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Side view of an entire buttercream frosted snickers cake with melted chocolate ganache on a white cake stand.

Snickers Cake

This Snickers Cake is a heavenly fusion of the classic candy bar with delicious layers of chocolate, caramel, and nutty goodness. Indulge in gluten-free and dairy-free goodness and enjoy a divine treat that's perfect for any occasion.

Course Dessert
Cuisine American
Keyword caramel frosting, fall cake recipe, Snickers cake
Prep Time 1 hour
Cook Time 25 minutes
Resting Time 20 minutes
Total Time 1 hour 45 minutes
Servings 12 servings
Calories 542 kcal
Author Kelly

Ingredients

For the Cake:

  • 2-2/3 cups gluten-free 1-to-1 baking flour , measured correctly - spoon + sweep method. You can also try subbing with cassava flour, gluten-free fine oat flour or all-purpose flour if you 're not gluten-free
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1 1/2 cups unsweetened applesauce , you can also sub with a plain thicker Greek-style (dairy-free or regular) yogurt or pure pumpkin puree if you prefer not to use applesauce.
  • 1/2 cup vegan butter , softened. You can also sub with ghee or unsalted butter if you're not dairy-free.
  • 1 cup granulated maple sugar , you can also sub with another lower sugar granulated sweetener of your choice such as monk fruit sweetener, Swerve or even regular granulated cane sugar
  • 1 cup coconut sugar , you can also sub with another lower sugar granulated sweetener of your choice such as golden monk fruit sweetener, brown Swerve or even brown sugar.
  • 3 large eggs , room temperature
  • 1 tablespoon pure vanilla extract
  • 1/2 cup unsweetened almond milk , room temperature - or sub any milk of choice
  • 1/2 cup avocado oil , or any neutral oil of choice

Salted Caramel Frosting:

  • 1 cup vegan butter. You can also sub with ghee or unsalted butter if you're not dairy-free.
  • 1 cup dairy-free cream cheese. softened - such as Kite-Hill. You can also sub with regular cream cheese if you're not dairy-free.
  • 2 teaspoons pure vanilla extract
  • 1/3 cup vegan caramel sauce , or regular caramel sauce. Feel free to use homemade or store-bought.
  • 1 tablespoon dairy-free creamer. You can also sub with a thick coconut milk or regular heavy cream.
  • 1/2 teaspoon sea salt
  • 5 cups powdered sugar

Chocolate Buttercream Frosting:

  • 1/2 cup vegan butter. You can also sub with ghee or unsalted butter if you're not dairy-free.
  • 3 Tablespoons unsweetened cocoa
  • 1/2 teaspoon vanilla extract
  • pinch salt
  • 1 teaspoon dairy-free creamer. You can also sub with a thick coconut milk or regular heavy cream.
  • 1 1/2 cups powdered confectioners sugar / powdered sweetener of choice , such as Lakanto or Swerve

Chocolate Ganache:

  • 1/3 cup dairy-free chocolate chips of choice , we like Pascha's Chocolate, Lily's Sweets, Hu's Kitchen - regular chocolate chips work too.
  • 2 tablespoons dairy-free creamer. You can also sub with a thick coconut milk or regular heavy cream.

Optional Toppings:

  • 2/3 cup chopped Snickers divided
  • small handful of chocolate covered pretzels
  • small handful caramel popcorn

Instructions

  1. Preheat oven to 350 degrees.
  2. Make the cake: Lightly coat three 6-inch round cake pans with cooking spray and line bottoms with a round of parchment paper and set aside.
  3. In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt. Set aside.
  4. In the bowl of a stand mixer on medium speed, cream together butter and sugar until light and fluffy - about 4 minutes.
  5. Beat in the eggs one at a time, scraping down after each addition. Add vanilla, pumpkin puree and oil and mix well to incorporate. Beat in half of the flour mixture then 1/2 of the milk mixing well after each addition. Stir in remaining flour and milk with a spatula. Do not overmix.
  6. Divide batter evenly into prepared pans. Bake for 22-27 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove pans from oven and allow to sit in the pan for at least 20 minutes. Flip and cool completely on wire rack before decorating.
  7. For the salted caramel frosting: In a large bowl, cream together butter and cream cheese until smooth - around 5 minutes. Beat in vanilla and caramel sauce until combined then turn the mixer to low and add powdered sugar until smooth. Turn the mixer back to high speed and add heavy cream as needed until desired consistency is reached.
  8. For the chocolate buttercream frosting: In a large bowl, cream butter until light and fluffy - around 3 minutes. Beat in vanilla then turn the mixer to low and add cocoa powder and powdered sugar and mix until combined. Turn the mixer back to high speed and add heavy cream as needed until desired consistency is reached.
  9. To make the chocolate ganache: place chocolate chips in a medium heat-safe bowl. In a small saucepan over low heat, heat the heavy cream until just before it boils. Pour hot cream over the chocolate chips and allow the mixture to sit for 1 minute. Use a spatula to stir the mixture until smooth. Allow the ganache to cool to room temperature before pouring it on the cake.
  10. Assemble the layers by placing the first layer on a plate or a cake stand. Spread a generous layer (around 1/4-1/3 cup) of chocolate frosting with an offset spatula. Sprinkle about 1 tablespoon of chopped Snickers over evenly. Take the second layer and add 1/4-1/3 cup of salted caramel frosting. Sandwich cake layer frosting side down on top of the Snickers layer.
  11. Using your clean hands, gently press down on the top of the unfrosted top of the cake, to ensure cake is level and sticks together.
  12. Repeat by adding another 1/4 cup of chocolate frosting to the top of the unfrosted cake. Sprinkle on another tablespoon of Snickers over and take the final layer and add 1/4 cup salted caramel frosting and place on top of the Snickers. Push down one last time and adjust to make sure cake is level and straight.
  13. Apply a thin crumb coat of salted caramel frosting on the top and sides of the cake. Place in the freezer to harden the crumb coat for about 10 minutes.
  14. Apply a thick and even layer of frosting and spread smoothly using an offset spatula or cake smoother.
  15. Top with chocolate ganache, Snickers, caramel corn and chocolate covered pretzels. Decorated cake is best enjoyed the same day or wrap and freeze unfrosted cake layers.
Nutrition Facts
Snickers Cake
Amount Per Serving (1 slice (1/12 cake))
Calories 542 Calories from Fat 252
% Daily Value*
Fat 28g43%
Carbohydrates 29g10%
Fiber 2g8%
Sugar 31g34%
Protein 7g14%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.