Snickers Lava Cake Recipe The Ultimate Gooey Dessert

Imagine sinking your fork into a rich chocolate cake only to reveal a flowing river of molten caramel, peanuts, and chocolate. That’s the magic of the Snickers Lava Cake. If you’re a fan of Snickers bars, this dessert takes all those flavors you love—chocolate, caramel, peanuts—and transforms them into a decadent treat. It’s perfect for celebrations, date nights, or whenever you need a dessert that wows.

I first made this recipe on a whim one weekend, inspired by the leftover Snickers bars sitting in my pantry (okay, maybe I bought them specifically for this). The result was pure joy—gooey, indulgent, and downright addictive. Let’s dive into the details so you can create your own Snickers Lava Cake masterpiece!

The Story Behind Snickers Lava Cake

Snickers Lava Cake combines the popular molten chocolate cake with the irresistible flavors of a Snickers bar. The molten cake, or “lava cake,” originated in the 1980s and was popularized by chef Jean-Georges Vongerichten. Traditionally, it’s a chocolate cake with a gooey, molten center, but this version adds a playful twist with caramel, peanuts, and nougat.

Growing up, Snickers was my go-to candy bar. It was the perfect combination of crunch and gooey sweetness. This recipe is my tribute to that childhood love—but with a grown-up dessert flair. It’s a great way to make use of leftover Halloween candy or to impress guests with a dessert that feels fancy but is actually pretty straightforward.

Although this recipe is ideal year-round, it feels especially comforting during cooler months. There’s just something about warm chocolate and caramel that screams cozy. Pair it with a scoop of vanilla ice cream for the ultimate dessert experience!

Ingredients You’ll Need

Let’s talk ingredients—each one plays an important role in creating this gooey masterpiece. Here’s what you’ll need:

• Snickers Bars: These are the star of the show. You’ll need 4-5 regular-sized bars, chopped into small pieces to create the gooey center. If you’re out of Snickers, you can substitute with Milky Way or Twix, though the peanut crunch will be missing.
• Dark Chocolate: Choose high-quality dark chocolate for the cake batter. It balances the sweetness of the Snickers. Brands like Ghirardelli or Lindt work beautifully.
• Unsalted Butter: Butter adds richness and ensures the cake is moist. If you only have salted butter, that’s fine—just reduce the added salt.
• Granulated Sugar: This sweetens the cake while helping create that perfect crust on the outside.
• Eggs: Eggs are essential for structure and texture. They create that gooey center when baked just right.
• All-Purpose Flour: The flour ensures the cake holds together without being dense. You can substitute with gluten-free all-purpose flour if needed.
• Vanilla Extract: A hint of vanilla enhances the chocolate flavor. Real extract is the way to go!

If you want to make this recipe nut-free, substitute the Snickers bars with a nut-free chocolate candy or caramel candies. You can also add a pinch of sea salt to mimic the Snickers flavor profile.

Equipment Needed

To make this Snickers Lava Cake, you’ll need some basic kitchen tools:

• Ramekins: Small ramekins are perfect for baking lava cakes. You can use muffin tins or small oven-safe bowls as alternatives.
• Mixing Bowls: You’ll need at least two mixing bowls—one for melting the chocolate and butter, and another for combining the batter.
• Whisk: A whisk is ideal for blending the eggs and sugar smoothly.
• Rubber Spatula: A spatula helps fold ingredients gently without deflating the batter.
• Oven: Of course, you’ll need an oven—preheated to 425°F (220°C).

If you don’t have ramekins, muffin tins work well in a pinch! Just be sure to grease them thoroughly.

