This Twix cake tastes and looks just like our favorite candy bar! Its tender vanilla cake layers have a shortbread crust and are filled with thick, buttery caramel and decadent chocolate buttercream!!
How to Make This Twix Cake
To make sure this cake turns out as amazing as possible, let’s walk through each step together!
I’ve also included a video tutorial of the process below.
Step 1: Make the Thick Caramel Cake Filling
Make the caramel cake filling first so that it can cool before being added to the cake.
This can be made up to a month in advance and stored in the fridge.
Add the unsalted butter, light brown sugar, corn syrup, and sweetened condensed milk into the saucepan. Heat over a medium-high heat. Stir constantly until the mixture starts to bubble.
Slowly stir in 1 Tbsp of heavy cream. Place a digital thermometer in the pan at this point.
Continue to stir until the caramel reaches 225 F / 110 C (just before the soft ball stage).
Remove from heat and add the vanilla and salt.
Pour into a separate container to let the caramel cool. Cover the bowl once the caramel has reached room temperature.
Step 2: Make the Shortbread Crust
Next make the shortbread crusted vanilla cake layers!
Use a food processor or Ziplock bag and a rolling pin to crush the shortbread cookies into a fine crumb. Some brands have enough butter in the cookies to moisten the mixture and help it stick together.
If your cookie crumbs look dry and don’t stick together when you squeeze them in the palm of your hand (see picture below), add 1/4 cup of melted butter and mix until combined.
Place 1/2 cup of the crumb mixture in a separate bowl and set aside.
We use this later to decorate the sides and top of the cake.
Divide the remaining cookie mixture evenly between the prepared pans.
Use the flat bottom of a measuring cup or glass to press down firmly and create a compact, even crust.
Bake for 6 minutes then remove from the oven and place the pans on a wire rack to cool. Be sure to keep your oven on!!
Step 3: Make the Vanilla Cake Batter
Next, make the vanilla cake batter. Pour the batter on top of the baked shortbread crusts, dividing the batter evenly between the pans.
Bake for 34-46 minutes or until a toothpick comes out with a few moist crumbs. Rotate the pans halfway through to help them bake evenly.
Remove the cake layers from the oven and let them cool in the pans for about 10 minutes.
Gently run an offset spatula around the rim of the cake pans to loosen them. Be careful as you do this so that you don’t break up the shortbread crust at the bottom!
Then flip them onto wire racks to finish cooling. Once the cake layers have cooled to room temperature, use a serrated knife to level the top of each cake layer.
It makes the cake so much easier to stack and assemble!! If you’re making these in advance, you can wrap and freeze them at this point.
Step 4: Make the Chocolate Buttercream
While the cake layers bake and cool, make the chocolate buttercream.
Mix the frosting on the lowest speed with a paddle attachment once it’s made to push out any excess air.
I also like to stir it by hand with a rubber spatula once it’s fully made. This makes the frosting silky smooth, and easier to smooth onto your cake.
This frosting can also be made in advance if needed and kept in the fridge for up to a month.
Step 5: Stack and Fill the Cake Layers
Stack and frost the cake layers on a greaseproof cake board. Use a dab of chocolate buttercream to help stick the first cake layer to the board (crust side down).
As you assemble the cake, pipe a ring of chocolate buttercream around the cake layer. Then spread an even layer of caramel inside the buttercream ring.
Cover the caramel with a layer of chocolate buttercream. Repeat with the remaining cake layers.
Once you’ve stacked the cake layers, smooth a thin coat of chocolate buttercream around the cake with a large offset spatula and bench scraper.
Freeze the cake for about 10 minutes in the freezer or 30 minutes in the fridge, until the frosting is firm to the touch.
Step 6: Spread on a Thick, Second Layer of Frosting & Decorate
Cover the cake with a second, thicker layer of chocolate buttercream and smooth using a bench scraper. If desired, use an icing comb to add a fun pattern to the sides of the cake.
Decorate the top of the cake with a ring of chopped up candy bars, frosting dollops, and a sprinkle of cookie crumbs.
Heat up the remaining caramel in the microwave in 10 second intervals until its consistency is thinner, then drizzle it over the top of the cake and enjoy!
Substitutions & Swaps – Twix Cake
Some swaps and substitutions that can be made in this recipe include:
- Shortbread Cookies – You can use crushed graham crackers in place of the shortbread cookies if needed. You can also skip the shortbread crust and just make regular vanilla cake layers.
- Unsalted Butter – If you only have salted butter on hand, you can use it in place of the unsalted butter. Just be sure to omit the salt that this recipe calls for. You can also use vegan butter in its place!
