Our snickers cake recipe is ooey gooey chocolatey and caramel goodness. This cake is so good it doesn’t even need frosting, just a little ice cream and you are all set!
Snickers cake recipe is a family favorite dessert. It is even often requested as a birthday cake in our family. Once you have this gooey caramel chocolate dessert you won’t need anything else.
It is also super simple to make, so you can make it the day you need the cake and serve it fresh and gooey! It has all of the taste you will get when you bite into a snickers bar, which is how it got its name.
This is also a great cake to make for your next get together with friends. You can impress them with a super tasty cake, but with little effort! I promise they will be asking for the recipe because it is just that good.
For other cake recipe ideas, make sure to take a look at our Asphalt Sheet Cake Pie Recipe, Strawberry Shortcake Sheet Cake Recipe, and don’t forget our fresh and easy Lemon Sheet Cake Recipe!
Ingredients Needed For This Snickers Cake Recipe:
- German Chocolate Cake Mix (we use the Betty Crocker brand)
- Eggs
- Water
- Vegetable oil
- Kraft caramels
- Milk
- Butter
- Chocolate chips
- Chopped pecans
How To Make This Snickers Cake Recipe:
The instructions to this recipe are super simple. Begin by preheating the oven to 350 degrees.
Then, in a medium mixing bowl, mix the cake together as directed by the box with the eggs, water, and vegetable oil.
Once it is mixed up, pour half of the batter into the bottom of a greased 9×13 inch baking dish and then bake it for 20 minutes.
While the bottom half of the cake is baking, unwrap the caramels.
PRO TIP: Avoid help on this step or you might have caramels go missing. 😉
Then put caramels, milk, and butter into a small saucepan and melt everything together over low heat. Be sure to stir the mixture constantly until the caramel is melted and smooth.
When the cake is done baking, pull it out and immediately pour the caramel on top.
Then sprinkle the chocolate chips and chopped pecans on top of the melted caramel mixture.
Once you are done with the caramel layer, spread the rest of the chocolate cake batter on top and bake the cake for another 20 minutes at 350 degrees.
When the cake is done, serve it warm with a scoop of ice cream and enjoy!
Related Recipe: Can’t get enough Snickers?! Try our Snickers Apple Pudding Salad!
To Make The Best Cake Mix Recipe You Will Need:
- Medium mixing bowl
- Spatula
- Small saucepan
- 9×13 inch pan (THIS is a great one!)
- Nonstick cooking spray
Can You Use Caramel Syrup
Caramel syrup would not be a good option to use for this recipe. The cake depends on the thickness of the kraft caramels to help make it a gooey delicious cake. The caramel syrup would just seep into the cake.
If you do not want to use the kraft caramels, you can always get the bag of caramel bits since those have a natural solidified form when they are not melted down.
German Cake Mix Box Substitute
If you are up making the german chocolate cake from scratch, take a look at the Betty Crocker German Chocolate Cake Recipe on their website instead! For this recipe you would only need the cake portion.
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You Can Never Have Enough Cake Recipes, So Take a Look At These:
- Bite Size Carrot Cakes Recipe
- Coconut Carrot Cake Cupcakes Recipe
- Strawberry Cake Bars Recipe
- Cherry Chocolate Chip Cake Recipe
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Serves: 20
Snickers Cake {Gooey Caramel Chocolate Cake} Recipe
This Snickers Cake is so gooey and full of chocolate and caramel. It has been a family favorite for years, and it's not hard to see why.
Prep Time 15 minutes mins
Cook Time 40 minutes mins
Total Time 55 minutes mins
PrintPin
Ingredients
- 1 German Chocolate Cake Mix we used Betty Crocker
- 3 eggs
- 1⅓ cups water
- ½ cup vegetable oil
- 14 ounces Kraft Caramels 1 bag, or any other caramel you like
- ¼ cup milk
- ⅓ cup butter (which is about 3/4 of a cube)
- 2 cups chocolate chips
- 1 cup chopped pecans
- vanilla ice cream optional topping
- hot fudge optional topping
Instructions
Mix together cake mix as directed on the box adding the eggs, water, and vegetable oil. Pour half of the batter into a greased 9×13 baking dish and bake at 350 degrees for 20 minutes.
While it bakes, unwrap all the caramels (don't have your husband help- he will eat half of them. I am totally speaking from experience). Put the caramels, milk, and butter in a sauce pan and melt over low heat, stirring constantly until caramel is melted and smooth.
