Ultimate Twix Chocolate Caramel Layer Cake with Caramel

I’m the kind of baker who keeps emergency candy bars hidden in the freezer.
One night a pair of forgotten Twix bars sparked an idea for a cake that would honor every layer of that candy—cookie crunch, molten caramel, and silky chocolate.
After several late‑night experiments, I landed on a moist cocoa sponge laced with brown sugar, a salted‑caramel buttercream, and a crown of chopped Twix and shortbread.
What began as a simple craving has grown into my go‑to celebration cake, and I can’t wait to walk you through each step.

Nostalgic Appeal

Twix bars defined my childhood recess: half was devoured on the playground, the other tucked away for the bus ride home.
Their neat strata of biscuit, caramel, and chocolate felt engineered for small hands and big imaginations.
Recreating that experience in layer‑cake form lets me relive those afternoons while sharing them with people who never bartered candy at lunchtime.
Every slice feels like passing a note across the classroom—only this one is covered in frosting.

Homemade Focus

I refuse boxed cake mixes because I want full authority over cocoa intensity and caramel saltiness.
Using buttermilk instead of whole milk guarantees a plush crumb that doesn’t dry out after the candles are blown.
I whip the frosting by hand so I can stop the moment it hits that sweet spot between airy and spreadable.
Even the caramel sauce is homemade when I have time, because the payoff in flavor always shows up on the plate.

Flavor Goal

The sponge delivers deep, not‑too‑sweet chocolate that lets the caramel sing.
Brown sugar threads a quiet toffee note through the cake, echoing the candy’s filling.
A salted‑caramel buttercream keeps the sweetness lively with a tiny mineral bite.
The final shower of Twix shards and shortbread crumbs adds texture fireworks that pop against the tender crumb.

Ingredient Insights

All‑purpose flour supplies enough strength to hold heavy frosting while staying tender.
Dutch‑process cocoa offers a dark hue and smooth finish that avoids dryness.
Buttermilk brings gentle tang and moisture that outlasts a full day on the counter.
Vegetable oil distributes fat evenly, preventing butter flavor from muting the chocolate.

Caster sugar dissolves fast for a fine‑grained crumb, while brown sugar adds extra moisture.
Eggs emulsify fat and liquid, giving the batter stability even with hot water added at the end.
Salted‑caramel sauce heightens contrast and keeps frosting from sliding into cloying territory.
Chopped Twix and crumbled shortbread provide the signature candy crunch in every bite.

Essential Equipment

A pair of sturdy eight‑inch pans ensures level layers that bake through without doming.
A stand mixer with paddle attachment speeds up frosting production and keeps it airy.
Offset and bench scrapers smooth sides so candy pieces have a clean stage to shine.
A digital scale removes guesswork when dividing batter between pans for perfectly even layers.

List of Ingredients with Measurements

Chocolate Cake

• 2 cups (280 g) all‑purpose flour

• 1 cup (80 g) Dutch‑process cocoa powder

• 1 teaspoon baking powder

• 1 ½ teaspoons baking soda

• 1 ½ cups (300 g) caster sugar

• ½ cup (90 g) light brown sugar

• 1 cup (240 ml) buttermilk, room temperature

• ¾ cup (180 ml) vegetable oil

• 2 teaspoons vanilla extract

• 3 large eggs, room temperature

• 1 cup (240 ml) hot water

Salted‑Caramel Frosting & Topping

• ½ cup (115 g) unsalted butter, softened

• 2 ½ cups (325 g) powdered sugar, sifted

• ½ cup (120 ml) salted‑caramel sauce, plus extra to drizzle

• 6 fun‑size Twix bars, chopped

• ½ cup shortbread cookies, crumbled

Step‑by‑Step Instructions

1. Prep and Preheat
Preheat the oven to 360 °F (180 °C).
Grease, line, and lightly flour two eight‑inch pans.
Set them on a rimmed baking sheet for easy transfer in and out of the oven.

