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You guys, you guys, you guys.
I maybe, kind of sort of, got a little carried away with this Salted Caramel Apple Snickers Cake.
But sometimes I really just cannot help myself. Getting carried away in chocolate is always a fun thing. And this cake? It’s my favorite fall recipe to date. I freaking love this cake!
I kind of have a lot to say about this cake (how could I not!). Please bear with me as I ramble (and ramble) and try to convince you that you need to make this cake.
For one, I realize that this cake is well, totally high maintenance. I am not going to sit here and try to tell you that it’s quick and easy because that would just be a lie. This cake takes a little TLC for sure, but I think it’s a cake that is worth it. Maybe it’s only a once year cake, but that is what makes it even more special. And the time of year to make it is NOW. I am thinking Halloween, but Thanksgiving would work too. Personally, I think it’s geared more towards Halloween. It has a little spook factor to it, the caramel apples and the whole Snickers thing makes it a dead ringer for Halloween, when everything is all about candy. Although, I didn’t actually use any Snickers in this cake, it’s just Snickers flavored…. but it’s better than a Snickers.
Without a doubt.
Here’s the deal, the cake part is simple. It’s just a spiced apple cake, but made chocolate. I know that is not really typical, but who cares, it’s good. The cinnamon is delicious with the chocolate and the sweet flavors of the apples.
Oh, and since this cake is full of applesauce that means it’s healthy, right??
Ok, ok, fine, it’s not even close to being healthy, but hey I had to try. And hey, it’s a celebration cake so the calories don’t count anyways… reason number 101 as to why I love the months of October, November and December. These are the months when food can be whatever we want it to be. Yes to the yes.
Once you have the cake all baked, it’s time for the caramel. Now the caramel we are dividing into two parts. You are going to start off, by making one big pot of salted caramel sauce. We only need one cup of the caramel sauce, so we remove that from the pot, set it aside to cool and then reserve the remaining caramel sauce (just leave it in the pot you cooked it in) for later on in the recipe. We need the one cup of salted caramel sauce for making the frosting and drizzling the cake layers. The rest of the caramel in the pot will need to be cooked again and brought to the proper temperature to coat the apples in. Once the cake is all assembled you will cover the cake and apples in this caramel. This is the very final step though.
The next step is the frosting, which may just be the best part. The frosting is addicting you guys. If you are a frosting lover, you may just want to double the recipe. It’s “spoonful worthy” good.
The frosting is sort of the “nougat” and peanut layer of the cake combined into one. I really did not want to take the time to make two sets of frosting for this cake, so I just combined them into one. It worked perfectly, if I do say so myself.
It’s sweet, but with the perfect amount of salt to balance it, and then it’s super peanutty, super creamy and so fluffy. AKA, the best frosting ever.
After you have made the frosting, you frost that cake ALL OVER. Get every nook and cranny, then drizzle every inch with that reserved one cup of caramel sauce and cover those moist chocolate cakes in full on deliciousness.
Don’t worry about the frosting looking perfect because you will be covering it in a layer of chocolate and then a thick layer of caramel. Totally insane.
The bummer part to this recipe is that it requires some chill out time in the fridge. The first chill time is short. You just want to keep the frosted cake in the fridge while you make the chocolate coating. It’s no big deal.
But the second chill time is more important. Once you have poured the chocolate coating (which is just chocolate ganache) over the cake, it is best if you can keep the cake in the fridge for at least and hour and half. I recommend overnight because it just make things easier (and less daunting) if you break the cake up into two days, but an hour and half will do too. After the cake is well chilled, it’s time to finish the caramel and make this cake GORGEOUS.
All you are doing is boiling that same caramel from earlier (that I left in the pot) and bringing it to a slightly high temp. It REALLY helps if you have a candy thermometer for this. It just takes the guessing out and makes things a little simpler. It’s not a must, but you know your caramel is ready when you use the thermometer.
Also, it is important to let the caramel cool slightly before pouring it over the cake. This will help the caramel thicken up and also prevent the cake from melting. It’s kind of annoying, but pretty important, so don’t skip it. And then just pour the caramel over the cake, dip the apples and garnish with some salt and peanuts.
The caramel on the cake + apples should never become hard. It’s should firm up into a solid, but stay soft and chewy.
Whew. I know. It’s a lot, but it’s fun and perfect for Halloween. Please don’t be freaked by the amount of time required here. It’s not a hard cake to make, it just needs a little time. And come on, how could it not be worth it??
Words cannot describe just how good this cake is. It’s so good that I wasn’t even complaining that I had to make it twice… in a two-day period. And yes, all the cake somehow managed to get eaten. Everyone from my family, to builders to friends, to random walk-ins loved this cake.
What can I say, it’s just a lovable cake.
Sorry for the giant post with too many words and WAY too many photos, but I am obviously pretty excited about this cake.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Seriously? I cannot even handle it. This cake, I love this cake! So please make it – please!