Pour the caramel on the cake as soon as it is finished baking. Sprinkle the chocolate chips and pecans on top of the caramel. Spread the remaining half of the prepared cake mix batter on top. Bake for 20 more minutes at 350 degrees.
If desired, serve topped with ice cream and hot fudge.
Notes
- We recommend refrigerating this cake and keeping it in a container, or tightly wrapped up with saran wrap or foil, for the best results. It will be good in the fridge for about 3 days, but recommended you eat the day of making it.
Nutrition
Calories: 291 kcal · Carbohydrates: 32 g · Protein: 4 g · Fat: 18 g · Saturated Fat: 8 g · Trans Fat: 1 g · Cholesterol: 34 mg · Sodium: 265 mg · Potassium: 150 mg · Fiber: 1 g · Sugar: 22 g · Vitamin A: 147 IU · Vitamin C: 1 mg · Calcium: 72 mg · Iron: 1 mg
Equipment
Mixing Bowl
9×13 Inch Baking Dish
Saucepan
Recipe Details
Course: Dessert
Cuisine: American
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Join The Discussion
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melody-mae says:
oh my goodness....this looks dangerous!
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Lindsay says:
Delicious! Looks awesome! Thanks for sharing!
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Caramel Sauces says:
Wow this looks sooo yummy. I Like your Blog
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Jocelyn says:
Snickers cake??? Um yes please:-)
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Maury says:
YUM! Snickers might be one of my favorite things ever... so I have to try this cake!
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Anonymous says:
I love this cake, I've been making it since the 80s.
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Julie says:
I've also heard this called Turtle Cake. Either way...YUMMY!
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juliawing says:
what if I used crushed peanuts instead of pecans? I think it would be even more like snickers as opposed to Turtle... ? comments?
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Gifts That Say Wow says:
Love your blog. I featured this cake on my blog. How you all of you manage to stay so slim with all the delicious recipes you share? Beautiful family!
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Anne Marie says:
I baked this cake, and it is divine! Thank you for sharing the recipe!
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msbaker says:
sinfully delicious!!!
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Georgia says:
Oh yeah, I've got to try this one! Thanks for sharing!
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Erin says:
Holy macharoly! That sounds like heaven. I am so pinning this so I can make this (and eat the entire thing myself!) Thanks!
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Moonbeam says:
These look amazingly delicious! I am a site manager on Instructables.com, an online how-to community. Our food editor admires your work, and since you already have gorgeous photos and a write-up, I thought you might be interested in sharing your work on our site as well. You should consider submitting this (or any of your other desserts) as an entry to our Desserts Contest.
http://www.instructables.com/contest/dessert/
I would be happy to feature it on our site if you decide to post the instructions there and help get it noticed among our 13.8 million viewers. Let me know if you have any questions!
Kelsey
[emailprotected] -
amonaghan says:
We call it 'turtle cake' :-) I request it for every special occasion also. I love it!
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amonaghan says:
We call it 'turtle cake' :-) I request it for every special occasion also. I love it!
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Alexis Simonetti says:
I'm gonna try these as cupcakes!
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Carissa Rios says:
I've made this cake quite a few times and its always a hit. Thanks for posting!
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Debby says:
Instead of wrapped Kraft Caramels, anyone tried using an ice cream caramel sauce? Same results?
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jessie hansen says:
I also grew up calling this turtle cake, but I have yet to make it for my husband because he always has some lame thing to say about german chocolate always having coconut and he hates coconut even though this doesn't ahve any blah blah blah... I should make it tomorrow.
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Janice S. says:
I just made this with devils food cake mix and my husband and I sampled a piece each. Oh my! This is decadent cake - a true dessert. So good still warm from the oven; I'm hoping it's as good tomorrow night for my guests.
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Candace says:
Just to make sure I have it right ... I add all the ingredients it says on the cake box plus the extra oil, eggs and water?
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Cyd says:
No, the cake mix we used asked for those amounts of eggs, oil and water. Just add what your cake mix box says. But don't add double of those ingredients.
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karen stroup says:
I have a friend who makes me a HOME MADE German chocolate cake for my birthday every year AND wouldn't this be DELIOUS WITH the home-made version? yum yum !!!
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Lisa says:
I'm so disappointed! I tried making the cake tonight and it was just mush! I followed the directions to a tee. What a waste of ingredients! :(
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Cyd says:
Oh no! So sorry.Not sure what could have gone wrong. We have never had a problem with this. We have it for family birthdays all the time!
