This moist chocolate cake is topped with a sinful caramel frosting. I like to drizzle it with more caramel, and chocolate sauce. Our family goes crazy for this cake since it tastes just like a Twix candy bar.
Can’t decide between cake or candy? Do what I do and eat both! This cake features one of my favorite childhood candies, Twix (I’ve also turned them into Rice Krispies). A Twix bar has a biscuit center and caramel wrapped in a rich milk chocolate coating. I mimicked that with rich chocolate cake and fluffy caramel buttercream.
If you have a caramel lover in your life, you need to try this cake. I am still dreaming about that frosting! This Twix cake would also be wonderful to make as a birthday cake.
Why This Recipe Is a Must Try
- Quick to make: Just like my Reese’s cake this recipe starts with a cake mix. They taste just as good as homemade and turn out perfect every single time. You can also skip the decorations, and just frost a crumb coat, and one layer of frosting on the outside.
- Showstopper: I like to drizzle mine with caramel and chocolate sauce, and then pipe stars on top for a bakery-style look.
- Caramel Buttercream: SO delicious, and so easy. You are going to be spreading this on cardboard and eating it, it is that good.
Ingredient Notes
- Cake Mix: Use your favorite chocolate cake mix. I’m partial to Betty Crocker’s Triple Chocolate variety.
- Caramel Sauce: Use the caramel ice cream topping that comes in a squeeze bottle. I used Hershey’s.
- Candy Bars: This recipe would also be wonderful with Milky Ways, Snickers, or even Carmellos.
How To Make Twix Cake
- Bake the cakes: Preheat the oven and grease pans. Combine all ingredients, and bake until a toothpick comes out clean.
- For the frosting: Combine butter, caramel sauce, salt,and vanilla. Stir in powdered sugar a little at a time. Add heavy cream as needed to reach your desired consistency.
- Build Cake: Layer the cake and around 1 cup of frosting. Frost top layer, and down the sides.
- Decorate: Drizzle chocolate and caramel sauces over the sides of the cake to form a drip effect. Pipe remaining frosting on top of the cake, and garnish with mini Twix bars.
Cake Tips and Tricks
- Do not overbake: Your cake is done when a toothpick inserted in the center comes out clean. It is okay if it has a few crumbs. However, it if still has wet batter continue baking in 2-3 minutes increments. Try not to overbake as that can lead to a dry cake.
- Easy release: Line your cake pans with parchment paper to ensure they come out perfectly intact every single time.
- Use a cake board: Build your cake with a piece of cake board on the bottom for added stability. This will make it easier to carry from one place to another. It also helps you frost on a rotating cake stand if you desire.
- Use a cake leveler for flat layers. This will make stacking them much easier, and also makes it less likely they’ll slide off.
- Drip Technique: To easily make drips use a rotating cake plate, and a condiment squeeze bottle.
Frequently Asked Questions
You can store your cake in an airtight container in the fridge, if you have any leftovers. It will last about 3-5 days.
Yes! Make up to 3 days in advance. This is a great option to have if you’re having a birthday party. If you’re going to serve this at a weekend birthday party, then consider making it on Thursday or Friday evening. Store it in the fridge until ready to serve.
Surprisingly iced cakes freeze wonderfully. Freeze for around 1-2 hours to set the frosting. Then wrap in a layer of plastic wrap, and place into an air tight container. Thaw an hour or 2 on the counter, or overnight in the fridge.
Twix Cake
Ingredients
For the Chocolate Cake
- 2 Boxes Triple Chocolate Cake Mix
- 6 Eggs
- 2 ½ Cups Water
- 1 Cup Vegetable Oil
For the Caramel Frosting
- 2 Cups Butter Softened
- 5 Cups Powdered Sugar
- 5 Tablespoons Heavy Cream
- 2 Teaspoons Vanilla
- 4 Tablespoons Caramel Sauce
- 1 Pinch Salt
For Decoration
- 1 Bottle Caramel Sauce
- 1 Bottle Chocolate Sauce
- 20 Mini Twix Bars Halved
Instructions
For the Cake
- Preheat oven to 350°F. Line cake pans with parchment paper. Set aside.
- In a large bowl, combine all ingredients until just combined. Do not over mix.
- Evenly divide batter into (3) 9 inch pans.
- Bake for 28-35 minutes, or until a tooth pick inserted in the center comes out clean. Cool completley.
For the Buttercream
- In a large bowl, cream butter, caramel sauce ,vanilla, and salt.
- Stir in powdered sugar a little at a time. Add heavy cream as needed to reach your desired consistency.
Assembly
- Cut off domes of cakes using a cake leveler.
- Place the first cake layer onto a cake board.
- Spread first layer with around 1 cup of frosting. Repeat with remaining layers.
- Frost top and sides of the last layer. using a flat metal spatula.
- Use a squeeze bottle to drip caramel and chocolate sauce down the sides of the cake.
- Use a star top to pipe frosting on top of cake, and garnish with Twix candy bars if desired.
Notes
Ingredient Notes
- Cake Mix: Use your favorite chocolate cake mix. I’m partial to Betty Crocker’s Triple Chocolate variety.
- Caramel Sauce: Use the caramel ice cream topping that comes in a squeeze bottle. I used Hershey’s.
- Candy Bars: This recipe would also be wonderful with Milky Ways, Snickers, or even Carmellos.
Tips and Tricks
- Easy release: Line your cake pans with parchment paper to ensure they come out perfectly intact every single time.
- Use a cake board: Build your cake with a piece of cake board on the bottom for added stability. This will make it easier to carry from one place to another. It also helps you frost on a rotating cake stand if you desire.
- Use a cake leveler for flat layers. This will make stacking them much easier, and also makes it less likely they’ll slide off.
- Drip Technique: To easily make drips use a rotating cake plate, and a condiment squeeze bottle.
This was perfect for my daughter’s birthday! Twix cake was such a big hit here! Definitely making this again!