Twix Cake
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.
Servings: 16 slices
Calories: 585kcal
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.
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 tablespoon of flour.
Pull out dairy ingredients 2 hours before baking.
Nutrition
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