Creamy, caramel-drizzled, and satisfyingly chocolatey — this Twix Cake is the dessert everyone reaches for seconds of. Imagine layers of rich triple chocolate cake sandwiched with buttery caramel-infused buttercream, finished with a chocolate and caramel drip and chopped Twix pieces for crunch. Fun fact: Twix bars were launched in the 1960s and were originally marketed as a candy to split and share — which makes this cake perfect for parties and family nights.
This recipe is special because it takes a boxed cake mix and transforms it into a bakery-style showstopper with minimal effort. It’s simple, quick to assemble, and kid-approved, making it perfect for weeknight celebrations or weekend baking sessions. If you love easy layered cakes, you might also enjoy my take on classic pound cakes, like the Twix Cake post that inspired this layered version. Get your pans ready — this cake is both thrilling and comforting, and you’ll be excited to bake it for anyone who loves chocolate and caramel.
What is Twix Cake?
What’s in a name — does this cake come from the candy bar, or did the candy come from cake? Either way, the Twix Cake borrows the best bits of the Twix bar: crunchy cookie, caramel, and chocolate, turned into a moist, layered confection. Why is it called Twix Cake? Maybe because one slice is never enough, or because “the way to a man’s heart is through his stomach.” Who can resist a dessert that doubles as candy tribute? Try this cake, and you’ll probably laugh at how a simple idea — candy in cake form — becomes irresistible. Go ahead, give it a whirl and let the caramel-and-chocolate combo win you over.
Why You’ll Love This:
- Decadent trio of textures: moist triple chocolate cake layers, silky caramel buttercream, and crunchy Twix pieces on top create a delightful contrast in every bite.
- Budget-friendly baking: using boxed cake mix keeps costs down and prep times short, while the homemade caramel buttercream makes the cake taste like it came from a bakery.
- Crowd-pleasing toppings: chocolate and caramel drizzles plus chopped Twix make each slice look and taste spectacular — perfect for birthdays, potlucks, or dessert tables.
Compared to other recipes on the blog, like a dense 7-up pound cake, this Twix Cake is lighter, more playful, and built for chocolate-and-caramel lovers. Ready to bake? Let’s get started — this one’s begging to be shared.
How to Make:
Quick Overview
This Twix Cake is easy to assemble and rewarding to serve. You’ll combine two boxes of cake mix into three layers, whip up a silky caramel buttercream, and decorate with drizzles and candy. Prep is straightforward with basic mixing and leveling, and the standout element is the caramel-scented buttercream that ties everything together. Total time: about 45 minutes active prep and 30–35 minutes bake time per batch (layers bake together), plus cooling time — plan roughly 2 to 2.5 hours from start to finish, mostly hands-off.
Ingredients
- 2 boxes Triple Chocolate Cake Mix — for the cake batter
- 6 large eggs — room temperature for better rise
- 2.5 cups water — room temperature
- 1 cup canola oil — neutral oil for moist crumb
- Nonstick baking spray — for greasing pans
- 2 cups unsalted butter, softened — room temperature for smooth frosting
- 5 cups powdered sugar — sifted for lump-free frosting
- 4–6 tablespoons heavy whipping cream — adjust for desired frosting consistency
- 2 teaspoons pure vanilla extract — for depth of flavor
- 4 tablespoons caramel sauce — folded into buttercream for caramel flavor
- Caramel sauce for decoration — warmed slightly for drizzling
- Chocolate sauce for decoration — warmed slightly for drizzling
- Twix candy bars, chopped — for topping and garnish
- 1 large piping bag fitted with a star tip — for decorative swirls
Directions
- Preheat oven to 350°F (175°C). Spray three 9-inch round cake pans with nonstick spray. If desired, line the bottoms with parchment rounds for easy removal.
- In a large bowl, mix together cake mix, eggs, water, and oil until smooth. Divide batter evenly among pans and bake for 28–35 minutes or until a toothpick inserted into the centers comes out clean. Let cool completely in pans for 10–15 minutes, then turn out onto wire racks to cool fully.
- Make the frosting: Beat 2 cups softened unsalted butter until fluffy (about 3–4 minutes). Gradually add 5 cups powdered sugar, 1 cup at a time, mixing on low to combine. Add 2 teaspoons pure vanilla extract, 4 tablespoons caramel sauce, and 4 tablespoons heavy whipping cream; beat on medium-high until smooth and creamy. If frosting is too thick, add up to 2 more tablespoons of heavy cream; if too thin, add more powdered sugar.
- Level cake layers with a serrated knife or cake leveler so layers stack evenly. Place first layer on a cake board or serving plate and spread 1 cup of frosting on top in an even layer. Repeat with second layer. Top with third cake layer.
- Frost the entire cake with the remaining frosting, smoothing the top and sides with an offset spatula. Chill for 10–15 minutes to set the crumb coat if needed, then apply a final smooth coat.
- Warm caramel and chocolate sauces slightly in the microwave (10–20 seconds) or on the stove until pourable but not hot. Drizzle around the edges of the cake so the sauce runs down the sides to create a decorative drip effect.
- Pipe decorative swirls on top with the remaining frosting and press chopped Twix pieces into each swirl. Add extra chopped Twix and a few drizzles of sauce to the center for a dramatic finish.
