Layered Snickers Cake Recipe

This Layered Snickers Cake Recipe is an amazing cake! Soft yet crunchy cake layers with walnuts and a dulce de leche cream, drizzled with chocolate.

Layered cakes bring a whole new level to cakes, such as this No-Bake Layered Cake.

Two pieces of layered snickers cake on a plate next to strawberries.

layered snickers cake-

The cake layers just melt in your mouth, then the meringue layers with toasted peanuts and dulce de leche cream. Like how much more perfect can a recipe be? My sister-in-law Marina introduced our family to this cake, it has quickly become a family favorite and one of the first desserts gone at parties. Enjoy friends.

This is a cake that can be very intimidating. It truly isn’t as bad as it appears. Once you make it once, it is much easier to make.

Layered snickers cake recipe on a plate with two pieces and strawberries.

How to make the Layered Snickers Cake-

  • Cream dulce de leche and butter, just until combined. Refrigerate until needed.
  • Preheat oven 355F. Line two 17″x12″ rimmed baking sheets with parchment paper.

Cake layer-

  • Divide eggs into two bowls. Set aside the egg whites.
  • Mix egg yolks and sugar until creamy.  Add butter, baking powder and mix.
  • Gradually add flour and mix until well incorporated.
  • Divide cake batter between the two baking sheets. Spread the batter evenly.
  • Set aside (don’t bake yet).

How to make the cake layer, and how to form into baking sheet.

Meringue layer-

  • Chop peanuts into smaller pieces.
  • With a mixer, beat egg whites until foamy. Slowly add sugar and mix until stiff peaks form.
  • Spread the meringue over the cake layer. Sprinkle the peanuts over the meringue layer.
  • Bake 20-25 minutes until the meringue is really golden in color. Once baked, set aside to cool.

How to prepare the meringue layer of the cake. How to whisk the eggs, chop the walnut and bake cake layers.

Assemble cake-

  • Melt chocolate. Place chocolate into Ziploc and snip edge.
  • Cut both cakes in half. Take the first layer, add cream, drizzle chocolate.
  • Repeat with remaining layers. Spread the cream over top of the cake.
  • With a sharp knife, lightly trim off edges of the cake so the sides are straight (optional).
  • Cover sides with cream. Drizzle remaining chocolate over the top of the cake.
  • Cover cake and refrigerate.
  • Cut cake in half horizontally. You can cut them into bars or triangles. Enjoy.

Layered cake with walnuts, meringue and a dulce de leche cream topped with chocolate drizzle.Check out these other great desserts:

Print Recipe
5 from 2 votes

Layered Snickers Cake Recipe

Amazing layered cake version of the Snickers Candy Bar.
Course: Dessert
Cuisine: American, Russian
Keyword: snickers cake
Servings: 12 people
Calories: 485kcal
Author: Valentina's Corner

Ingredients

Cake layer-

  • 7 large egg yolks
  • 1 cup granualted sugar
  • 2 1/2 sticks butter, room temp
  • 1/2 tsp baking powder
  • 3 1/2 cups all-purpose flour

Meringue layer-

  • 7 large egg whites
  • 1 cup granulated sugar
  • 1 1/2 cups toasted peanuts, chopped

Cream-

  • 2 sticks butter, room temp
  • 2 cans dulce de leche
  • 1 cup chopped milk chocolate, melted

Instructions

Prepare cream:

  • Cream dulce de leche and butter, just until combined. Refrigerate until needed.
  • Preheat oven 355F. Line two 17"x12" rimmed baking sheets with parchment paper.

Cake layer:

  • Divide eggs into two bowls. Set aside the egg whites. Mix egg yolks and sugar until creamy. Add butter, baking powder and mix. Gradually add flour and mix until well incorporated.
  • Divide cake batter between the two baking sheets. Spread the batter evenly (I just used my fingers, be patient, very patient, it will work out.. 🙂 Set aside (don't bake yet).

Meringue layer:

  • Chop peanuts into smaller pieces.
  • With a mixer, beat egg whites until foamy. Slowly add sugar and mix until stiff peaks form. Spread the meringue over the cake layer. Sprinkle the peanuts over the meringue layer.
  • Bake 20-25 minutes, until the meringue is really golden in color. Once baked, set aside to cool.

