I clearly have a thing for candy-inspired cakes. I mean, what's not to love?
I've made a Whopper Cake. I actually make this one pretty often. That one is a huge favorite of my husband's. I can bribe him to do stuff with that cake!
Then there was the Butterfinger Cake. This cake is actually pretty similar to the cake I'm sharing today so that's how I knew it would come out delicious! I like to take this one to new Moms. It's one I know everyone will like.
And now today, it's the Snickers cake. And boy, this one does not disappoint. I took inspiration for this cake from Steph over at Plain Chicken. I condensed this recipe quite a bit, but if you want the full-octane version, click here. It is so moist and the caramel sauce drizzled on the warm cake really transforms the flavor. You just can't go wrong with chocolate and caramel. And then when you add some of the candy bars to the topping, it takes it over the top. I think y'all are really going to love this one!
1 box Devil's Food cake mix
(ingredients needed to make cake, eggs, oil & water)
1 jar caramel ice cream topping
3 Snickers candy bars
1 (8 oz.) tub whipped topping, thawed
Chocolate and Caramel syrup, for drizzling
Prepare cake according to box directions. As soon as the cake comes out of the oven, begin poking holes into the cake, using a fork. You want the holes big enough for the caramel sauce to get down into.I'm using this meat fork that makes nice size holes. If all you have is a regular fork, then as you poke the fork down, twist it just a little to make a larger hole.
Pour jarred caramel sauce over warm cake.
Using the back of a spoon or an offset spatula, spread sauce and gently push it down into the holes.
Now, let the cake cool completely before moving onto the next step. Once the cake is cooled, start preparing the topping. Chop up the 3 Snickers bars into bite size pieces.
Add chopped Snickers to thawed whipped topping.
Stir well. Then spread topping onto cooled cake.
Then drizzle cake with chocolate and caramel syrup.
I just did a zig-zag pattern.
Then serve! If you like (and we do), drizzle individual servings with just a bit more chocolate and caramel syrups.
Printable Recipe HERE
Printable Recipe HERE