Oh, I just have to tell you about this Salted Caramel Apple Snickers Cake Recipe — it’s become my go-to when I want to wow the crew or treat myself to something indulgent. Imagine layers of rich chocolate cake soaked just right with warm coffee flavor, paired with luscious salted caramel that has just the perfect hint of bourbon, and topped with crunchy bits of peanuts and Snickers-inspired frosting. It’s like a party in every bite, and honestly, it’s so worth the effort!
What makes this Salted Caramel Apple Snickers Cake Recipe truly special is the way it brings together flavors of fall but with a playful twist — the caramel-dipped apples on top add that wow factor and a fresh crunch that balances the rich chocolate and peanut butter frosting beautifully. Whether you’re baking for a birthday, a weekend treat, or just because, you’ll find that this recipe not only tastes incredible but also makes for a stunning centerpiece. Trust me, once you try it, your family might just start asking for it all the time!
Why You’ll Love This Recipe
- Layered Flavor Explosion: From chocolate to peanut butter to salted caramel, every bite is a perfect balance of sweetness and saltiness.
- Textural Delight: Soft cake, creamy frosting, crunchy peanuts, and caramel apples – it’s a textural hug for your taste buds.
- Impress Without Stress: Despite how fancy it looks, this Salted Caramel Apple Snickers Cake Recipe is straightforward enough to bake with confidence.
- Perfect for Gatherings: Makes a showstopping centerpiece that folks will rave about and remember.
Ingredients You’ll Need
The combination of ingredients in this Salted Caramel Apple Snickers Cake Recipe is spot-on — think classic pantry staples, complemented by a few special touches like brewed coffee and salted caramel. I always recommend using fresh, quality ingredients here, especially for the apples and chocolate, to really highlight each layer’s flavor.
- All-purpose flour: Provides the structure for a moist, tender cake that holds up well under layers and toppings.
- Granulated sugar: Sweetens the cake evenly and works beautifully with the cocoa powder for richness.
- Unsweetened cocoa powder: Adds deep chocolate flavor without extra sweetness – key for balance.
- Baking soda & baking powder: Help the cake rise perfectly for lightness and fluffy texture.
- Salt: Enhances all the flavors, especially bringing out the chocolate and salted caramel notes.
- Cinnamon & allspice: Give a subtle warmth and hint of fall spices that pair perfectly with the apples.
- Eggs at room temperature: Bind the ingredients together and add richness.
- Canola oil: Keeps the cake moist and tender without overpowering flavors.
- Unsweetened applesauce: Adds moisture and a subtle fruity note plus reduces the need for extra oil.
- Vanilla extract: Brightens all the flavors with a lovely aromatic touch.
- Strong brewed coffee or warm apple cider: Coffee deepens the chocolate flavor, while apple cider adds a sweet-spiced twist; try both to see what you like best.
- Heavy cream, sugar, honey/corn syrup, apple cider, butter, bourbon, vanilla extract, kosher salt: All essential for making that dreamy salted caramel that truly elevates this cake.
- Small apples (Granny Smith and Honeycrisp): Perfect size and tartness for dipping in caramel and decorating the cake.
- Twigs or wooden sticks: For turning apples into stunning edible caramel drizzled toppers.
- Unsalted butter & cream cheese: For smooth, tangy frosting that balances sweetness.
- Powdered sugar & creamy peanut butter: Peanut butter adds that Snickers vibe, while the sugar sweetens and helps with frosting texture.
- Salted peanuts: Give crunch and savory notes, essential to the Snickers-inspired flair.
- Bittersweet chocolate & heavy cream: For the luscious chocolate ganache coat that seals in flavor and adds shine.
Variations
I like to play around with this Salted Caramel Apple Snickers Cake Recipe depending on the season and my mood. It’s fun to tweak a few ingredients or swap out the caramel apples when I want a slightly different vibe. Don’t hesitate to make it your own — that’s where the magic really happens!
- Use warm apple cider instead of coffee: When I first tried swapping coffee for warm spiced apple cider in the cake batter, it added a lovely autumnal touch that everyone loved.
- Skip the apples on top: If you want to avoid tricky slicing or just prefer a simpler look, omitting the caramel apples still makes a delicious and indulgent cake.
- Make it dairy-free: Swap butter and cream cheese for coconut-based alternatives and use dairy-free chocolate to adapt for allergies without sacrificing flavor.
- Add chopped Snickers bars to the frosting: For an extra Snickers punch, I like stirring in chopped candy bars to the frosting – pure decadence!
