The Ultimate Twix Cake

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Celebrate with this ultimate Twix cake for a showstopping crowd-pleaser for any occasion! Candy bar inspired layers of chocolate cake, filled with caramel sauce, vanilla frosting and shortcake cookies, topped Twix finger chunks and a drizzle of chocolate ganache sauce.

Chocolate cake surrounded by Twix bars

Today I’ve got a cake for you that’s been whirling around my mind for a long time. I’ve scribbled and scrawled in my recipe ideas notebook over and over again, and this month I’ve finally got round to making it.

You see there was a celebration… of sorts.

My work anniversary.

I can’t quite believe that it’s been 5 years since I stepped back into office life, and 5 years in the same place. It’s flown past, so much has happened.

But enough reminiscing, you’re not here for my nostalgia… 

You’re here for the cake.

And it’s one that’s worth waiting for!

TwixChocolate cake surrounded by chocolate bars

Take me to the chocolate cake already!

Perfect layers for the win

I love chocolate bars or candy bars. Actually lets be honest – anything sweet and covered in chocolate.

If caramel and biscuit in the mix then we’re onto a winner. Crunchie Rocky Road always hits the spot with bouncy marshmallows as well.

But my all-time favourite, the one I’ll never turn down and make no hesitation when my hand is hovering over the snack box is a Twix bar

Let’s talk about those crunchy, biscuity shortcake cookie fingers.

Or how about the silky smooth, gooey caramel.

And not forgetting that robe of milk chocolate.

Perfect layers, so many textures; it would be a shame not to make them as a cake, right?

Twix Chocolate cake surrounded by chocolate bars

Give your chocolate caramel layer cake the Twix treatment

The thing I love most about those layers is how perfectly they combine; so replicating these in cake form is the key to the ultimate Twix cake, and here’s how I do it…

  • Chocolate – rich and moist chocolate sponge layers represent that milk chocolate coating. Deciding to use chocolate rather than vanilla as the cake base, gives the perfect balance with the caramel and biscuit layers, without being overly sweet.
  • Caramel – there’s only one way to go with this layer, and that’s to spread a decadent and gooey layer of dulce de leche between the cakes. I went for a more creamy caramel but you could switch this out for a popular salted caramel sauce instead.
  • Shortcake – that beautiful, biscuit finger in the centre of a Twix is my favourite part. To recreate this, hidden away on top of that creamy caramel are chunks of shortcake biscuits; adding that crunchy texture.

How to make the ultimate Twix cake

Full measurements and instructions can be found on the printable recipe card at the bottom of the page

I don’t need to convince you to make this cake, do I? Just take a look at it – chocolate, caramel, biscuit, cake and frosting. That’s all the convincing you’ll need. And don’t panic, it’s pretty simple too…

The cake layers

First up we’re going to make the chocolate cake layers; so grab a large mixing bowl and a hand mixer, or get your stand mixer ready to go.

If you’re short on time you can mix all the cake ingredients together as one; just make sure they’re well combined but don’t over mix. Otherwise, start with creaming the butter, sugar and sour cream, before adding in the eggs (1-2).

Next up go in for the dry ingredients, the flour, cocoa powder and baking powder. Then fold them all together (3-4).

Once you’ve got a beautiful silky chocolate cake batter, pour it into a non-stick cake pan; I use a 6 inch for this mix and bake for 45 minutes at 180C/350F.

Building the cake

When your cake has cooled, you’ll need to split it into three equal layers and then you’re ready to assemble.

Start with coating the top of the bottom layer with vanilla frosting, then pipe a ring of buttercream around the edge – this is our wall for holding everything in – the caramel and biscuits (5). Get a layer of each of those inside the frosting ring, then add another cake layer and repeat (6-8).

Take a look at that cake, impressive right?

Finishing touches

To finish up, it’s time for more vanilla frosting; spread it all over the sides and top of the cake then level off. Pipe the remainder of the frosting into swirls around the top (9-10).

There’s room for a final layer of caramel and biscuits, before drizzling with chocolate sauce (11-12).

Go on, take another look at your handy work… ready to eat it?

You can keep the Twix cake in an air-tight container for up to 3 days; that’s if it lasts that long. My colleagues demolished this in under an hour!!

And if you have a slice or two to spare that you want to keep hidden and safe for another day, you can freeze for up to 1 month; but make sure it is well wrapped before freezing.

