Twix Chocolate Layer Cake

Introduction & Inspiration

Is there anything quite like the satisfying crunch and chew of a Twix bar? That perfect trifecta of crisp shortbread cookie, gooey caramel, and smooth milk chocolate is a candy bar icon for a reason. My inspiration struck: what if we could take all those beloved elements and translate them into an amazing, decadent layer cake? This Twix Chocolate Layer Cake recipe is the delicious result of that dream!

Imagine diving into layers of incredibly moist, deep chocolate cake. Picture those layers sandwiching (and smothered in!) a sweet, buttery frosting infused with rich salted caramel sauce. And the best part? It’s generously adorned with chopped Twix candy bars and crunchy crumbled shortbread cookies, finished with an extra drizzle of caramel for good measure. It’s everything you love about Twix, amplified into cake form.

This cake is pure, unadulterated fun and indulgence. It uses a straightforward, reliable method for the chocolate cake, ensuring a moist base every time, while the caramel frosting and candy bar toppings bring that unmistakable Twix character. It’s the perfect cake for anyone who loves candy bars, caramel, chocolate, and a delightful mix of textures.

Let’s get baking! I’ll guide you through creating the moist chocolate layers, whipping up the luscious caramel frosting, and assembling this candy bar-inspired masterpiece. Prepare for a truly satisfying treat!

Nostalgic Appeal

Twix bars hold a special place in the candy aisle and in many of our memories. Whether it was the “left Twix vs. right Twix” debate, enjoying one during a school break, or simply satisfying a craving for that specific combination of cookie, caramel, and chocolate, it’s a familiar favorite. This cake taps directly into that affection and recognition.

There’s a certain playful nostalgia in deconstructing a popular candy bar and reimagining it as a cake. It feels both familiar because of the core flavors and excitingly novel in its new format. Incorporating actual chopped Twix bars and shortbread crumbles makes the connection immediate and satisfying – you get those recognizable bursts of flavor and texture within each slice.

The combination of chocolate, caramel, and cookie is itself a classic comfort trio found in many beloved desserts. This cake delivers those comforting notes in abundance, elevated by the homemade cake and frosting base. It’s a flavor profile that appeals broadly, bringing smiles of recognition and pure enjoyment.

Sharing this Twix Chocolate Layer Cake often sparks fun conversations about favorite candy bars and childhood memories. It’s a dessert that doesn’t take itself too seriously, embracing the joy and indulgence of its candy inspiration. It’s pure, delicious fun baked into a cake.

Homemade Focus

While this cake takes its inspiration from a commercial candy bar, crafting it at home allows you to elevate the experience significantly. We start with a fantastic, reliable chocolate cake recipe made from scratch, using oil and buttermilk for guaranteed moistness – a far cry from potentially dry boxed mixes and providing the perfect rich backdrop for the Twix flavors.

The caramel frosting is also a key homemade element. While the recipe suggests using prepared salted caramel sauce (linking to a homemade version as an option), making your own sauce or using a high-quality artisanal one allows you to control the depth of caramel flavor and salt level. Whipping it into a fluffy buttercream base creates a frosting far superior in texture and taste to shelf-stable canned options.

Thoughtfully incorporating the textural elements – the chopped Twix bars and crumbled shortbread cookies – is another aspect of the homemade focus. You decide how chunky or fine to make the pieces, and strategically placing them (I strongly recommend adding them between the layers as well as on top!) ensures that crucial textural contrast in every bite. It’s about more than just throwing candy on top; it’s about integrating those elements for the best eating experience.

Creating this cake from scratch allows you to control ingredient quality, balance the sweetness (to a degree!), and achieve a freshness and depth of flavor that truly honors the beloved Twix bar while delivering a superior homemade dessert.

Flavor Goal

The primary flavor goal for this Twix Chocolate Layer Cake is to unmistakably evoke the experience of eating a Twix bar, but in cake form! This requires balancing three key elements: chocolate, caramel, and cookie crunch, all delivered with satisfying textures. The chocolate cake layers need to be deep, dark, and incredibly moist, providing a rich foundation that complements the sweet toppings.

The caramel frosting should be sweet, buttery, and carry a distinct salted caramel flavor – mimicking the gooey caramel layer in the candy bar. The salt is important to cut through the sweetness of the caramel and powdered sugar. The frosting texture should be smooth and creamy.

Crucially, the textural elements must shine through. Crumbled shortbread cookies should provide a sandy, buttery crunch similar to the Twix cookie base. Chopped Twix bars add pockets of chewy caramel, milk chocolate coating, and more cookie crunch. These elements should be plentiful enough to be noticeable in each bite, contrasting with the soft cake and smooth frosting. The final caramel drizzle reinforces the caramel theme and adds visual appeal.

