These moist white chocolate cupcakes are made from scratch. They are frosted with the BEST easy and silky white chocolate buttercream!

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

I know I've professed my love for white chocolate many times. It's been used in my easy white chocolate brownies, white chocolate raspberry cookies, white chocolate coconut cookies and white chocolate sugar cookies just to name a few.

For my birthday last year I strayed from my normal coconut cake and tried a white chocolate cake. The cake was good in the first try, but it wasn't as moist and tender as I would have liked. So I've spent the last nine months working on one that I felt was worth sharing. I hope you love it!

why you will love these light and fluffy cupcakes

• White chocolate flavor ~ this isn't just a vanilla cupcake recipe with white chocolate thrown in as an afterthought. The white chocolate flavor is subtle, but you definitely taste it in the unfrosted cupcakes.
• The best texture ~this recipe creates moist, soft and tender cupcakes!
• White chocolate buttercream ~ for true white chocolate lovers, this silky homemade frosting is easy! It has a texture and taste like Swiss meringue buttercream, but it's much more simple to make.

white chocolate cupcakes ingredients {and substitutions}

• Unsalted butter ~ Used for both the cupcakes and buttercream. The butter needs to be room temperature; pull it out an hour or two before baking.
• Granulated sugar ~ to keep the cupcakes light in color.
• Buttermilk ~ I prefer to use a store-bought buttermilk, but in a pinch you can make your own. Use ½ cup whole milk and ½ tablespoon white vinegar or lemon juice. Stir and let sit for 10 minutes before using.
• White chocolate ~ This is the star of the show so be sure to use a quality white chocolate baking bar. I like Ghirardelli, Lindt, and Callebaut. You can usually find white chocolate baking bars near the chocolate chips in the grocery store. I do not recommend using white chocolate chips.
• Egg whites ~ need to be room temperature; pull them out with the butter.
• Oil {not shown} ~ you can use canola oil or vegetable oil.
• Sour cream ~ use full fat sour cream at room temperature; pull it out with the butter.
• Vanilla ~ compliments the white chocolate flavor.
• Cake flour ~ if you don't have cake flour you can make your own; see my coconut cake post for instructions. All-purpose flour can be substituted, but the cupcakes won't be quite as fluffy and light.
• Baking powder and baking soda ~ I use aluminum free baking powder.
• Kosher salt ~ to balance the flavors. If you only have table salt, start with half the amount and adjust if needed.
• Confectioners' sugar and heavy whipping cream {not shown} ~ used for the easy and not-too-sweet white chocolate buttercream frosting.

how to make moist and tender cupcakes

Start by preheating the oven and lining two muffin pans with 14 cupcake liners {Paper Chef is my favorite}.

Place the white chocolate and buttermilk in a small saucepan and stir over low heat until the chocolate has melted. Pour the mixture into a bowl or cup and set aside to cool.

Sift together the cake flour, baking soda, baking powder, and kosher salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Then scrape the bowl again and with the mixer on low drizzle in the oil and mix.

Now add the egg whites and vanilla and beat on low 1-2 minutes. Scrape up and down the sides of the bowl and add the sour cream {the mixture can start to look a little curdled}.

Next, with the mixer on low, slowly add the flour mixture and the cooled buttermilk/white chocolate mixture in alternating additions until just a little flour is still showing. Finish mixing until just combined with a spatula, being careful to not over mix your batter.

Divide your batter between the 14 cupcake liners, filling them ⅔ full. {I use size 16 scoop/¼ cup} Bake for 16-20 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. Then cool the cupcakes before frosting them with the white chocolate buttercream.

how to make white chocolate buttercream

This recipe makes the best white chocolate frosting! It uses my not-too-sweet American buttercream method, which gives a taste and texture much closer to Swiss meringue buttercream. The butter gets whipped for 10+ minutes and it creates the silkiest homemade buttercream!

To start melt the white chocolate using the double boiler method or in the microwave {if you are comfortable using the microwave for melting chocolate}. Set aside to cool to room temperature.

Beat the butter in a stand mixer with the paddle attachment {or using a hand-held mixer} on high for 5 minutes. Stop about half way through to scrape up and down the bowl. Add the confectioners’ sugar and mix on low until the sugar is incorporated. Add the heavy cream and beat on high for another five minutes. Scrape up and down the bowl, add the cooled melted white chocolate, vanilla and a pinch of salt and beat 2 minutes more.

Then decorate as desired. I used a Wilton 1M tip for the cupcake photos in this post.

can you add coloring to white chocolate buttercream?

Yes! I would recommend a gel based food coloring such as Chefmaster or Americolor.

how to quickly cool cupcakes

I tend to be impatient and don't want to wait around for my cupcakes to cool before I can decorate them. Once the cupcakes have finished baking let them cool in the pan for 5 minutes. Then move them to a wire cooling rack and let them cool another 5 minutes before placing them in the freezer for 5-10 minutes.

why did my cupcakes sink in the middle?

This can happen for several different reasons. The one that gets me most frequently is over-mixing the batter. When the batter is over-mixed it incorporates too much air. When the cupcakes bake the air escapes and can create the sunken effect.