How to Make Salted Caramel Apple Snickers Cake Recipe
Step 1: Prep your pans and dry ingredients
First things first, preheat your oven to 350°F (175°C) and get your cake pans ready — I use three 8 or 9-inch round pans, greased and lined with parchment paper. This helps the cakes come out easily once baked. In a medium bowl, whisk together all your dry ingredients: flour, sugar, cocoa powder, baking soda, baking powder, cinnamon, allspice, and salt. This step blends the spices and leavening agents evenly, which is key for that perfect crumb.
Step 2: Mix wet ingredients and combine batter
In your mixer bowl, beat the eggs, canola oil, applesauce, and vanilla extract until smooth and combined. Then, slowly add the dry ingredients and mix on low until the batter comes together without flour streaks. Now, carefully pour in the hot brewed coffee (or warm apple cider if you prefer) and mix just until combined. The coffee not only enhances richness but also makes the batter pourable without watering it down.
Step 3: Bake and cool those layers
Divide the batter evenly into your three prepared pans and pop them in the oven for about 20-25 minutes. You’ll know they’re done when the tops feel set, and a toothpick inserted in the center comes out clean or with just a few crumbs. Let them cool for 5 minutes in the pans, then run a knife around the edges and invert each onto parchment-lined plates to cool completely. This cool-down helps prevent the frosting from melting later.
Step 4: Make the salted caramel sauce
Now for the star of the show — the caramel! In a large saucepan, combine sugar, honey (or corn syrup), and apple cider. Bring to a boil without stirring and let it bubble until it turns a light golden color (about 9 minutes). Carefully add heavy cream, butter, bourbon, and vanilla, then boil again while stirring frequently until the temperature reaches 210°F on a candy thermometer. Remove from heat, stir in salt, then set aside, covering it. This caramel can even be made ahead and refrigerated overnight, just reheat gently when you’re assembling.
Step 5: Whip up the Snickers-inspired frosting
In your mixer bowl, beat softened butter, cream cheese, and powdered sugar until fluffy (around 4 minutes). Add creamy peanut butter, 1/3 cup of the cooled caramel sauce, and vanilla extract; mix until streak-free. Stir in chopped salted peanuts – this addition is what really captures the Snickers vibe and adds a delightful crunch throughout your frosting.
Step 6: Assemble the cake layers
Place your first cake layer flat side up on a cake stand or plate. Drizzle a little of the reserved caramel sauce on top, then spread a generous layer of the peanut butter frosting. Put the second layer on (rounded side up), drizzle caramel again, and spread more frosting. Repeat with the last layer, drizzle caramel, and frost the top and sides. Don’t fuss about perfect frosting here — you’ll be covering it with ganache, so a roughly finished look is just fine. Chill the cake in the fridge to firm up while you make the chocolate coating.
Step 7: Make and pour the chocolate ganache
In a microwave-safe bowl, combine chopped bittersweet chocolate and heavy cream. Heat in 30-second bursts, stirring each time until smooth and fully melted. Let the ganache cool for a few minutes, then pour it over the center of the chilled cake, spreading gently to the edges and allowing drips down the sides. Pop the cake back in the fridge for at least 1.5 hours or overnight to fully set the ganache and firm the frosting.
Step 8: Finish with caramel apples and final drizzle
Heat the reserved caramel in the pot again over medium-high heat and boil until it thickens slightly (about 15-20 minutes, aiming for around 225°F). Let it cool until thick but still pourable — this is important to get that perfect coating on your apples. Push wooden sticks into your cleaned small apples, then dip them quickly into the caramel and arrange on top of the cake center. Pour the remaining caramel over the cake’s top and sides, then sprinkle with flakey salt and chopped peanuts for a gorgeous finish. Chill the cake until firm (at least 30 minutes) before serving.
Pro Tips for Making Salted Caramel Apple Snickers Cake Recipe
- Use Room Temperature Eggs: I learned the hard way that cold eggs can cause the batter to seize up, so always bring them to room temp before mixing.
- Watch Your Caramel Temperature: Using a candy thermometer really takes the guesswork out of getting the perfect soft caramel—don’t rush this step!
- Line Cake Pans with Parchment: This makes flipping out the layers super easy and keeps the edges neat without crumbling.
- Slice Carefully After Removing Apples: The caramel apples make slicing tricky, so remove them before cutting for cleaner, less messy pieces.
