Filed Under: Cakes & Cupcakes | Dessert

Twix Chocolate Layer Cake

Recipe By Jess Holmes
  |  
May 2nd, 2016
5 from 2 votes
5 from 2 votes

A delicious layer cake that will delight any Twix lover. Soft and fluffy chocolate cakes with a creamy caramel frosting, topped with chopped Twix bars, crushed shortbread cookies and homemade salted caramel sauce!

Yield: 1 8 inch layer cake

Prep Time: 1 hour

Cook: 45 minutes

Tessa's Recipe Rundown...

Taste: Sweet but not too sweet!
Texture: Soft and fluffy cake with a smooth frosting and plenty of crunch from the Twix bars!
Ease: Not too tricky but a little bit of time needed
Appearance: Impressive
Pros: Looks and tastes fantastic
Cons: Extremely moreish
Would I make this again? A thousand times yes

Please welcome back my girl Jess from Sweetest Menu as she shares another decadent recipe, Twix Chocolate Layer Cake! Be sure to show her mouthwatering blog some love for me. -Tessa

Twix Chocolate Layer Cake

You guys! I’m back with a very special chocolate cake recipe. Hands up if you are a chocolate lover? I have both hands raised. But it’s not just chocolate that I am crazy about. I also love caramel and Twix bars. This cake is my new best friend. Not only does it look impressive but it tastes AMAZING! We’re talking two layers of thick and soft chocolate cake, covered in sweet and creamy caramel frosting – made using homemade caramel sauce. The final touch is an avalanche of chopped Twix bars, crushed shortbread cookies and more salted caramel.

Twix Chocolate Layer Cake

If you have a birthday coming up or a special celebration, you have got to bookmark this cake. Not only will it wow your family and friends but it’s not complicated. The chocolate cake is a simple mix cake that can be split into two cake tins. And while the caramel frosting is made using homemade caramel sauce,  you could use the store-bought kind if you are tight on time. However if you are feeling adventurous, give homemade caramel a go, it really is buttery-licious.

Twix Chocolate Layer Cake

Once you have eaten half the frosting, oops I mean frosted the cake, you can then pile it high with all your favourite things. Be sure to pick up a few extra Twix bars so you can nibble on them as you decorate (that’s not just me is it?). I seriously LOVED this cake. I went back for seconds and had to demonstrate serious restraint not to go back for thirds. Moderation right? I’m dubbing it the perfect chocolate cake. Growing up, I only ever wanted chocolate cakes for my birthday and even though now I am partial to ice cream cakes, I think this one will go straight to the top of my birthday wish list.

Twix Chocolate Layer Cake

 

5 from 2 votes

How to make
Twix Chocolate Layer Cake

Yield: 1 8 inch layer cake
Prep Time: 1 hour
Cook Time: 45 minutes
Total Time: 1 hour 45 minutes
A delicious layer cake that will delight any Twix lover. Soft and fluffy chocolate cakes with a creamy caramel frosting, topped with chopped Twix bars, crushed shortbread cookies and homemade salted caramel sauce!

Ingredients

Chocolate cake

  • 2 cups (280 grams) plain flour
  • 1 cup (80 grams) cocoa powder
  • 1 teaspoon baking powder
  • 1 and 1/2 teaspoon baking soda
  • 1 and 1/2 cup (300 grams) caster sugar
  • 1/2 cup (90 grams) brown sugar
  • 1 cup (240 ml) buttermilk
  • 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
  • 1/2 cup (120 ml) [url]salted caramel sauce∞http://www.sweetestmenu.com/blog/homemade-salted-caramel-sauce[/url]
  • Twix bars, chopped
  • Shortbread cookies, crumbled
  • Extra caramel sauce for drizzling

Directions

  1. Preheat your oven to 360 F (180 C). Grease and line two 8 inch round cake tins. In a large mixing bowl, sift the flour, cocoa powder, baking powder and baking soda. Then add the sugars. Whisk together. In a separate mixing bowl, add the buttermilk, vegetable oil, vanilla and eggs. Whisk together.
  2. Add the wet ingredients to the dry ingredients. Start to fold together, slowly pour in the hot water, and continue to mix until all the ingredients are incorporated. Divide the mixture into the two cake tins and bake for approximately 30 minutes or until a skewer inserted comes out clean. Leave for 10 minutes before gently removing the cakes from their tins and leave them to cool completely on a wire rack.
  3. To make the frosting, add the butter to a large mixing bowl and beat until smooth and creamy. Add the powdered or icing sugar and beat until smooth. Add the caramel sauce and continue to beat until creamy.
  4. To frost the cakes, you may need to trim off the dome of the cakes using a large serrated knife or a cake cutter. Then, add half the frosting to the top of one chocolate cake and then add the other chocolate cake on top. Frost with the remainder of the caramel frosting. Finally, top with chopped Twix bars, crushed shortbread cookies and drizzle with any extra caramel sauce.
Course: Dessert
Cuisine: American

About Jess...