Watch how to make the ultimate Twix cake

https://youtu.be/X08P-FbcqUI

What I used to make the Twix inspired cake

  • Callebaut cocoa powder – I love Callebaut cocoa powder; it is high-quality cocoa so you really get a chocolatey taste and flavour, and it is unsweetened so it’s perfect for baking. It’s so good, it’s what patisserie chefs.
  • Cake edge scraper – Before I’ve used a bowl scraper, but since I’ve discovered the cake edge scraper I’ve left my original scraper in the kitchen drawer. I love that with the edge scraper not only levels the top and sides of the cake but gives a nice, sharp finish.
  • Handheld mixer – whilst I can’t sing the praises of my KitchenAid enough, sometimes it’s easier to get out my trusty old handheld mixer. Especially when it comes to making a chocolate cake when I don’t want to risk overbeating the batter which could give you a dry cake.

Handy hints for a showstopping Twix chocolate cake

  • Add sour cream to keep your cake moist – Getting a moist chocolate cake can sometimes be tricky even for the best baker – too much cocoa powder and it will give the cake a dry texture; too little and you won’t get the chocolate flavour you’re after. Adding sour cream to the batter mix helps keep it moist and brings out the chocolatey flavour.
  • Make a buttercream frosting wall – to keep the beautiful, gooey layer of caramel and those chunks of shortcake in place, and to help the cake layers stay together, pipe a ring of buttercream frosting around the outer edge of cake sponge to add as a barrier.
  • Chill the crumb coat – cover the outside of the cake, top and sides, with buttercream frosting, and level off with a spatula. After the first coat, chill the coated cake in the fridge for at least 30 minutes before adding a second crumb coat. This will help give your cake a smooth finish.

Looking for more recipe inspiration?

Then why not check out these other ultimate layer cakes…

Twix Chocolate cake surrounded by chocolate bars

The Ultimate Twix Cake

5 from 12 votes
Serves : 16 slices
Celebrate with this ultimate Twix candy bar cake, layers of chocolate cake, filled with caramel sauce, vanilla frosting and shortcake cookies.
Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes

Ingredients
 

For the Cake

For the Frosting

To decorate

VIDEO

Instructions
 

  • Make the cake: Preheat oven to 180C/350F and line a 6 inch cake tin with baking parchment or three individual 6 inch cake tins.
  • Using a stand mixer with the paddle attachment, beat the butter until softened. Alternatively, you can make the cake batter, in a large mixing bowl, by hand or with an electric hand whisk.
  • Add the dark brown sugar, soured cream and vanilla bean paste beat until well mixed. Then add the eggs and beat well until the mixture is thick.
  • Sift the flour and cocoa powder, and gently mix together until the cake batter is soft and smooth.
  • Bake for 20-25 minutes if individual cakes/ 45 minutes for one cake, until a skewer inserted comes out clean.
  • Allow the cake(s) to cool in the tin for 10 minutes, then turn out onto a wire rack to cool.
  • Make the frosting: In a large bowl or stand mixer, beat the butter until soft.
  • Add the half the icing sugar and half the milk, then beat together. Add the remaining icing sugar and milk. Beat until smooth. If the frosting is too stiff, add a tbsp of whole milk and mix.
  • Assemble the cake: Using a large serrated knife, level the top of the cake and split into 3 layers of equal thickness, or if baked in 3 cake tins level each layer.
  • Fix the ‘bottom’ layer to a 6 inch cake board with a little of the frosting. Using a palette knife, spread about 3-4 tablespoons of the frosting evenly across the bottom layer. Using a round piping nozzle, pipe a ring of frosting around the edge of the cake.
  • Spread a layer of the dulce de leche in the middle of the cake, then sprinkle with crushed shortcake biscuits. Repeat for the next layer.
  • Top the cake with the final layer, bottom-side up, and spread the vanilla frosting on the top and sides of the cake. Use a palette knife or cake side scraper to take off the excess buttercream and give a smooth finish. Chill the frosted cake for 15 minutes in the fridge, to allow the layer of frosting to firm up.
  • Add another layer of frosting to the top and sides of the cake, and remove the excess. Chill the frosted cake for another 15 minutes in the fridge.
  • Using a star nozzle pipe swirls of frosting around the top of the cake; then spread another layer of dulce de leche, and sprinkle with crushed shortcake.
  • Top each swirl with a piece of Twix fingers and drizzle with chocolate sauce.

