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This is the best Snickers cake recipe with you. This chocolate cake has caramel, peanuts and a delicious homemade nougat frosting – it’s fun and easy and starts with a cake mix. It’s the perfect poke cake recipe!

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one square slice of snickers poke cake on a white plate


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Best Snickers Cake Recipe

Ever had a poke cake before? They are so gooey and delicious! This is called “poke cake” because of the baking style: You poke holes in the cake after baking, this way you can pour in the ooey gooey deliciousness on top. You can pour in sweetened condensed milk, pudding, or anything else the cake recipe calls for. 

Assuming you are a Snickers fan, you are bound to love this cake’s flavor. But there’s much more to love than just the flavor of this Snickers poke cake.  Rich and gooey from the cream, crunchy from the nuts and soft from the moist cake. 

Why you’ll love this recipe

This easy cake recipe uses caramel ice cream topping with chopped peanuts. The topping will soak into the cake as it cools to give it the iconic gooey texture and a little crunch from the nuts. 

The frosting is made from a jar of marshmallow fluff that gets stirred into melted chocolate chips, and then a container of Cool Whip is carefully mixed in to make it spreadable. Spread that amazingness all over the top of the cake, drizzle it with chocolate sauce, and top it with sliced mini Snickers.

Ingredients in Snickers Poke Cake

  • Box chocolate cake mix: this makes the process faster and easier 
  • Jar caramel ice cream topping: this is the highlight of the recipe
  • Chopped peanuts: finely chopped
  • Milk chocolate chips: we will melt these later
  • Vegetable oil: to help melt the chocolate chips without seizing 
  • Marshmallow cream/fluff: this is very sticky and thick but so good
  • Cool Whip: we’ll mix this in the melted chocolate
  • Snickers: mini or fun size for garnish
  • Chocolate sauce: for garnish
process shot in snicker poke cake
process shot in snicker poke cake
process shot in snicker poke cake
process shot in snicker poke cake

How to make Snickers Cake

  1. Bake Chocolate cake: Make the cake according to box instructions for a 9×13” pan size cake. Bake until a toothpick tests done. While the cake cools slightly, pour the caramel into a small bowl and heat for 30 seconds.
  2. Poke: several holes in the cake then pour the caramel evenly over the cake. Sprinkle with peanuts. Let the cake cool completely before continuing.
  3. Melt chocolate chips and vegetable oil in a large, microwave safe bowl on high in 30 second increments, stirring between each, until melted and smooth.
  4. Stir the marshmallow fluff and Cool whip into to the chocolate mixture and stir with a wooden spoon until combined. Mixture will be hard to mix – but it’ll get there eventually – and may be a little lumpy.
  5. Spread the Cool Whip mixture over the cooled cake. Chill for several hours before serving so the flavors can meld together.
  6. Top with sliced Snickers and chocolate  sauce for garnish.

Variations 

It’s so fun to make other types of poke cakes by just changing up ingredients!

snickers poke cake in a white dish with snickers on top

FAQs

Can I use a from scratch cake recipe?

Yes you can! Try making this easy Chocolate Cake Recipe.  

Can I use fresh whipped cream? 

You can but I don’t recommend using fresh whipped cream because of the fat content. It won’t mix well when melting the chocolate chips. 

How long does snickers cake last?

When refrigerated, it can last for up to 4 days. 

Have You Made This Recipe?

Leave a rating by clicking the stars below!

one square slice of snickers poke cake on a white plate

Snickers Poke Cake

5 from 1 vote
A chocolate cake is poked and filled with caramel and peanuts and the whole cake is frosted with a nougat frosting. It's a Snickers Bar in cake form.

Recipe Video

Prep Time 30 minutes
Cook Time 30 minutes
Chill Time 4 hours
Total Time 5 hours
Yield 12 servings
Serving Size 1 serving
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Ingredients
 

  • 1 15 ounce box chocolate cake mix (plus ingredients to make the cake)
  • 1 approximately 12.25 oz jar caramel ice cream topping
  • 1 cup chopped peanuts
  • 1 ½ cups chocolate chips
  • 2 teaspoons vegetable oil
  • 1 7 ounce jar marshmallow cream
  • 1 8 ounce container Cool Whip
  • Mini or Fun Size Snickers for garnish
  • Chocolate sauce for garnish
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Instructions

