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44 comments
- Snickers Chocolate Cake – Tatyanas Everyday Food
[…] Published on April 3, 2015 | in Dessert By tkorchemnaya | 0 Comments A “Snickers”-inspired chocolate cake, filled with marshmallow cream, caramel, salted peanuts and frosted with a chocolate caramel frosting. View Recipe Link […]
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- A Rich Chocolate Snickers Cake | Afternoon Baking With Grandma
[…] Full written recipe is available ontatyanaseverydayfood.com website Click Here […]
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- Liz
This is an amazing recipe. I’ve made it twice and although I did something wrong the second time around, it still proved to be a crowd pleaser. Thank you for sharing your amazing food with us!
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- tkorchemnaya
🙂 I’m so glad to hear that you enjoyed this recipe! Thanks for the feedback!
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- Valentina
Hi Tatyana. I tried to make this cake today. Overall it turned out very delicious. It is a good recipe but next time I ‘ll do it a little differently. I didn’t add 2 cups of powdered sugar as u mentioned it in the video and the cream was too loose and hard to work with. Also , when the next day I left the cake on the table for about 15-20 min the cream melted and became almost like melted chocolate.. I had to put it back into refrigerator right away. I don’t really wanna add those two cups off powdered sugar since the cake is already sweet enough. So I was thinking maybe u have any advice what I can add to the cream to make it thicker? I followed all the instructions on ur recipe except for those two cups of sufar
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- tkorchemnaya
Hi there! 🙂 I’m sorry that your frosting didn’t turn out quite right! Frosting can be tricky sometimes. There isn’t anything else I would recommend adding to thicken the frosting besides the powdered sugar. Maybe you can switch out the frosting with a different recipe, like a swiss meringue buttercream, but that one would have a lot of sugar, too. Just keep it refrigerated until ready to serve it otherwise 🙂
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- Valerie
Awesome looking recipe and I am going to make it for a dinner party this weekend. Any tips on how you were able to chop the candy bars without smashing them? Your candy bars have such a clean cut edge. Thank you, LOVE your videos!
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- tkorchemnaya
I’m sure everyone will enjoy it! I used a sharp chef’s knife and held it down as I cut through the candy bar in one motion; just chop it straight through! 🙂
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- Valerie
Thank you! That will be the plan!
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- Shirley
You should put the snickers bars in the freezer…then use a sharp straight edge knife to cut them
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- Olga
Hi Tatyana! I’m looking for a chocolate cake recipe that is light a fluffy. Would you say that this cake is rich and decadent, or on the lighter side? Also, can I substitute 2 tbsp of flour for 2 tbsp of flour (per cup of flour) to make it fluffier? Any input would be great. Thanks!
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- Olga
I meant 2tbsp of flour for 2 tbsp of corn starch.
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- tkorchemnaya
Hi Olga! 🙂 This cake is definitely very rich and chocolate-y! It is fairly fluffy in texture and volume but not as dry as a sponge cake. Hmm, I’ve never tried the corn starch substitution. If you do try that, let me know how it turns out! 🙂
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- Shirley
Can I replace the whole milk by using buttermilk instead?
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- tkorchemnaya
Yes, that would work great, too 🙂
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- Nympha
Hey there Tatyana I love your recepies I’m from Paris im going to try this cake for my husband he loves snickers bar
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- tkorchemnaya
Hope you guys enjoy the cake! 🙂
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- Valery
Good morning, Tatyana! I’m absolutely addicted to different chocolate cakes, such as this snickers one? Soon I’m having my birthday party and I really want to cook it! But would you tell me, if it’s possible to substitute this buttercream for cream-cheese frosting , but with the dulche-de-leche, cause I’m obsessed with it!?
Thank you- Reply
- tatyanaseverydayfood
Yes, that would be a great substitution! 🙂 Happy birthday!
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- Kristina
I made this cake and it completely melted the cake cracked in half. I started all over and it did it again. I did everything just like your recipe. Added the powered sugar and don’t know why it did that. Not very happy ?
