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Salted Caramel Apple Snickers Cake | @hbharvest

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!

Salted Caramel Apple Snickers Cake | @hbharvest

Salted Caramel Apple Snickers Cake | @hbharvest

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.

Salted Caramel Apple Snickers Cake | @hbharvest

Salted Caramel Apple Snickers Cake | @hbharvest

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.

Salted Caramel Apple Snickers Cake | @hbharvest

Salted Caramel Apple Snickers Cake | @hbharvest

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.

Salted Caramel Apple Snickers Cake | @hbharvest

Salted Caramel Apple Snickers Cake | @hbharvest

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.

Salted Caramel Apple Snickers Cake | @hbharvest

Salted Caramel Apple Snickers Cake | @hbharvest

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.

Salted Caramel Apple Snickers Cake | @hbharvest

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.

Salted Caramel Apple Snickers Cake | @hbharvest

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.

Salted Caramel Apple Snickers Cake | @hbharvest

Sorry for the giant post with too many words and WAY too many photos, but I am obviously pretty excited about this cake.

Salted Caramel Apple Snickers Cake | @hbharvest

Salted Caramel Apple Snickers Cake.

Prep Time 1 hour
Cook Time 45 minutes
Resting time 2 hours 15 minutes
Total Time 4 hours
Servings: 16 Servings
Calories Per Serving: 953 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


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 + flakey salt for sprinkling
  • 3 your favorite SMALL apples * I used granny smith and honeycrisp
  • 6 twigs or wooden sticks

Snickers Frosting

Chocolate Coating

  • 8 ounces bittersweet chocolate chopped
  • 1/2 cup heavy cream


To make the Cake

  • Preheat the oven to 350 degrees F. Grease three 8-inch (or 9 inch) round cake pans. Line with parchment paper, then butter/spray with cooking spray.
  • In a medium size bowl combine the flour, sugar, unsweetened cocoa powder, baking soda, baking powder, cinnamon, allspice and salt. Set aside.
  • In the bowl of a stand mixer (or use a hand held mixer) beat together the eggs, canola oil, apple sauce, and vanilla until smooth.
  • Slowly add the dry ingredients to the wet ingredients with the mixer on low until there are no longer any clumps of flour. Add the hot coffee and mix until combined. Batter should be pourable, but not super thin.
  • Pour the batter among the 3 cake pans and bake 20 to 25 minutes, until the tops are just set and no longer wiggly in the center. Remove and let cool five minutes, then run a knife around the edges of the pan. Grab 3 large flat plates, line them with wax or parchment paper and invert the cakes onto the paper lined plates. Cover and let the cakes cool completely before frosting.

To Make the Caramel + Frosting

  • Place sugar, honey and apple cider in a large saucepan. Bring to a boil, boil, without stirring, 9 minutes or until light golden in color. Add the heavy cream, butter, bourbon, and vanilla, slowly stirring into pan. Boil for 10-15 minutes or until a candy thermometer reads 210 degrees F., stirring frequently. Remove the sauce from heat and add the salt. Using a heat proof measuring cup scoop out 1 cup of caramel sauce and allow it to cool. Cover the remaining sauce and set aside until the cake is ready (I just covered my pot and set it aside overnight).
  • Now make the frosting, add the butter, cream cheese and powdered sugar to the bowl of stand mixer (or use a hand held mixer). Beat together until the butter is light and fluffy, about 4 minutes. Add the peanut butter, 1/3 cup of the cooled caramel sauce and the vanilla, beat, scraping down the sides as needed, another 2 minutes or until there are no streaks. Stir in the chopped peanuts.

To Assemble the Cake

  • Place 1 layer of cake, flat side up, on a plate or cake stand. Drizzle the cake with a little salted caramel sauce (from the reserved 1 cup, not from the pot of caramel). With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and drizzle with caramel. Spread the frosting evenly on the top. Add the final layer of cake and drizzle with the remaining caramel. Frost the top and sides of the cake. Don't worry about it being too perfect as you will be covering most of it up. Place the cake in fridge.
  • To make the chocolate coating. In a microwave safe bowl add the chocolate and cream. Microwave on high for 30 second intervals, stirring between each until melted. Allow the sauce to cool 3-5 minutes, and then pour the sauce onto the middle of the cake and spread to just the sides, allow the sauce to drip down the sides of the cake. Place the cake in the fridge preferably overnight, but at least 1 1/2 hours. You need the chocolate to be completely set and the frosting firm.

To Finish.

  • Once the cake is cool, grab that reserved caramel sauce in the pot. Place it back over medium-high heat and bring it to a boil. Boil for 15-20 minutes or until a candy thermometer reads between 220-230 degrees F (I let mine go to 225 and it was perfect). Remove the sauce from the stove and let is cool 15-20 minutes, stirring every so often. Make sure the caramel does not become too stiff. If it stiffens too much you will not be able to dip the apples. While the sauce cools, push the twigs or wooden sticks into the top of the apples. Line a baking sheet with wax paper.
  • When the caramel has cooled (it should be a little thicker now, but still pourable), pour about half the caramel over the cake and allow it to fall down the sides of the cake. Working quickly, dip the apples into the remaining caramel and place the in the center of cake. Sprinkle the cake with flakey salt and peanuts. Make room in the fridge for the cake and refrigerate until firm, at least 30 minutes. The caramel should never get completely hard, but should be more of a soft firm. Once the caramel is firm, store the cake in the fridge until ready to serve. Allow the cake to sit 15 minutes at room temp before serving. Please not that this is a delicate and with all the toppings it is a bit tricky to slice. Your slices will not be perfect.


