Snickers Celebration Cake

If you love the classic chocolate, caramel, and peanut combination of a Snickers bar — this cake takes it to another level.

We start with a rich chocolate sponge enhanced with cinnamon and espresso for depth. Then we layer it with caramel buttercream, chopped salted peanuts, and extra caramel before finishing it with a glossy chocolate ganache drip and mini Snickers bars.

It’s bold. It’s indulgent. And it looks just as good as it tastes.

Yield

6-inch tall layer cake

Serves 8–12

Ingredients

Chocolate Cake

• 1 box chocolate cake mix

• 1 teaspoon ground cinnamon

• 1 teaspoon espresso powder

• Ingredients listed on box

• Replace water with whole milk

• Add 1 extra egg

Caramel Buttercream

• 1½ cups (3 sticks) unsalted butter, softened

• 4–5 cups powdered sugar

• ¾ cup thick caramel sauce

• 1–2 tablespoons heavy cream

• Pinch of salt

Filling

• ¾ cup caramel sauce

• 1 cup chopped salted peanuts

Chocolate Ganache

• ¾ cup semi-sweet chocolate chips

• ½ cup heavy cream

Topping

• Mini Snickers bars, halved

• Extra chopped peanuts

• Caramel drizzle

  
  

Instructions

Bake the Cake

1. Preheat oven according to box directions. Grease and line two 6-inch pans.

2. In a large bowl, combine cake mix, cinnamon, and espresso powder.

3. Add eggs (including the extra egg), oil, and milk instead of water.

4. Mix until smooth. Divide evenly between pans and bake according to box directions, adding a few minutes if needed due to thicker layers.

5. Cool completely before assembling.

Make the Caramel Buttercream

1. Beat butter until light and fluffy.

2. Gradually add powdered sugar.

3. Mix in caramel and salt.

4. Add heavy cream as needed for smooth consistency.

5. Whip until fluffy and spreadable.

   
   

Make the Ganache

1. Heat heavy cream until steaming but not boiling.

2. Pour over chocolate chips. Let sit 2 minutes.

3. Stir until smooth. Allow to cool until slightly thickened before using.

   
   

Assemble

1. Level cake layers if needed.

2. Place first layer on cake board.

3. Spread caramel buttercream evenly.

4. Drizzle caramel over buttercream.

5. Sprinkle chopped peanuts.

6. Place second layer on top.

7. Crumb coat and chill for 20 minutes.

8. Apply final coat of caramel buttercream.

Decorate

1. Pour ganache over the top and gently guide drips down the sides.

2. Pipe buttercream swirls on top and along the base.

3. Top swirls with peanuts and pieces of Snickers.

4. Drizzle caramel for a glossy finish.

Storage

Store covered at room temperature for up to 2 days or refrigerate up to 5 days. Bring to room temperature before serving.