This Twix cake is a chocolate layered cake that is filled with salted caramel and chopped Twix bars. The cake is decorated in chocolate frosting and a caramel drip.
This Twix cake is like having a favorite candy bar in cake form. Twix candy bars add a crunch and make for a delicious cake. This would be a perfect birthday cake, or for any other time you want to share a homemade Twix cake!
For more candy filled dessert recipes, try Oreo Donuts, Toffee Cookies, and M&M Cheesecake
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Why This Twix Cake Recipe Works
- Moist chocolate cake- I made this cake soft and delicious so the candy is just a bonus. Don't settle for a box cake mix.
- Salted caramel- Homemade caramel sauce is the best! In a pinch you can also use store bought caramel.
- Ultimate Twix cake- This cake is already delicious, but actual Twix candy bar pieces bring a crunch and extra flavor to the cake that can't be beat. This is the ultimate Twix cake recipe.
Ingredient Notes for Twix Cake
Here are some notes on the ingredients. For a full list of ingredients, check out the recipe card below.
- Unsweetened cocoa powder- I strongly recommend dutch process cocoa powder for a more rich chocolate flavor. This is the one I used.
- Oil- Use canola oil, vegetable oil, or olive oil.
- Eggs- Pull the large eggs out 2 hours before baking.
- Buttermilk- Use full fat or reduced fat buttermilk. Pull this out 2 hours before baking.
- Hot water- The water needs to be steaming. The hot water helps to bloom the chocolate. You can also use hot coffee instead.
- Unsalted butter- Pull this out 2 hours before using to reach room temperature.
- Cream cheese- Use full fat cream cheese. Pull this out 2 hours before baking.
- Powdered sugar- Make sure to sift the powdered sugar to avoid a gritty frosting.
Ingredient Substitutions
- Dairy free- You can use your favorite dairy free options for this recipe!
- Gluten free- I haven't tested this gluten free. Let me know if you do.
- Buttermilk- You can also do 1 cup of milk with 1 Tablespoon of white vinegar or lemon juice. Let it sit for 10 minutes before using.
Step By Step Instructions- Cake
Here is how to make and bake the cake layers and the frosting.
For the cake layers, you don't need an electric mixer, it can be made by hand. For the frosting, use a stand mixer with a paddle attachment or a hand mixer.
STEP 1: Mix the dry ingredients. First, sift the all-purpose flour and cocoa powder in a large bowl. Then, add the white sugar, baking powder, baking soda, and salt.
STEP 2: Mix the wet ingredients. In a separate bowl, mix the oil, vanilla extract, eggs, and buttermilk using a whisk. Heat the water in a small saucepan until steaming.
Then, slowly whisk in the hot water into the egg mixture.
STEP 3: Pour. Pour the wet ingredients into the flour mixture. Mix until just combined. Be careful not to overmix otherwise the cake can become tough.
Then pour ½ of the batter evenly into each prepared pan with parchment paper and baking nonstick spray.
STEP 4: Bake cake. Bake the cakes for 25-29 minutes until a toothpick inserted comes out clean.
Cool the cakes on a cooling rack completely before decorating.
Step By Step Instructions- Caramel and Frosting
See this post for more tips and tricks for caramel. Note that for this cake we will cook the caramel a little more after adding the vanilla and salt as we need a thicker caramel.
STEP 1: Melt the sugar. First, pour in the white sugar and let it start to melt over medium heat. Don't touch it until it melts.
Then, use the whisk to stir the sugar. It will be clumpy. Keep stirring until all the sugar crystals melt. It will be smooth and very light orange.
STEP 2: Cook the sugar. Let the sugar sit until it turns amber in color. Now, this process takes no time at all. It is really easy to burn the caramel at this stage. I let the caramel sit for 10-15 seconds. It turns amber quickly.
As soon as it turns amber, take it off the heat. Otherwise it will burn.
STEP 3: Add butter and cream. Both of these will be added in half batches. It also needs to be added very quickly, otherwise the sugar will seize up.
Start with the butter (make sure the butter is cubed) and half of it in. The caramel will bubble dramatically, but keep stirring until all melted. Then, add the rest of the butter.
