Looking for a show-stopping dessert that satisfies every sweet craving in one bite? This Snickers Bundt Cake is your answer. Inspired by the beloved candy bar, this cake combines rich chocolate, gooey caramel, crunchy peanuts, and luscious nougat-like flavors to create a dessert that’s pure indulgence.
Baked in a beautiful bundt shape, this cake is perfect for special occasions, holiday tables, birthdays, or just a weekend treat when you want to impress. The base is a moist chocolate cake layered with caramel sauce and chopped Snickers bars, and it’s topped with a drizzle of chocolate ganache, more caramel, and crunchy roasted peanuts. Every bite tastes like the candy bar — only better.
Ingredients (in grams)
For the Chocolate Cake
- 200 g all-purpose flour
- 60 g unsweetened cocoa powder
- 300 g granulated sugar
- 1 ½ teaspoon baking powder (6 g)
- 1 ½ teaspoon baking soda (6 g)
- ½ teaspoon salt (3 g)
- 2 large eggs (about 100 g)
- 240 ml buttermilk
- 120 ml vegetable oil
- 1 teaspoon vanilla extract (5 ml)
- 240 ml hot coffee or hot water
Mix-Ins & Additions
- 150 g chopped Snickers bars
- 100 g caramel sauce (plus more for topping)
- 50 g roasted salted peanuts (optional)
For the Ganache Topping
- 120 g semi-sweet chocolate chips
- 120 ml heavy cream
Instructions
Step 1: Prepare the Cake Batter
- Preheat your oven to 175°C (350°F) and grease a bundt pan generously with butter and flour or baking spray.
- In a large mixing bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract.
- Combine wet ingredients into dry, mixing until just combined. Then pour in the hot coffee and stir until smooth. The batter will be thin — that’s okay.
Step 2: Layer and Bake
- Pour half the batter into the prepared bundt pan.
- Add half of the chopped Snickers and drizzle in half of the caramel sauce.
- Pour the remaining batter on top, then sprinkle in the remaining Snickers pieces (reserve some for topping if desired).
- Bake for 45–50 minutes, or until a toothpick inserted comes out mostly clean.
- Let the cake cool in the pan for 10–15 minutes before carefully inverting it onto a wire rack to cool completely.
Step 3: Make the Ganache
- Heat the heavy cream in a small saucepan or microwave until just simmering. Pour it over the chocolate chips in a bowl.
- Let sit for 1–2 minutes, then stir until smooth and glossy. Let the ganache cool slightly until it thickens to a pourable consistency.
Step 4: Assemble and Decorate
- Drizzle the chocolate ganache over the cooled cake.
- Drizzle extra caramel sauce over the ganache.
- Top with chopped peanuts and any remaining chopped Snickers bars for decoration.
Nutrition Facts (Estimated Per Slice, based on 12 servings)
- Calories: 480 kcal
- Protein: 6 g
- Carbohydrates: 58 g
- Sugars: 41 g
- Fat: 25 g
- Saturated Fat: 10 g
- Fiber: 3 g
- Sodium: 240 mg
Note: Nutritional values will vary depending on exact ingredients used.
Tips and Tricks
- Make Ahead: The cake base can be baked a day ahead. Store tightly wrapped and decorate before serving.
- Mini Versions: Use a mini bundt pan for individual servings — perfect for parties!
- More Snickers Flavor: Add a nougat swirl using marshmallow fluff mixed with a bit of peanut butter.
- No buttermilk? Mix 1 tablespoon lemon juice or vinegar with 240 ml milk and let it sit for 10 minutes.
- Storage: Store at room temperature for up to 2 days or in the fridge for 5 days. Bring to room temp before serving for best texture.
Why Your Readers Will Love It ❤️
This isn’t just another chocolate cake — it’s a celebration of textures and flavors, perfectly balancing rich cocoa with sticky caramel, salty peanuts, and a soft crumb. It’s visually stunning thanks to the bundt pan and makes a fabulous centerpiece dessert for holiday dinners, birthdays, or potlucks.
Even better, this cake is super adaptable. Use Twix, Milky Way, or Reese’s for a fun candy bar twist to suit every taste.
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