Snickers Poke Cake

Rich devil’s food cake meets gooey caramel and chunks of America’s favorite candy bar in this insanely good Snickers poke cake.

Every bite delivers the perfect combo of textures and flavors. And thanks to the box of cake mix, it comes together in just a few minutes.

I love how just a couple of pantry staple ingredients can transform a simple chocolate cake into something truly extraordinary.

It’s perfect for potlucks, family gatherings, or just satisfying a sweet tooth. Let’s dive in!

Why You’ll Love This Snickers Poke Cake

Ultra Moist Cake: The poke-and-pour method ensures every slice is rich, gooey, and decadent.

Easy to Make: This cake may look like it costs an arm and a leg, but it’s actually simple and budget-friendly – especially if you snag the cake mix on sale!

Make-Ahead: The cake improves when made a day in advance. (The extra time allows the caramel mixture to fully penetrate the cake and the flavors to meld.) So, prepare it the day before your event to make the day-of less stressful.

Ingredients

• Snickers Bars: Chop them into pieces to add a rich, nutty, chocolatey flavor and a chewy texture. 

• Devil’s Food Cake Mix: Simplify the process with boxed cake mix. Get a brand you know and love, plus the ingredients listed on the box.

• Sweetened Condensed Milk: Thick and sugary, it combines with the caramel sauce to make the rich filling. 

• Caramel Sauce: For the filling and for drizzling on top (optional). It enhances the dessert with a buttery, sweet caramel flavor. 

• Whipped Topping: It’s light, sweet, and perfect for cutting through the cake’s richness.

• Chocolate Syrup: Drizzle it on top with the caramel sauce for an extra layer of decadence. 

How to Make Snickers Poke Cake

Poke cake recipes are typically pretty easy, and this one is no exception.

You can have it ready with only a handful of steps. 

1. PREHEAT the oven to 350°F. Mix and bake the devil’s food cake according to package instructions.

2. COOL & POKE the cake for 10 minutes after baking. Use the handle of a wooden spoon or a chopstick to poke holes evenly over the top, about halfway through the cake.

3. MIX & POUR the sweetened condensed milk and caramel sauce slowly over the cake, ensuring it seeps into the holes. Let the cake cool completely, then refrigerate for at least 1 hour.

4. SPREAD the whipped topping evenly over the chilled cake. Sprinkle the chopped Snickers bars on top.

5. DRIZZLE reserved caramel sauce and/or chocolate syrup for garnish.

6. CHILL for another hour to let the flavors meld and make slicing easier. Serve and enjoy!

Tips for the Best Snickers Poke Cake

Make sure your yummy chocolate poke cake turns out perfectly with these tips: 

• Use quality ingredients. Select a brand of boxed cake mix that you enjoy. Also, be sure to get a high-quality caramel sauce (like Ghirardelli) for the richest, most flavorful filling.

• Poke the holes carefully. The cake should be warm but not hot. Poke the holes about 1 inch apart and only halfway through the sponge. If you go all the way through, the caramel will seep underneath and make the cake soggy.

• Chop the Snickers. For even distribution, cut them into small, even pieces. For more texture, leave a few larger chunks.

• Homemade whipped cream. Whisk 2 cups heavy cream with 1/4 cup powdered sugar. Remember, this won’t last as long as whipped topping, so only add it when ready to serve.

• Chill thoroughly. After adding the filling, refrigerate the cake for at least 1 hour. Then, chill again after adding the whipped topping (not whipped cream).

• Make it ahead of time. Prepare the cake and add the filling. Then, cover and refrigerate for 1-2 days before adding the final toppings. 

Variations

You can also tweak the recipe if you want. Here are some of my favorite adjustments: 

• Use different cake mixes. Honestly, I think this cake works best with devil’s food cake. It’s just so rich and chocolatey! However, you can use regular chocolate cake mix or even white or spice cake. (Fair warning: I’ve never tried those last two!)

• Try different candies. I love Snickers, but I’m an even bigger fan of Reese’s. So, sometimes I make this cake with them (or Milky Way or Heath bars) instead. Heath bars work particularly well because they’re so crunchy. 

• Use flavored whipped cream. When I make this cake with Reese’s Cups, I often use peanut butter whipped cream. You could also try salted caramel or Kahlua whipped cream.

• Incorporate add-ins. Crushed candy bars aren’t the only thing you can add to this cake. Try peanuts, walnuts, or another favorite nut. Chocolate chips work nicely, too. 

How to Store

Have leftover Snickers poke cake? No problem!

To Store: Transfer leftovers to an airtight container or wrap tightly in plastic wrap. Refrigerate for 3-4 days.

To Freeze: I don’t recommend freezing this cake once it’s completely done. However, you can freeze the unfrosted cake. Wrap it tightly in plastic wrap and foil and freeze for up to 3 months. 

To Thaw: Transfer the frozen cake to the refrigerator. Let it thaw overnight. Then, add the whipped topping and the extra candy pieces and drizzles. 

More Poke Cakes You Have to Try

Chocolate Turtle Poke Cake
Peanut Butter Chocolate Poke Cake
Cherry Poke Cake
Gingerbread Poke Cake