Overall, the cake should be an indulgent symphony of moist chocolate cake, sweet-salty caramel frosting, crunchy cookie bits, and chewy candy bar pieces. It’s aiming for a fun, textural, and flavor-packed experience that screams “Twix!”

Ingredient Insights

Let’s examine the ingredients that bring this Twix-inspired cake to life. The chocolate cake base is similar to the reliable Hershey’s cake: plain (all-purpose) flour provides structure, unsweetened cocoa powder gives the chocolate flavor, baking powder and baking soda offer lift, and salt balances sweetness. A mix of caster (superfine) or granulated sugar and brown sugar provides sweetness and moisture. Buttermilk adds tang and tenderness, vegetable oil guarantees moistness, vanilla extract enhances flavor, and eggs provide structure and richness. The final addition of hot water (or coffee for deeper flavor) blooms the cocoa and ensures an ultra-moist crumb.

The Caramel Frosting is a variation of American buttercream. Softened unsalted butter is beaten until fluffy. Powdered (icing) sugar provides sweetness and bulk – sifting is recommended for smoothness. The star ingredient is salted caramel sauce; using a good quality sauce, whether homemade (recipe linked in original) or store-bought, is crucial for authentic flavor. The saltiness helps balance the sweetness of the powdered sugar and caramel itself.

For the essential Twix elements: standard Twix candy bars are chopped up to provide bursts of chocolate, caramel, and cookie. Crumbled shortbread cookies mimic the candy bar’s base – using a buttery, plain shortbread (like Walker’s or similar) is ideal for the right texture and flavor. Avoid overly sweet or flavored shortbreads. Extra salted caramel sauce is used for the final drizzle, enhancing both flavor and appearance.

Essential Equipment

Baking this fun Twix Chocolate Layer Cake uses mostly standard kitchen equipment. You’ll need two 8-inch round cake pans, prepared well with grease and lining (parchment recommended) to ensure the moist chocolate cake layers release easily.

An electric mixer (stand mixer with paddle attachment or handheld mixer) is highly recommended for making the caramel buttercream frosting smooth and creamy. The cake batter itself is simple enough to be mixed by hand with whisks and spatulas, although a mixer makes it quicker. You’ll need a large bowl for the dry cake ingredients, another bowl or large measuring cup for the wet cake ingredients (excluding hot water), and a large bowl for the frosting.

Standard measuring cups (dry and liquid) and measuring spoons are essential. A whisk is great for combining dry ingredients and mixing the batter. Rubber or silicone spatulas are needed for scraping the bowl and folding batter if necessary. Wire cooling racks are crucial for cooling the baked cake layers completely.

For assembly, a long serrated knife or cake leveler is helpful for trimming any domes off the cake layers to ensure flat, stable stacking. An offset spatula is the best tool for spreading the caramel frosting evenly. You’ll also need tools for preparing the toppings – a knife and cutting board for chopping Twix bars, and potentially a Ziploc bag and rolling pin (or food processor) for crushing the shortbread cookies.

List of Ingredients with Measurements

Here are the precise measurements for this indulgent Twix Chocolate Layer Cake:

For the Chocolate Cake Layers (makes two 8-inch layers):

• ▢ 2 cups (280g) plain flour (all-purpose flour)
• ▢ 1 cup (80g) unsweetened cocoa powder
• ▢ 1 teaspoon baking powder
• ▢ 1 and 1/2 teaspoons baking soda
• ▢ 1 and 1/2 cups (300g) caster sugar (superfine sugar) or granulated sugar
• ▢ 1/2 cup (90g) packed light brown sugar
• ▢ 1 cup (240ml) buttermilk, room temperature*
• ▢ 3/4 cup (180ml) vegetable oil (or canola/other neutral oil)
• ▢ 2 teaspoons vanilla extract
• ▢ 3 large eggs, room temperature
• ▢ 1 cup (240ml) hot water or hot brewed coffee
• Buttermilk substitute: 1 cup milk + 1 tablespoon white vinegar or lemon juice, let sit 5 mins.*

For the Salted Caramel Frosting:

• ▢ 1/2 cup (1 stick or 115g) unsalted butter, softened
• ▢ 2 and 1/2 cups (approx. 325g) confectioners’ sugar (powdered or icing sugar), sifted
• ▢ 1/2 cup (120ml) salted caramel sauce (good quality store-bought or homemade), room temperature

For Assembly & Topping:

• ▢ Approx. 4-6 full-size Twix bars, roughly chopped
• ▢ Approx. 1 cup crumbled shortbread cookies
• ▢ Extra salted caramel sauce, for drizzling

Step-by-Step Instructions

Let’s get ready to build this amazing Twix Chocolate Layer Cake! First, prepare your oven and pans. Preheat the oven to 360°F (180°C). Grease and line the bottoms of two 8-inch round cake pans with parchment paper. Grease the parchment as well. Set aside.