Notes

  • The Twix cake will keep in an air-tight container for up to 3 days, or you can freeze for up to 1 month; but make sure it is well wrapped before freezing.
  • Adding soured cream to the batter mix helps keep the chocolate cake moist and brings out the chocolatey flavour.
  • Pipe a ring of buttercream frosting around the outer edge of cake sponge to act as a barrier to stop the fillings from creeping out the side of the cake as you ice it.
  • After the first crumb coat, chill the coated cake in the fridge for at least 30 minutes before adding a second crumb coat. This will give your cake a smooth finish.

Nutrition

Serving: 1sliceCalories: 538kcalCarbohydrates: 65gProtein: 5gFat: 30gSaturated Fat: 18gCholesterol: 112mgSodium: 70mgPotassium: 126mgFiber: 2gSugar: 50gVitamin A: 868IUCalcium: 45mgIron: 1mg

DISCLAIMER

The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.

Tried this recipe?Mention @crumbscorkscrews or tag #crumbscorkscrews!

Did you make this recipe?

Please leave a ☆☆☆☆☆ rating in the recipe card and/or a review in the comments section.

Hi I’m Lou

… Dessert obsessed baker, busy 9-to-5er, and the recipe developer and photographer behind Crumbs and Corkscrews. Based in the UK, I live in the beautiful Cotswolds. I’m so glad to have you here with me and I can’t wait for you to start trying some of my recipes.

41 thoughts on “The Ultimate Twix Cake”

  1. If I make this cake a day ahead of time will the cookies still be crunchy?

    • Hi Mary

      Thanks for your question. If you are making the cake a day ahead, then the cookies in the centre should still be crunchy when you slice into the cake the following day. It is best eaten with 1-3 days. The longer the cake is left the more the cookies will begin to soften. Keeping the cake in an air-tight container will help keep the cake fresh.

      Hope that helps!
      Lou

  2. 5 stars
    This cake looks amazing and I am going to try and make it today and deliver to some of my family! Can you just clarify the dulce de leche, can I use a can of raw condensed milk ? I am not too sure if that will give the same effect ?

    • Hi Emma

      Great to hear you’re going to try out the cake today, hope that you enjoy making it!

      Swapping the dulce de Leche for condensed milk is sadly going to not give you the same effect. The condensed milk is a lot runnier and with make the cake soggy; whereas the dulce de Leche is a lot thicker. There are recipes online for making dulce from condensed milk – essentially you are boiling the milk in the can as dulce. I’ve never tried this and it will need to be watched very carefully.

      Alternatively if you have the ingredients you could make a caramel sauce instead – my recipe is here. You can make it regular white granulated sugar or soft brown sugar if you don’t have the other types of sugar available. If you make this first and let it cool whilst you make the cake it will be ready for when you assemble everything together.

      Hope that helps and feel free to drop me a line if any questions or over in the Facebook group where we answer questions and share ideas etc.

      Good luck!
      Lou

  3. I made this last night and used Cake Flour, I haven’t decorated yet, but I didn’t add the baking powder. Will it still be ok? Should I remake? I cannot wait to decorate!

    • Hi Kayla – it will depend on the brand that you have used and whether it contains a rising agent. Most will do, but some do not; if you double-check the packaging it will be listed in the ingredients. If not, the cake is still all good to eat, if just may be a little flatter and more dense than usual. Good luck 🙂

  4. 5 stars
    I have been oggling this since I first saw it!!!! Just dreamy and completely show stopping! I love your attention to detail and the fact that it is such a brilliant homage to a twix bar. Thank you so much for sharing with #BakingCrumbs

    • Aww Jenny thank you so much! I’m so glad you like it, it’s gone down an absolute storm. I have a few more ideas that I want to try out next, I hope that they come out just as good.

  5. 5 stars
    Wow this is a stunner!

    • Thank’s Kat! It was a stunner, demolished in under an hour, lol!

  6. 5 stars
    What a fabulous showstopper of a cake Lou! A real beaut oh and happy 5 year anniversary too! 🙂 Who doesn’t love Twix and a cake version of it is one step further and the result is AMAZING! Love all the tips too as baking impressive celebration type cakes can get a bit overwhelming at times! Thanks so much for sharing with #BakingCrumbs 🙂

    • Thank you Jo! I really went down well with my colleagues, and I’ve had requests to make it again… I’ve said they’ll have to wait for my 10 year anniversary!