- Cake Flour – This recipe turns out best with cake flour. If you can’t find cake flour, you can make your own makeshift cake flour using this method. You can also swap in a good gluten free flour blend (like this) if needed. Just be sure to stir the batter longer than normal to help give the cake proper structure, and let the batter sit for about 20 minutes before baking it if you opt to make a gluten free version.
- Egg whites – I like to use the type that come in a carton so that I don’t have to separate my eggs, but you can also use fresh egg whites. If you have an egg allergy you can try using a vegan egg replacer in the cake batter.
- Sour Cream – You can also use full fat yogurt, buttermilk, whole milk, or an alternative yogurt or milk (almond, soy, oat).
- Vegetable Oil – Use any flavorless oil in this recipe.
Substitutions & Swaps: Milk Chocolate Buttercream
- Unsalted Butter – If you only have salted butter on hand, you can use it in place of the unsalted butter. Just be sure to omit the salt that this frosting recipe calls for. You can also use vegan butter in its place!
- Heavy Cream – You can use whole milk or alternative milk (soy, almond, oat) instead of heavy cream or whipping cream. This will thin the frosting out more though, so I recommend using about half the amount the recipe calls for.
- Semi-Sweet Chocolate Chips – I used chocolate chips but you can use baking chocolate, or good-quality chocolate bars to melt and add into the frosting. Alternatively, you can also use milk or dark chocolate if you have a strong preference.
Tips for Making the Best Chocolate Twix Cake
- Ingredients at room temp mix together better! Set out any cold ingredients ahead of time.
- Properly measure your flour (spoon into the cup measure, then level). Or better yet, use a kitchen scale to measure your dry ingredients.
- Use a scale to weigh your cake pans as you fill them. It will make your cake layers bake to the same height and bake more evenly.
- Level your room temperature or thawed cake layers with a serrated knife to make them easier to stack.
- Chill your cake layers in the freezer for about 20 minutes before assembling the cake. It makes it so much easier to stack and frost them!
Making This Twix Cake in Advance and Storage Tips
Make your cake layers in advance and freeze them. It breaks the process up and makes it more approachable.
Make the chocolate frosting ahead of time or save any leftover frosting. Store it in an airtight container in the fridge for up to a month. Just be sure to give it a good stir once it thaws to make it nice and smooth again. This cake can last in the fridge for up to a week.
Make the caramel filling up to a month is advance! Store it in an airtight container in the fridge.
A frosted cake can last in the fridge for up to a week, or in the freezer up to a month. If you freeze the cake, transfer it to the fridge the night before you plan to eat it.
This will help it gradually thaw and minimize any temperature shock. Remove the cake from the fridge about 30 minutes before you plan to cut into it.
Let Me Know What You Think
If you try this cake recipe, I’d love to hear what you think! Please leave a rating below and comment below.
Don’t forget to tag me @chelsweets and use #chelsweets on social media so I can see your amazing creations!
Other Recipes You Might Like:
Twix Cake
This Twix cake tastes and looks just like our favorite candy! Its tender vanilla cake layers are filled with buttery homemade caramel and decadent chocolate buttercream!!
Ingredients
Thick Caramel Filling
- 1/2 cup unsalted butter, room temperature (113g)
- 1 cup packed light brown sugar (200g)
- 1/2 cup light corn syrup (120ml)
- 7 oz or 1/2 can sweetened condensed milk (198g)
- 1 Tbsp heavy cream or whipping cream, room temperature (15ml)
- 1 tsp vanilla extract (4ml)
- 1 tsp salt (6g)
Shortbread Base
- 24 oz or about 48 butter shortbread cookies, crushed (681g)
- 1/4 cup unsalted butter, melted (56g)
Vanilla Cake Recipe
- 1 cup or 2 sticks unsalted butter, room temperature (226g)
- 3 cups granulated sugar (600g)
- 1 cup pasteurized egg whites from a carton or 7 large egg whites (240ml)
- 3 cups cake flour (360g)
- 2 1/2 tsp baking powder (10g)
- 1 tsp fine salt (6g)
- 1 1/2 cups full-fat sour cream, room temperature (360g)
- 1/4 cup vegetable oil (60ml)
- 1 tsp vanilla extract (4ml)
Chocolate Buttercream Frosting
- 2 cups or 4 sticks unsalted butter, room temperature (452g)
- 1/2 cup unsweetened baking cocoa (40g)
- 1 tsp vanilla extract (4ml)
- 1/2 tsp fine table salt (3g)
- 6 cups powdered sugar (750g)
- 2/3 cup heavy cream or heavy whipping cream, room temperature (180ml)
- 1 cup semi-sweet chocolate chips, melted and cooled (180g)
Recommended Tools
- Digital Kitchen Thermometer
- 8-inch cake pans
- Spinning cake stand
- 10-inch greaseproof cake board
- Large offset spatula
- Electric hand mixer or stand mixer
- Icing Comb
Instructions
Caramel Filling
- Make the caramel filling first so that it can thicken up before being added to the cake. This can be made up to a month in advance and stored in the fridge.