How to Serve Salted Caramel Apple Snickers Cake Recipe
Garnishes
I love topping this cake with extra chopped salted peanuts and a light sprinkle of flaky sea salt — it brings out the caramel’s buttery goodness and adds a charming homemade touch. The caramel apples themselves are the main garnish, but a few extra peanut pieces or a dusting of cocoa powder on the serving plate always make it look extra special.
Side Dishes
This cake is rich and indulgent, so I usually serve it alongside simple sides like fresh whipped cream or a scoop of vanilla ice cream. A warm cup of chai tea or coffee pairs beautifully, balancing the sweetness with a cozy spice kick.
Creative Ways to Present
For holidays or special gatherings, I’ve turned this Salted Caramel Apple Snickers Cake Recipe into a showstopper by arranging the caramel apples in a neat circle or topping off with edible gold leaf for sparkle. Another fun twist is serving individual slices topped with mini caramel apples or even drizzling extra caramel and sprinkle peanuts on guests’ plates for a personalized touch.
Make Ahead and Storage
Storing Leftovers
I store this cake covered tightly in the fridge — the caramel and frosting keep well chilled, and the flavors actually deepen overnight. Just make sure to bring it to room temperature for about 15 minutes before serving to soften the frosting and ganache for the best texture.
Freezing
I’ve successfully frozen the cake layers (without frosting or apples) wrapped tightly in plastic and foil for up to a month. When ready to serve, thaw overnight in the fridge, then assemble as usual. I generally don’t freeze the fully assembled cake because the caramel and apples don’t fare as well after thawing.
Reheating
Reheating this cake is really about letting it come to room temperature rather than applying heat. I remove it from the fridge about 15-20 minutes before serving so the frosting softens nicely, which makes slices easier to cut and enjoy without melting or falling apart.
FAQs
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Can I use a different type of apple for the caramel apples?
Absolutely! I recommend small, firm apples like Granny Smith or Honeycrisp because they hold up well to the caramel coating without getting soggy. Avoid large or very soft apples as they can weigh down the cake or turn mushy quickly.
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What if I don’t have a candy thermometer?
While a candy thermometer helps achieve the perfect caramel consistency, you can look for visual clues: the caramel should be golden, thick but still pourable. You can do a quick test by dropping a bit of caramel in cold water – it should form a soft ball that holds its shape but is still pliable.
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Can I prepare parts of this cake a day ahead?
Yes! The cake layers can be baked a day or two ahead and wrapped tightly. You can also make the caramel sauce earlier and refrigerate it — just warm gently before using. The frosting is best made fresh but can also be prepared a day in advance and stored covered in the fridge.
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How do I prevent the caramel from hardening too much on the cake?
The key is to work with the caramel while it’s still soft and pourable when finishing the cake. If it cools and hardens too much, gently reheat it on the stove until it loosens again. Also, storing the cake in the fridge helps keep the caramel at the right texture.
Final Thoughts
This Salted Caramel Apple Snickers Cake Recipe is one of those treats I keep coming back to because it feels like a special occasion in every slice. It’s filled with layers of flavor and texture that are just so satisfying, and while it looks impressive, it’s completely doable with a bit of patience. I hope you have as much fun making it as I do — and don’t forget to share it with friends or family who’ll appreciate all the love and care that goes into it. Trust me, you’re going to want to keep this one in your recipe box forever!
Print
Salted Caramel Apple Snickers Cake Recipe
- Prep Time: 1 hour
- Cook Time: 45 minutes
- Total Time: 4 hours
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This decadent Salted Caramel Apple Snickers Cake is a rich layered chocolate cake infused with coffee and warm spices, frosted with a creamy Snickers-inspired peanut butter frosting, and topped with luscious homemade salted caramel and caramel-dipped apples. Finished with a smooth chocolate coating and sprinkled with peanuts and flaky salt, this impressive dessert is perfect for holiday celebrations or any special occasion.
