Introduction & Inspiration: Your Favorite Candy Bar, Transformed!
This Twix Chocolate Layer Cake is an absolute dream for anyone who loves that irresistible combination of chocolate, caramel, and crunchy cookie! I was inspired to create a layer cake that didn’t just taste like a Twix bar, but actually recreated its distinct layers in cake form. The result is pure, decadent bliss.
Imagine: moist, deep chocolate cake layers providing the rich coating, a smooth and creamy salted caramel buttercream acting as the luscious caramel layer, and crunchy, crumbled shortbread cookies sprinkled between the layers mimicking that signature Twix crunch. Topped with chopped Twix bars and more caramel? It’s candy bar heaven!
This recipe breaks down how to build this multi-layered tribute to the iconic Twix. While it involves a few components, each step is straightforward, leading to a truly impressive and incredibly satisfying dessert.
Perfect for birthdays, celebrations, or simply when an intense craving for chocolate, caramel, and cookie hits, this Twix Layer Cake is a fun, indulgent, and unforgettable baking project.
Nostalgic Appeal (Candy Bar Dreams in Cake Form)
Who doesn’t have happy memories associated with their favorite candy bars? Twix, with its satisfying snap, chewy caramel, and crisp cookie, is a classic for a reason. This cake taps directly into that specific, delightful candy bar nostalgia.
It takes the familiar pleasure of unwrapping and biting into a Twix and explodes it into a grand, shareable layer cake format. It’s like your childhood candy craving met sophisticated homemade baking. A truly delightful fusion.
The different textures are key to the nostalgic experience – the moist cake, the smooth frosting, the crucial crunch of the shortbread crumbs, and the chewy bits of actual Twix bars. It’s a sensory journey reminiscent of eating the candy bar itself.
Making this cake feels like creating the ultimate tribute to a beloved treat. It’s playful, indulgent, and guaranteed to bring a smile (and maybe some happy memories) to anyone who enjoys that perfect chocolate-caramel-cookie combination.
Homemade Focus (Recreating the Candy Bar Layers)
While inspired by a commercial candy bar, this cake is a wonderful exercise in homemade baking and creative assembly. The focus is on crafting components from scratch that mimic the distinct layers of a Twix.
We start with a fantastic homemade chocolate cake, using the oil and hot water/coffee method for exceptional moistness. Then, we whip up a rich buttercream, infused with luscious salted caramel sauce – controlling the quality and flavor in a way store-bought frosting can’t match.
The clever “homemade” aspect continues in the assembly. Crushing simple shortbread cookies provides that essential cookie crunch layer. Strategically layering these components – cake, caramel frosting, cookie crumbs, chopped Twix – is where you reconstruct the candy bar experience.
This recipe celebrates the fun of deconstruction and reconstruction in the kitchen. It shows how homemade baking can creatively interpret familiar flavors and textures into an impressive new form.
Flavor Goal: Chocolate, Caramel, Cookie Crunch Perfection
The ultimate flavor goal is to precisely capture the Twix bar experience in every slice. This requires a harmonious balance of rich chocolate (from the cake), sweet and slightly salty caramel (from the frosting and drizzle), and buttery shortbread cookie (from the crumbled cookies). The addition of actual chopped Twix bars intensifies and confirms the theme.
The chocolate cake base needs to be moist and deeply chocolatey, reminiscent of the candy bar’s coating. The caramel frosting is crucial – it must be smooth, sweet, distinctly caramelly, and ideally have that touch of salt to cut the sweetness, just like good caramel.
The shortbread cookie crumbs provide the essential crunch and buttery flavor that defines the Twix base. The chopped Twix pieces add chewy texture and reinforce the overall flavor profile.
Each forkful should deliver a balanced combination of moist chocolate cake, creamy salted caramel frosting, crunchy cookie bits, and chewy Twix pieces. It’s an indulgent, multi-textured symphony of candy bar perfection.
Ingredient Insights: Building the Twix Experience
Let’s break down the components needed to recreate that candy bar magic:
For the Chocolate Cake:
- Standard Dry: Plain (All-Purpose) Flour, Cocoa Powder, Baking Powder, Baking Soda, Salt. This provides the structure and chocolate base.
- Sugars (Caster/Superfine & Brown): Caster/superfine sugar dissolves easily for a smoother crumb. Brown sugar adds moisture and depth. Regular granulated sugar can substitute for caster.
- Wet Ingredients: Buttermilk (tang, moisture, activates soda), Vegetable Oil (super moistness!), Vanilla Extract, Large Eggs (room temp – binding, richness).
- Hot Water (or Hot Coffee): Blooms the cocoa for intense flavor and creates a moist cake. Coffee deepens the chocolate flavor.
For the Caramel Frosting:
- Unsalted Butter (Softened): The rich base for the American-style buttercream.