How to Make Snickers Lava Cake

1. Preheat the oven: Preheat your oven to 425°F (220°C). Lightly grease four ramekins and dust with cocoa powder to prevent sticking.
2. Prepare the chocolate mixture: In a microwave-safe bowl, melt 4 oz (113 g) of dark chocolate and ½ cup (113 g) of unsalted butter together in 30-second intervals, stirring in between, until smooth.
3. Mix the eggs and sugar: In another bowl, whisk 2 large eggs and ⅓ cup (67 g) granulated sugar until fluffy and pale. Add 1 tsp vanilla extract and whisk again.
4. Combine the batter: Slowly pour the melted chocolate mixture into the egg mixture, whisking constantly to prevent curdling. Fold in ¼ cup (30 g) all-purpose flour gently with a spatula.
5. Add the Snickers: Chop 4 Snickers bars into small pieces and divide them evenly among the ramekins. Pour the batter over the candy pieces.
6. Bake: Bake for 12-14 minutes, or until the edges are set but the center jiggles slightly when moved. The key is not overbaking—this keeps the center molten.
7. Cool slightly: Let the cakes cool for 2-3 minutes before running a knife around the edges to loosen them. Carefully invert onto serving plates.

If the cake sticks, don’t worry—it tastes just as good straight from the ramekin!

Cooking Tips & Techniques

Here are some tips to ensure your Snickers Lava Cake turns out perfectly:

• Don’t overbake: The center should be jiggly when you take it out of the oven. Overbaking will eliminate the molten lava effect.
• Room temperature eggs: Eggs mix better with the batter when they’re at room temperature. Set them out 30 minutes before starting.
• Cocoa powder lining: Dusting the ramekins with cocoa powder prevents sticking and adds a touch of extra chocolate flavor.
• Test one first: If you’re nervous about timing, try baking one cake first to check the lava consistency before doing the rest.

Variations & Adaptations

Want to switch things up? Here are some fun ideas:

• Peanut Butter Twist: Swap Snickers with Reese’s Cups for a peanut butter-filled lava cake.
• Nut-Free Option: Use Milky Way bars instead of Snickers for a nut-free version.
• Salted Caramel Lava Cake: Add a teaspoon of sea salt to the caramel center for a sweet-and-salty combo.
• Gluten-Free Version: Substitute the all-purpose flour with almond flour or gluten-free baking flour.

I once tried adding chopped pretzels on top of the batter before baking—it created a delicious crunch!

Serving & Storage Suggestions

Here’s how to serve and store your Snickers Lava Cake:

• Serve warm: These cakes are best enjoyed warm with a scoop of vanilla ice cream or a dollop of whipped cream.
• Presentation: Sprinkle powdered sugar on top or drizzle with caramel sauce for a polished look.
• Storage: Store leftover cakes in the refrigerator for up to 2 days. Reheat gently in the microwave for 20-30 seconds.
• Freezing: You can freeze unbaked cakes for up to 1 month. Just bake straight from frozen, adding 2-3 extra minutes to the baking time.

Nutritional Information & Benefits

While Snickers Lava Cake is undoubtedly indulgent, here’s a quick breakdown:

• Calories: Approximately 450 per serving.
• Protein: Thanks to the peanuts in Snickers and eggs, there’s around 6 grams of protein per serving.
• Carbs: Expect about 50 grams of carbohydrates per cake.

Keep in mind, this dessert is meant to be a treat, so enjoy it in moderation!

Conclusion

If you’re looking for a dessert that combines nostalgia with indulgence, Snickers Lava Cake is the answer. It’s gooey, rich, and packed with flavors that will keep you coming back for more. Whether you’re serving it for a special occasion or just because, it’s guaranteed to impress.

I’d love to hear how your Snickers Lava Cake turns out! Drop your comments below or share your own variations. Happy baking—and don’t forget the ice cream!

FAQs

Can I make Snickers Lava Cake ahead of time?

Yes! You can prepare the batter and refrigerate it in the ramekins up to 24 hours in advance. Bake just before serving.

What can I use instead of Snickers bars?

Milky Way, Twix, or Reese’s Cups are great substitutes. You can also use caramel candies and chopped peanuts for a custom filling.

How do I know when the cakes are done?

The edges should look set, but the center should jiggle slightly when you shake the ramekin gently.

Can I make this recipe gluten-free?

Absolutely! Use a gluten-free flour blend or almond flour as a substitute for all-purpose flour.

What’s the best way to reheat leftovers?

Microwave the cakes for 20-30 seconds to warm them up without overcooking.

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