Marilyns Treats

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Snickers Birthday Cake Single Layer

Cake· Recipe Archive

Chocolate cake, whipped cream, peanuts, frosting and mini snickers bars are such a classic and tasty combination. And that is just what this Snickers Cake is made from!

Snickers Birthday Cake

I love this recipe because the finished product looks so elegant yet it is easy to make.

Chocolate cake, whipped cream, peanuts, frosting and mini snickers bars are such a classic and tasty combination.

If you love them then you will love this cake!

I have always loved snickers bars.

And if a dish had snickers in it then I had to make it.

These are the INGREDIENTS you will need:

Cake:

  • 1 cup butter softened
  • 1 cup sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • Whipped cream, for topping, optional
  • 8 oz jar of peanuts, optional

Chocolate Frosting:

  • 1/4 cup butter
  • 2 tablespoons unsweetened cocoa powder
  • 3 tablespoons buttermilk
  • 2 cups confectioners’ sugar
  • 6 bars 2.07-ounce snickers candy bars cut into 1/2-inch pieces

These are the INSTRUCTIONS for preparation:

Cake:

  • Preheat oven to 350 degrees F. Line 9-inch baking pan with heavy-duty aluminum foil.
  • In a large bowl, combine butter and sugar. Beat at medium speed with an electric mixer until fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla extract.
  • In a small bowl, combine flour, cocoa, baking powder, and salt. Gradually add to butter mixture, beating until combined. Spoon batter into prepared pan.
  • Bake for 22 minutes or until a wooden pick inserted in center comes out clean.

Chocolate Frosting:

  • In a medium saucepan, melt butter over medium-low heat. Add cocoa, buttermilk and 1 cup confectioners’ sugar. 
  • Stir in candy bars and allow to melt. Stir in remaining confectioners’ sugar and immediately spread over hot cake.
  • Let cool completely. Cut into squares and serve with whipped cream, if desired.

NOTES:

*Spread cool whip into top center of cake. Then you can frost the chocolate thicker.

*Pipe a ribbon of frosting around base and top of cake for decoration.

*Press peanuts into frosting along the side of the cake if desired. They give that salty sweet flavor that is so good.

I served this cake to my son for his birthday.

He loves snickers, chocolate and nuts so it is fitting that I made this cake.

There is so little preparation to this recipe that anyone can make it and it will be a winner!

My son and his friends are disappointed if this cake is not on the counter cooling when they arrive to celebrate.

This Snickers cake is moist and fluffy.

The chocolate is not over powering. The frosting is smooth and not gritty.

And the best part is you can garnish it any way that fits your family preferences.

It is getting to be a tradition to serve this cake and a meal of sloppy jo and chips.

My son blessed me by waiting 2 hours to be born on Halloween instead of Devil’s Eve. And I try to show my gratitude.

But being born on Halloween, he never had a birthday party on his actual birthday when he was little.

It was fun though when he was little. He always seemed so delighted and couldn’t wait for his birthday to come.

As we drove past houses he would ooh and awwww at all the decorations.

And when the kids rang the bell he wanted to hand out the treats to his “guests”.

It wasn’t until he started to trick or treat with friends and have a sleep over did I get the entire story.

He always thought the celebrations were for his special birthdate!

Even to this day, Halloween is celebrated with an even bigger display than Christmas.

Happy Birthday my precious son!

Chocolate cake, whipped cream, peanuts, frosting and mini snickers bars are such a classic and tasty combination. And that is just what this Snickers Cake is made from!

Snickers Birthday Cake Single Layer

Chocolate cake and snickers are such a classic and tasty combination. 
4.89 from 27 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: birthday, celebration
Method: Bake
Skill Level: Intermediate
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Adjust Servings: 8
Calories: 400kcal
Author: Marilyn

Ingredients

Cake:

  • 1 cup butter softened
  • 1 cup sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • Whipped cream, for topping, optional
  • 8 oz jar of peanuts, optional

Chocolate Frosting:

  • 1/4 cup butter
  • 2 tablespoons unsweetened cocoa powder
  • 3 tablespoons buttermilk
  • 2 cups confectioners’ sugar
  • 6 bars 2.07-ounce snickers candy bars cut into 1/2-inch pieces

Instructions

Cake:

  • Preheat oven to 350 degrees F. Line 9-inch baking pan with heavy-duty aluminum foil.
  • In a large bowl, combine butter and sugar. Beat at medium speed with an electric mixer until fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla extract.
  • In a small bowl, combine flour, cocoa, baking powder, and salt. Gradually add to butter mixture, beating until combined. Spoon batter into prepared pan.
  • Bake for 22 minutes or until a wooden pick inserted in center comes out clean.

Chocolate Frosting:

  • In a medium saucepan, melt butter over medium-low heat. Add cocoa, buttermilk and 1 cup confectioners' sugar.
  • Stir in candy bars and allow to melt. Stir in remaining confectioners' sugar and immediately spread over hot cake.
  • Let cool completely. Cut into squares and serve with whipped cream, if desired.

Notes

Optional:
*Spread cool whip into top center of cake. Then you can frost the chocolate thicker.
*Pipe a ribbon of frosting around base and top of cake for decoration.
*Press peanuts into frosting along the side of the cake if desired. They give that salty sweet flavor that is so good!
MARILYN’S TREATS. All images are copyright protected.

Nutrition

Serving: 1g | Calories: 400kcal (20%) | Carbohydrates: 50g (17%) | Protein: 2g (4%) | Fat: 20g (31%) | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Potassium: 0mg | Fiber: 2g (8%) | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
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Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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Disclaimer Unless indicated recipes influenced by cookbooks, magazines or family traditions.

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Comments

  1. blankKarren~#OMHGFF Linkup says

    You know I love this cake and bet it was well enjoyed!!!
    Your post is being featured this week on Oh My Heartsie Girls “Friday Features Linkup”, hope you will stop by, check it out and linkup again!
    Have a lovely weekend!

    Reply

  4. blankMiz Helen says

    Hi Marilyn,
    Happy Birthday to your son and this cake looks great! Thanks so much for sharing with us at Full Plate Thursday, your post is awesome. Hope you are having a great week and come back to see us soon!
    Miz Helen

    Reply

  8. blankApril J Harris says

    Happy Birthday to your son, Marilyn, and what a gorgeous cake to celebrate! It looks absolutely delicious. Thank you so much or sharing, and for being a part of the Hearth and Soul Link Party. Hope you are having a great weekend!

    Reply

    • blankMarilyn says

      Thank you April for your kind words. I will pass along your wishes. I just love Heart and Soul. Your audience is different than mine and I can visits different links! Have a lovely week.

      Reply

  14. blankAmy says

    This cake looks and sounds delightful. It was nice to see a single layer cake for a change. I was just telling my sister, the other day, that it seems that almost all of the cakes that I see on blogs now keep getting higher and higher. I told her that it would be impossible to eat a piece of some of those cakes.

    Reply

    • blankMarilyn says

      Wait. Have you been hanging out in my kitchen? I almost never have a layer cake. I use one round pan, a bundt, or a rectangular. Layer cakes are messy, fall over and impossible to eat. I feel the same about iced cupcakes. LOL. I am glad you like it. Enjoy!

      Reply

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