Assemble cake:

  • Melt chocolate. Place chocolate into Ziploc and snip edge.
  • Cut both cakes in half. Take first layer, add cream, drizzle chocolate. Repeat with remaining layers. Spread cream over top of cake. With a sharp knife, lightly trim off edges of cake so the sides are straight (optional). Cover sides with cream. Drizzle remaining chocolate over top of cake.
  • Cover cake and refrigerate.

Cut cake:

  • Cut cake in half horizontally. You can cut them into bars or triangles. 
Nutrition Facts
Layered Snickers Cake Recipe
Amount Per Serving
Calories 485 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 5g 25%
Cholesterol 114mg 38%
Sodium 44mg 2%
Potassium 278mg 8%
Total Carbohydrates 73g 24%
Dietary Fiber 3g 12%
Sugars 41g
Protein 12g 24%
Vitamin A 3.1%
Calcium 5.2%
Iron 17.3%
* Percent Daily Values are based on a 2000 calorie diet.

 

Layered Snickers Cake Recipe. ValentinasCorner.com

Valentina's Corner

Show 29 Comments
  • Sveta 02/11/2019, 6:12 pm Link Reply

    Made this cake for my hubby’s birthday! Love anything that is caramel/chocolate! It was a very good cake. Thank you for another awesome recipe. 🙂

    • Valentina's Corner 02/12/2019, 9:48 am Link Reply

      Sveta, I am so glad you liked this Snickers Cake! Stop by and visit our online home again.

  • Lori 10/18/2018, 11:43 pm Link Reply

    Is baking Maringue for 20-25 mins ENOUPH? Usually it takes 2 hours for maringue to completly bake? + seperately from beskvit!?

    • Valentina's Corner 10/19/2018, 3:05 pm Link Reply

      Hi, Lori. Yes, 20 minutes is enough:)! The meringue layer isn’t a crunchy and crispy, it comes out more chewy as if you were biting into the caramel part of the Snicker’s Candy bar. 🙂 Hope that makes sense, enjoy.

  • natashan 06/14/2018, 2:37 pm Link Reply

    this looks like something i would like:} i will definitely give it a try!

    • admin 06/15/2018, 10:06 am Link Reply

      Natashan, I think you will LOVE it! 🙂

  • Janine 11/20/2017, 12:52 pm Link Reply

    Hi call me stupid but what is the actual weight of a stick of butter?

    • admin 11/20/2017, 11:50 pm Link Reply

      Hi, Janine. No such thing as a stupid question. 🙂 113 grams or 4 ounces. Happy Baking.

  • RPH 12/24/2016, 11:47 am Link Reply

    Hi Valya,
    Love your recepies.
    Have a question, maybe I missed it from this scrumptious looking cake. As I understand, the maringue layer have to be baked on the top of the cake layer? Will the bottom layer will bake well ?
    Thank you in advance for your answer.
    RPH

    • admin 12/24/2016, 11:55 am Link Reply

      Hi there RPH,
      Yup, you understood correctly. The bottom layer will cook along with the top??.. Happy baking…

  • Yelena 12/20/2016, 10:27 pm Link Reply

    This Cake looks delicious! Valya do you think I can make the cake layers 2 days ahead and then put it together the night before?

    • admin 12/20/2016, 11:48 pm Link Reply

      Yelena,
      Absolutely.. I do that to almost all my cakes. ☺ Can’t wait for you to try this. You’re in for a treat… ☺☺

  • Liliya 10/22/2016, 11:11 am Link Reply

    This cake is absolutely delicious! I made it few times already, except I used walnuts instead. And it stays fresh for days! Thank you Valya for the great recipe! We really enjoyed it!

    • admin 10/22/2016, 1:53 pm Link Reply

      Liliya. That’s great to hear. We have similar taste cause this is by far one of my absolute favorite cake?.. Never tried it will walnuts, I’ll definitely need to try it that way.. Thanks for trying our recipe and visiting…?