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Brittany says:
My Family Loves this cake! I poke holes in the bottom layer and then pour the caramel on. Delicious! Also great using dark chocolate cake mix. Thank you.
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kelly says:
i am DUMB....i had a generic cake mix that was a little shy of a betty crocker box 16oz and so i just thought a 9x13 would be to big and used a 9x9 and GAHHHH i cooked it a extra 15 min on the second time/top and its still raw-ish in the middle mad at myself ill try again and FOLLOW directions #hides smells good still and its still edible for me and the kids LOL
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Terri H says:
Just use a normal chocolate cake mix, the only difference usually is that the color for the German Chocolate cake is lighter, some say that the flavor is not as strong of a chocolate flavor as a normal chocolate cake is.
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Autumn says:
What kind of chocolate chips? Milk chocolate or semi sweet? Can't wait to try :)
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Cyd says:
We used Milk chocolate chips!
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janette says:
What about the topping?:there are no instructions.
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Cyd says:
The other half of the cake mix is the top layer. These are loaded with gooey goodness inside. The chocolate chips, caramel, and nuts are in between the 2 layers of cake!! It's our favorite. We have it for a lot of birthday parties and we are big frosting people. It's so good that we often skip the frosting cake and go for this snickers cake!!
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Michelle says:
I think the next time I make this I WILL use double the recipe, because it comes out looking more like Bars in a 9x13 pan
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Michelle says:
**Update, I spoke too soon...after i let the second half of the cake finish cooking it looks GREAT, i wouldn't change anything at all :)
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Cyd says:
Oh good! I was a little concerned. It's always pretty thick like a piece of cake. I couldn't figure out how it came out thin like bars! Hope it all turns out ok and tastes yummy! We love this dessert! Thanks for stopping by and have a great week!
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Grace says:
Hi guys-Anyone from the UK or Ireland made this? If so what caramel did you use? I'm thinking the carnation caramel dessert topping? Also are the caramels chewy ones like milk duds? Thanks!
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Cyd says:
Caramel dessert topping like you put on top of ice cream is too runny. Kraft caramels are soft and chewy, and also hold their shape. Milk duds are firmer than the caramels we used.
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Grace says:
I've bought everything except the caramels as I couldn't find anything similar here- gonna try it with the tinned caramel and see what happens! Anyone in the uk if you've made this please let me know what caramel you used thanks!
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Alicia says:
I made this cake and there was no cooling instructions on when to take out of the pan? I tried to do my normal and flip over and pop out and part of the cake was not cooked or still too warm? I put it back in the oven to cook more. Can you tell me do you freeze then take cake out of the pan? Leave in pan only to eat? I wanted to use this recipe for a cake dash ( donated for woman and children that have been violently abused ) and it sounded glamorous enough to choose this recipe. I will need to put a chocolate ganage on cakes and stack and decorate ( top with cut up stinkers bars and drizzle with a salted caramel and then more ganage drizzle..Can you give me any advice? I make pretty stunning cakes but this one need to be oozy gooey madness...That is why I picked your recipe...
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Cyd says:
Hi Alicia, this cake is not the type of cake you flip upside down and serve on another plate. It's just like the name...Gooey Caramel Chocolate cake. You may be able to loosen the edges after it is cooled and see if you can remove it carefully that way. We have this cake at so many family parties and we just serve it right from the 9 x 13 pan.
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judy says:
wow hubby birthday this weekend will try it
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Veronica says:
Does this have to be eaten the day of or does it stay fresh for a few days?
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Cyd says:
It's good for a few days. Keep in a covered container. We often put it in the fridge.
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Being a Mom can be Taxing says:
I've been making this cake for over 2 decades and always used peanuts instead of pecans. I also topped it with fudge frosting. Must have milk handy when you eat this one!
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Estella Garcia says:
I have always made this with chopped peanuts. This cake is so good. I also use whatever chocolate cake mix I have on hand devils food,German chocolate,Chocolate fudge
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Cindy says:
I always use caramel ice cream topping. Let your cake cool 15-20 minutes and have caramel sauce refrigerated. Works great and saves time.
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Louise Waters says:
We love this cake. However. I have a question. Do you think I could make it ahead of time and freeze it and then thaw in refrigerator
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Cyd says:
Yes, this cake will freeze well. Be sure you cover it well.
About The Author:
Camille Beckstrand
Camille Beckstrand is married to Jared and they have 4 kids. She loves a good true crime podcast, a big plate of cheesy loaded nachos, and going on adventures with her family.
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