Salted Caramel Apple Snickers

This Salted Caramel Apple Snickers Cake is my go-to showstopper when I want something ultra-decadent and over-the-top delicious for birthdays or fall celebrations. Juicy apples make the sponge extra tender, and every bite has gooey caramel swirls and those nostalgic chunks of Snickers for a treat that never disappoints.

I baked this for my sister's birthday one autumn and it instantly became the most-requested cake in my rotation. The buttery caramel with a hint of sea salt fits perfectly with the warm apples and chocolate. Everyone raves about the hidden Snickers middle.

Ingredients

• All-purpose flour: provides structure and stability for the cake rely on a fresh bag for the best rise
• Baking powder and baking soda: both make the sponge rise for a fluffy crumb always check their expiry
• Salt: sharpens flavors throughout use fine sea salt for the cake and flaky for decorating
• Ground cinnamon and nutmeg: add warm fall spice make sure your spices are fragrant and not faded
• Unsalted butter: brings rich flavor and tenderness choose high-quality butter for all components
• Vegetable oil: adds extra moisture so the sponge stays soft even days later
• Granulated sugar and light brown sugar: give balanced sweetness the touch of brown sugar adds caramel notes
• Large eggs: bind everything together use room temperature eggs for a fluffier crumb
• Sour cream and vanilla extract: keep the cake soft and flavorful use full-fat sour cream and real vanilla if possible
• Fresh apples: provide juicy pockets of fruitiness go for crisp tart varieties like Granny Smith or Honeycrisp
• Granulated sugar and butter for homemade caramel: lend deep caramelized flavor use real unsalted butter
• Heavy cream for the caramel and frosting: ensures velvety smoothness always use fresh cream
• Sea salt in the caramel: defines that sweet-salty contrast
• Fun-size Snickers bars chopped: lend chocolatey peanut crunch make sure to pick up the classic version for best results
• Powdered sugar for the buttercream: creates a fluffy sweet icing always sift first for smoothness
• Flaky sea salt: finishes each slice with pops of texture and taste
• Choose apples that feel firm and smell fragrant: the better the fruit the better the cake

Instructions

Prepping the Pans:

Grease three 8-inch cake pans thoroughly and line them with parchment circles to guarantee easy release later No one likes a stuck cake

Mix the Dry Ingredients:

In a mixing bowl whisk together flour baking powder baking soda salt cinnamon and nutmeg Make sure they are well blended so every bite gets even flavor

Cream the Butter and Sugars:

In a large bowl use your mixer to beat butter oil granulated sugar and brown sugar until the mixture looks pale and fluffy This step takes about three minutes It is the key to a tender and airy cake

Incorporate Eggs and Flavors:

Add eggs one at a time beating after each until everything is just blended Then fold in the sour cream and vanilla Working in these wet ingredients one by one prevents curdling and creates a silky batter

Combine Wet and Dry Ingredients:

Add the dry mixture to the wet mixture gradually mixing just until combined Overmixing will make the cake tough Fold in diced apples with a spatula for juicy bursts in every bite

Bake the Cakes:

Divide the batter as evenly as possible among the pans Use a scale for accuracy if you want perfectly even layers Bake for about thirty minutes until a toothpick comes out clean Let them cool in the pans ten minutes then turn out onto a wire rack to finish cooling

Make the Salted Caramel:

Melt the sugar over medium heat stirring constantly until it reaches a deep amber shade This is the trickiest step be watchful so it does not burn Add the butter and stir until fully incorporated then slowly add the heavy cream Stand back as this will bubble Vigorously stir in the sea salt and allow to cool completely before use

Caramel Buttercream:

Beat room temperature butter until it is fluffy Gradually add sifted powdered sugar to avoid lumps Mix in the cooled salted caramel Taste the frosting and adjust with a splash of cream if you want it even silkier

Layering and Filling:

Place one cooled cake layer on your serving plate Spread on an even layer of caramel buttercream Sprinkle over a generous handful of chopped Snickers bars and drizzle with salted caramel Repeat with the other layers for full effect

Frosting and Decorating:

Cover the outside of the cake with the remaining buttercream For a clean look chill the cake for half an hour before decorating Drizzle extra caramel over the top finish with more chopped Snickers and a pinch of flaky sea salt

Save

I love how the salted caramel ties everything together It is the ingredient that makes this cake completely irresistible My kids still talk about the time I let them swirl extra caramel over their slices for movie night

Storage Tips

Keep any leftover cake covered in the refrigerator for four days The flavors set and mingle even more by day two For best texture bring a slice to room temperature before serving If you want to store it longer tightly wrap slices and freeze up to three months

Ingredient Swaps and Substitutes

If you need to skip Snickers use another nutty caramel candy bar or even mini peanut butter cups For a nut free version omit the candy and sprinkle mini chocolate chips instead Greek yogurt works in place of sour cream for a slight tang and moisture

Serving Suggestions

Serve this extra decadent with a scoop of vanilla ice cream or a dollop of whipped cream A shimmer of warmed caramel over each plate never hurts For a fall brunch try presenting it with spiced apple cider Everyone will be reaching for seconds

A Bit of Cake History

Candy bar cakes really became popular across America in the eighties and nineties This recipe reimagines a classic caramel apple cake into a multi-layered centerpiece Blending real apples and decadent caramel gives it a homemade vibe with the nostalgia of trick-or-treat night

Seasonal Adaptations

Switch the apples for pears when in season for a subtle floral spin Add a sprinkle of chai spice or pumpkin pie spice in place of the cinnamon and nutmeg for even more autumn flavor Use salted caramel from a jar if you are short on time and it will still be totally delicious

Save

Every time I bake this cake it becomes the star of the dessert table Last Christmas my nephew said it was the best thing he ever ate Friends often ask for the recipe for milestone events even those who do not usually like cake come back for seconds

Recipe FAQ

→ How do I ensure my apple sponge stays moist?

Use sour cream and oil in the batter, and avoid overbaking; check doneness with a toothpick.

→ What type of apples work best?

Choose sweet-tart varieties like Granny Smith or Honeycrisp for bright flavor and texture.

→ Can I substitute Snickers bars?

Yes, try nougat or peanut butter cups for a different texture and flavor profile.

→ How do I prevent caramel from burning?

Stir sugar constantly as it melts, and add butter and cream gradually over medium heat.

→ Is this suitable for vegetarians?

Yes, all ingredients are vegetarian-friendly. Always verify candy contents for dietary needs.

→ Can this be made ahead?

The cake layers and caramel can be prepared a day in advance and assembled before serving.