Snickers Poke Cake Recipe – easy cake recipe that is great for a crowd- Chocolate cake, caramel sauce, sweetened condensed milk, whipped cream, Snickers, peanuts, & chocolate sauce. OMG! There is NEVER any left! People go nuts over this cake!!
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Pin This RecipeIf you follow me on Twitter or Facebook you already know about this cake. I made this cake for Chicken Legs birthday this past weekend. He actually came up with this cake and I baked it for him.
This Snickers Cake is super easy to make. Start with making a chocolate sheet cake. As soon as it comes out of the oven, poke holes all over the cake with a fork or spoon handle. Mix together caramel ice cream topping and sweetened condensed milk. Pour that mixture over the warm cake and cool completely. Once the cake has cooled, top the cake with chopped Snickers candy bars, whipped cream, chopped peanuts, chocolate and caramel sauce.
I made homemade whipped cream for this cake. Feel free to swap the whipped cream for a tub of Cool Whip. It will still taste great!
This cake was over the top delicious! It is similar to some of the other candy bar cakes we’ve made recently but on steroids. This cake was actually better the second day (if you can wait that long). Be warned – this is super-rich. Make sure you have plenty of people to share it with!
Snickers Poke Cake
Equipment:
Ingredients:
- 1 box devils food cake mix, plus ingredients to make the cake
- 1 (14-oz) can sweetened condensed milk
- 1 (12.25-oz) jar caramel ice cream topping
- ½ cup chocolate chips
- 2 cups heavy whipping cream
- ½ cup powdered sugar
- 1 tsp vanilla
- 3 (1.86-oz) Snickers candy bars, chopped
- ⅓ cup peanuts, chopped
- caramel sauce
- chocolate sauce
Instructions:
- Bake cake in a 9×13-inch pan according to direction on the package.
- While cake is baking, mix condensed milk and hot caramel topping until well blended. When the cake is done and while it’s still hot, poke holes in it with a fork or straw. Pour milk mixture over the cake. Allow cake to cool completely. Sprinkle chocolate chips over cake.
- In a chilled bowl, whip together heavy cream, powdered sugar and vanilla. Whip on high speed of an electric mixer for 1-2 minutes. Stir in chopped snickers. Spread over cake. Sprinkle chopped peanuts over cake. Drizzle caramel and chocolate sauce on top. Chill.
Notes:
Steph
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Terrific recipe! It not only looks fantastic, it appears to be pretty easy. But I do have a question. You say to use three Snicker's bars. Since they come in so very many sizes (mini, fun size, regular, king size, etc.), which size do you recommend for a 9×13" cake? I'm assuming it's the regular size ones, but I thought I'd check. Thanks so much for the post, along with your many other wonderful recipes!
planning on making this today for church. Will the whipping cream hold up for tomorrow if prepared today and 2ndly since it is for a church function does it need to be kept in refridg or can it be placed on dessert table at the church function
O M G!! This cake was Amazing!!! I am on my second cake because it went so fast! I have become addicted to making your recipes..I am doing the Butterfinger Cake as we speak!!!! Ty for posting these amazing recipes!!!
Sarah – thank you SO much! It is my original recipe and photo. I really appreciate you alerting me to this violation!
thanks Stephanie.I have a recipe for a three milk cake i think you'd enjoy =)
Fn – I think it will be fine. It just might take longer.
I didn't read the pour the condensed milk part while cake is hot part. my cake is cooled already.I wonder if i can poke holes now and if it.will still soak it up?
That is awesome Stephanie! Glad it was picture perfect!
Just made this. I've never had a recipe turn out just like a picture until now. My family LOVED it too! Thanks!!!
just made this for myself for my birthday. Amazing and delicious.
just made this for myself for my birthday. Amazing and delicious.
Caroly – YAY! So glad it was a hit and thanks for sharing the link to the website!
Just made this for work birthday party and it was a huge hit! This webpage is now being distributed around the office!
I just tried making this cake and it was a bust. The caramel milk topping flooded, softened and destroyed the soft cake. I want to try this again in the morning. Questions: I leave the cake in the pan when I pour the Carmel milk topping over the holes? How many holes? Cause when I poked them it started pulling some of the cake up. Is the cake in the pan or on the cooling rack when I frost it?
I bought a small carton of heavy whipping cream and mixed it with the powdered sugar on high with the standing mixer. It never got fluffy 🙁 it was runny, thin liquid. What did I do wrong? I ended up buying a tub of cool whip which saved me. Everyone loved it, regardless.
Ginger – you use the whole jar. I believe it is 12 ounces.