  • lily 10/15/2016, 4:31 pm Link Reply

    hi valentina, how did you get 4 layers? do i have to bake this square 2 times to have 4 layers because it is very confusing. i’m really lost.

    • admin 10/15/2016, 4:51 pm Link Reply

      Hi Lily, I’m so sorry to have confused you?. If you look at the step where it says Assemble Cake, once you bake the two large pans, you’ll cut both of them in half. So two in each pan will give four total☺☺.. Does that make sense now?. Sorry if I wasn’t very clear.. I hope you enjoy it..?

      • lily 10/15/2016, 10:36 pm Link

        awesome! no you were perfectly clear its just that my mom was confused & she asked me how did she get 4 layers i went back & forth trying to figure it out picture to picture till i finally read the very top where it said to preheat oven to 355F line two 17×12…i was like seriously mom you should pay attention lol but thank you so much for the quick response because she was literally in the middle of baking this cake. the cake is DELICIOUS =). thank you so much.

      • admin 10/16/2016, 1:16 pm Link

        No worries, Lily!!.. 🙂 I’m glad you were able to figure it out and what a wonderful daughter you are to be helping your mom, that’s just awesome ??❤❤..

  • Elena 09/06/2016, 9:19 pm Link Reply

    This looks amazing!I am planning on making it next time we have friends over. Just wondered, how many oz. are your cans of condensed milk? I noticed in another recipe you wrote the amount and your cans were larger than the ones I buy here in Canada. Just want to make sure I use the proper amount so it turns out the way it should.

    • admin 09/07/2016, 1:44 pm Link Reply

      Hi Elenochka,
      You are in for a treat, this cake is phenomenal. 🙂 They are 14 oz cans, I’ll add that to the description, thank you. Is this the size you use? I could have made a mistake in another post.
      Have a good time with your friends. <3

      • Elena 11/23/2016, 7:43 pm Link

        Thanks, I figured it out – the cans here are smaller and I need 3 of them. It was a hit with my friends and family – they wanted more and asked for the recipe. Thanks for another great recipe!

      • admin 11/25/2016, 3:58 pm Link

        That’s awesome Elena. I’m so glad to hear your family approved☺☺.. I hope you had a wonderful Thanksgiving ??…

  • Mirzana 08/19/2016, 12:43 am Link Reply

    I tried this recipe a few days ago and I’ve had to refrain from eating them all in one sitting. These are amazingly delicious! The only thing that I changed is that I used walnuts instead of peanuts. Absolutely wonderful dessert 🙂

    • admin 08/19/2016, 1:34 am Link Reply

      I’m so glad to hear that, thank you for sharing!!! ☺ I must admit, this is the cake you want to make if you’re trying to work on self-control?, great practice, haha☺☺… Walnuts sound like a great substitute.. I’m sure that’ll be helpful to someone else.. Be blessed.

  • Alena 08/13/2016, 12:41 am Link Reply

    Valentina, I believe I saw somewhere in one of your comments that you cook condensed milk in the oven. Can you please share how you do that once again? Thanks!

    • admin 08/13/2016, 11:09 am Link Reply

      Good eye Alena??.. Yes, only method I ever use.. Remove the paper from cans, place cans into dutch oven, roasting pan or pot. Completely cover cans with water. Close lid and bake 2 1/2 hours at 375 degrees☺☺.. So easy!! I do like 6 cans at a time and keep them refrigerated once cooled. They’ll keep in fridge for weeks..

  • Nina 08/12/2016, 7:25 pm Link Reply

    Thank you! I will make it tomorrow can’t wait to taste it!! 🙂 😉

  • Nina 08/12/2016, 8:00 am Link Reply

    Oh my goodness this cake looks sooo DELICIOUS!!! Could I useother size pan if I don’t have size 17×12?

    • admin 08/12/2016, 1:53 pm Link Reply

      Nina, you have no idea how amazing this is… ?? You can just do 3 layers in a 9×13 pan. (P.s. This cake is so good for days. So hide some in the back of the fridge for morning coffee and indulge, for days!!. Wait.. It’s not like that’s what I do, that would be silly, right? ? Oh my..??..)

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