Twix Cake
Creamy, caramel-drizzled, and satisfyingly chocolatey — this Twix Cake is the dessert everyone reaches for seconds of.
Servings: 12 servings
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.
Notes
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.