- Add 1/2 cup of unsalted butter, 1 cup of light brown sugar, 1/2 cup of corn syrup, and 7 oz. of sweetened condensed milk into a large saucepan.
- Heat over a medium-high heat. Stir constantly until the mixture starts to bubble.
- Slowly stir in 1 Tbsp of heavy cream. Place a digital thermometer in the pan at this point. Continue to stir until the caramel reaches 225 F / 110 C (just before the softball stage).
- Remove from heat and add 1 tsp of vanilla and 1 tsp of salt. Pour into a separate container to let the caramel cool. Cover the bowl once the caramel has reached room temperature. This can be stored at room temperature for up to 2 days, or a month in the fridge.
Shortbread Crust
- Begin by preheating the oven to 350 F / 175 C. Line three, 8-inch pans with parchment rounds and spray the sides of the pan with non-stick baking spray.
- Use a food processor or Ziplock bag and a rolling pin to crush the shortbread cookies into a fine crumb. Some brands have enough butter in the cookies to moisten the mixture and help it stick together. If your cookie crumbs look dry and don't stick together when you squeeze them in the palm of your hand (see picture above), add 1/4 cup of melted butter and mix until combined.
- Place 1/2 cup of the crumb mixture in a separate bowl and set aside. This will be used later to decorate the sides and top of the cake.
- Divide the remaining cookie mixture evenly between the prepared pans. Use the flat bottom of a measuring cup or glass to press down firmly and create a compact, even crust.
- Bake for 6 minutes then remove the pans from the oven and place them on a wire rack to cool. Be sure to keep your oven on!
Vanilla Cake Layers
- Add 1 cup of unsalted butter into the bowl of a stand mixer or a large bowl and beat with a whisk attachment on a medium speed until smooth and creamy.
- Add 3 cups of granulated sugar and cream together on a high speed for 2-3 minutes with a whisk attachment or hand mixer. Scrape the sides of the bowl with a rubber spatula as needed. The mixture should become lighter in color.
- Pour in 1 cup of egg whites and mix at a medium speed until incorporated.
- Whisk together 3 cups of cake flour, 2 1/2 tsp baking powder, and 1 tsp salt by hand in a medium-sized bowl, then mix half of the dry ingredients into the butter/egg mixture on a medium speed until combined.
- Add 1 1/2 cups of sour cream, 1/4 cup vegetable oil, and 1 tsp vanilla extract. Mix at a medium speed until combined, scraping the sides and bottom of the bowl as needed.
- Mix in the remaining half of the dry ingredients on a medium speed. Scrape the sides of the bowl with a rubber spatula as needed.
- Pour the batter on top of the baked shortbread crusts, dividing the batter evenly between the pans. I like to use a digital kitchen scale to weigh my pans to make sure my layers will be the same height.
- Bake for 34-36 minutes or until a toothpick comes out with a few moist crumbs. Rotate the pans halfway through to help them bake evenly.
- Allow the pans to cool for 10 minutes, then run an offset spatula around the perimeter of the pan to separate the cake from the pan. Be careful as you do this so that you don't break up the shortbread crust at the bottom!
- Place cake layers into the freezer for 45 minutes to accelerate the cooling process. Once the layers are fully cooled, carefully flip the pans and remove the layers from the pans.
- Use a serrated knife to level the top of each cake layer. Set the cake layers aside or wrap them and freeze them at this point if you're making them in advance.
Chocolate Buttercream Frosting
- Melt 1 cup of semi-sweet chocolate chips first so that it has time to cool off before being added to the frosting. Otherwise, it can melt the butter! Melt the chocolate chips by heating them in 15-second intervals in the microwave (stirring between) or with a double boiler.
- Beat 2 cups of butter on a medium speed for 30 seconds with a paddle attachment or in a large bowl with a hand mixer until smooth.
- Add in 1/2 cup of baking cocoa, 1 tsp of vanilla extract, and 1/2 tsp fine salt. Mix on low until the ingredients are fully incorporated.
- Slowly mix in 6 cups of powdered sugar. Halfway through, add in 2/3 cup of heavy cream to make the frosting easier to mix.
- Once all the powdered sugar has been incorporated, add in the melted and cooled chocolate.
- Mix on a low speed until the ingredients are fully incorporated and the desired consistency is reached. I also like to stir it by hand with a rubber spatula once it's fully made. This will help make the frosting silky smooth, and easier to smooth onto your cake.
- Place the frosting in 2 large piping bags and set aside.
