 cup Hot water
  • Pour the cake batter into the pan. Bake for 38-43 minutes. Bake until a toothpick inserted comes out clean.
  • Let the cake sit in the pan for 10 minutes before transferring to a cooling rack. Let the cake cool completely before decorating.

Salted Caramel

  • In a medium saucepan over medium heat. Melt the sugar. Let the sugar sit until it starts to melt, then use a metal whisk to mix the sugar. Mix until all the sugar crystals are completely melted. Let it sit for less than 30 seconds until the caramel turns amber in color. Take off the heat.
    1 cup White granulated sugar
  • Add in half of the room temperature butter at a time and mix. Adding the butter will cause it to bubble and steam a lot. Then, add half of the heavy cream at a time and mix. Add in the vanilla and salt.
    4 TBSP Unsalted butter, 1/2 cup Heavy cream, 1/2 tsp Salt, 1 tsp Pure vanilla extract
  • Pour the caramel into a glass measuring cup and let it cool completely before using.

Peanut Butter Frosting

  • Sift the powdered sugar into a medium bowl.
    1 cups Powdered sugar
  • Using a mixer, beat the butter and peanut butter on high speed for 2 minutes. It should be creamy with no butter chunks remaining.
    1/2 cup Unsalted butter, 1/2 cup Peanut butter
  • Add in the powdered sugar. Mix until combined, it will be thick. Add in the vanilla and heavy cream. Beat until creamy. Set aside.
    1 tsp Pure vanilla extract, 1 TBSP Heavy cream
  • Use a serrated knife to cut off the top of the cake so it is flat. Use the bottom of a wooden spoon to poke holes into the cake. It should go 2/3rds down.
  • Place the caramel into a piping tip and pipe the caramel into the holes.
  • Spread the peanut butter frosting on top of the cake. Top with extra Snickers.
    Fun size Snickers

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cake. 
High altitude baking- add an extra 1 TBSP of flour to the cake batter.
You can make the caramel up to two weeks ahead of time.
Calories: 347kcal, Carbohydrates: 40g, Protein: 4g, Fat: 24g, Saturated Fat: 9g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 10g, Trans Fat: 0.4g, Cholesterol: 35mg, Sodium: 254mg, Potassium: 121mg, Fiber: 2g, Sugar: 24g, Vitamin A: 423IU, Vitamin C: 0.1mg, Calcium: 44mg, Iron: 1mg
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