Jess loves to create, bake and shoot American-inspired recipes from her Australian kitchen at sweetestmenu.com. With a background in advertising, she is a copywriter by day and a recipe creator/dessert taste-tester by night (and on the weekends). Even at her work desk, you will find her daydreaming about calorie-laden sweets and counting down the days to her next trip to the USA.

Find Jess on  

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  1. #
    Robin — May 2, 2016 at 9:08 am

    Wow! Beautiful cake. I can’t wait to try it.

    • #
      Jess Holmes — May 2, 2016 at 11:51 pm

      Thanks Robin! I hope you enjoy it! 🙂

  2. #
    Lisa — May 2, 2016 at 10:16 am

    Perfect! My daughter has a birthday coming up soon so this is perfect timing. I will make it soon! Looks totally delish!

    • #
      Jess Holmes — May 2, 2016 at 11:52 pm

      Oh awesome! I think it would make for a perfect birthday cake Lisa! Let me know how you go 🙂

  3. #
    Monina — May 2, 2016 at 10:29 am

    Hi Tess,
    You sure post a lot of very good desserts. The only problem is where to begin.
    I am going to make this cake for Mothers Day. It’s so beautiful and moist.

    • #
      Jess Holmes — May 2, 2016 at 11:53 pm

      Hi Monina, yes this cake really is lovely and moist! I hope you enjoy it on Mothers Day! 🙂

  4. #
    Kamna — May 2, 2016 at 8:39 pm

    Wow,so tempting! I am definitely going to try this cake. Thank you, Tess. But please share your recipe for the caramel sauce too. I’d really appreciate that.

    • #
      Jess Holmes — May 2, 2016 at 11:54 pm

      Hi Kamna, I hope you get a chance to make it! You can click the link above to find my recipe for caramel sauce. Enjoy!

  5. #
    Kamna — May 3, 2016 at 12:41 am

    Thanks Jess. Sorry,I missed seeing the link earlier. I had just now seen it when I was noting down the recipe. Before I could thank you for the same, your reply came in. Thank you so much, I’m definitely going to try this..

    • #
      Jess Holmes — May 5, 2016 at 9:05 pm

      Wonderful! Don’t forget to take a pic to show me! 🙂

  6. #
    Dawn — May 3, 2016 at 4:56 am

    My son-in-law birthday is right after mothers day this is perfect for both! Everyone in my family can’t wait to see what I come up with with Jess’s recipes it’s alway nice when every ones so excited about what we are having! Thanks Jess!!!

    • #
      Jess Holmes — May 5, 2016 at 9:05 pm

      Dawn, that is such a sweet thing to say – thank you so much! You’ve made my day. I really hope you get a chance to make this one soon 🙂

  7. #
    Amy @ Thoroughly Nourished Life — May 8, 2016 at 10:14 pm

    When I was younger I never appreciated the beauty of the Twix bar – what was with the weird biscuit in there? Now, as an adult who can’t eat Twix bars I wish I had taken full advantage of their delicious chocolate, caramel, shortbread combination. What an absolutely gorgeous cake creation. I can’t wait to make it for my Mum’s birthday 🙂

    • #
      Jess Holmes — May 15, 2016 at 3:10 am

      Oh thanks Amy! I hope you get a chance to make it!

  8. #
    Michele — May 14, 2016 at 8:43 am

    I would love to know what mixing method you used? Looks delish!

    • #
      Jess Holmes — May 15, 2016 at 3:12 am

      Hi Michele, thanks for getting in touch! Since this cake is made with oil rather than butter, you simply mix it together with a wooden spoon or spatula – so easy!