Assembling This Twix Cake
- Stack and frost the cake layers on a greaseproof cake board or flat plate, using a dab of chocolate buttercream to help stick the first cake layer to the board (crust side down).
- As you assemble the cake, pipe a ring of chocolate buttercream around the cake layer. Heat up the caramel filling for 15-30 seconds, until it's just fluid enough to spread. Spread about 1 cup of the caramel in an even layer inside the buttercream ring. Be careful not to overheat the caramel or else the layers can slide around as you assemble the cake. If you run into this, chill the cake after adding each layer of caramel.
- Cover the caramel with a layer of chocolate buttercream. Repeat with the remaining cake layers, and reserve about 1/4 cup of caramel filling to decorate the cake later.
- Once you've stacked the cake layers, smooth a thin coat of chocolate buttercream around the cake with a large offset spatula and bench scraper. Freeze the cake for about 10 minutes in the freezer or 30 minutes in the fridge, or until the frosting is firm to the touch.
- Cover the cake with a second, thicker layer of chocolate buttercream and smooth using a bench scraper. If desired, use an icing comb to add a fun pattern to the sides of the cake.
- Decorate the top of the cake with a ring of chopped-up Twix, frosting dollops, and a sprinkle of cookie crumbs. Heat up the remaining caramel in the microwave in 10-second intervals until its consistency is thinner, then drizzle it over the top of the cake and enjoy!
Notes
My Tips for Making the Best Twix Cake
- Ingredients at room temp mix together better! Set out any cold ingredients ahead of time.
- Properly measure your flour (spoon into the cup measure, then level). Or better yet, use a kitchen scale to measure your dry ingredients.
- Once you add in the flour, mix your cake batter just until the ingredients are incorporated. This will ensure your cake layers are tender and fluffy.
- Use a scale to weigh your cake pans as you fill them. It helps the cake layers bake to the same height and bake more evenly.
- Bang your cake pans on the counter before putting it in the oven. This brings any air bubbles that are trapped in the batter to the surface.
- Level your room temperature or thawed cake layers with a serrated knife to make them easier to stack.
- Chill your cake layers in the freezer for about 20 minutes before assembling the cake. It makes it so much easier to frost them!
Making This Twix Cake in Advance & Storage Tips
- Make your cake layers in advance and freeze them. It breaks the process up and makes it more approachable.
- Make your chocolate frosting ahead of time or save any leftover frosting! It can be stored in an airtight container in the fridge for up to a month. This frosting can also be stored in the freezer for up to 3 months. Just be sure to give it a good stir once it thaws to make it nice and smooth again.
- The caramel can be made up to a month is advance if stored in an airtight container in the fridge.
- A frosted cake can last in the fridge for up to a week, or in the freezer up to a month. If you freeze the cake, transfer it to the fridge the night before you plan to eat it. This will help it gradually thaw and minimize any temperature shock. Remove the cake from the fridge about 30 minutes before you plan to cut into it.
Nutrition Information
Yield
24Serving Size
1Amount Per Serving Calories 794Total Fat 37gSaturated Fat 19gTrans Fat 0gUnsaturated Fat 15gCholesterol 82mgSodium 443mgCarbohydrates 113gFiber 1gSugar 90gProtein 6g
Zara
Wednesday 4th of September 2024
Hi dear..wanna ask u I didn't get shortbread cookies over here so what can I use instead of it? Digestive biscuits???pls reply soon as I wanna make it tmmr
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Sharon
Friday 24th of November 2023
I made this for Thanksgiving and it was such a hit! It is beautiful and delicious. I made and refrigerated my cakes 2 days before decorated the next day. It was fun making this and assembling it. I agree, your directions were so great.
Chelsweets
Monday 27th of November 2023
Hi Sharon,
Yay!! I'm so happy to hear that :) Love that you broke up the process, that really does make it so much more enjoyable!! Thank you for sharing!
Kaitland
Thursday 23rd of November 2023
Can i make this cakr using your amazing vanilla cake recipe: "My very best Vanilla Cake – stays moist 4 days!" ?
Its one of my new favourites and im just wondering if it would be okay/work. Please let me know
Chelsweets
Monday 27th of November 2023
Hi Kaitland,
Great question! You can totally use my "best vanilla cake recipe" to make this cake, that would taste great too :) Happy baking!!
Valerie
Saturday 22nd of July 2023
First of all, I want to say thank you for how you wrote your instructions out with the measurements included with the steps. Second, that cake was amazing!! I made it for my daughter’s birthday. She loved it and so did everyone else! I had so much fun making this cake. Definitely saving this recipe.
Chelsweets
Sunday 23rd of July 2023
Hi Valerie,
So so happy to hear that!!! :) YAY! Thank you so much for sharing, and happy belated birthday to your daughter!