Hi Tieghan. First of all, your cake looks amazing! So much so that it instantly inspired me to make it, even though I’ve never made something this complicated before. I know it’s been a long time since you posted this, but I’m hoping you can save me! I’m currently making the caramel (the three cakes are in the fridge since yesterday, chilling!) So, I’ve followed the instructions, but I don’t have a candy thermometer so I don’t know if the caramel is done.. this is for the first bit, so it can be added to the frosting. How thick does it need to be? It tastes good but it’s currently rather funny.. I wonder what consistency it should have.. Here’s hoping you see this, otherwise I’ll improvise.. eeek!
HI! The caramel should be the consistency of honey and it will thicken as it cools! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
This recipe is Amazing! I’m going to make it for Halloween! There’s only one thing that i don’t understand! When you talk about the ingredients for the snickers frosting you say we need 1/2 cup of heavy cream, right? But when you explain how to make it, you don’t even mention heavy cream…so, when do i have to put it in the frosting? Do i have? Thank you
HI! The heavy cream is actually used in the chocolate coating, not the frosting. So sorry if that was confusing. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
Hi Tieghan! I am in love with this cake and I just noticed you are a gellow Coloradoan! I live in CO at 6,300 ft. I didn’t rrad that you speficially mentioned any high altitude changes for this bake. Is this recipe already adjusted for high altitude or written for sea level? I am so excited to make this cake.
Thank you!
Hi Erin! The recipes on my blog should work great for you! Please let me know if you have any questions while making though!
I made this cake, and while it was challenging for me, it was TOTALLY worth it!!! I made it for a special person’s Fall birthday and it was incredible! Thank you so much !!!
Thank you so much Therese!
This is the best cake in world :)))))! I will make it again!
Thank you so much Kristine!
I’m currently making this cake! I made the caramel and cooked to 220 (oops!) it’s very hot still but liquidy, not really thick at all. Is this how the first round of caramel is supposed to be?
I made this cake twice over the span of 4 days, the first one (practice run) came out perfect! I typically struggle with caramel, but it went off without a hitch! 2nd one (was made for a fund raising auction) I struggled a bit with the caramel (i’m positive it was because of my own impatient fault, somehow) but I managed to salvage it and the cake came out beautiful and amazing and was THE hit of the night!! I recommend take your time AND give yourself time to work thru it. I’ve never had spiced chocolate cake before, and i’m not a huge fan of chocolate cake, but I really like this flavor combination! This is definitely one that makes a big show-stopping splash and has the flavor profile to back up its beautiful looks!
Thank you so much!
I just made this cake, and it is so delicious. I can’t believe how moist it is! I thought it sliced beautifully. My caramel sauce was a bit thinner, but it was thick enough to create a layer over the chocolate, though not as visible as yours. In the crunch for time, I didn’t get to put the caramel apples on top of the cake, and also I used semisweet chocolate instead of bittersweet chocolate for the top layer (because I had that on hand) and it was yummy. The freezer was my best friend for firming up the frosting and chocolate/cream layer quickly. Everyone loved this cake and I would definitely make it again.
Thank you so much! I am so glad you enjoyed this!
awesome!
Thank you!
Tieghan, this is the most amazing cake I’ve ever seen before! Simply blew me away.
Thank you!!
First of all, I LOVE your recipes, I’m so happy to see that you have a cookbook that I can now buy and use over and over again! I made the caramel snicker cake last Christmas, I made it gluten free, and OH MY GOSH was it a hit! There was just complete silence during everyone eating it, we all LOVED IT! I did not do the caramel apples on top (I was not that brave), but I’m hoping to try something new again this year, even though every one is begging me to make the caramel snicker cake again!
Thank you so much for your amazing photos, wonderful delicious recipes and your joyful posts!
I am so thrilled you and your guests loved this Dana! Thank you so much!
That looks amazing! I swear I could smell it as I read the recipe! I may just have to try it!
I hope you love this cake Kirst! Thank you!
Omg ! This cake is amazing !!! Just made it for thanksgiving today !!!!! I can not wait to share it with my family !!! Thank you so much for this recipe 🙂
I hope you all loved this!! Thank you Samantha!
I made the caramel this morning and it was really thin. I put it back on the stove and cooked it to the soft ball stage, I believe it got to 240*. I believe the temperature in the recipe is way too low. Am I doing this all wrong? I’m making the cake for my sister’s birthday, which happens to be on Thanksgiving this year. I’m excited to see her face when I walk in with this gorgeous cake. Thanks for the recipe!
HI! So sorry for the delay. You are not doing anything wrong, just boil the caramel until it thickens up to your liking. Hope you had a wonderful Thanksgiving and your sister had a great birthday!! Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
This cake was amazing! I have made it twice now. The first time I followed timing exactly and it was the most moist cake I have ever had. the 2nd was a bit drier and I rushed it in a day and it did not work nearly as nicely.
It is a time consuming cake for sure, but your guests will love this cake.
Awh that is amazing to hear! I am really happy you love this cake James!