Ingredients
Cake
- 2 1/4 cups all-purpose flour
- 2 1/4 cups granulated sugar
- 1 1/2 cups unsweetened cocoa powder
- 2 1/4 teaspoons baking soda
- 2 1/4 teaspoons baking powder
- 1 1/2 teaspoons salt
- 1 teaspoon cinnamon
- 1/2 teaspoon allspice
- 3 eggs at room temperature
- 3/4 cup canola oil
- 1 1/2 cups unsweetened apple sauce
- 1 1/2 tablespoons vanilla extract
- 1 cup + 2 tablespoons strong brewed coffee, hot (or warm apple cider)
Salted Caramel
- 2 cups heavy cream
- 2 cups sugar
- 1 cup honey or corn syrup
- 1 cup apple cider
- 1/2 cup (1 stick) salted butter
- 1 tablespoon bourbon
- 2 teaspoons vanilla extract
- 1/2 teaspoon kosher salt + flaky salt for sprinkling
- 3 small apples (Granny Smith and Honeycrisp recommended)
- 6 twigs or wooden sticks
Snickers Frosting
- 1 cup unsalted butter, softened
- 4 ounces cream cheese, softened
- 2 cups powdered sugar
- 1/2 cup creamy peanut butter (not the oily kind)
- 1/3 cup salted caramel sauce (from the reserved caramel)
- 2 teaspoons vanilla extract
- 1/2 cup salted peanuts, chopped + more for garnish
Chocolate Coating
- 8 ounces bittersweet chocolate, chopped
- 1/2 cup heavy cream
Instructions
- Prepare the Cake Batter: Preheat your oven to 350°F (175°C). Grease three 8-inch or 9-inch round cake pans, line them with parchment paper, and grease or spray the paper. In a medium bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, salt, cinnamon, and allspice. In a separate large mixing bowl or stand mixer, beat the eggs, canola oil, applesauce, and vanilla extract until smooth. Gradually add the dry ingredients to the wet mixture on low speed until just combined. Finally, stir in the hot coffee or warm apple cider; the batter should be pourable but not too thin.
- Bake the Cake Layers: Divide the batter evenly among the prepared pans. Bake for 20 to 25 minutes, until the tops are set and a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for five minutes, then run a knife around the edges to loosen. Invert each cake onto wax or parchment paper on large flat plates. Cover and let cool completely before frosting.
- Make the Salted Caramel Sauce: In a large saucepan, combine sugar, honey, and apple cider. Bring to a boil and cook without stirring for about 9 minutes until the mixture turns a light golden color. Slowly stir in heavy cream, butter, bourbon, and vanilla, then continue boiling for 10-15 minutes until the temperature reaches 210°F on a candy thermometer, stirring frequently. Remove from heat, stir in kosher salt. Scoop out 1 cup of caramel into a heatproof container to cool and reserve. Cover the remaining caramel and set aside (can refrigerate overnight).
- Make the Snickers Frosting: In a mixer bowl, beat butter, cream cheese, and powdered sugar until light and fluffy (about 4 minutes). Add peanut butter, 1/3 cup of the cooled caramel sauce, and vanilla extract; continue beating for 2 more minutes until streak-free, scraping sides as needed. Fold in chopped peanuts gently.
- Assemble the Cake: Place one cake layer flat side up on a serving plate. Drizzle with some reserved salted caramel sauce. Spread frosting evenly on top. Add the second layer rounded side up, drizzle with caramel, and spread frosting. Add the final cake layer, drizzle with caramel again, and frost the entire top and sides. Don’t worry about perfection as most will be covered. Chill the cake in the refrigerator.
- Prepare the Chocolate Coating: In a microwave-safe bowl, combine chopped bittersweet chocolate and heavy cream. Heat in 30-second intervals, stirring between each, until smooth and melted. Let cool for 3 to 5 minutes. Pour the chocolate ganache over the center of the cake and spread gently to the edges allowing drips down the sides. Refrigerate the cake for at least 1 1/2 hours or preferably overnight to set the chocolate and firm the frosting.
- Finish the Caramel and Apples: Reheat the reserved caramel sauce in the pot over medium-high heat, boiling for 15-20 minutes until it reaches 220–230°F (ideal ~225°F). Remove from heat and let cool for 15-20 minutes, stirring occasionally, to keep it pourable but firm enough for dipping. Insert twigs or wooden sticks into the apples. Line a baking sheet with wax paper.
- Decorate the Cake: Pour about half of the thickened caramel over the cake, letting it drip down the sides. Dip each apple into the remaining caramel and place them in the center of the cake. Sprinkle the entire cake with flaky salt and additional chopped peanuts. Refrigerate for at least 30 minutes until the caramel firms up but does not harden completely. Before serving, let the cake sit at room temperature for 15 minutes for easier slicing.
Notes
- Remove the caramel apples before slicing the cake to avoid messiness; this cake is delicate and slices won’t be perfect.
- You can skip adding the caramel apples if preferred. Serving them on the side is recommended for easier cutting.
- Use small, light apples such as Granny Smith or Honeycrisp to prevent the cake layers from collapsing under weight.
Nutrition
- Serving Size: 1 slice (1/16 of cake)
- Calories: 480
- Sugar: 38g
- Sodium: 220mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 55mg