- Powdered (Icing) Sugar (Sifted): Provides sweetness and structure. Sifting is key for smoothness.
- Salted Caramel Sauce: The star flavor! Use a good quality homemade (link provided in original recipe) or store-bought sauce. The saltiness is important to balance the overall sweetness.
Twix Elements & Assembly:
- Twix Bars (Chopped): Added between layers for authentic flavor and chewy texture.
- Shortbread Cookies (Crumbled): Provide the crucial cookie crunch layer. Use simple, buttery store-bought shortbreads or homemade ones.
- Extra Caramel Sauce: For drizzling over the finished cake, enhancing the caramel flavor and visual appeal.
Essential Equipment: Layer Cake Toolkit
You’ll need standard tools for layer cake success:
- Two 8-inch Round Cake Pans: As specified. Grease, flour/cocoa-dust, and line with parchment.
- Stand Mixer (Highly Recommended): For the cake batter and especially for making smooth, fluffy buttercream.
- Large & Medium Mixing Bowls.
- Whisk, Rubber Spatula.
- Measuring Cups & Spoons.
- Wire Cooling Racks.
- Large Serrated Knife: For leveling cake layers.
- Cake Turntable (Recommended): For easier frosting.
- Offset Spatula: For applying frosting smoothly.
- Food Processor (Optional): For crushing shortbread cookies easily. A bag and rolling pin work too.
List of Ingredients with Measurements (Ready for Candy Bar Cake!)
Here is your checklist for this Twix-inspired delight:
Chocolate Cake:
- 1 ¾ cups (228g) plain (all-purpose) flour
- 1 cup (80g) unsweetened cocoa powder, sifted
- 1 teaspoon baking powder
- 1 ½ teaspoon baking soda
- 1 tsp salt
- 1 ½ cup (300g) caster sugar (or superfine/granulated)
- ½ cup (90g) packed light brown sugar
- 1 cup (240ml) buttermilk, room temperature
- ¾ cup (180ml) vegetable oil
- 2 teaspoon vanilla extract
- 3 large eggs, room temperature
- 1 cup (240ml) hot water or hot coffee
Caramel Frosting:
- ½ cup (115g / 1 stick) unsalted butter, softened
- 2 ½ cups (325g) powdered (icing) sugar, sifted
- ½ cup (120ml) salted caramel sauce (homemade or store-bought)
Assembly:
- ~1 cup crushed shortbread cookies (Amount may vary based on preference)
- ~6 standard Twix bars, chopped (for filling)
- Extra salted caramel sauce, for drizzling
- Extra chopped Twix bars or whole Mini Twix for garnish
Ensure butter, eggs, and buttermilk are at room temperature!
Step-by-Step Instructions: Assembling Your Twix Cake
Let’s build this candy bar dream cake, layer by layer:
1. Make the Chocolate Cake Layers:
Preheat your oven to 360°F (180°C). Grease and line two 8-inch round cake tins with parchment paper.
In a large mixing bowl (preferably stand mixer), sift together the plain flour, cocoa powder, baking powder, and baking soda. Add the caster/granulated sugar, brown sugar, and salt. Whisk briefly to combine.
In a separate medium bowl, whisk together the buttermilk, vegetable oil, vanilla extract, and room temperature eggs.
Add the wet ingredients to the dry ingredients in the mixer bowl. Mix on low speed, then medium, until just combined.
Slowly pour in the hot water (or hot coffee) while the mixer is on low speed. Mix until all ingredients are incorporated and the batter is smooth (it will be thin). Scrape the bowl.
Divide the batter evenly between the two prepared cake tins.
Bake for approximately 30 minutes, or until a skewer inserted into the center comes out clean.
Let the cakes cool in their tins for 10 minutes, then gently remove them and let them cool completely on wire racks.
2. Make the Salted Caramel Frosting:
While the cakes cool, make the frosting. Add the softened butter to a large mixing bowl (or stand mixer bowl). Beat with an electric mixer until smooth and creamy.
Gradually add the sifted powdered or icing sugar, beating on low speed until incorporated, then increasing speed until smooth. Scrape the bowl.
Add the ½ cup of salted caramel sauce. Continue to beat on medium-high speed until the frosting is smooth, creamy, and well combined. If it seems too thin, add a bit more sifted powdered sugar; if too thick, add a tiny splash of milk or cream (not listed, but a common adjustment).
3. Assemble the Cake:
Once the cake layers are completely cool, level the tops using a large serrated knife if they domed during baking.
Place the first cake layer on your serving plate or cake stand.
Spread about half of the caramel frosting evenly over the top of the cake layer.
Sprinkle generously with about half of the crushed shortbread cookies.
Sprinkle evenly with the chopped Twix bars (use all 6 chopped bars here between the layers).
Place the second chocolate cake layer on top.