Repeat this process with the heavy cream. It will also bubble a lot, but keep stirring!
STEP 4: Add the salt and vanilla. Once you have added these in you have a delicious caramel sauce. We will need to put this back on the heat to thicken so that it does not run down the cake.
STEP 5: Thicken. You will need to cook the caramel for 3 more minutes. It will bubble up more while cooking. This extra cooking time will make it thicker to keep it inside the cake.
Start the frosting while it cools.
STEP 6: Beat cream cheese and butter. Using a mixer, beat the butter and cream cheese on high speed for 2-3 minutes until it is super fluffy and creamy.
Next, slowly add in the powdered sugar and cocoa powder and mix on low speed until combined.
TIP: Sift the powdered sugar and cocoa powder together in a medium bowl before adding to the mixing bowl.
STEP 7: Add wet ingredients. Next, add the salt and vanilla extract and mix on high speed until creamy.
Use a rubber spatula to scrape the bowl at least 2 times, so it is all mixed together. The chocolate frosting will become lighter in color as it beats.
Assembling the Cake Tips
- Items that will be helpful in cake decoration: turntable, icing offset spatulas, straight icing spatula, cake scraper, cake leveler (or a bread knife), and a cake carrier.
- Cut the cake domes off of the chocolate cake layers by using a serrated knife. It needs to be as flat as possible.
- Place the 1st cake layer down. Then, frost ¾ cup of frosting by using an offset spatula to get an even layer. Use a piping bag to pipe a border of frosting over the edge of the cake.
- Spread ½ cup of caramel filling on top. Fill with 1 cup of pieces of Twix.
- The top layer of cake should be put with the bottom of the cake facing up. This gives the cake the flattest top possible.
- Freeze the cake for 10 minutes to set the fillings.
- Frost the cake is a light layer and freeze for 15 minutes. This is called the crumb coat layer, it is the best way to set the cake and trap the fine crumbs.
- Frost the rest of the cake.
- For a caramel drip: freeze the cake again for 10 minutes. Then, use a piping bag to pipe caramel drips off the edge of the cake. Put extra caramel on top of the cake. Top with extra chopped Twix bars.
FAQ
Yes it can! Half the recipe to make 12 cupcakes.
You can also use two 9-inch cake pans, four 6-inch cake pans, or a 9X13-inch cake pan (half the frosting recipe for that one). Half the recipe to make three 6-inch cake pans, 8X8-inch square pan or 9X9-inch square pan.
Yes it can! Once the cake layers are done cooling, wrap tightly in plastic wrap. Then, freeze up to 30 days. Pull it out 1 hour before decorating.
Recipe Variations
- You can make this into a three layer cake.
- You can also change this into a caramel frosting instead of chocolate.
Special Tools
- Cake pans: I use Wilton 8-inch cake pans.
- Parchment paper circles: I used 8-inch parchment paper circles for the bottom of the pan. I love to use the premade circles, so I don't have to cut it out of regular parchment paper.
- Baking spray: I use the nonstick spray that has flour in it.
- Offset spatula: I use this to easily spread the frosting or fillings.
- Cake turntable: I use this nice Ateco cast iron turntable because it is high quality and it spins seamlessly. Some other turntables are a little jerky when they turn.
- Cake scraper: I use a metal scraper to get smooth cakes.
- Piping bags: I like these 18- inch piping bags since they hold more.
- Piping tip: I love this Wilton 1M to pipe frosting.
Storing and Freezing
Store this Twix cake in an airtight container like a cake carrier. Store in the fridge up to 5 days.
Freezing
You can freeze the Twix cake in individual cake slices. Place in an airtight container and freeze up to 30 days.
Other Layered Cake Recipes To Try
Other Candy Recipes To Try
Make sure to leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.