To avoid over-mixing the batter, stop the mixer when a few streaks of flour are still remaining and hand mix the final flour in until the batter just comes together.

If your leavening agents {baking soda and baking powder} have expired it can also cause baked goods to sink in the middle as the correct chemical reaction won't occur.

Oven temperature can also play a part. If your oven runs hot, it can cause the cupcakes to rise too quickly and then fall flat. I use this oven thermometer to keep track of my oven temperature. And occasionally test using my Thermoworks Square Dot as well.

more frosting flavor options

For truly decadent white chocolate cupcakes frost them with my easy and not-too-sweet American white chocolate buttercream {included in the recipe card below}.

Lemon and white chocolate is also a magical combination! But have you ever tried white chocolate with cookie butter? It too is a lovely combination. And you can never go wrong with raspberry frosting on white chocolate cupcakes!

If you like more of a chocolate and white chocolate combo, the ganache from my Baileys cupcakes would be delicious.

can I use a filling inside white chocolate cupcakes?

Yes! If you need help with how to make filled cupcakes, please see this post. I think any of the below ideas would be phenomenal as a filling in this cupcake recipe.

• Raspberry jam {or your favorite jam flavor}
• White chocolate ganache
• Chocolate ganache
• Cookie butter
• Lemon curd

how to store and freeze

Store these white chocolate cupcakes in an airtight container {I have one like this} at room temperature for 2-3 days. They can also be stored in an airtight container in the refrigerator, but they will be more prone to drying out.

The cupcakes can be frozen with the white chocolate buttercream frosting in an airtight container for 2-3 months. I freeze mine with the buttercream all the time! Allow to defrost at room temperature before serving.

Remember to snap a picture and tag me on Instagram if you make these White Chocolate Cupcakes with White Chocolate Buttercream. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

more white chocolate desserts to try

• White Chocolate Brownies
• White Chocolate Cranberry Tart
• Brown Butter Oatmeal White Chocolate Cookies
• White Chocolate Pecan Pie
• White Chocolate Chai Brownies

If you make this recipe (or any recipe!) from two sugar bugs please come back and leave a review and a star rating.  I read every comment, and I LOVE hearing from you!

Yield: 14 cupcakes

White Chocolate Cupcakes

Print

These moist white chocolate cupcakes are made from scratch. They are frosted with the BEST easy and fluffy white chocolate buttercream!

Prep Time 25 minutes

Bake Time 20 minutes

Cooling Time 1 hour

Total Time 1 hour 45 minutes

Ingredients

White chocolate cupcakes

• 4 ounces quality white chocolate, finely chopped (112g)
• ½ cup buttermilk (120mL)
• 1 ½ cups cake flour (173g)
• ¼ teaspoon baking soda
• 1 ½ teaspoons baking powder
• ½ teaspoon kosher salt
• ½ cup unsalted butter, room temperature (113g)
• ¾ cup granulated sugar (150g)
• 2 tablespoons vegetable or canola oil (30mL)
• 2 large egg whites, room temperature
• 2 teaspoons pure vanilla extract
• ¼ cup sour cream (full fat), room temperature (60g)

white chocolate buttercream

• 3 ounces quality white chocolate, melted (84g)
• ¾ cup unsalted butter, room temperature (170g)
• 1 ½ cups confectioners’ sugar (180g)
• 3 tablespoons heavy whipping cream (45mL)
• 1 ½ teaspoons pure vanilla extract

Instructions

1. For the cupcakes: Preheat your oven to 350°F and prepare two muffin pans with 14 cupcake liners.
2. Place the white chocolate (4oz/112g) and buttermilk (½ cup/120mL) in a small saucepan and stir over low heat until the chocolate has melted. Pour the mixture into a cup and set aside to cool.
3. Sift together the cake flour (1 ½ cups/173g), baking soda (¼ teaspoon), baking powder (1 ½ teaspoons), and kosher salt (½ teaspoon). Set aside.
4. In the bowl of a stand mixer fitted with the paddle attachment, cream butter (½ cup/113g) and sugar (¾) cup/150g) on medium-high (speed 6 on a KitchenAid mixer) until light and fluffy, approximately 3 minutes. Scrape up and down the sides of the bowl once during that time. Then scrape the bowl again and with the mixer on low (speed 2 on KitchenAid) drizzle in the oil (2 tablespoons/30mL) and mix for one minute. Scrape up and down the bowl and add the egg whites (2 large whites) and vanilla (2 teaspoons) and beat on low (speed 2) 1-2 minutes. Scrape up and down the sides of the bowl and add the sour cream (¼ cup/60g), mixing another 1 minute on low. Scrape up and down the sides of your bowl.
5. With the mixer on low, slowly add the flour mixture and the cooled buttermilk/white chocolate mixture in alternating additions (⅓ flour, ½ milk, ⅓ flour, stop and scrape the bowl, ½ milk, ⅓ flour) until just a little flour is still showing. Finish mixing until just combined with a spatula, being careful to not over mix your batter.
6. Divide your batter between the 14 cupcake liners, filling them ⅔ full. (I use size 16 scoop/¼ cup) Bake for 16-20 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.
7. Allow the cupcakes to cool in the pan for 5 minutes, then remove to a wire rack to cool completely. (If you want to speed up the cooling process move the cupcakes to the freezer after 10 minutes and let them chill for 5-10 minutes).
8. For the white chocolate buttercream: Melt the white chocolate (3 ounces/84g) using the double boiler method or in the microwave (if you are comfortable using the microwave for melting chocolate). Set aside to cool to room temperature.
9. Beat the butter (¾ cup/170g) in a stand mixer with the paddle attachment (or using a hand-held mixer) on high for 5 minutes. Stop about half way through to scrape up and down the bowl. Add the confectioners’ sugar (1 ½ cups/180g) and mix on low until the sugar is incorporated. Add the heavy cream (3 tablespoons/45mL) and beat on high for another five minutes. Scrape up and down the bowl, add the cooled melted white chocolate, vanilla (1 ½ teaspoons) and a pinch of salt and beat 2 minutes more.
10. Frost cupcakes as desired. I used a Wilton 1M piping tip to create the rosette look you see in the photos.