Prepare the moist chocolate cake batter. In a large mixing bowl, sift together the plain (all-purpose) flour, cocoa powder, baking powder, and baking soda. Add the caster (or granulated) sugar and the packed light brown sugar. Whisk everything together thoroughly to combine and break up any lumps.

In a separate medium bowl or large measuring cup, whisk together the room temperature buttermilk, vegetable oil, vanilla extract, and room temperature eggs until well combined.

Pour the wet ingredients into the bowl containing the dry ingredients. Begin to gently fold or whisk them together. While mixing slowly, carefully pour in the hot water (or hot coffee). Continue to mix gently with a whisk or spatula just until all ingredients are incorporated and the batter is smooth. It will be a thin batter – this is correct! Do not overmix.

Divide the thin batter evenly between the two prepared cake pans. Bake for approximately 30 minutes, or until a wooden toothpick or skewer inserted into the center comes out clean. Let the cakes cool in their pans on wire racks for about 10 minutes. Then, carefully invert the cakes onto the wire racks, peel off the parchment paper, and let them cool completely before frosting.

While the cakes cool, make the Salted Caramel Frosting. Ensure your butter is properly softened to room temperature. In a large mixing bowl (using an electric mixer with paddle attachment or handheld mixer), beat the softened butter on medium-high speed until smooth, pale, and creamy – about 3-5 minutes.

Reduce the mixer speed to low. Gradually add the sifted powdered (icing) sugar, about one cup at a time, mixing until just incorporated after each addition. Once all the sugar is added, scrape down the bowl. Add the room temperature salted caramel sauce. Increase the mixer speed to medium-high and continue to beat for another 2-3 minutes until the frosting is smooth, creamy, and well combined. If it seems too stiff, you could beat in a tiny splash of milk or cream, but the caramel sauce usually provides enough liquid.

Time to assemble your Twix masterpiece! Once the cake layers are completely cool, use a long serrated knife or cake leveler to trim off any domes from the tops, creating flat surfaces. Place one cake layer, cut-side up, onto your serving plate or cake stand.

Spread about half of the salted caramel frosting evenly over the top of this first layer. Now, for maximum Twix experience (highly recommended!): sprinkle a generous amount of crumbled shortbread cookies and chopped Twix bars over this frosting layer. Gently press them in slightly.

Carefully place the second cake layer on top, preferably cut-side down for a flat top surface. Use the remaining half of the caramel frosting to cover the top and sides of the cake. Smooth it with an offset spatula as desired – a perfectly smooth finish or rustic swirls both work well for this fun cake.

Finally, decorate the top! Generously sprinkle the remaining chopped Twix bars and crumbled shortbread cookies over the top surface of the cake. Finish with an enthusiastic drizzle of extra salted caramel sauce all over the toppings. Chill the cake briefly to help the frosting set before slicing. Enjoy the ultimate Twix experience!

Troubleshooting

This cake recipe is generally straightforward, but let’s cover potential issues. The chocolate cake is usually very moist due to the oil/hot water method; dryness would likely only occur from significant overbaking. Watch bake times closely. Density could result from overmixing after adding the hot water – stir gently just to combine.

The caramel frosting’s consistency depends heavily on the thickness of your salted caramel sauce and the temperature of your ingredients. If the caramel sauce is very thin or warm, or the butter is too soft, the frosting might become too soft or soupy. Try chilling the frosting bowl for 15-20 minutes and re-whipping. If it’s still too soft, beating in more sifted powdered sugar (1/4 cup at a time) can help thicken it, but will also make it sweeter. If the frosting seems greasy or separated, the butter might have been too warm, or the caramel sauce added while too warm.

During assembly, if you add the fillings between the layers as suggested, ensure the frosting layer underneath provides good adhesion. Don’t make the layer of chopped Twix/cookies excessively thick, or it could cause the top layer to slide. Chilling the cake briefly after filling can help stability. Getting the final caramel drizzle consistency right might take practice – warm the sauce slightly if it’s too thick, or let it cool if it’s too thin and pooling.

Ensure shortbread cookies are crumbled into bite-sized pieces, not dust, for the best texture. Chop Twix bars into various sizes for interest.

Tips and Variations

Let’s customize your Twix Chocolate Layer Cake! The recipe links to a homemade salted caramel sauce, and making your own gives you ultimate control over flavor and saltiness – highly recommended if you have time! You can adjust the salt level in the caramel or add an extra pinch to the frosting if using unsalted caramel sauce.

Instead of Twix, why not try this concept with other candy bars? Chopped Snickers (chocolate, caramel, nougat, peanuts) with maybe a peanut butter frosting variation could be amazing. Or chopped Mars bars/Milky Way (UK/US versions differ) with their nougat and caramel. Have fun experimenting!

