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A slice of decadent chocolate snickers cake laying on a white plate with a large bite taken out of the cake slice.

Gluten-Free Snickers Cake


  • Author: Katie Stymiest
  • Total Time: 1 Hour 25 Minutes
  • Yield: 12 Slices 1x
  • Diet: Gluten Free

Description

Snickers bar in every single bite! This gluten-free chocolate cake is an easy and delicious cake mix recipe with snickers bar filling and salted caramel peanut butter buttercream frosting.


Ingredients

Scale

Snickers Cake

Salted Caramel Peanut Butter Frosting

Snickers Filling

Chocolate Ganache Drip

  • ⅓ cup (55g) chocolate chips
  • 2 tablespoons (30ml) milk

Instructions

Snickers Cake

  1. Preheat the oven to 350ºF and prepare three 6-inch round cake pans with non-stick baking spray and parchment paper.
  2. In a large mixing bowl, combine the hot milk, vegetable oil, and large eggs and whisk together.
  3. Add in the chocolate cake mix and mix again until fully incorporated and smooth.
  4. Divide the batter between the three prepared cake pans and bake for approximately 20-25 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
  5. Remove the cake pans from the oven and allow them to cool on a cooling rack for 10 minutes before inverting on the rack to fully cool.
  6. If you are not going to decorate the cake right away, plastic wrap each cake layer and place it in the fridge overnight or in the freezer for up to 3 months. ****

Salted Caramel Peanut Butter Buttercream

  1. In the bowl of a stand mixer with the paddle attachment cream the butter on high speed until light and fluffy. Approximately 10 minutes.

  2. Add the icing sugar and salt and mix on low until combined.

  3. Add in the salted caramel sauce and peanut butter and mix on low until combined.
  4. Turn the mixer up to high and let mix for 5 minutes until smooth and creamy. Scrape the sides of the bowl when necessary.

Chocolate Ganache Drip

  • In a microwave-safe bowl, heat the chocolate chips and milk in 30-second intervals, stirring between each interval, until fully melted and smooth.
  • Depending on the kind of milk, the drip may require a touch more milk to thin or a bit more chocolate chips to thicken. I always test my ganache drips over the edge of the kitchen sink before applying to a cake to check the consistency.

Cake Assembly

  1. Place one leveled layer of chocolate cake on a cake board, plate, and/or cake turntable. Top with approximately 1 ½ cups of salted caramel peanut butter buttercream.

  2. Take approximately ⅓ of the chopped filling ingredients and spread them evenly on top of the buttercream and gently press down. Drizzle approximately 1-2 tablespoons of salted caramel sauce on top.
  3. Repeat with the remaining layers and apply a thin coat of buttercream all over the cake. Refrigerate for 20 minutes.

  4. Cover the cake with a final layer of buttercream and smooth the sides using the Wilton Cake Smoother. Refrigerate while the chocolate ganache drip is prepared.

  5. On a well-chilled cake, with a spoon or a piping bag, drip the warm chocolate ganache over the edges of the chilled cake.

  6. Decorate as you please. I carefully spooned the warm chocolate ganache drip over the edges of the cake and while it was still warm used my offset spatula and, with it parallel to the cake, dragged it gently around the drip and cake starting from the top and going down to create the textured marbled chocolate look. I topped the cake with a border of leftover snickers filling around the edge and, with a Wilton 1M piping tip, piped buttercream swirls. Enjoy!

  7. Store leftover cake in an airtight container in the refrigerator for up to 7 days or in the freezer for up to 6 months.

Notes

* This can be swapped for a regular chocolate mix if you are not gluten-free

** Here’s an easy to follow salted caramel recipe if you want to make your own

*** Do not use natural peanut butter

**** If you freeze the cake layers I recommend slowly thawing them overnight in the fridge before using

  • Prep Time: 60 Minutes
  • Cook Time: 25 Minutes
  • Category: Cake
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 Slice
  • Calories: 922
  • Sugar: 100 Grams
  • Sodium: 751 Miligrams
  • Fat: 44 Grams
  • Saturated Fat: 27 Grams
  • Unsaturated Fat: 10 Grams
  • Trans Fat: 2 Grams
  • Carbohydrates: 136 Grams
  • Fiber: 4 Grams
  • Protein: 10 Grams
  • Cholesterol: 90 Miligrams

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