Twix Cake
Calling all caramel and chocolate lovers—this Twix Cake is your dream dessert come to life! Inspired by the iconic candy bar, this triple-layer chocolate cake is frosted with a luscious caramel buttercream and finished with rich caramel and chocolate drizzles.
Servings: 12 servings
Calories: 640kcal
Equipment
- Mixing Bowl
- Stand Mixer
- Cake Pans
- Piping Bag
Ingredients
For the Chocolate Cake
- 2 boxes Triple Chocolate Cake Mix
- 6 large Eggs
- 2.5 cups Water
- 1 cup Canola Oil
- Nonstick Baking Spray
For the Caramel Frosting
- 2 cups Unsalted Butter, softened
- 5 cups Powdered Sugar
- 4-6 tablespoons Heavy Whipping Cream Adjust for consistency
- 2 teaspoons Pure Vanilla Extract
- 4 tablespoons Caramel Sauce
To Decorate
- Caramel Sauce
- Chocolate Sauce
- Twix Candy Bars, chopped
- Large Piping Bag fitted with a star tip
Instructions
- 1. Preheat oven to 350°F (175°C). Spray three 9-inch round cake pans with nonstick spray.
- 2. 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 comes out clean. Let cool completely.
- 3. Make the frosting: Beat butter until fluffy, then gradually mix in powdered sugar. Add vanilla, caramel sauce, and heavy cream until smooth and creamy.
- 4. Level cake layers. Place first layer on a cake board and spread 1 cup of frosting on top. Repeat with second layer, and top with third layer.
- 5. Frost the entire cake with the remaining frosting, smoothing the top and sides with an offset spatula.
- 6. Warm caramel and chocolate sauces slightly, then drizzle around the edges of the cake to create drip effect.
- 7. Pipe decorative swirls on top with remaining frosting and press chopped Twix into each swirl.
Notes
Chill cake layers before frosting to reduce crumbs. Use a sharp serrated knife to cleanly slice through the layers and Twix pieces. Store in fridge and let come to room temp before serving.
Nutrition
Calories: 640kcal | Fat: 38g