Use different types of cookies for the crunch – maybe digestive biscuits, Biscoff cookies (for a speculoos twist), or even chocolate chip cookies (though shortbread is closest to Twix). Add a layer of chocolate ganache between the cake layers along with the caramel frosting for even more chocolate intensity. A chocolate ganache drizzle instead of caramel on top would also be delicious.

To enhance the chocolate cake, use hot brewed coffee instead of hot water in the batter – it deepens the chocolate flavor wonderfully. You could also add 1/2 cup of mini chocolate chips to the cake batter. This recipe would also adapt well to cupcakes: fill cupcake liners 2/3 full, bake for 18-22 minutes, cool, frost with caramel frosting, and top with crumbled cookies/chopped Twix/caramel drizzle.

Serving and Pairing Suggestions

This Twix Chocolate Layer Cake is pure fun and indulgence, perfect for birthdays (especially for Twix fans!), casual parties, potlucks, or anytime you want a dessert that screams “treat yourself!” Due to the buttercream and caramel sauce, it’s generally best stored covered in the refrigerator. For the best texture (soft cake, creamy frosting, chewy caramel bits), let the cake sit at cool room temperature for 30-60 minutes before serving.

What goes perfectly with this candy bar creation? A tall glass of cold milk is practically essential! The milk cuts through the sweetness and richness beautifully. A simple cup of black coffee or espresso would also be a great counterbalance.

Given its richness and multiple components, vanilla ice cream is a classic pairing that adds a cool, creamy element without competing too much with the existing flavors. Avoid overly complex accompaniments; let the cake be the star.

Present the cake whole, showing off the generous toppings and caramel drizzle. Use a sturdy, sharp knife (wiped clean between cuts) to slice through the layers and toppings. Because it’s quite rich and sweet, moderate slices are usually perfectly satisfying. Prepare for happy sighs from fellow candy bar lovers!

Nutritional Information

Let’s be clear: this Twix Chocolate Layer Cake is a wonderfully decadent dessert designed for maximum enjoyment and indulgence, not for nutritional benefits. It features a moist chocolate cake made with oil and sugar, a rich buttercream frosting made with butter, powdered sugar, and caramel sauce, and is loaded with chopped candy bars and crumbled cookies. This makes it high in calories, sugar, and fats (both unsaturated from oil and saturated from butter/candy).

While ingredients like cocoa powder offer some antioxidants, and there’s some calcium from buttermilk, these are minor points within the context of a very rich treat. The focus is squarely on replicating the enjoyable flavors and textures of a Twix bar in cake form.

Enjoy this cake wholeheartedly as a special treat for celebrations or when cravings strike! Significant modifications to reduce sugar or fat would fundamentally alter its character and its ability to mimic the candy bar experience. It’s all about balance – savor a slice as part of a varied diet.

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Recipe Summary and Q&A

This recipe guides you through creating a fun and indulgent Twix Chocolate Layer Cake. We bake two moist 8-inch chocolate cake layers using a simple oil and hot water method for guaranteed tenderness. These layers are then filled (optional but recommended) and frosted with a creamy salted caramel buttercream. The cake is generously topped (and filled) with chopped Twix candy bars and crumbled shortbread cookies, then finished with an extra drizzle of salted caramel sauce, capturing the key elements of the beloved candy bar.

Key techniques include the easy-yet-effective moist chocolate cake method, making a stable caramel buttercream using caramel sauce, and thoughtfully incorporating the candy and cookie pieces for optimal flavor and texture contrast. It’s a straightforward recipe yielding a highly satisfying, candy-bar-inspired result.

Q&A:

• What kind of salted caramel sauce should I use? The recipe links to a homemade option, which gives best flavor control. If using store-bought, choose a good quality, thick dessert caramel sauce (not thin ice cream topping). Ensure it’s salted, or add a pinch of salt to the frosting yourself. It should be at room temperature when added to the frosting.
• What type of shortbread cookies are best? Plain, buttery shortbread cookies work best to mimic the Twix base. Brands like Walker’s are ideal. Avoid shortbreads with extra flavorings or very high sugar content, as the cake is already sweet.
• The recipe only mentions frosting between layers, not the Twix/cookies. Should I add them? While the instructions literally only mention frosting, the spirit of a Twix cake strongly suggests adding the chopped Twix and crumbled shortbread between the layers as well, sprinkled over the frosting. This distributes the key textures throughout the cake for a much better experience than just having them on top. I highly recommend doing this!
• Can I make this cake ahead? Yes. Bake/cool/wrap the cake layers (freeze for longer storage). Make the caramel sauce ahead. Make the frosting ahead (refrigerate, bring to room temp, re-whip). Assemble the cake (layers, frosting, fillings) 1-2 days ahead and refrigerate. Add the final toppings (Twix, cookies, drizzle) closer to serving time for best texture (cookies stay crunchier).