Introduction & Inspiration

If you love the irresistible combination of chocolate, caramel, and crunchy cookie found in a Twix bar, then this cake is your dream come true! This Twix Chocolate Layer Cake takes all those beloved elements and transforms them into a stunning layer cake. Moist, deep chocolate cake layers are generously frosted with a luscious salted caramel buttercream and adorned with chopped Twix bars and crumbled shortbread cookies for that signature crunch.

My inspiration for this recipe was simple: to capture the essence of one of my favorite candy bars in a truly indulgent, homemade cake format. I wanted to translate those distinct flavors and textures – the smooth chocolate, the gooey caramel, the crisp cookie – into an impressive dessert perfect for celebrating.

This cake is ideal for birthdays, special occasions, or anytime you want a seriously decadent treat that pays homage to a candy classic. It’s rich, satisfying, and guaranteed to delight any Twix lover. A perfect dessert, for celebrations.

Nostalgic Appeal

Candy bars like Twix hold a special place in our collective nostalgic memory, associated with childhood treats, movie snacks, and simple pleasures. Chocolate layer cakes are equally nostalgic, representing birthdays, family gatherings, and moments of celebration.

This cake brilliantly merges those two worlds. The familiar taste of chocolate, caramel, and cookie, reminiscent of the Twix bar, is presented in the classic, celebratory form of a layer cake. It’s a playful yet decadent combination that feels both excitingly new and comfortably familiar.

It’s a fun, candy-inspired bake that brings a touch of whimsy to the dessert table while delivering seriously delicious flavors. A perfect cake, to bring back childhood memories.

Homemade Focus

While this cake proudly incorporates chopped Twix bars and shortbread cookie crumbles for authentic flavor and texture, the core components – the moist chocolate cake and the creamy caramel frosting – are made entirely from scratch.

We’re baking rich chocolate cake layers using classic techniques and quality ingredients like buttermilk and cocoa powder. The frosting is a homemade caramel buttercream, achieving a perfect balance of sweet and salty caramel flavor blended into a smooth, buttery base.

It’s about combining the satisfaction of homemade baking with the fun of using a favorite candy bar as inspiration and decoration. The homemade cake and frosting provide a superior foundation that elevates the entire dessert. The homemade taste is delicious.

Flavor Goal

The primary flavor goal is to perfectly replicate and balance the key flavors of a Twix bar within a layer cake: rich chocolate, sweet and slightly salty caramel, and buttery cookie. The chocolate cake layers should be moist, tender, and deeply chocolatey.

The caramel frosting is crucial; it needs to be sweet, distinctly caramel-flavored (using salted caramel sauce adds depth), creamy, and fluffy. The chopped Twix bars mixed into the topping and the crumbled shortbread provide essential textural contrast and reinforce the candy bar theme.

The overall experience should be a decadent symphony of chocolate, caramel, and cookie, with a satisfying interplay of moist cake, creamy frosting, and crunchy bits. It’s designed to be an indulgent treat that truly tastes like a Twix bar in cake form. A perfect balance of texture and flavour.

Ingredient Insights

For the Chocolate Cake:

Plain Flour (All-Purpose) (280g): Provides structure.
Cocoa Powder (80g): Delivers the chocolate flavor. Natural unsweetened is specified.
Baking Powder (1 tsp) & Baking Soda (1 1/2 tsp): Leavening agents. Baking soda reacts with the acidic buttermilk.
Caster Sugar (300g) & Brown Sugar (90g): Provide sweetness. Caster sugar (superfine) dissolves easily, but granulated works. Brown sugar adds moisture and molasses notes.
Buttermilk (240ml): Adds moisture, tang, and activates baking soda for tenderness. Room temperature preferred.
Vegetable Oil (180ml): Ensures a moist cake crumb.
Vanilla Extract (2 tsp): Enhances flavors.
Large Eggs (3, Room Temperature): Provide structure, richness, binding. Room temperature is crucial.
Hot Water (240ml): Blooms the cocoa powder for deeper flavor and creates a moist cake.

