This Twix cake tastes and looks just like our favorite candy bar! Its tender vanilla cake layers have a shortbread crust and are filled with thick, buttery caramel and decadent chocolate buttercream!!

How to Make This Twix Cake

To make sure this cake turns out as amazing as possible, let’s walk through each step together!

I’ve also included a video tutorial of the process below.

Step 1: Make the Thick Caramel Cake Filling

Make the caramel cake filling first so that it can cool before being added to the cake.

This can be made up to a month in advance and stored in the fridge.

Add the unsalted butter, light brown sugar, corn syrup, and sweetened condensed milk into the saucepan. Heat over a medium-high heat. Stir constantly until the mixture starts to bubble.

Slowly stir in 1 Tbsp of heavy cream. Place a digital thermometer in the pan at this point.

Continue to stir until the caramel reaches 238 F / 114 C (soft ball stage).

Remove from heat and add the vanilla and salt.

Pour into a separate container to let the caramel cool. Cover the bowl once the caramel has reached room temperature.

Step 2: Make the Shortbread Crust

Next make the shortbread crusted vanilla cake layers!

Use a food processor or Ziplock bag and a rolling pin to crush the shortbread cookies into a fine crumb. Some brands have enough butter in the cookies to moisten the mixture and help it stick together.

If your cookie crumbs look dry and don’t stick together when you squeeze them in the palm of your hand (see picture below), add 1/4 cup of melted butter and mix until combined.

Place 1/2 cup of the crumb mixture in a separate bowl and set aside.

We use this later to decorate the sides and top of the cake.

Divide the remaining cookie mixture evenly between the prepared pans.

Use the flat bottom of a measuring cup or glass to press down firmly and create a compact, even crust.

Bake for 6 minutes then remove from the oven and place the pans on a wire rack to cool. Be sure to keep your oven on!!

Step 3: Make the Vanilla Cake Batter

Next, make the vanilla cake batter. Pour the batter on top of the baked shortbread crusts, dividing the batter evenly between the pans.

Bake for 34-46 minutes or until a toothpick comes out with a few moist crumbs. Rotate the pans halfway through to help them bake evenly.

Remove the cake layers from the oven and let them cool in the pans for about 10 minutes.

Gently run an offset spatula around the rim of the cake pans to loosen them. Be careful as you do this so that you don’t break up the shortbread crust at the bottom!

Then flip them onto wire racks to finish cooling. Once the cake layers have cooled to room temperature, use a serrated knife to level the top of each cake layer.

It makes the cake so much easier to stack and assemble!! If you’re making these in advance, you can wrap and freeze them at this point.

Step 4: Make the Chocolate Buttercream

While the cake layers bake and cool, make the chocolate buttercream.

Mix the frosting on the lowest speed with a paddle attachment once it’s made to push out any excess air.

I also like to stir it by hand with a rubber spatula once it’s fully made. This makes the frosting silky smooth, and easier to smooth onto your cake.

This frosting can also be made in advance if needed and kept in the fridge for up to a month.

Step 5: Stack and Fill the Cake Layers

Stack and frost the cake layers on a greaseproof cake board. Use a dab of chocolate buttercream to help stick the first cake layer to the board (crust side down).

As you assemble the cake, pipe a ring of chocolate buttercream around the cake layer. Then spread an even layer of caramel inside the buttercream ring.

Cover the caramel with a layer of chocolate buttercream. Repeat with the remaining cake layers.

Once you’ve stacked the cake layers, smooth a thin coat of chocolate buttercream around the cake with a large offset spatula and bench scraper.

Freeze the cake for about 10 minutes in the freezer or 30 minutes in the fridge, until the frosting is firm to the touch.

Step 6: Spread on a Thick, Second Layer of Frosting & Decorate

Cover the cake with a second, thicker layer of chocolate buttercream and smooth using a bench scraper. If desired, use an icing comb to add a fun pattern to the sides of the cake.

Decorate the top of the cake with a ring of chopped up candy bars, frosting dollops, and a sprinkle of cookie crumbs.

Heat up the remaining caramel in the microwave in 10 second intervals until its consistency is thinner, then drizzle it over the top of the cake and enjoy!

Substitutions & Swaps – Twix Cake

Some swaps and substitutions that can be made in this recipe include:

• Shortbread Cookies – You can use crushed graham crackers in place of the shortbread cookies if needed. You can also skip the shortbread crust and just make regular vanilla cake layers.
• Unsalted Butter – If you only have salted butter on hand, you can use it in place of the unsalted butter. Just be sure to omit the salt that this recipe calls for. You can also use vegan butter in its place!
• Cake Flour – This recipe turns out best with cake flour. If you can’t find cake flour, you can make your own makeshift cake flour using this method. You can also swap in a good gluten free flour blend (like this) if needed. Just be sure to stir the batter longer than normal to help give the cake proper structure, and let the batter sit for about 20 minutes before baking it if you opt to make a gluten free version.
• Egg whites – I like to use the type that come in a carton so that I don’t have to separate my eggs, but you can also use fresh egg whites. If you have an egg allergy you can try using a vegan egg replacer in the cake batter.
• Sour Cream – You can also use full fat yogurt, buttermilk, whole milk, or an alternative yogurt or milk (almond, soy, oat).
• Vegetable Oil – Use any flavorless oil in this recipe.

Substitutions & Swaps: Milk Chocolate Buttercream

• Unsalted Butter – If you only have salted butter on hand, you can use it in place of the unsalted butter. Just be sure to omit the salt that this frosting recipe calls for. You can also use vegan butter in its place!
• Heavy Cream – You can use whole milk or alternative milk (soy, almond, oat) instead of heavy cream or whipping cream. This will thin the frosting out more though, so I recommend using about half the amount the recipe calls for.
• Semi-Sweet Chocolate Chips – I used chocolate chips but you can use baking chocolate, or good-quality chocolate bars to melt and add into the frosting. Alternatively, you can also use milk or dark chocolate if you have a strong preference.

Tips for Making the Best Chocolate Twix Cake

• Ingredients at room temp mix together better! Set out any cold ingredients ahead of time.
• Properly measure your flour (spoon into the cup measure, then level). Or better yet, use a kitchen scale to measure your dry ingredients.
• Use a scale to weigh your cake pans as you fill them. It will make your cake layers bake to the same height and bake more evenly.
• Level your room temperature or thawed cake layers with a serrated knife to make them easier to stack.
• Chill your cake layers in the freezer for about 20 minutes before assembling the cake. It makes it so much easier to stack and frost them!

Making This Twix Cake in Advance and Storage Tips

Make your cake layers in advance and freeze them. It breaks the process up and makes it more approachable.

Make the chocolate frosting ahead of time or save any leftover frosting. Store it in an airtight container in the fridge for up to a month. Just be sure to give it a good stir once it thaws to make it nice and smooth again. This cake can last in the fridge for up to a week.

Make the caramel filling up to a month is advance! Store it in an airtight container in the fridge.

A frosted cake can last in the fridge for up to a week, or in the freezer up to a month. If you freeze the cake, transfer it to the fridge the night before you plan to eat it.

This will help it gradually thaw and minimize any temperature shock. Remove the cake from the fridge about 30 minutes before you plan to cut into it.

Let Me Know What You Think

If you try this cake recipe, I’d love to hear what you think! Please leave a rating below and comment below.

Don’t forget to tag me @chelsweets and use #chelsweets on social media so I can see your amazing creations!

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