  7. This cake is baking in the oven as I write and smells wonderful. The batter tasted great too. I don’t own three 6 inch pans so I used two 8 inch springform pans. Your instructions called for a 6 inch pan or three 6 inch individual pans. What size would be appropriate for 1 cake?

    • Good luck Janice; I hope that it all works out for you! The recipe works well for 2 8 inch pans instead of the 6 inch one; you’ll get 2 layers rather than 3 but it all works the same way. For just one pan, you could use an 8 inch as normal, using the same measurements of the recipes, and then split it when baked. Ideally, for good thickness layers, I’ll multiply the ingredients by 1.5, or 2 for a deeper cake. Just remember, if doing it all in one tin, that you’ll need to increase the cooking time and make sure it is cooked throughout. For a deep 8 inch you may need between 45-60 minutes, then test with a skewer to see if it comes out clean. If not I tend to it 10 minutes then check again, depending on how baked the cake is. Hope that helps. Feel free to drop me a line at hello@crumbscorkscrews.com as well. Thanks Lou x

  8. 5 stars
    This is BEAUTIFUL! What a treat for any Twix lover!

    • Thank you Carissa! Twix is my favourite so its a definite treat for me!

  9. 5 stars
    My husband’s birthday is this Friday and I have been looking for cakes all day and guess what???? This is my winner. Thanks to your recipe and instructions I am going to get Wife of the Year!!! Can’t you tell I am super excited to make this????? Wish me luck!!!

    • Wow; that’s fabulous! It’s a great cake, my work colleagues demolished it in under an hour. Good luck and I hope that your husband has a great birthday!!

  10. 5 stars
    What an AMAZING cake! I love Twix, this must taste incredible! Maybe one day I will be brave and attempt to make it!

    • Thank you Denise! I love Twix too, I’ve been dreaming of making this cake for a long time and finally… I’ve done it. I’m sure if you decide to make it, it will be an amazing cake too.

  11. 5 stars
    Wow, that is a beautiful cake. I think it’s made all the better by the fact that it’s Twix. One of my favorite candy bars ever turned into a cake? Yes please!

    • Thanks Vicky! Twix is one of my favourite candy bars too, I couldn’t resist turning it into a cake. So pleased that you like it!

  12. Wow, truly gorgeous and faint-worthy!

    • Thank you Melissa! I’ve never had a cake called faint-worthy before, that’s fabulous!

  13. Quick question. If using cake flour instead of self rising four, do I add baking powder?

    • Hi Janice, most cake flour does not contain a raising agent, so I would still add in the baking powder or baking soda, whichever you prefer to use. Hope that helps.

  14. This is too much!! What an incredible cake.

    • Thank you Melissa – really pleased you like it!

  15. What a cake! I’m a huge twix fan so I’m in love with this – it’s also incredible looking! Love it!

    • I’m a huge Twix fan too – it’s my favourite! I’m so pleased you like it, I had great fun making it!

  16. Wow this cake looks amazing. This will make a great showstopper for special occasions.

    • Thank you Jade! I was certainly going for a showstopper; I’m really pleased with how it turned out, I think it’s got the wow factor.

  17. 5 stars
    I am so in love with the thought of this cake. Twix is my favourite chocolate bar and your photos are just toooooooooo enticing. Beautiful!

    • Thank you so much! I’m so pleased you love it as much as I do. Twix is my favourite as well and I’ve been whirling different ideas and ways to make a Twix cake in my head for ages. I’m really pleased how it turned out.

  18. 5 stars
    Holy moly that cake looks INCREDIBLE I only wish I could have a slice right now but all I have is a few chocolate buttons. Would love to attempt making this sometime!

    • Aww thank you Amy; I loved finally making it after dreaming of it so much. I could go for a slice right now too, but there’s no cake in the house today, school girl error, lol!

  19. 5 stars
    Wow Lou, you truly are the Queen of cake making. I wish you’d worked in any of the offices worked in, I bet your colleagues thought all their Christmases had come at once when they saw and tasted this!

    • Thank you Camilla! It certainly went done a treat with my colleagues; they are waiting for the next bake to arrive, lol!

  20. 5 stars
    I love this cake – it has everything my sweet tooth desires!

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