For the Caramel Frosting:

Unsalted Butter (115g / 1 stick, Softened): The base of the frosting. Must be properly softened.
Powdered (Icing) Sugar (325g / 2 1/2 cups): Provides sweetness and structure. Sifting recommended.
Salted Caramel Sauce (120ml / 1/2 cup): The key flavor component! Using a good quality salted caramel sauce is important for balancing the sweetness. Homemade or store-bought. Should be thick but pourable at room temperature.

For Toppings:

Twix Bars (Chopped): The signature ingredient! Chopped for decoration and potentially mixing into the frosting between layers (though recipe only mentions topping).
Shortbread Cookies (Crumbled): Mimics the cookie layer in a Twix bar, adds texture.
Extra Caramel Sauce: For drizzling over the finished cake.

Essential Equipment

Two 8-Inch Round Cake Pans: For baking the layers.
Parchment Paper: For lining pans.
Electric Mixer (Stand Mixer or Handheld): For cake batter and essential for making smooth buttercream.
Large Mixing Bowls (Multiple): For dry ingredients, wet ingredients, frosting.
Sifter: For dry ingredients (flour, cocoa, powdered sugar).
Whisk: For combining dry ingredients and wet ingredients separately.
Rubber Spatula: For scraping bowls.
Wire Cooling Racks: Crucial for cooling cake layers completely.
Long Serrated Knife or Cake Leveler: For leveling cake tops (optional but recommended).
Offset Spatula: For applying frosting smoothly.
Serving Plate or Cake Stand:

Ingredients

(US Customary first, Metric/Grams in parentheses)

Chocolate cake:

▢ 2 cups (280 grams) plain flour (all-purpose)
▢ 1 cup (80 grams) natural unsweetened cocoa powder
▢ 1 teaspoon baking powder
▢ 1 and 1/2 teaspoon baking soda
▢ 1 and 1/2 cup (300 grams) caster sugar (or granulated)
▢ 1/2 cup (90 grams) brown sugar, packed
▢ 1 cup (240 ml) buttermilk, room temperature
▢ 3/4 cup (180 ml) vegetable oil
▢ 2 teaspoon vanilla extract
▢ 3 large eggs, room temperature
▢ 1 cup (240 ml) hot water

Caramel frosting:

▢ 1/2 cup (115 grams or 1 stick) unsalted butter, softened
▢ 2 and 1/2 cups (325 grams) powdered or icing sugar, sifted
▢ 1/2 cup (120 ml) salted caramel sauce, room temperature

Toppings:

▢ Twix bars, chopped (amount as desired)
▢ Shortbread cookies, crumbled (amount as desired)
▢ Extra salted caramel sauce for drizzling

Step-by-Step Instructions

1. Prepare Oven and Pans:

Preheat your oven to 360°F (180°C).
Grease and line the bottoms of two 8-inch round cake tins with parchment paper.

2. Mix Dry Ingredients:

In a large mixing bowl, sift together the flour, cocoa powder, baking powder, and baking soda.
Add the caster (or granulated) sugar and brown sugar. Whisk everything together until well combined.

3. Mix Wet Ingredients:

In a separate medium mixing bowl, add the buttermilk, vegetable oil, vanilla extract, and room temperature eggs. Whisk together until combined.

4. Combine Batter:

Add the wet ingredients to the dry ingredients in the large bowl. Begin to gently fold or mix them together with a whisk or spatula.
Slowly pour in the hot water while continuing to mix gently until all ingredients are just incorporated and the batter is smooth. Be careful not to overmix.

5. Bake the Cake Layers:

Divide the batter evenly between the two prepared cake tins.
Bake for approximately 30 minutes, or until a skewer or toothpick inserted into the center comes out clean.
Leave the cakes to cool in their tins for 10 minutes.
Carefully remove the cakes from their tins and transfer them to wire racks to cool completely.

