Snickers Layer Cake

Love the chocolatey goodness of the snickers candy bar? I’ve got just the recipe for you! My snickers layer cake is packed, stacked and all that with chocolate, nuts, caramel and marshmallow filling! Every bite of this rich and candy-bar flavored cake is like a bit of heaven in your mouth! This fun and delicious cake is perfect for any occasion, and especially for birthday parties

Snickers Layer Cake

This Snickers Layer cake is so simple and easy to make!


  • 2 boxes of triple chocolate cake mix 
  • 6 large eggs

  • 2 C whole milk
  • 2/3 C unsalted sweet cream butter, softened 
  • 3 9inch round cake pans 
  • 1 – 10 inch round cake board

Nougat filling

  • 1/2 C unsalted sweet cream butter, 
  • 1/2 C unsalted sweet cream butter
  • 2 C sugar 
  • 1/2 C evaporated milk 
  • 3 C marshmallow creme fluff
  • 1/2 C peanut butter
  • 3 C non salted peanuts, chopped

Caramel frosting

  • 1 1/2 C unsalted sweet cream butter, softened 
  • 12 oz cream cheese frosting, softened 
  • 1/2 C salted caramel sauce
  • 6 C powdered sugar
  • 1 large piping bag fitted with star tip 
  • 1 large disposable piping bag

Chocolate Ganache

  • 1 1/2 C semi-sweet chocolate chips 
  • 3/4 C heavy whipping cream 
  • 1 squeeze bottle


  • Mini Snickers, cut in half 
  • 1/2 C chopped peanut topping


  1. Preheat oven to 350 degrees and spray cake pans with pam baking spray, set aside

  2. Using a standing mixer, beat together the cake mix, eggs, milk and butter until smooth and combined

  3. Split the batter between the 3 pans and bake for 25 -30 minutes or until a toothpick comes out clean

  4. Once baked, remove from oven and allow to cool completely

Nougat directions:

  1. Using a large saucepan, over medium heat, melt the butter

  2. Whisk in the sugar and evaporated milk until combined

  3. Bring mixture to a boil

  4. Turn heat to low and allow to cook for 5 more minutes stirring occasionally

  5. Remove from heat and whisk in the marshmallow fluff, peanut butter, and vanilla until smooth

  6. Fold in the peanuts until combined

Frosting Directions:

  1. Using a standing mixer, beat together the cream cheese, butter, salted caramel and powdered sugar together until combined, smooth, and stiff with peaks.

  2. Scoop 1 C of frosting into a disposable piping bag

  3. Scoop 1 C of frosting into the large piping bag with star tip

Chocolate Ganache directions:

  1. Using a small pot, heat up the heavy whipping cream over medium heat until it starts to simmer

  2. Pour the chocolate chips into a medium bowl

  3. Pour the hot heavy whipping cream over the chocolate chips and allow to sit for 1 minute

  4. Whisk until smooth then pour into a squeeze bottle

Building the cake:

  1. Using a cake leveler, cut the domes off the tops of the cakes to even out the layers

  2. Place one cake layer onto the cake board

  3. Using the frosting in the disposable piping bag, pipe a thick ring of frosting around the edge of the cake

  4. Scoop 3/4 C of the nougat into the center of the cake

  5. Place the second cake layer on top

  6. Pipe another frosting ring around the edge

  7. Scoop more nougat into the center

  8. Place the third layer on top

  9. Using remaining frosting in the mixing bowl, frost entire cake

  10. Place cake into the fridge for an hour

  11. Remove cake from fridge

  12. Pipe drips on the sides of the cake and cover the entire top

  13. Smooth the top of the ganache with a knife

  14. Sprinkle the peanuts onto the top of the ganache

  15. Pipe dollops of frosting onto the cake

  16. Sprinkle some more peanuts

  17. Cut a snickers in half and place onto the frosting

  18. Cut into slices and enjoy

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