Twix Cake
Moist chocolate cake topped with a sinful caramel buttercream. If you like Twix, you're going devour this cake.
Servings 16 Slices
Calories 752kcal
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
-
- Eggs: Bring to room temp to help everything come together smoothly.
- Caramel Sauce: Use the caramel ice cream topping that comes in a squeeze bottle. I used Hershey's.
- 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.
- Easy release: Line your cake pans with parchment paper to ensure your cake come out easily every single time.
- 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.
- Use a cake leveler for flat layers. This will make stacking them much easier, and also makes it less likely they'll slide off.
- Chill Cake: Chill cake after your first layer of frosting. This will help the crumbs stay sealed in, not dragged through the frosting.
- 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.
- Don't Overmix: This can cause too much gluten to develop leading to a tough, dense cake.
- 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.
Nutrition
Calories: 752kcal | Carbohydrates: 81g | Protein: 6g | Fat: 48g | Saturated Fat: 29g | Cholesterol: 129mg | Sodium: 696mg | Potassium: 215mg | Fiber: 1g | Sugar: 58g | Vitamin A: 872IU | Calcium: 104mg | Iron: 3mg