This Snickers poke cake is an absolute dream!
Chocolate cake, caramel, Snickers candies and chocolate sauce make one unforgettable dessert!
Growing up we only had desserts on the most special occasions. These would include birthdays, anniversaries, graduations, certain holidays, baptisms, and showers. Mom never made brownies, or cookies just because. She never made cakes for off holidays like Valentine’s Day or cupcakes for the last day of school. She was stingy with her desserts. I am the complete opposite of my mother.
My family has dessert ever single day, and often it’s after both lunch and dinner. I bake because I have an incredible sweet tooth (I blame all those years of being deprived). I also bake because there are no less than 1,497,278,900 recipes to try! I bake because my family loves it.
Poke cakes have become one of my favorites kinds of cakes to make. I think this has to do with the ease in which these cakes are made as well as the endless possibilities. Store-bought cake mix can be transformed into something amazing with only a handful of ingredients. I use a white cake mix to make a Mojito Poke Cake, a yellow cake for a Mint Julep Poke Cake and now I have a chocolate cake mix in this Snickers Poke Cake recipe.
Use your favorite boxed cake mix or make your cake if you are so inclined. I filled my cake with caramel sauce and topped it with a homemade caramel buttercream. I know a lot of poke cakes use a whipped topping, I prefer actual frosting. If you are short on time or do not want to mess with making a frosting then, by all means, use a whipped topping.
After topping my cake with the luscious buttercream, I adorned the cake with chopped mini Snickers and drizzled chocolate sauce on top! This cake is perfect for our dessert loving, chocoholics. And I encourage you to take me this cake just because it’s Thursday. No need to wait for any special occasion!
- 1 box Devil’s Food Cake
- Ingredients to make the cake
- ½ cup caramel sauce
- 1 cup butter
- 2 teaspoons vanilla
- ½ teaspoon kosher salt
- 3-4 cups powdered sugar
- 16 caramels
- 2 tablespoons milk
- 1 cup chopped Snickers Candies
- Chocolate sauce
Prepare cake according to package directions, using a 9 x13 size pan. Remove cake from the oven and allow it to cool for about 10 minutes. Poke holes in the cake using the handle of a wooden spoon. Drizzle with the caramel sauce over the cake. Chill the cake for at least 30 minutes.
While cake continues to cool, prepare the buttercream. Combine caramels and milk in a microwave-safe bowl. Heat until caramels have melted, stir until smooth. Set caramel sauce aside to cool.In the bowl of a stand mixer, beat butter until light and fluffy.
In the bowl of a stand mixer, beat butter until light and fluffy. Slowly beat in powdered sugar until incorporated. Add vanilla and salt. Carefully beat in caramel sauce until well blended. If frosting is too thick, stir in heavy cream one tablespoon at a time. Spread frosting over chilled cake. Sprinkle chopped Snickers over cake. Drizzle chocolate sauce over cake just before serving.
Amount Per Serving Calories 18785 Total Fat 237g Saturated Fat 148g Cholesterol 493mg Sodium 1874mg Fiber 12g Sugar 4088g Protein 13g