  • Make the cake according to box instructions for a 9×13” pan size cake. Bake until a toothpick tests done. While the cake cools slightly, pour the caramel into a small bowl or measuring cup and heat for 30 seconds.
  • Using the back of a wooden spoon, poke several holes in the cake, at least 20-30 holes, all over. Pour the caramel evenly over the cake and sprinkle with nuts. Let the cake cool completely before continuing.
  • Melt chocolate chips and vegetable oil in a large, microwave safe bowl on high in 30 second increments, stirring between each, until melted and smooth. The oil is to help the chocolate chips melt without seizing. You can also use shortening.
  • Once the chocolate chips are melted, stir in the marshmallow fluff. It’s very sticky and thick!
  • Add the Cool whip to the chocolate mixture and stir with a wooden spoon until combined. Mixture will be hard to mix – but it’ll get there eventually – and may be a little lumpy. Spread the Cool Whip mixture over the cooled cake. Chill for several hours before serving so the flavors can meld together.
  • Top with sliced Snickers and chocolate  sauce for garnish. Store in refrigerator for up to 4 days.

Recipe Nutrition

Serving: 1serving | Calories: 190kcal | Carbohydrates: 18g | Protein: 4g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.05g | Cholesterol: 3mg | Sodium: 19mg | Potassium: 91mg | Fiber: 2g | Sugar: 14g | Vitamin A: 51IU | Vitamin C: 0.1mg | Calcium: 39mg | Iron: 1mg
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American
Author Dorothy Kern

Did you try this recipe? Click the stars to rate the recipe below

Snickers Cake is an easy chocolate poke cake! This recipe is so simple to make – topped with a nougat frosting and tons of snickers!



Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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5 from 1 vote (1 rating without comment)

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92 Comments

  1. Can’t believe you made a nougat frosting! Simply brilliant, friend. And I totally agree – I hate seeing posts where all the comments are “and this is why America is fat” or “wow, heart attack waiting to happen!” It’s like, well, of course it isn’t healthy… but I’m not eating this entire poke cake in one sitting twice a day. Lol. People are crazy and sometimes just need to hear themselves talk nonsense since no one else will listen to them.

    Reply

  2. Ok, I agree with Cowboy Bob (you have to be a kid from Indianapolis in the 70’s) if you can’t say anything nice-don’t say anything at all. And no, parents to don’t practice this let alone teach it.  Very sad.

    My question however is….I have always used a skewer to ‘poke’ my cake…and not the large spoon handle.  Does this help the peanuts go farther down?  

    And this is diabetic  friendly right? Just kidding….would the sugar free toppings or fat free work ok?  I mean they won’t be the same and you ARE using marshmallow fluff but where I can cut out some of the sugar and carbs and still make it edible I want to try.

    I appreciate what you do BTW.  I don’t comment often and I do think–oh I should make that and not get around to it. And if I wouldn’t eat something you post, who cares?!  Just go with people aren’t smart and get into arguments online over what? I don’t know but I guess it keeps some longer than their allotted 15 minutes of fame.  I will continue to teach my kids the golden rule and only say things necessary and if not nice–use your filter.

    Reply

    1. A skewer would work just fine! The peanuts would just stay more on top, and the caramel would drip down. Either way works (I’ve just always used a spoon!) As for diabetic, you could totally use sugar free products that are available, including cake mix, ice cream topping, and cool whip. I’ve made sugar free poke cakes for my dad so the only issue would be the marshmallow cream. If only we could make that sugar free!

      And thank you so much for reading and your comment. I know the haters are few and far between but sometimes they just scream the loudest, you know?? Thank you again!

      Reply

  3. Oh my Lord & Taylor is this sinfully beautifully delicious looking! OK did I make any sense just then? OH WELL!

    Yeah, I never understood why people felt the need to post stupid/silly comments. They just CAN’T let others do their thing. I noticed that growing up when I’d get bullied in high school. They’d say the strangest things and it really was because they simply couldn’t just let me be. They had to say SOMETHING because it either A. Bothered them that I was happy doing my thaaaaang or B. they didn’t understand. When people don’t “get it” it bothers them to no end – hence them feeling the need to say things like “this is stupid.” It’s like, really? Just say it out loud as you scroll past and move on. 😉

    SaraLily
    In a Nutshell…

    Reply

    1. It’s so sad that people are so angry that they have to lash out. They just don’t understand if they were just nice people would like them and they would have a happier life! Thank you for reading!

      Reply

  4. This looks delicious! I can’t wait to try it. I’ve never actually made a poke cake before. I love your recipes! 😀

    Reply