Moist Snickers Bundt Cake with Chocolate, Caramel & Peanuts

My Snickers Bundt Cake takes everything you love about the classic candy bar and transforms it into a rich, homemade cake. The secret is peanut-infused milk: crushed, toasted peanuts steeped in warm milk lend a subtle, nutty note throughout the batter. Paired with milk chocolate, buttery caramel-style flavors and crunchy chopped Snickers pieces, this cake balances moist, tender cake with pockets of chew and crunch. It’s indulgent enough for a celebration yet easy to enjoy any day.

The Great Halloween Candy Heist

I’ll admit it: the Halloween candy in my house is mine. My girls do the trick-or-treating, but after carrying each of them for nine months, I feel entitled to the spoils. Instead of letting the candy sit around, I prefer to bake with it — which led to this Snickers Bundt Cake.

Because Snickers is all about peanuts, caramel and chocolate, I focused on those three elements. To intensify the peanut flavor, I steep crushed, toasted peanuts in warm whole milk, then strain and use that milk in the cake. I also drizzle melted milk chocolate into the batter and fold in chopped Snickers pieces so every slice has little bites of candy throughout. The result is a dense yet tender pound-style cake with deep buttery flavor and lots of texture.

Tips & Notes

After several tests I fine-tuned a few details you’ll want to follow for the best results.

About the milk: use whole milk, not skim. The small amount of milk fat carries the peanut flavor. You can prepare the peanut-infused milk up to a day ahead and refrigerate it; bring it back to room temperature before using.
Don’t skip the vinegar: a tablespoon of apple cider vinegar added to a cup of the peanut milk helps tenderize the cake. I once forgot it and the cake baked out too sweet and less tender.
Snickers pieces: chopped candy can be chewy and some pieces may sink slightly during baking. That contrast of texture is part of the charm, but if you want more even distribution toss the pieces in a light dusting of flour before folding them into the batter.

Use a bundt pan no more than 3/4 full to avoid overflow. I use a 12-cup bundt pan; you can measure your pan’s capacity by filling it with water and counting the cups.

A bowl with milk and peanuts. — Bring the milk and peanuts to a boil, then let the mixture cool to room temperature with the peanuts steeping inside.

Creamed butter and sugar in a large bowl. — Bring the milk and peanuts to a boil, then let the mixture cool to room temperature with the peanuts steeping inside.

sliced snickers cake swirled with chocolate.

A slice of snicker cake on a plate with a spoon.

Rating: 5 from 1 review

Moist and Rich Snickers Bundt Cake

This Snickers Bundt Cake combines peanut-infused milk, generous butter and sugar, chopped Snickers pieces, and a swirl of milk chocolate for a buttery, tender cake that tastes like a Snickers bar in every bite.

Prep Time
25 mins

Cook Time
1 hr

Total: 1 hr

Servings
15 Slices

Author
Dikla Levy Frances

Ingredients

1 1/2 Cup (360ml) Whole Milk
1 Cup (150g) Toasted peanuts, coarsely chopped
3 Cups (360g) All-Purpose Flour
1 1/2 tsp Baking powder
1/4 tsp Baking soda
1 1/2 Cups (340g) Unsalted butter, softened
2 Cups (400g) Sugar
6 Large eggs, at room temperature
1 Tablespoon Apple cider vinegar
2 Cups Chopped Snickers bars (1/4″ pieces) — about 6 large bars or 13–15 mini bars
1/2 Cup Milk chocolate, melted (for drizzling)

Chocolate Glaze

1/2 Cup (85g) Chopped milk chocolate
1 Tablespoon Vegetable oil or shortening

Instructions

In a medium saucepan, combine the whole milk (360ml) and the chopped toasted peanuts (150g). Heat over medium until it reaches a gentle boil, then remove from heat, cover and let cool to room temperature so the peanuts steep.
When the milk is room temperature, strain it through a fine sieve into a bowl and discard the peanuts. Measure 1 cup (240ml) of this peanut-infused milk and stir in 1 tablespoon apple cider vinegar; set aside.
Preheat the oven to 350°F (175°C). Grease a 12-cup bundt pan and set aside.
In a medium bowl, sift together the all-purpose flour (360g), baking powder (1 1/2 tsp) and baking soda (1/4 tsp). Reserve a small pinch of the flour mixture to toss with the chopped Snickers so the pieces distribute more evenly in the batter.
In the bowl of a stand mixer, beat the softened butter (340g) and sugar (400g) on medium speed for about 5 minutes, until light and fluffy. Scrape the bowl as needed.
Add the eggs one at a time, beating until each egg is fully incorporated before adding the next. Scrape the bowl between additions.
Add the flour mixture and the reserved peanut milk with vinegar in three additions, beginning and ending with the flour. Mix just until combined.
Turn the mixer off and fold in the remaining flour and the chopped Snickers pieces with a rubber spatula, taking care not to overmix.
Pour the batter into the prepared bundt pan. Drizzle the melted milk chocolate (about 1/2 cup) over the top and use a knife to gently swirl the chocolate into the batter for a marbled effect.
Bake for 55–65 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no raw batter.
Allow the cake to cool in the pan for 30–45 minutes, until it is warm and easy to handle, then invert onto a rack to cool completely.

Make the Glaze

Melt the chopped milk chocolate in 30-second increments, stirring between each, until smooth. Stir in 1 tablespoon vegetable oil or shortening to thin and gloss the glaze.
Drizzle the glaze over the cooled cake. Serve at room temperature.
Store the cake covered at room temperature up to 5 days. Wrap leftovers tightly and freeze up to three weeks.