What to Serve With:
- Fresh berries or a berry compote to cut through the sweetness and add bright acidity
- A scoop of vanilla bean ice cream for temperature contrast and creaminess
- Espresso or strong coffee to balance the rich caramel and chocolate flavors
- A simple green salad with citrus vinaigrette if serving after a rich meal
Top Tips for Perfecting:
- Use room-temperature ingredients: eggs and butter at room temp help batter and frosting emulsify smoothly.
- Level cake layers precisely: a flat surface makes decorating much easier and improves presentation.
- Adjust frosting consistency: add more cream for lighter frosting, more powdered sugar for firmer piping.
- Don’t overbake: check at 28 minutes and test with a toothpick to keep the cake moist.
- Make ahead: bake the layers a day ahead and keep them wrapped in the fridge; assemble the day of for fresher texture.
- Common mistake to avoid: piping too many swirls before chilling — chill the cake briefly so the swirls hold shape when piping.
Storing and Reheating Tips:
- Refrigeration: Store the cake covered in the refrigerator for up to 4–5 days. Keep it in a cake carrier or loosely tented with plastic wrap to avoid absorbing fridge odors.
- Freezing: You can freeze individual slices wrapped tightly in plastic wrap and foil for up to 2 months. Thaw overnight in the refrigerator before serving.
- Shelf life: At room temperature, the cake with frosting should be kept out of direct heat and eaten within 1–2 days; refrigeration is recommended for longer freshness.
- Serving from fridge: Remove chilled slices to room temperature for about 20–30 minutes before serving to let flavors mellow. Avoid microwaving whole slices; short 10–15 second bursts can soften a single slice if desired.
FAQs
Can I use a different cake mix flavor?
Yes. Chocolate enhances the Twix profile, but a vanilla or caramel cake mix can work if you want a lighter base. Adjust frosting sweetness accordingly.
Can I make the caramel buttercream without store-bought caramel sauce?
Yes. Use homemade caramel or dulce de leche; reduce any liquid slightly when adding to frosting so the texture stays stable.
How do I prevent the drip from running too far down the cake?
Chill the frosted cake for 10–20 minutes before dripping; apply the warmed sauces slowly and test one drip to control flow.
Can this cake be made in two pans instead of three?
You can bake in two pans and slice each layer horizontally to create three layers, but thinner layers may be more delicate to handle.
Is this recipe freezer-friendly?
Yes. Wrap slices tightly for up to 2 months. For whole cakes, freeze overnight uncovered to firm up the frosting, then wrap tightly to avoid condensation.
Conclusion
This Twix Cake is an easy, showstopping dessert that combines simple pantry shortcuts with bakery-style finishes — perfect for celebrations or any time you want an indulgent treat. It’s approachable for beginners, customizable for experienced bakers, and guaranteed to disappear fast at gatherings. For more inspiration and a slightly different take on a caramel-chocolate celebration cake, check out Twix Cake With Caramel Buttercream – Baking Beauty. Get baking, share a slice, and enjoy the smiles this cake brings.
Twix Cake
Equipment
- Mixing Bowl
- Cake Pans
- Piping Bag
Ingredients
Cake Ingredients
- 2 boxes Triple Chocolate Cake Mix for the cake batter
- 6 large Eggs room temperature for better rise
- 2.5 cups Water room temperature
- 1 cup Canola Oil neutral oil for moist crumb
Frosting Ingredients
- 2 cups Unsalted Butter softened, room temperature for smooth frosting
- 5 cups Powdered Sugar sifted for lump-free frosting
- 4-6 tablespoons Heavy Whipping Cream adjust for desired frosting consistency
- 2 teaspoons Pure Vanilla Extract for depth of flavor
- 4 tablespoons Caramel Sauce folded into buttercream for caramel flavor
Decoration Ingredients
- 1 large Piping Bag fitted with a star tip for decorative swirls
Instructions
- Preheat oven to 350°F (175°C). Spray three 9-inch round cake pans with nonstick spray. If desired, line the bottoms with parchment rounds for easy removal.
- In a large bowl, mix together cake mix, eggs, water, and oil until smooth. Divide batter evenly among pans and bake for 28–35 minutes or until a toothpick inserted into the centers comes out clean. Let cool completely in pans for 10–15 minutes, then turn out onto wire racks to cool fully.
- Make the frosting: Beat 2 cups softened unsalted butter until fluffy (about 3–4 minutes). Gradually add 5 cups powdered sugar, 1 cup at a time, mixing on low to combine. Add 2 teaspoons pure vanilla extract, 4 tablespoons caramel sauce, and 4 tablespoons heavy whipping cream; beat on medium-high until smooth and creamy. If frosting is too thick, add up to 2 more tablespoons of heavy cream; if too thin, add more powdered sugar.
- Level cake layers with a serrated knife or cake leveler so layers stack evenly. Place first layer on a cake board or serving plate and spread 1 cup of frosting on top in an even layer. Repeat with second layer. Top with third cake layer.
- Frost the entire cake with the remaining frosting, smoothing the top and sides with an offset spatula. Chill for 10–15 minutes to set the crumb coat if needed, then apply a final smooth coat.
- Warm caramel and chocolate sauces slightly in the microwave (10–20 seconds) or on the stove until pourable but not hot. Drizzle around the edges of the cake so the sauce runs down the sides to create a decorative drip effect.
- Pipe decorative swirls on top with the remaining frosting and press chopped Twix pieces into each swirl. Add extra chopped Twix and a few drizzles of sauce to the center for a dramatic finish.