Snicker Chocolate Cake
Submitted by 1wize1
Snickers chocolate cake made by melting candy bars straight into the batter. Buttermilk crumb with caramel, peanut, and nougat ribbons in every slice.
YIELD
6 servingsPREP
20 minCOOK
60 minREADY
80 minThis is candy-bar baking at its most unhinged: a real chocolate cake where four Snickers bars get melted right into the batter. As the cake bakes, the caramel pools into chewy ribbons, the peanuts toast and stay crunchy, and the nougat melts into the crumb. Every slice is a different little surprise depending on which pockets you cut through.
The candy-and-butter melt is critical. Use a double boiler over barely simmering water and stir constantly until everything is smooth. Hot direct heat scorches both the chocolate coating and the caramel into a grainy mess. Patience pays off in a glossy mixture that folds cleanly into the cake batter.
Buttermilk plus a small amount of baking soda is what gives this cake its tender, slightly tangy crumb. The acid in the buttermilk activates the soda for lift and tenderizes the gluten in the flour. Don’t substitute regular milk; the cake will be denser and the chocolate flavor will fall flat.
Watch the bake time. An hour at 350°F (175°C) is the recipe target, but check at 50 minutes. The Snickers introduce extra moisture that can make a toothpick test misleading; rely on the cake springing back to a light touch.
Pro Tips
- Chop the Snickers bars first, even though they’re going to melt anyway. Smaller pieces melt evenly without scorching at the edges.
- Use unsalted butter instead of margarine if possible. The flavor improvement is meaningful in a butter-heavy cake.
- Choose your nuts deliberately: peanuts extend the Snickers theme, walnuts add bitterness, pecans bring buttery sweetness.
- Let the cake cool completely in the pan before turning out. Hot caramel ribbons cling to the pan and tear if you rush.
Variations
- Drizzle melted chocolate ganache over the top and sprinkle with crushed peanuts for a candy-bar finish.
- Stir in a half cup of mini chocolate chips along with the nuts for extra cocoa hit.
- Use Twix or Milky Way bars instead for different candy-bar profiles.
Ingredients
Directions
Melt the snicker bars and one stick of oleo in a double boiler and set aside.
Cream sugar with the other stick of butter.
Add eggs, then flour, soda and buttermilk.
Add nuts and melted snicker bars with butter.
Bake at 350℉ (180℃) F for one hour.
Comments




I made the Cake and it did not come out great at all. I was very upset!!!! & I am only 16. It broke my heart.
Sorry to hear it, and don't feel upset. We bake all the time, and make mistakes all the time, last night I failed making macaroon the second time, and failed making cakes several times. Where we fail, where we stand up, and try again, never give up!