Frost the top and sides of the entire cake with the remaining half of the caramel frosting. Aim for a smooth or slightly rustic finish.
4. Decorate:
Drizzle extra salted caramel sauce generously over the top of the cake, allowing it to drip down the sides.
Garnish the top with additional chopped Twix bars or whole Mini Twix bars. You can also press more crushed shortbread cookies around the base or sprinkle on top.
5. Serve or Chill:
You can serve the cake immediately at room temperature, or chill it briefly (30 mins) to help set the frosting and caramel drizzle slightly.
Store leftover cake covered in the refrigerator due to the buttercream. Let slices come towards room temperature before serving for best texture. Enjoy!
Troubleshooting: Keeping Your Candy Bar Cake Perfect
Layering caramel and cookies can pose challenges:
Problem: Cake is Dry
Cause: Overbaking; inaccurate liquid measurements. Solution: This cake recipe is designed for moisture! Check doneness at the lower end of baking time. Measure oil, buttermilk, hot water carefully.
Problem: Caramel Frosting is Too Thin/Runny
Cause: Caramel sauce used was very thin; butter too soft/warm; room too warm. Solution: Add more sifted powdered sugar, 1/4 cup at a time, until desired consistency. Chilling the frosting briefly (15-20 mins) and re-whipping can also help thicken it.
Problem: Frosting is Too Sweet
Cause: Caramel sauce + powdered sugar = lots of sweetness! Solution: Ensure you used salted caramel sauce, as the salt helps balance. You could slightly reduce powdered sugar next time (but may need less liquid). A tiny extra pinch of salt in the frosting can help.
Problem: Layers Sliding During Assembly
Cause: Frosting/caramel too warm and acting as lubricant; cake layers not level. Solution: Chill frosting slightly if too soft. Ensure cake layers are completely cool and leveled. Apply a thinner layer of frosting between layers if needed. A brief chill after adding each layer can help stabilize.
Tips and Variations: Your Twix Creation Station
Customize your candy bar cake experience:
- Caramel Sauce: Homemade salted caramel sauce adds incredible depth! If using store-bought, choose a thick, good-quality sauce. You might warm it slightly (not hot!) to incorporate better into the frosting if it’s very stiff.
- Shortbread Cookies: Any plain, buttery shortbread works. Walker’s, Lorna Doone, or even crushed butter cookies or vanilla wafers could substitute, altering the flavor slightly.
- Nuts: Add a sprinkle of toasted chopped pecans between the layers for another textural element.
- Chocolate Frosting: Not a caramel fan? Use a chocolate buttercream or ganache instead, but keep the shortbread and Twix elements!
- Milk Chocolate: Use milk chocolate cake or milk chocolate ganache for a flavor profile closer to the standard Twix bar.
- Make Ahead: Cake layers can be baked, cooled, wrapped well, and stored at room temp (1-2 days) or frozen (1 month). Frosting can be made ahead and refrigerated (let soften and re-whip before use). Assemble cake 1 day ahead.
Serving and Pairing Suggestions: Indulgence Served
This cake is a decadent centerpiece:
Serving Suggestions:
- Serve at room temperature for the best cake and frosting texture.
- Slice generously with a sharp knife.
- Perfect for birthdays, parties celebrating candy lovers, or any time a truly indulgent dessert is called for.
Pairing Suggestions:
- Beverages: A tall glass of cold milk is essential! Coffee or espresso also cuts the richness perfectly.
- Keep it Simple: This cake is incredibly rich and flavorful; it really doesn’t need ice cream or other additions.
Nutritional Information (Approximate, as of April 2, 2025)
The original prompt did not provide Nutrition Facts. Based on the ingredients (cake with oil/sugar/eggs, buttercream with butter/sugar/caramel, Twix bars, shortbread cookies, ganache potential), this is an extremely decadent, high-calorie, high-fat, high-sugar dessert. A rough estimate per slice (assuming 12-16 slices) could easily be:
- Calories: 700 – 1000+
- Fat: Very high (40-60g+), significant saturated fat.
- Carbohydrates: Very high (80-100g+).
- Sugars: Extremely high.
- Protein: Moderate (8-10g).
This is a magnificent special occasion treat!