  9. #
    Rain — June 5, 2016 at 10:06 pm

    Absolutely gorgeous, decided to make it for a friend’s 21st and it was a lot easier than I was expecting for such a beautiful cake!! The chocolate cake is one of the lightest, fluffiest and richest chocolate cakes I’ve had in a very long time, and the icing was almost too sweet in the best kind of way. I’m always nervous about trying new recipes for occasions like these in case it doesn’t turn out well, but I’m very happy I decided to try my hand at making this. Will definitely be breaking the recipe out again c:

    • #
      Jess Holmes — June 5, 2016 at 10:15 pm

      Oh I am so glad to hear that Rain! Thanks so much for the very kind feedback. I love this chocolate cake recipe as well and I am so glad you enjoyed it with the caramel icing! 🙂

  10. #
    Priyanka — July 22, 2016 at 11:57 pm

    Hi Jess!!! M just loving ur cakes … But can I please get an eggless version of the same!!! Thanx

    • #
      Jess Holmes — November 1, 2016 at 1:41 am

      Hi Priyanka, thanks so much! Unfortunately I have not tested this cake with an egg substitute – sorry!

  11. #
    Zahra — July 26, 2016 at 12:16 pm

    Hiiii
    Thanks for this delicious cake recipe , I replaced the caramel sauce with chocolate sauce , I really liked the cake but next time I’ll only use chocolate sauce or whipped cream not big fan of butter frosting , but the cake ❤️❤️❤️❤️ Thanks a lot again

    • #
      Jess Holmes — November 1, 2016 at 1:40 am

      That’s awesome Zahra! So glad you enjoyed the cake! 🙂

  12. #
    Julie — October 31, 2016 at 11:55 am

    OMG this look to die for! Do you know how the cake fares if made the night before it needs to be served?

    • #
      Jess Holmes — November 1, 2016 at 1:42 am

      Hi Julie,
      I always make the cake the night before and it fares well 🙂 I hope you enjoy it!

  13. #
    Meagan — January 26, 2017 at 1:26 pm

    Hi there! Amazing looking cake. Would it be possible to substitute the caster sugar with powdered? And how many days would u say this cake would stay fresh? Thanks in advance!

    • #
      Jess Holmes — January 30, 2017 at 2:41 pm

      Hi Meagan, thanks for your comment. I wouldn’t using powdered sugar in the cake but granulated sugar is fine. The cake stays fresh for 2-3 days.

  14. #
    LIndsey — December 3, 2017 at 10:18 pm

    Hi! I just made this and it’s glorious! I’m taking it into work. Do I store it in the fridge or simply outside?

  15. #
    Jenny — January 25, 2018 at 1:26 pm

    Question… in the ingredients list there isn’t any eggs but in the comments someone asked about an aggless version. So my question is how many eggs are needed since they aren’t listed? Thanks in advance. I am making this for my sons bday tomorrow.

  16. #
    Jenny — January 25, 2018 at 1:30 pm

    Question… in the ingredients list there isn’t any eggs but in the comments someone asked about an eggless version. So my question is how many eggs are needed since they aren’t listed? Thanks in advance. I am making this for my sons bday tomorrow.

  17. #
    Tommy — April 30, 2018 at 2:51 pm

    Am I reading that right, I need to mix the caramel into the icing? Won’t that make the icing go brown, how are you keeping the icing white?

  18. #
    Sandra Henslee — June 11, 2018 at 11:42 pm

    Could you please tell me what kind of cocoa powder you used.
    Was it a dark chocolate or regular powdered cocoa?

  19. #
    Anni — August 13, 2018 at 12:54 pm

    Thanks for the wonderful recipe! I’m making this for my daughter’s first birthday party, can’t wait to try it! 🙂

    One question though. I only have one cake tin. Is it okay if I leave half the batter on the counter while the other half is in the oven, or should I put it in the fridge?

  20. #
    Jacklyn — November 4, 2018 at 2:55 am

    “I made this once for a family gathering and now everyone insists that it be at every gathering! It’s so easy; you use a box cake mix! For chopping the chocolate bars, I put them in the freezer, then hit them with a hammer while still in the wrapper”

  21. #
    Lauren — January 16, 2019 at 8:18 pm

    I followed the directions for the icing and ended up having to doctor it with extra butter, sugar and whipping cream because the butter, sugar and caramel only instructions just made a crummy mess. More sugar than the butter would cream into!

    I tested the icing before going on the cake but hopefully it goes well with the cake as I didn’t have time to toss what I had and retry!

    Still excited to try. Just hope others are wary that the icing might need extra love

  22. #
    Sabeen Abid Kitchlew — October 16, 2019 at 7:56 am

    Excellent recipe. Tried an oil cake for the first time .it turned out great ! Also caramel cream icing is just, Wow!
    Thank you !

  23. #
    Matthew bassett — November 23, 2019 at 9:43 am

    Is the Twix cake gluten free????

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