Twix Cake

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This Twix cake features a moist chocolate base topped with a sinful caramel frosting. 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 Twix cake features one of my favorite childhood candies, Twix. With rich chocolate cake, fluffy caramel buttercream, topped with more caramel this is decadently delicious. If you love candy and cake too you'll also love my Snickers cake. If you have a caramel lover in your life, you need to try this! I am still dreaming about that frosting! It would also make a wonderful birthday cake.

Why This Recipe Works

1. Oil Based: Oil is 100% fat unlike butter which is only around 80% fat. It is also liquid at room temperature. This keeps the cake moist and soft for days.
2. Caramel Buttercream: SO delicious, and so easy. You are going to be spreading this on cardboard and eating it, it is that good.
3. Easy Assembly: Cutting off the domes with a cake leveler creates a flat base that is secure, never wobbly.

Ingredient Notes and Shopping Tips

• Cake Mix: Use your favorite chocolate cake mix. I'm partial to Betty Crocker's Triple Chocolate variety. I use this variety in my death by chocolate cake too.
• 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, Rolos or even Carmellos.
• Butter: Use softened butter.
  • Around 1 hour on the counter top should do the trick, but if you're in a hurry cut it into smaller pieces to speed up the process.
• Oil: Use a neutral oil like vegetable or canola.

How To Make Twix Cake

1. Bake the cakes: Preheat the oven and grease pans. Combine all ingredients, and bake until a toothpick comes out clean.
2. 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.
3. Build Cake: Layer the cake and around 1 cup of frosting. Frost top layer, and down the sides.
4. 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.

Krystle's Tips and Tricks

1. Easy release: Line your cake pans with parchment paper to ensure your cake come out easily every single time.
2. Use a cake board: Build your cake with a piece of cake board on the bottom for added stability. Place a dollop of buttercream on the board to prevent your cake from sliding around. 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.
3. Use a cake leveler for flat layers. This will make stacking them much easier, and also makes it less likely they'll slide off.
4. Drip Technique: To easily make drips use a rotating cake plate, and a condiment squeeze bottle.

Don't Make These Common Mistakes

1. 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 minute increments. Overbaking leads to a dry cake.
2. Don't Overmix: This can cause too much gluten to develop leading to a tough, dense cake.
3. Uneven Layers: I like to weigh my cake pans to ensure each layer is the same size. This ensures they bake evenly and layer perfectly.

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