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This Snickers Poke Cake is so darn good. The chocolate cake is soaked with a caramel and milk mixture and then topped with peanut butter whipped cream. It’s totally like eating a Snickers in cake form!
Table of Contents
So this weekend was quite lovely. I mentioned last week that it was my mom’s birthday, so we went up to the Grove Park Inn in Asheville for a little girls weekend. I had never been, but I know she loves it. We spent Saturday at the Spa, which is probably one of the biggest draws and certainly the part of the resort I’ve heard the most about.
We both had pedicures and then spent the day lounging around their pools, enjoying the saunas and napping. It was quite relaxing and by the end of the day we were totally chilled. We had dinner at one of the restaurants at the resort and it was quite tasty.
The next day, we enjoyed some time walking around downtown Asheville, having lunch and doing a little shopping. What good is a girls weekend without a little shopping, after all? It was a great couple of days – very relaxing and fun to spend some time together. We even had a little cake to celebrate the occasion. 🙂
Speaking of cake, this one is totally moan-worthy! To start, there’s the super easy chocolate cake. I love this chocolate cake for the ease of making it, in addition to being super moist and so chocolatey. Mix all the ingredients together, add to a 9×13 cake pan and bake until am inserted toothpick comes out with a few crumbs.
The chocolate cake is then poked with holes and soaked in a mixture of caramel sauce and sweetened condensed milk. I used this Smucker’s caramel sauce, but feel free to use another one. I’d just recommend using one that isn’t too thin of a caramel, so you’re sure to get plenty of caramel flavor.
Once the cake is cool, it’s time for the topping! I used a peanut butter whipped cream on top and it was perfection. I know it’s tempting for some people who like to reduce the amount of sugar in things to reduce the powdered sugar in the whipped cream, but I really don’t recommend it. It’s a stabilizer in my whipped creams and in my opinion is totally necessary. If you were going to leave it out, you’d likely want to use some gelatin or something to add stability. This whipped cream in particular doesn’t thicken up quite as much as some others with the peanut butter. When you make it, whip it until it looks nice and stiff and it should be fine.
I’m not kidding at all when I tell you this seriously tastes like a Snickers in cake form! It’s SO good! There’s just enough chocolate, caramel and peanut butter flavor and all it comes together wonderfully. It’s dangerous to have around, but oh so worth it!
More Poke Cake Recipes
- Kahlua Chocolate Poke Cake
- Chocolate Turtle Poke Cake
- Baileys Chocolate Poke Cake
- Oreo Chocolate Poke Cake
- Guinness Chocolate Poke Cake
Watch How to Make This
Snickers Poke Cake
- Prep Time: 1 hour
- Cook Time: 32 minutes
- Total Time: 1 hour 32 minutes
- Yield: 12-15 Slices
- Category: Cake
- Method: Oven
- Cuisine: American
Description
This Snickers Poke Cake is so darn good. Chocolate cake soaked with a caramel + milk mixture, then topped with peanut butter whipped cream + Snickers bits!
Ingredients
CHOCOLATE CAKE
- 1 3/4 cups (228g) all purpose flour
- 2 cups (414g) sugar
- 3/4 cup (85g) natural unsweetened cocoa powder
- 2 1/4 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp salt
- 1 cup (240ml) milk
- 1/2 cup (120ml) vegetable oil
- 1 1/2 tsp vanilla extract
- 2 large eggs
- 1 cup (240ml) hot water
CARAMEL TOPPING
- 1/2 cup (120ml) sweetened condensed milk
- 1 cup (240ml) caramel sauce
PEANUT BUTTER WHIPPED CREAM
- 2 cups (480ml) heavy whipping cream, cold
- 1 cup (115g) powdered sugar
- 1/3 cup (93g) peanut butter
- 1/2 tsp vanilla extract
ADDITIONAL
- Chopped Snickers
- Caramel sauce
- Chocolate sauce
Instructions
1. Preheat oven to 350°F (176°C) and prepare a 9×13 inch cake pan with non-stick baking spray.
2. Add the flour, sugar, cocoa, baking soda, baking powder and salt to a large mixer bowl and combine. Set aside.
3. Add the milk, vegetable oil, vanilla extract and eggs to a medium sized bowl and combine.
4. Add the wet ingredients to the dry ingredients and beat until well combined.
5. Slowly add the hot water to the batter and mix on low speed until well combined. Scrape down the sides of the bowl as needed to make sure everything is well combined.
6. Pour the batter into the prepared cake pan and bake for 29-32 minutes, or until a toothpick comes out with a few moist crumbs.
7. Remove the cake from the oven. Using the end of a spatula, straw or something similar, poke holes all over the cake.
8. In a large measuring cup, combine the sweetened condensed milk and caramel sauce.
9. Pour the caramel mixture over the cake and spread it into the holes. Allow the cake to cool either in the fridge or at room temperature.
10. To make the whipped cream topping, add the heavy whipping cream, powdered sugar, peanut butter and vanilla extract to a large mixer bowl. Whip on high speed until stiff peaks form.
11. Spread the whipped cream on top of the cooled cake, then top with chopped Snickers and a drizzle of caramel and chocolate sauce.
12. Refrigerate cake until ready to serve. Cake is best for 3-4 days.
Nutrition
- Serving Size: 1 Slice
- Calories: 510
- Sugar: 53.7 g
- Sodium: 484.4 mg
- Fat: 25.1 g
- Carbohydrates: 68.2 g
- Protein: 8.2 g
- Cholesterol: 66.6 mg
Categories
Enjoy!
Omg…This cake is so delicious.? Its not too sweet at all .Its just right!!
I’m so glad you enjoyed it!
Could I use the cans of caramel that you get alongside the condensed milk .
That should be fine.
Hi, I’d love to make this cake into like a 3 layer 8 inch for my son’s birthday, is that possible? And do you have anything like that on the blog? Thank you!
I haven’t ever made a poke cake as a layer cake. You could certainly try it. You could also check out this turtle chocolate cake. It has similar components and you could swap out the pecans for chopped up snickers. https://www.lifeloveandsugar.com/turtle-chocolate-layer-cake/
Made the cake and it over flowed the pan and half ended in the oven bottom. I think 2 1/4 tsp baking soad and 1/2 tsp baking powder is too much. The cake batter was almost water consistency. Would not recommend this cake recipe.
Hey Lindsay! I love your blog… I wanted to ask you
Can I make this cake lika a regular round cake and covered it with a caramel buttercream or this recipe is just to make as a poke cake?
I have used the same recipe to make a layered cake, if that’s what you mean. You can see the instructions here and then add a caramel buttercream.
Just made this cake and it was delicious! And super fast…fixed it up right alongside dinner!
hey girl- this cake looks amazing!
Yummy! I love that the cake base is a homemade cake instead of a box cake mix. Poke cakes are great!
Oh my gosh, my favorite chocolate..I bet it is delicious! I am starting my baking business and can’t wait to try this..
Oh! my God. I think you are the witch of Hansel y Gretel. Sure, you are. These sweets only exists in fairy tales 🙂
This looks delicious. I’m allergic to peanuts though. My first thought is to use Nutella. Do you think that would go with the caramel layer?
Hi….I want to make this recipe but I need to ask a question first. Can the snickers be mixed in the batter before baking instead of on top of the cake? If so, does it change the baking time? Please reply.
Thanks.
Patricia
The snickers would probably just sink to the bottom, so I wouldn’t recommend it.
Awesome.thank you????????????