📖 Recipe
Twix Cake
Ingredients
Chocolate Cake
- 2 ½ cups All-purpose flour
- 1 cup Unsweetened cocoa powder
- 1 ¾ cups White granulated sugar
- 2 ½ teaspoon Baking powder
- 1 ½ teaspoon Baking soda
- 1 teaspoon Salt
- ¾ cup Oil
- 1 teaspoon Pure vanilla extract
- 4 Large eggs room temperature
- 1 cup Buttermilk room temperature
- 1 cup Hot water steaming
Salted Caramel
- 1 cup White granulated sugar
- 4 tablespoon Unsalted butter
- ½ cup Heavy cream
- 1 teaspoon Pure vanilla extract
- 1 teaspoon Salt
Chocolate Cream Cheese Frosting
- 1 ½ cups Unsalted butter room temperature
- 8 oz Cream cheese room temperature
- 5 cups Powdered sugar sifted
- 1 cup Unsweetened cocoa powder
- 1 teaspoon Pure vanilla extract
- ½ teaspoon Salt
- 3 cups Chopped twix
Instructions
Chocolate Cake
- Preheat the oven to 350°F. Spray two 8-inch cake pans with baking nonstick spray. Line the bottoms with 8-inch parchment paper circles and spray again.
- In a medium bowl, sift the flour, cocoa powder, baking powder, baking soda, salt, and sugar together. Set aside.2 ½ cups All-purpose flour, 1 cup Unsweetened cocoa powder, 1 ¾ cups White granulated sugar, 2 ½ teaspoon Baking powder, 1 ½ teaspoon Baking soda, 1 teaspoon Salt
- Heat the water in a saucepan until steaming. In a large bowl, mix the oil, vanilla, eggs, and buttermilk. Slowly add in the hot water and mix until just combined.¾ cup Oil, 1 teaspoon Pure vanilla extract, 4 Large eggs, 1 cup Buttermilk, 1 cup Hot water
- Pour the dry ingredients into the wet and mix until just combined. This will be a runny batter. Pour the cake batter evenly into the 2 cake pans.
- Bake for 25-29 minutes until a toothpick inserted comes out clean.
- Let the cakes sit in the hot pans for 10 minutes before flipping onto a cooling rack. Cool cakes completely before decorating.
Salted Caramel
- Start cooking the caramel either ahead of time or when the cake layers are baking. In a saucepan over medium heat, melt the sugar. Use a whisk to stir until all the sugar crystals are melted.1 cup White granulated sugar
- Let it sit until it turns amber in color. This process takes less than 30 seconds, so watch carefully. Take off the heat.
- Add half of the cubed butter and mix vigorously until combined. Add the rest of the butter and mix. Heat the cream in the microwave for 30 seconds so it is hot. Slowly pour in the cream and mix until combined. Add in the vanilla and salt.4 tablespoon Unsalted butter, ½ cup Heavy cream, 1 teaspoon Pure vanilla extract, 1 teaspoon Salt
- Place the caramel back on the heat and cook for another 5-7 minutes. It will bubble up more while cooking. This is to thicken the caramel so it doesn't ooze all over the cake.
- Pour the caramel into a glass bowl and sit it cool.
Chocolate Cream Cheese Frosting
- In a large bowl, sift the powdered sugar and cocoa powder together. Using a mixer, in a separate bowl, beat the butter and cream cheese on high speed for 3 minutes.1 ½ cups Unsalted butter, 8 oz Cream cheese, 5 cups Powdered sugar, 1 cup Unsweetened cocoa powder
- Scrape the bowl using a rubber spatula. Add half of the powdered sugar and mix on low speed until smooth. Add the remaining powdered sugar and mix until smooth again. Add the vanilla and salt.1 teaspoon Pure vanilla extract, ½ teaspoon Salt
Assembly
- Use a serrated knife to cut the domes off the cakes for a flat surface.
- Place the first cake layer down. Spread ¾ cup of frosting over the cake. Pipe a border of frosting around the edge of the cake. Spread ½ cup of caramel on top. Fill with 1 ½ cup of chopped twix.3 cups Chopped twix
- Place the last cake layer, with the bottom of the cake facing up on top of cake. Freeze for 10 minutes to set the fillings.
- Frost the cake.
- Optional for caramel drip: Freeze the cake for 10 minutes. Then, use a piping bag to pipe caramel drips off the edge of the cake. Top the cake with extra caramel. Top with extra chopped Twix bars.
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