If you love Snickers, now’s the time to raid your Halloween stash and bake. This Snickers Bundt cake is buttery, tender, and fluffy — and every bite contains a Snickers surprise.
Full disclosure: the Halloween candy in my house doesn’t last long — I admit I’m the candy keeper. My kids go trick-or-treating, but I carried them for nine months, so naturally the candy ends up with me. When life gets hectic, sorting (my) candy is soothing, but baking is even better.
Last week I challenged myself to use the candy I had the most of: Snickers. I was excited — there’s always someone who loves Snickers in every family. For us it’s my husband, which may explain why some of his secret stash mysteriously disappeared.
Snickers is all about peanuts, chocolate, and a touch of caramel. Since caramel contributes mainly texture, I focused this cake on the peanuts and chocolate for flavor and structure.
How?
I used two techniques: I infused milk with crushed toasted peanuts to carry that nutty flavor into the batter, and I drizzled extra melted milk chocolate over the batter and swirled it before baking.
This is essentially a pound cake: it relies on a generous amount of butter, sugar, and eggs for a rich yet tender crumb. The creaming method traps air in the butter and sugar for lift, while the eggs stabilize and bind the batter — including the chopped Snickers pieces.
Can I use different candy?
Yes. If Snickers isn’t your favorite or you have allergies, swap in Twix, Mars, or M&M’s. If you omit the peanuts, use regular milk instead of peanut-infused milk. The cake works well with different chocolate or caramel candies.
What Ingredients Are In This Snickers Bundt Cake:
- Snickers bars, chopped into 1/4″ cubes.
- Whole milk (some infused with toasted peanuts).
- Toasted peanuts, coarsely chopped — chop with a large knife to release flavor.
- All-purpose flour — no need for cake flour for this pound cake.
- Baking powder
- Baking soda
- Unsalted butter, softened to room temperature so it creams well.
- Sugar
- Eggs, at room temperature.
- Apple cider vinegar
- Milk chocolate, melted for drizzling and swirling.
How To Make This Snickers Bundt Cake:
Start by making the peanut-infused milk. Chop the toasted peanuts, combine with milk in a medium saucepan, and bring to a simmer over medium heat. Reduce to low and simmer for about 5 minutes, stirring occasionally. Bring briefly to a boil, then remove from heat and cool to room temperature. For maximum flavor, refrigerate overnight to let the peanuts steep, then strain the milk through a fine sieve and discard the solids.
This cake uses the creaming method. Beat the softened butter and sugar until light and fluffy — about 5–7 minutes — to create a tender crumb. Add eggs one at a time, fully incorporating each before adding the next, scraping the bowl as needed. In three additions, alternate adding the dry ingredients with the peanut milk, beginning and ending with the flour mixture. To avoid overmixing, add the last portion of flour, stop the mixer, and finish folding the remaining flour and the chopped Snickers pieces by hand with a rubber spatula.
Pour the batter into a greased 9″ Bundt pan. Drizzle melted milk chocolate over the top and use a knife to swirl it into the batter for a marbled effect.
Baking The Cake:
Bake at 350°F (175°C) for about 55–65 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and let it cool in the pan for 5–10 minutes, then carefully invert onto a cooling rack. Removing it too late can make any chocolate or candy that stuck to the pan hard and tear the cake.
Storing and Glazing the cake:
Glazing is optional. I melted about 1 cup (170 g / 6 oz) of milk chocolate with 1 tablespoon of shortening to make a glossy glaze. Store the cake covered at room temperature for up to 3 days. You can also wrap it tightly and freeze for up to 3 weeks; thaw to room temperature before serving.
HAPPY BAKING!!!
Here are some more cake recipes you might enjoy:
- Orange Cream Cheese Cake
- The Best Apple Cake
One more thing…
If you bake this recipe, tag @OneSarcasticBaker on Instagram — it’s always fun to see your versions.
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Snickers Bundt Cake
Ingredients
- 1 1/2 Cup Whole Milk (360 ml / 12 oz)
- 1 Cup Toasted peanuts, coarse chopped
- 3 Cups AP Flour (360 g / 13 oz)
- 1 1/2 tsp Baking powder
- 1/4 tsp Baking soda
- 3 Sticks Unsalted butter, softened (340 g / 12 oz)
- 2 Cups Sugar (400 g / 14 oz)
- 6 Large Eggs
- 1 TBS Apple cider vinegar
- 2 Cups Chopped 1/4″ Snickers bars
- 1/2 Cup Milk chocolate, melted (70 g / 2.5 oz)
Instructions
- In a medium pan combine milk and chopped toasted peanuts.
- Bring to a simmer over medium heat, reduce to low and simmer for about 5 minutes, stirring occasionally.
- Increase heat briefly to boil, then remove from heat and cool to room temperature or refrigerate overnight for more flavor.
- Strain the cooled milk through a sieve and discard the peanuts. Measure 1 cup of this peanut milk and mix in the apple cider vinegar.
- Preheat oven to 350°F and grease a 9″ Bundt pan.
- Sift the flour, baking powder, and baking soda into a bowl; set aside.
- Toss a pinch of the flour mixture with the chopped Snickers pieces so they don’t sink.
- Beat butter and sugar in a stand mixer on medium for about 5 minutes until light and fluffy, scraping the bowl as needed.
- Add eggs one at a time, making sure each is fully incorporated before adding the next; scrape the bowl.
- In three additions, alternate adding the flour mixture with the peanut milk, starting and finishing with flour.
- After the last addition, stop the mixer and fold the remaining flour and the Snickers pieces in by hand.
- Pour the batter into the prepared pan, drizzle melted milk chocolate on top, and use a knife to swirl it into the batter.
- Bake 55–65 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from oven, cool 5–7 minutes, then invert the cake onto a wire rack to cool completely.