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.

Slice of twix cake on a plate.

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!
I have tips and tricks and process photos to easily help you make this recipe! If you love twix desserts, you have to try my twix cookies.

Side view of twix cake on a cake stand.

Tips for making the cake

Here are my tips, so yours turns out like this recipe! See my post for homemade salted caramel and chocolate cream cheese frosting for more tips!

  • Tip 1: Don’t compact your flour. Scoop your flour into your measuring cup with a spoon. If you press you measuring cup in and press it against the side to get a scoop of flour you can compact extra flour into the cup. This can lead to a dry cake.
  • Tip 2: Be patient with the salted caramel. While cooking the caramel on the stove it may be tempting to turn the heat up, but caramel cooks very quickly once all the sugar crystals are melted. If you use a higher heat it is easy to burn.
  • Tip 3: Make sure the butter and cream cheese for the frosting is the same room temperature. If one is colder than the other, it can cause the frosting to split.
Chocolate cake batter in a bowl.
Use a whisk and make sure no flour lumps remain.
Cake layer on wire rack.
Use a serrated knife to cut the domes off the cake layers.
Chocolate cream cheese frosting in a bowl.
Make the frosting right before you need it.

Assembling the cake

Caramel on top of cake.
Spread the chocolate frosting, pipe a border of frosting around the edge, and then top with caramel.
Chopped twix on top of cake.
Top the caramel with chopped Twix bars.
Decorated cake on a cake stand.
Pipe the caramel drips down the cake and then spread extra caramel on top. Freeze for 10 minutes and top with chopped Twix on top.
Bite missing from piece of cake on a plate.

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For more candy recipes, try my snickers cake and butterfinger cake.

Close up of the side of cake.

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 Video

Slice of twix cake on a plate.
5 from 13 reviews

Twix Cake

Stephanie Rutherford
This twix cake is a chocolate layered cake that is filled with salted caramel and chopped twix bars. The cake is decorated in chocolate cream cheese frosting and a caramel drip.
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Prep Time: 1 hour
Cook Time: 25 minutes
Decorating Time: 1 hour
Total Time: 2 hours 25 minutes
Servings: 16 slices

Ingredients
 
 

Chocolate Cake

  • 2 1/2 cups All-purpose flour
  • 1 cup Unsweetened cocoa powder
  • 1 3/4 cups White granulated sugar
  • 2 tsp Baking powder
  • 1 tsp Baking soda
  • 1 tsp Salt
  • 3/4 cup Oil
  • 1 tsp 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 TBSP Unsalted butter
  • 1/2 cup Heavy cream
  • 1 tsp Pure vanilla extract
  • 1/2 tsp Salt

Chocolate Cream Cheese Frosting

  • 1 1/2 cups Unsalted butter, room temperature
  • 8 oz Cream cheese, room temperature
  • 5 cups Powdered sugar, sifted
  • 1 cup Unsweetened cocoa powder
  • 1 tsp Pure vanilla extract
  • 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 1/2 cups All-purpose flour, 1 cup Unsweetened cocoa powder, 1 3/4 cups White granulated sugar, 2 tsp Baking powder, 1 tsp Baking soda, 1 tsp 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.
    3/4 cup Oil, 1 tsp 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 32-36 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 TBSP Unsalted butter, 1/2 cup Heavy cream, 1 tsp Pure vanilla extract, 1/2 tsp 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 on high speed for 2 minutes. Add the cream cheese and beat for 1 minute.
    1 1/2 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.
    1 tsp Pure vanilla extract

Assembly

  • Use a serrated knife to cut the domes off the cakes for a flat surface.
  • Place the first cake layer down. Spread 3/4 cup of frosting over the cake. Pipe a border of frosting around the edge of the cake. Spread 1/2 cup of caramel on top. Fill with 1 1/2 cup of chopped twix. Pipe 3 small dollops of frosting on top of the Twix to help the cake stick.
    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.

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cake.
High altitude baking- Add an extra 2 TBSP of flour.
Pull out dairy ingredients 2 hours before baking.
Calories: 585kcal, Carbohydrates: 96g, Protein: 6g, Fat: 40g, Saturated Fat: 19g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 14g, Trans Fat: 1g, Cholesterol: 78mg, Sodium: 600mg, Potassium: 238mg, Fiber: 5g, Sugar: 36g, Vitamin A: 944IU, Vitamin C: 0.04mg, Calcium: 96mg, Iron: 3mg
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