6. Make the Caramel Frosting:

Ensure the butter is properly softened and the salted caramel sauce is at room temperature (stir well if separated).
Add the softened butter to a large mixing bowl (or stand mixer bowl with paddle attachment). Beat with an electric mixer on medium-high speed until smooth and creamy.
Gradually add the sifted powdered sugar, beating on low speed until incorporated, then increasing speed until smooth. Scrape down the bowl.
Add the room temperature salted caramel sauce. Continue to beat on medium-high speed until the frosting is light, creamy, and well combined.

7. Assemble the Cake:

Once the cake layers are completely cool, level the tops using a large serrated knife or cake leveler if desired (this helps create even layers).
Place one chocolate cake layer onto your serving plate or cake stand.
Add about half of the caramel frosting on top and spread it evenly. (Optional: Sprinkle some chopped Twix or crumbled shortbread here).
Place the second chocolate cake layer on top.
Frost the top and sides of the cake with the remainder of the caramel frosting, using an offset spatula to smooth it as desired.

8. Decorate:

Generously sprinkle the top of the cake with chopped Twix bars and crumbled shortbread cookies.
Drizzle extra salted caramel sauce over the toppings and down the sides of the cake.

9. Serve:

Slice and serve the cake. It’s best enjoyed closer to room temperature.

Troubleshooting

Cake Dry/Dense: Overbaking is common. Check early. Ensure accurate liquid measurements, room temp eggs/buttermilk. Don’t overmix batter once flour is added.
Frosting Too Sweet: Using salted caramel sauce is key for balance. Ensure butter is fully softened. If still too sweet for your taste, adding a tiny pinch of salt might help slightly, but this is inherently a sweet frosting.
Frosting Too Stiff/Soft: If too stiff, beat in a tiny splash of milk or cream (1 tsp at a time). If too soft (butter too warm or caramel sauce too thin/warm), chill the frosting bowl briefly (10-15 min) and re-whip.
Caramel Sauce Issues: Ensure caramel sauce is at room temperature and well-stirred before adding to the butter/sugar mixture. If it causes separation, the temperatures might have been too different; try beating longer, it might come together.

Tips and Variations

Room Temperature Ingredients: Crucial for cake (eggs, buttermilk) and frosting (butter, caramel sauce) for proper mixing and texture.
Cool Cakes Completely: Essential before frosting to prevent the frosting from melting. Chilling wrapped layers briefly can make frosting easier.
Salted Caramel: Use a good quality salted caramel sauce. If using unsalted caramel, you may want to add a pinch of salt to the frosting.
Coffee Power: Replace the hot water in the cake recipe with hot brewed coffee to intensify the chocolate flavor.
Filling Additions: Explicitly add a layer of chopped Twix and shortbread between the cake layers along with the frosting.
Ganache Drip: Add a chocolate ganache drip before adding the Twix/cookie topping for extra decadence.

Serving and Pairing Suggestions

Serve at Cool Room Temperature: Allows the frosting to be perfectly creamy and cake moist.
With Milk: The ultimate pairing for this candy bar-inspired cake.
With Coffee: Helps cut the richness and complements the chocolate.
Celebrations: Perfect for birthdays or parties where a rich, fun dessert is desired.

Nutritional Information

(Note: Highly estimated, per slice, assuming 12 slices. Very rich and sweet.)

Calories: 600-800+
Fat: 35-50g+
Saturated Fat: 15-25g+
Cholesterol: 80-120mg+
Sodium: 250-350mg+
Total Carbohydrates: 70-90g+
Dietary Fiber: 3-5g+
Sugars: 50-70g+
Protein: 6-8g+

Twix Inspired Chocolate Layer Cake with Caramel Frosting

Bake a decadent Twix Chocolate Layer Cake! Features moist chocolate cake, creamy salted caramel frosting, chopped Twix bars, and shortbread cookie crumbles.

Author: Grace