Description
This Snickers Poke Cake is a decadent dessert featuring a rich devil’s food cake soaked with sweetened condensed milk and caramel, topped with chocolate chips, whipped cream mixed with chopped Snickers bars, and finished with chopped peanuts and drizzles of caramel and chocolate sauce. It’s a perfect treat for any special occasion, combining layers of chocolate, caramel, and creamy textures in every bite.
Ingredients
Scale
Cake
- 1 box devil’s food cake mix (plus ingredients needed to prepare the cake, as per package instructions)
Filling and Topping
- 1 (14-oz) can sweetened condensed milk
- 1 (12.25-oz) jar caramel ice cream topping
- ½ cup chocolate chips
- 2 cups heavy whipping cream
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 3 (1.86-oz) Snickers candy bars, chopped
- â…“ cup peanuts, chopped
- Caramel sauce, for drizzling
- Chocolate sauce, for drizzling
Instructions
- Bake the Cake: Preheat your oven and prepare a 9×13-inch pan according to the cake mix package instructions. Bake the devil’s food cake mix as directed until a toothpick inserted in the center comes out clean.
- Prepare the Milk-Caramel Mixture & Poke Cake: While the cake bakes, combine the sweetened condensed milk and the hot caramel ice cream topping in a bowl, stirring until smooth and well blended. When the cake is finished baking and still warm, use a fork or a straw to poke holes all over the surface of the cake. Pour the milk and caramel mixture evenly over the warm cake, allowing it to soak into the holes. Let the cake cool completely. Once cooled, sprinkle the chocolate chips evenly over the cake.
- Make Whipped Cream Topping: In a chilled mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract on high speed using an electric mixer for 1 to 2 minutes, until stiff peaks form. Gently fold in the chopped Snickers candy bars.
- Assemble the Cake: Spread the Snickers whipped cream mixture evenly over the cooled cake layer. Sprinkle the chopped peanuts evenly on top. Finish by drizzling caramel sauce and chocolate sauce over the entire cake. Chill the cake in the refrigerator before serving to allow flavors to meld.
Notes
- Ensure the cake is warm when poking holes so the condensed milk and caramel mixture soaks thoroughly for a moist texture.
- For best results, chill the bowl and beaters before whipping the cream to help it whip faster.
- You can substitute peanuts with chopped almonds or walnuts if preferred.
- Use quality caramel and chocolate sauces for the best flavor impact.
- Store leftover cake covered in the refrigerator for up to 3 days.