*To cut the cake, I recommend removing the apples and then carefully slicing the cake. This is a messy cake guys, the slices will not be perfect. *If you prefer, you do not have to add the caramel apples to the cake. It does make the cake a little hard to cut, so you can either skip them or serve them on the side of the cake. *It is important to use small, light apples. If you use large apples, the cake has a greater chance of caving in. 
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Salted Caramel Apple Snickers Cake | @hbharvest

Seriously? I cannot even handle it. This cake, I love this cake! So please make it – please!

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  1. I want to make this for Thanksgiving but have to take it somewhere it couldn’t be housed in a fridge. Will it be a mess if it’s not refrigerated and is at room temp for an extended period of time?

    1. Hey Brittany,
      Unfortunately, this needs to be kept in the fridge, I might choose another cake if you aren’t able to do that! So sorry! xT

    1. Hey Kim,
      You can just bake the two layers, once they cool you can bake the third layer. Please let me know if you have any other questions, I hope you love this recipe! xT

  2. I’m planning to make this for a fall dinner party this weekend! Do you have any high altitude adjustments?

    Thanks from Colorado Springs!

    1. Hey Holly,
      You can follow the recipe as written:) I hope this turns out well for you, please let me know if you give it a try! xx

    1. Hey Theresa,
      Happy Monday!! 👻 I am so glad this recipe was tasty for you, thanks a lot for trying it out! xT

    1. Hey Phyllis,
      Totally, that would work well for you! Please let me know if you give this recipe a try, I hope it turns out amazing for you! xx

      1. ?? If spreading out making this cake over couple days, should you refrigerate caramel sauce or leave it @ room temperature until ready for final step of reheating in preparation for final steps?

        1. Hi Phyllis,
          I would not make the caramel sauce in advance, I would save it for the day you assemble the cake:) Please let me know if you have any other questions! xT

  3. Tieghan, I made this delicious tasting cake. The cake came out of the pans perfectly. I let the layers cool completely, then I stacked the layers and frosted, still all went well. I put it in the refrigerator and left the house. About and hour later my husband called panicked that my cake had split and was falling off the cake stand. It had split through the layers in a Y shape. I live in San Antonio. I don’t know if humidity play a factor or altitude. Maybe the applesauce made it too moist for our climate?? The cake raised properly. Any thoughts. I would like to try your Carmel apple butter cake but and concerned it will do the same. It was an ugly cake but the flavor was amazing! Thanks for any suggestions you can provide.

    1. Hi Jennifer,
      Wow, I am so sorry this happened and also so confused why it happened as well. Did you have the apples on top of the cake in the fridge? If so, the weight from the apples is what caused it to split. Let me know and then I can do my best to advise further! xT

  4. This cake looks delicious, I cannot wait to try it.

    My question is could I make it the day before I want to serve it ? Any tips ?

    Thank you

    1. Hey Mia,
      Sure, that would work well for you, just store the cake in the fridge until you are ready to serve. I hope this recipe turns out amazing for you, please let me know if you give it a try! xTieghan

  5. 5 stars
    This recipe is a show-stopper! Tis’ the season of apples and honey ~ I made this cake when the Rabbi & family came for dinner, and it was delicious!! You need to follow the instructions to a T (DO NOT pre-mix the ingredients for the caramel) to achieve the best results. My chocolate was not quite as shiny and runny; nothing so serious as it affected the taste (I’ll definitely make it again to improve upon my first try) ~ it was more of a thick pour. No biggie! I did skip the bourbon, and no one noticed.
    All in all a great combination of flavors and a stunning presentation. Thank you for posting! A quick question, what modifications would need to happen to make & bake this at a high altitude (specifically at 10,804)?
    Side note to T: I am fond of using Grammarly. I, too, noticed typos and grammar errors. 😉 Nothing that can’t be corrected with a quick run through Grammarly. (Two examples: “remaining caramel and place the in the center” & “Please not that this is a delicate and…”). Love your recipes, keep ’em coming!

    1. Hey Jody,
      Happy Monday!! I am delighted to hear that this recipe was tasty for you! Thanks for making it and sharing what worked well for you! You can follow the recipe for altitude as well, no adjustments needed. Thanks, we also use grammarly:) xx

  6. Hello, looks like an amazing cake, what would you recommend as a substitute for peanut butter in the frosting for someone who had a nut allergy?

    1. Hi Sarah,
      I would use sunflower seed butter in place of the peanut butter. Please let me know if you give this recipe a try, I hope you love it! xx

    1. Hi Cindy,
      You can just skip the bourbon;) Please let me know if you give this recipe a try, I hope you love it! xx

  7. I par baked the apples. It made them soft enough but firm to cut with each piece of cake, and still have the very cool look of caramel apples on top!

  8. 5 stars
    This is an absolutely delicious cake. For my third try this year, I have subbed store bought caramel sauce in the icing and skipped adding it on top of the cake, as it hasn’t worked for me previously and the cake is gorgeous and fabulous with just the icing and ganache. Thanks for this awesome go-to recipe.

    1. I made this last Thanksgiving and am so glad I found it online again to make it this year! It was a beautiful, delicious, unique
      cake. My caramel came out too hard but it was my fault as I didn’t have a candy thermometer. Can’t wait to make it for the other side of the family this year- it will be in our regular rotation!

  9. 5 stars
    This cake is ah-mazing! I practiced the caramel & frosting. The caramel didn’t work for me the first time, and the final iteration was definitely over cooked as it was much firmer than it needed to be. But it was worth the wow factor and so rich and tasty!