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- tatyanaseverydayfood
I’m so sorry that happened! 🙁 Did the frosting melt? If that happens again, try refrigerating the frosting before attempting to put the cake together…
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- Mona
This is now my favourite chocolate cake recipe! I also think the brand of cocoa used makes a big difference in terms of texture and taste. I baked this as my sons birthday cake and it was in 7 layers with buttercream icing. I made my own chocolate syrup to go in between the layers with the buttercream and it made the cake more rich and delicious! thank you again Tatyana xxx
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See AlsoCaramel kisses brownies recipe- Noor
This cake is the bestttt!!! I love this recipe alot. Love u tatyana ❤ I have also tried other recipe but they are never perfect like this one ??
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- bilal
The caramel I get in a tin is a bit runny can that still work for frosting
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- tatyanaseverydayfood
You can adjust the amount of confectioner’s sugar to make the frosting thicker
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- Oum Keltoum
Hi Tatyana, thank you for the recipe.
Can you please tell me for how many people is the cake according to the portions you gave? thank you 🙂- Reply
- tatyanaseverydayfood
Hi! this cake is a good size for 12 to 14 people
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- Lisa
Hi Tatyana,
Is it possible to make this cake the day before required and leave in the fridge until ready to serve (the next day).
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- tatyanaseverydayfood
Hi Lisa! Absolutely! You can even make it a few days ahead of time. Just take it out of the fridge a few hours before serving to allow the cake to thaw a bit 🙂
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- Marilene
Hi Tatyana, I made this snickers cake yesterday for my niece birthday it was sooooo good & delicious. thank you for sharing your recipe. But my cake is hard I baked at 350F for 25 minutes only. checked my baking powder not expired and followed all your recipe. What I am doing wrong?
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- tatyanaseverydayfood
Hi! I’m so glad you were still able to enjoy the cake! Hmm, try baking for less time next time. Every oven bakes slightly differently, check for doneness starting 5 minutes before the recommending baking time
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- Phoebii
Hi Tatyana,
I love all your video recipes, I would like to try this snickers cake however, I noticed that your video recipe the cake batter is a mix of wet and dry ingredients, whereas your instructions on the recipe blog is to cream butter & sugar, so should I follow the video recipe or the one at the blog?
Thank you so much
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- tatyanaseverydayfood
Hi! I’m so glad you enjoy my recipes! Please follow the instructions on my blog, I sometimes skip steps in my videos to cut down time
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- Dorothy Vieira
Hi Tatyana, I made your snickers chocolate cake for my husband’s birthday and it was delicious!! I love your videos and easy to follow instructions, can’t wait to try more recipes and actually thinking of trying to make macaroons!!! Wish I could include a photo of my finished cake, it was a hit!
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- tatyanaseverydayfood
Hi! I’m so glad everyone enjoyed the cake! Happy birthday to your husband 🙂
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- Devon Davis
Hi Tatyana!
Can I use 1% milk instead of whole milk?- Reply
- tatyanaseverydayfood
Hi! Yes, that will work just fine, too. Enjoy! 🙂
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- roxana
Hello, do you have any idea if I can find online this condensed milk with delivery to Romania? I found something in a russian store, but it’s not this thick, and the color is more like beige.
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- t
you should write that powdered sugar is needed for the frosting. It’s not included in the printed recipe and no one knows unless they watch the youtube prior to buying the ingredients.
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- tatyanaseverydayfood
Oh, no! I’m so sorry! Will add right now! Thank you so much for letting me know! 🙂
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- Kristi B
I just made this tonight for my son’s 18th birthday tomorrow. It’s in the fridge now, and I hope it doesn’t fall over! After I put the second cake layer on all the filling started oozing all over. I followed all the instructions, but it became quite a mess. I ended up spreading the filling around the sides of the cake and frosting over it, but it’s not level exactly level. I’m not a novice cake maker so I don’t really know what went wrong. I’m sure it will taste delicious. It’s just not very pretty.
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- tatyanaseverydayfood
Hi Kristi! Sorry that the recipe didn’t work out perfectly for you! Overfilling the cake will cause the filling to come out the sides. To prevent this from happening for any cake recipe, try piping a barrier ring of frosting around the edge of the cake before filling it, or just add less filling. Hope you enjoy the taste of the cake!
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- Kristi B
I did use the barrier ring of frosting. It tasted great and my son loved it so its still a win for me!
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- tatyanaseverydayfood
I’m so glad he enjoyed it! Happy birthday to your son!
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