2. Mix Dry Ingredients
Sift flour, cocoa, baking powder, and baking soda into a large bowl.
Whisk in both sugars until you see one uniform shade of mocha brown.
Set the bowl aside within arm’s reach.

3. Combine Wet Base
In a separate bowl whisk buttermilk, oil, vanilla, and eggs until smooth.
Pour the liquid mixture into the dry ingredients.
Fold gently until just combined, then stream in hot water and whisk until glossy.

4. Bake the Layers
Divide the batter evenly between pans, weighing for precision.
Bake 30 minutes or until a skewer in the center shows moist crumbs, not wet batter.
Cool cakes 10 minutes, then invert onto wire racks and leave until room temperature.

5. Make Caramel Frosting
Beat butter on medium until pale and creamy.
Add powdered sugar in three batches, beating well after each addition.
Pour in salted‑caramel sauce and whip until the frosting looks satiny and forms soft peaks.

6. Assemble
Trim any domes off cooled cakes with a serrated knife.
Place the first layer on a stand and spread half the frosting edge‑to‑edge.
Scatter half the chopped Twix and shortbread crumbs over the frosting.

7. Finish and Decorate
Set the second layer on top and cover with remaining frosting.
Press leftover candy and cookie crumbs into the crown.
Finish with a slow caramel drizzle that runs down the sides in ribbons.

Troubleshooting

A sunken center often means your oven was too cool or the batter waited before baking.
Dry edges usually point to over‑baking; start testing for doneness three minutes early next time.
Grainy frosting signals unsifted sugar; always pass powdered sugar through a sieve.
If frosting slides, your layers were still warm—chill them twenty minutes before assembly.

Tips and Variations

Swap Twix for peanut‑butter cups to create a chocolate‑peanut spin on the same formula.
Whisk a tablespoon of instant espresso into the hot water for deeper chocolate character.
Add flaky sea salt to the final caramel drizzle for heightened sweet‑salty interplay.
Slice each layer in half horizontally to create four tiers and alternate frosting with extra caramel swirls.

Serving and Pairing Suggestions

Serve slices at room temperature so the crumb feels plush and the caramel stays gooey.
A cold‑brew coffee with a touch of milk balances the cake’s richness perfectly.
Tawny port pairs beautifully, its dried‑fruit notes amplifying brown sugar depth.
For a non‑alcoholic option, try a lightly salted caramel iced latte; it mirrors the cake without overpowering it.

Nutritional Information

One‑twelfth slice delivers roughly 610 calories.
Expect about 28 g fat, 83 g carbohydrates, and 5 g protein.
Sugar lands near 66 g, while sodium remains below 340 mg.
Numbers fluctuate if you heap on extra caramel or candy shards.

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Recipe Summary and Q&A

This cake folds the best parts of a Twix bar—crisp cookie, chewy caramel, and milk chocolate—into a show‑stopping buttermilk sponge cloaked in salted‑caramel frosting.
Reverse‑creaming with oil and hot water produces a moist crumb that keeps for days.
Candy pieces welded to the crown ensure every slice crackles with nostalgia‑inducing crunch.
Below I tackle the most common questions from first‑timers so your bake runs smooth.

Can I bake the batter in three pans?
Yes. Divide into three eight‑inch pans and bake 22 minutes; the layers will be thinner and cool faster.

How long will the cake stay fresh?
Frosted cake lasts three days in an airtight container in the fridge. Bring slices to room temperature for best texture.

Is store‑bought caramel okay?
Absolutely—just choose a thick spoonable sauce, not the thin ice‑cream drizzle.

Can I freeze layers?
Wrap unfrosted cakes tightly in plastic and freeze up to a month. Thaw overnight in the fridge, then frost.

Bake this Ultimate Twix Salted Caramel Chocolate Layer Cake once, and you’ll never settle for a plain candy bar celebration again.
I hope your kitchen fills with the aromas of dark cocoa and warm caramel, turning every crumb into a bite of childhood joy seasoned with grown‑up flair.