Tessa’s Recipe Rundown
Taste: Sweet but not too sweet!
Texture: Soft and fluffy cake with a smooth frosting and plenty of crunch from the Twix bars!
Ease: Not too tricky but a little bit of time needed
Appearance: Impressive
Pros: Looks and tastes fantastic
Cons: Extremely moreish
Would I make this again? A thousand times yes
This post may contain affiliate links. Read our disclosure policy.
Please welcome back my girl Jess from Sweetest Menu as she shares another decadent recipe, Twix Chocolate Layer Cake! Be sure to show her some love for me. -Tessa
You guys! I’m back with a very special chocolate cake recipe. Hands up if you are a chocolate lover? I have both hands raised. But it’s not just chocolate that I am crazy about. I also love caramel and Twix bars. This cake is my new best friend. Not only does it look impressive but it tastes AMAZING! We’re talking two layers of thick and soft chocolate cake, covered in sweet and creamy caramel frosting – made using homemade caramel sauce. The final touch is an avalanche of chopped Twix bars, crushed shortbread cookies and more salted caramel.
If you have a birthday coming up or a special celebration, you have got to bookmark this cake. Not only will it wow your family and friends but it’s not complicated. The chocolate cake is a simple mix cake that can be split into two cake tins. And while the caramel frosting is made using homemade caramel sauce, you could use the store-bought kind if you are tight on time. However if you are feeling adventurous, give homemade caramel a go, it really is buttery-licious.
Once you have eaten half the frosting, oops I mean frosted the cake, you can then pile it high with all your favourite things. Be sure to pick up a few extra Twix bars so you can nibble on them as you decorate (that’s not just me is it?). I seriously LOVED this cake. I went back for seconds and had to demonstrate serious restraint not to go back for thirds. Moderation right? I’m dubbing it the perfect chocolate cake. Growing up, I only ever wanted chocolate cakes for my birthday and even though now I am partial to ice cream cakes, I think this one will go straight to the top of my birthday wish list.
Email This Recipe
Enter your email, and we’ll send it to your inbox.
Ingredients
Chocolate cake
- 2 cups (280 grams) plain flour
- 1 cup (80 grams) cocoa powder
- 1 teaspoon baking powder
- 1 and 1/2 teaspoon baking soda
- 1 and 1/2 cup (300 grams) caster sugar
- 1/2 cup (90 grams) brown sugar
- 1 cup (240 ml) buttermilk
- 3/4 cup (180 ml) vegetable oil
- 2 teaspoon vanilla extract
- 3 large eggs, room temperature
- 1 cup (240 ml) hot water
Caramel frosting
- 1/2 cup (115 grams or 1 stick) unsalted butter, softened
- 2 and 1/2 cups (325 grams) powdered or icing sugar
- 1/2 cup (120 ml) [url]salted caramel sauce∞http://www.sweetestmenu.com/blog/homemade-salted-caramel-sauce[/url]
- Twix bars, chopped
- Shortbread cookies, crumbled
- Extra caramel sauce for drizzling
Instructions
- Preheat your oven to 360 F (180 C). Grease and line two 8 inch round cake tins. In a large mixing bowl, sift the flour, cocoa powder, baking powder and baking soda. Then add the sugars. Whisk together. In a separate mixing bowl, add the buttermilk, vegetable oil, vanilla and eggs. Whisk together.
- Add the wet ingredients to the dry ingredients. Start to fold together, slowly pour in the hot water, and continue to mix until all the ingredients are incorporated. Divide the mixture into the two cake tins and bake for approximately 30 minutes or until a skewer inserted comes out clean. Leave for 10 minutes before gently removing the cakes from their tins and leave them to cool completely on a wire rack.
- To make the frosting, add the butter to a large mixing bowl and beat until smooth and creamy. Add the powdered or icing sugar and beat until smooth. Add the caramel sauce and continue to beat until creamy.
- To frost the cakes, you may need to trim off the dome of the cakes using a large serrated knife or a cake cutter. Then, add half the frosting to the top of one chocolate cake and then add the other chocolate cake on top. Frost with the remainder of the caramel frosting. Finally, top with chopped Twix bars, crushed shortbread cookies and drizzle with any extra caramel sauce.
It was very easy to make but I had to add more butter than listed to make my icing
Is the Twix cake gluten free????
Excellent recipe. Tried an oil cake for the first time .it turned out great ! Also caramel cream icing is just, Wow!
Thank you !
I followed the directions for the icing and ended up having to doctor it with extra butter, sugar and whipping cream because the butter, sugar and caramel only instructions just made a crummy mess. More sugar than the butter would cream into!
I tested the icing before going on the cake but hopefully it goes well with the cake as I didn’t have time to toss what I had and retry!
Still excited to try. Just hope others are wary that the icing might need extra love
“I made this once for a family gathering and now everyone insists that it be at every gathering! It’s so easy; you use a box cake mix! For chopping the chocolate bars, I put them in the freezer, then hit them with a hammer while still in the wrapper”
Thanks for the wonderful recipe! I’m making this for my daughter’s first birthday party, can’t wait to try it! 🙂
One question though. I only have one cake tin. Is it okay if I leave half the batter on the counter while the other half is in the oven, or should I put it in the fridge?
Could you please tell me what kind of cocoa powder you used.
Was it a dark chocolate or regular powdered cocoa?
Am I reading that right, I need to mix the caramel into the icing? Won’t that make the icing go brown, how are you keeping the icing white?
Question… in the ingredients list there isn’t any eggs but in the comments someone asked about an eggless version. So my question is how many eggs are needed since they aren’t listed? Thanks in advance. I am making this for my sons bday tomorrow.
Question… in the ingredients list there isn’t any eggs but in the comments someone asked about an aggless version. So my question is how many eggs are needed since they aren’t listed? Thanks in advance. I am making this for my sons bday tomorrow.
Hi! I just made this and it’s glorious! I’m taking it into work. Do I store it in the fridge or simply outside?
Hi there! Amazing looking cake. Would it be possible to substitute the caster sugar with powdered? And how many days would u say this cake would stay fresh? Thanks in advance!
Hi Meagan, thanks for your comment. I wouldn’t using powdered sugar in the cake but granulated sugar is fine. The cake stays fresh for 2-3 days.