Mind-Blowing Snickers Cake

Imagine a cake so indulgent, so rich, and so full of the beloved flavors of Snickers bars, that each slice feels like a celebration. Our Mind-Blowing Snickers Cake is just that – a harmonious blend of fluffy chocolate biscuit, creamy caramel with a salty twist, crunchy roasted peanuts, and a velvety milk chocolate mousse, all crowned with a glossy chocolate and peanut glaze. Each layer offers a different texture and taste, coming together to create a dessert that’s not just a treat for the palate but also a feast for the eyes.

This cake is a testament to the joy of baking and the pleasure of indulgence. It’s perfect for special occasions, be it a birthday, an anniversary, or simply a day when you crave something truly decadent. Whether you’re a seasoned baker or a novice eager to impress, this recipe promises to guide you through creating a masterpiece that’ll be the talk of the table. Ready to dive into the world of gourmet homemade desserts? Let’s get baking!

Full Recipe:



  • 2 eggs
  • 65 grams of sugar
  • 15 grams of vegetable oil
  • 45 grams of flour
  • 15 grams of cocoa powder
  • 1/2 teaspoon of baking powder


  • 170 grams of sugar
  • 80 grams of butter (well chilled)
  • 120 grams of cream (33-36%)
  • 1/3 teaspoon of salt
  • 120 grams of roasted peanuts

Milk Chocolate Mousse:

  • 60 grams of water
  • 11 grams of gelatin
  • 300 grams of cream (33-36%)
  • 115 grams of milk chocolate
  • 300 grams of cream cheese
  • 40 grams of powdered sugar


  • 150 grams of milk chocolate
  • 30 grams of vegetable oil (refined without odor)
  • 50 grams of roasted crushed peanuts



  1. Biscuit: Preheat the oven to 170°C. Beat eggs and sugar until the volume increases by 3-4 times. Mix in vegetable oil, flour, cocoa powder, and baking powder. Pour into a 26×16 cm baking pan and bake for 15-17 minutes. Let cool and cut off the edges.
  2. Caramel: Melt sugar over low heat, shaking occasionally. Once melted, add chilled butter and mix until smooth. Carefully add cream and salt, then mix in roasted peanuts. Pour into a 25×12 cm cake tin lined with cling film.
  3. Milk Chocolate Mousse: Soak gelatin in water for 7-10 minutes. Beat cream to soft peaks. Warm milk chocolate and melt gelatin, then mix with chocolate until smooth. Combine cream cheese and powdered sugar, then add to chocolate mixture. If gelatin starts to set, heat briefly in the microwave. Fold in whipped cream.
  4. Pour mousse over caramel layer, then add the chocolate sponge cake on top. Cover tightly with cling film and refrigerate for 1 hour, then freeze for 1-1.5 hours.
  5. Glaze: Melt milk chocolate with vegetable oil and mix in roasted crushed peanuts. Glaze the cake.

Prep Time: 45 minutes | Cooking Time: 17 minutes | Total Time: 3 hours (includes chilling) | Kcal: 550 kcal | Servings: 8 servings

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