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Twix Chocolate Layer Cake
Description
This Twix Chocolate Layer Cake is an absolute dream for anyone who loves that irresistible combination of chocolate, caramel, and crunchy cookie! I was inspired to create a layer cake that didn’t just taste like a Twix bar, but actually recreated its distinct layers in cake form. The result is pure, decadent bliss
Ingredients
Chocolate Cake:
- 1 ¾ cups (228g) plain (all-purpose) flour
- 1 cup (80g) unsweetened cocoa powder, sifted
- 1 teaspoon baking powder
- 1 ½ teaspoon baking soda
- 1 tsp salt
- 1 ½ cup (300g) caster sugar (or superfine/granulated)
- ½ cup (90g) packed light brown sugar
- 1 cup (240ml) buttermilk, room temperature
- ¾ cup (180ml) vegetable oil
- 2 teaspoon vanilla extract
- 3 large eggs, room temperature
- 1 cup (240ml) hot water or hot coffee
Caramel Frosting:
- ½ cup (115g / 1 stick) unsalted butter, softened
- 2 ½ cups (325g) powdered (icing) sugar, sifted
- ½ cup (120ml) salted caramel sauce (homemade or store-bought)
Assembly:
- ~1 cup crushed shortbread cookies (Amount may vary based on preference)
- ~6 standard Twix bars, chopped (for filling)
- Extra salted caramel sauce, for drizzling
- Extra chopped Twix bars or whole Mini Twix for garnish
Instructions
Let’s build this candy bar dream cake, layer by layer:
1. Make the Chocolate Cake Layers:
Preheat your oven to 360°F (180°C). Grease and line two 8-inch round cake tins with parchment paper.
In a large mixing bowl (preferably stand mixer), sift together the plain flour, cocoa powder, baking powder, and baking soda. Add the caster/granulated sugar, brown sugar, and salt. Whisk briefly to combine.
In a separate medium bowl, whisk together the buttermilk, vegetable oil, vanilla extract, and room temperature eggs.
Add the wet ingredients to the dry ingredients in the mixer bowl. Mix on low speed, then medium, until just combined.
Slowly pour in the hot water (or hot coffee) while the mixer is on low speed. Mix until all ingredients are incorporated and the batter is smooth (it will be thin). Scrape the bowl.
Divide the batter evenly between the two prepared cake tins.
Bake for approximately 30 minutes, or until a skewer inserted into the center comes out clean.
Let the cakes cool in their tins for 10 minutes, then gently remove them and let them cool completely on wire racks.
2. Make the Salted Caramel Frosting:
While the cakes cool, make the frosting. Add the softened butter to a large mixing bowl (or stand mixer bowl). Beat with an electric mixer until smooth and creamy.
Gradually add the sifted powdered or icing sugar, beating on low speed until incorporated, then increasing speed until smooth. Scrape the bowl.
Add the ½ cup of salted caramel sauce. Continue to beat on medium-high speed until the frosting is smooth, creamy, and well combined. If it seems too thin, add a bit more sifted powdered sugar; if too thick, add a tiny splash of milk or cream (not listed, but a common adjustment).
3. Assemble the Cake:
Once the cake layers are completely cool, level the tops using a large serrated knife if they domed during baking.
Place the first cake layer on your serving plate or cake stand.
Spread about half of the caramel frosting evenly over the top of the cake layer.
Sprinkle generously with about half of the crushed shortbread cookies.
Sprinkle evenly with the chopped Twix bars (use all 6 chopped bars here between the layers).
Place the second chocolate cake layer on top.
Frost the top and sides of the entire cake with the remaining half of the caramel frosting. Aim for a smooth or slightly rustic finish.
4. Decorate:
Drizzle extra salted caramel sauce generously over the top of the cake, allowing it to drip down the sides.
Garnish the top with additional chopped Twix bars or whole Mini Twix bars. You can also press more crushed shortbread cookies around the base or sprinkle on top.
5. Serve or Chill:
You can serve the cake immediately at room temperature, or chill it briefly (30 mins) to help set the frosting and caramel drizzle slightly.
Store leftover cake covered in the refrigerator due to the buttercream. Let slices come towards room temperature before serving for best texture. Enjoy!
Recipe Summary and Q&A: Your Guide to Twix Cake Heaven
Let’s recap this amazing Twix Chocolate Layer Cake!
Summary: This recipe creates a layer cake inspired by the Twix candy bar. It features moist chocolate cake layers, a creamy salted caramel buttercream frosting, layers of crushed shortbread cookies and chopped Twix bars, and a final drizzle of caramel sauce.
Q&A:
Q: Can I use store-bought salted caramel sauce?
A: Yes, absolutely! Choose a good quality, fairly thick sauce for the best frosting results. If it’s very thin, your frosting might end up too soft.
Q: What kind of shortbread cookies work best?
A: Plain, buttery shortbread cookies like Walker’s or Lorna Doone are ideal. Avoid cookies with extra coatings or strong flavors unless you want to alter the profile.
Q: Why is my caramel frosting separating or greasy?
A: This can happen if the butter was too warm, the caramel sauce was too warm or oily, or it was overbeaten after reaching the right stage. Try chilling the bowl briefly and re-whipping. Ensure ingredients are at proper temperatures.
Q: How do I store leftovers? A: Due to the buttercream frosting, store leftover cake covered in the refrigerator for up to 3-4 days. Let slices sit at room temperature for 20-30 minutes before serving for best texture.