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Twix Cake
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4.93 from 14 votes

Twix Cake

Milk chocolate cake layers, shortbread cookie crumbs, chocolate caramel buttercream, and homemade salted caramel.
Course: Dessert
Cuisine: Cake
Keyword: caramel, Chocolate Cake, chocolate caramel buttercream, Milk Chocolate Cake, Twix Cake

Ingredients

FOR THE MILK CHOCOLATE CAKE

  • 3/4 cup (169.5 g) unsalted butter, room temperature
  • 3/4 cup (165 g) brown sugar
  • 1 cup (200 g) granulated sugar
  • 5 eggs, room temperature
  • 1 teaspoon (4.2 g) vanilla extract
  • 1/2 (120 g) cup sour cream, room temperature
  • 3 1/4 (400 g) cup cake flour
  • 1/2 cup (50 g) cocoa powder
  • 1 tsp (6 g) salt
  • 2 cups (480 g) buttermilk, at room temperature
  • 1 1/2 tablespoons (21 g) white distilled cooking vinegar
  • 2 1/2 teaspoons (10 g) baking soda

FOR THE SHORTBREAD COOKIE CLUSTERS

  • 1/4 cup (50 g) granulated sugar
  • 3/4 cup (169.5 g) unsalted butter, room temperature
  • 2 cups (240 g) all-purpose flour

FOR THE CARAMEL

  • 1/2 cup (100 g) granulated sugar
  • 4 tablespoons (59.15 g) water
  • 1 teaspoon (5 g) light corn syrup
  • 1/4 cup (57.75 g) heavy whipping cream
  • 1 teaspoon (4.2 g) vanilla extract
  • 1 teaspoon (6 g) salt

FOR THE BUTTERCREAM

  • 1/4 cup (57.75 g) heavy whipping cream
  • 10 ounces milk or semi-sweet chocolate
  • 2 cups (452 g) unsalted butter, slightly cold
  • 5 cups (625 g) powdered sugar, measured then sifted
  • 1 tablespoon (13 g) pure vanilla extract
  • 1/2 cup homemade caramel recipe above
  • Pinch of salt

FOR THE GARNISH AND FILLING

  • Twix bars chopped

Instructions

FOR THE CAKE

  • Preheat your oven to 325 degrees F. Spray three 8-inch pans with nonstick spray, line the bottom with parchment paper and spray again. Set aside.
  • In a medium size mixing bowl, whisk the cake flour, cocoa powder, and salt to combine. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars on medium-high until light in color and fluffy in texture, about 3 minutes.
  • With the mixer on medium speed, add the eggs one at a time, making sure to scrape down the sides and bottom of the bowl between each addition. Continue to beat on medium-high speed for about 2 minutes, until smooth. Add the vanilla and stir to combine.
  • Turn the mixer to low speed and add 1/3 of the flour mixture to the butter mixture. Mix until just incorporated and then add half of the buttermilk, followed by another 1/3 of the flour mixture, the second half of the buttermilk and lastly, add the remaining flour mixture and mix until just incorporated.
  • In a small bowl, combine the vinegar and baking soda. The mixture will bubble. Add the mixture to the cake batter and stir on low until combined. Scrape down the sides of the bowl and mix again for another 20 seconds.
  • Gently fold in the sour cream.
  • Divide the batter evenly between the prepared pans (about 20 ounces in each pan) and bake for about 30-35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs on it.
  • Remove the cake pans from the oven and let the layers cool in pans for 15 minutes before inverting onto cooling racks to cool completely.

FOR THE SHORTBREAD CRUMBS

  • Set your oven to 325 degrees F. Line a half sheet pan with parchment paper. Set aside.
  • Using a stand mixer fitted with the paddle attachment, blend the butter and sugar on medium speed for 1 minute.
  • Add flour and mix until ingredients come together in a crumbly dough.
  • Bake for 10 minutes. Toss. Bake for 10 minutes more, until golden brown. Cool completely.

FOR THE CARAMEL

  • Mix the sugar, water, and corn syrup in a small saucepan over medium heat.
  • Meanwhile, heat the cream in a microwave safe bowl for 1 minute. Set aside.
  • Bring the sugar mixture to a boil, but DO NOT STIR! (Stirring encourages crystallization). Let mixture cook until it turns golden brown/amber color. It happens quickly, so keep an eye on it. Refer to THIS post for details.
  • Remove the sugar syrup from the heat and very slowly stir in the cream, followed by the salt and sugar. Cool completely before using.

FOR THE BUTTERCREAM

  • In a bowl fitted with a paddle attachment, beat the butter on medium high until light in color and fluffy in texture, about 3 minutes.
  • In a microwave safe bowl, heat the cream for about a minute. Pour the hot cream over the chocolate chips. Stir to melt the chocolate and create a smooth ganache. Set aside to cool slightly.
  • With the mixer on medium speed, gradually add the chocolate ganache to the butter. Scrape the sides of the bowl and mix again until the mixture is smooth and silky.
  • With the mixer on low speed, gradually add the powdered sugar. Beat on low speed for 1 minute, or until the powdered sugar is fully incorporated.
  • Add the vanilla and salt and beat until combined.
  • Stream in 1/2 cup of the salted caramel.
  • Scrape down the sides and bottom of the bowl again, and then turn the mixer to medium-high speed and beat the buttercream for about 3 to 5 minutes. The mixture should be silky and smooth and lighter in color.
  • If the buttercream seems too soft, you can refrigerate it for about 15 to 20 minutes before using.

FOR THE ASSEMBLY

  • Place the first cake layer on a cake board and spread about 3/4 to 1 cup buttercream over the top.
  • Sprinkle about 1/2 cup of the shortbread crumbs and then some chopped Twix on top. Pat into place.
  • Drizzle a couple tablespoons of the caramel over the crumbs.
  • Place the second cake layer on top and repeat these steps.
  • Place the final cake layer, top side down, on the second layer of filling.
  • Apply a thin coat of frosting around the entire cake to lock in the crumbs. Freeze for about 10 to 15 minutes.
  • After the crumb coat is set, continue frosting and decorating the cake with remaining buttercream.

Notes

Note
If you need to save some time, you can use store bought shortbread cookies along with the Twix in between the layers.