Notes

Use a quality white chocolate baking bar, not white chocolate chips.

If you only have salted butter, eliminate the kosher salt.

If you only have table salt, start with half the amount of salt.

All-purpose flour can be substituted for the cake flour, but the cupcakes won't be quite as light and tender.

Plain Greek yogurt can be substituted for the sour cream.

Cupcakes can be stored at room temperature in an airtight container for 2-3 days. They can also be stored in an airtight container in the refrigerator, but they will be more prone to drying out.

The cupcakes can be frozen with the frosting in an airtight container for 2-3 months. Allow to defrost at room temperature before serving. I freeze mine with the buttercream all the time!

Nutrition Information:

Yield:

14

Serving Size:

1
Amount Per Serving: Calories: 400Total Fat: 24gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 53mgSodium: 163mgCarbohydrates: 44gFiber: 0gSugar: 32gProtein: 3g

The nutrition information is an estimate only and may not be entirely accurate.

Did you make this recipe?

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Homemade Twix cake! This ultimate candy cake is a vanilla cake baked on a shortbread cookie crust. This easy layer cake has a salted caramel filling and a shortbread cookie buttercream decorated with a chocolate and caramel drip.

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

Do you have a favorite candy bar? Mine is 100 Grand, but it's very closely followed by a Twix bar. There is something about the crunchy shortbread cookie crust, caramel filling and milk chocolate combination that gets me every time. Have you tried my cookie recipe that also combines these flavors?

We typically do a big Sunday dinner and a few weeks ago I decided to try out a new cake. Since my Milky Way cake recipe has been such a hit, this ultimate Twix inspired cake was born that day. I wanted something easy and delicious, but still impressive and this simple layer cake checked both boxes.

why you will love this candy bar inspired cake

• My well loved vanilla snack cake gets baked on top of an easy shortbread crust.
• The cake bakes in an 8x8 baking pan {only one cake pan to wash #winning!}
• A decadent salted caramel serves as the filling between the layers.
• The salted caramel is sandwiched between the two layers of cookie crust.
• Shortbread buttercream!
• A semi naked frosting means it's perfect for all levels of cake decorators.
• A simple milk chocolate ganache and a salted caramel drizzle finish off this easy to decorate cake.

This Twix inspired cake is perfect for all your chocolate and caramel candy bar loving friends and family. It would be the perfect dessert for Easter, as a birthday cake, for Sunday dinner or just because.

Twix cake ingredients {and substitutions}

• Shortbread cookie crumbs ~ I used Keebler Sandies, the original vanilla version, because they are readily available at most grocery markets. Crush them to fine crumbs. Walkers Shortbread would also be delicious as would homemade shortbread, you could use this recipe, but omit the cherries and dark chocolate. For the most accuracy, if not using Keebler Sandies, use the gram measurements.
• Unsalted butter ~ If you substitute salted butter, just omit the kosher salt. You will use both melted and room temperature butter.
• Granulated sugar ~ provides sweetness and structure to the cake. It also serves as the base of the salted caramel.
• Eggs ~ you will need one whole large egg and one large egg white for the cake, I prefer these at room temperature. I have not tested the cake with egg substitutes.
• Vanilla ~ adds flavor in almost every element of the cake.
• All-purpose flour ~ be sure to scoop and level if you aren't using a scale to weigh your ingredients.
• Cornstarch ~ adds softness to the crumb of the vanilla cake.
• Baking powder ~ adds a little lift to the cake.
• Kosher salt ~ If using table salt, start with half the amount. If using salted butter, you may need to omit all the added salt.
• Buttermilk ~ helps to tenderize the gluten and adds softness to the cake crumb. I prefer using store-bought buttermilk, but you can make your own in a pinch. Add about a tablespoon {I just eye-ball it} of lemon juice or white vinegar to a glass measuring cup and add milk to equal ⅔ cup. Stir and allow to come to room temperature.
• Salted caramel ~ I prefer making my own and give you step-by-step instructions for making it in this whiskey vanilla caramel sauce recipe, just be sure to follow the ingredient list on this recipe card as you won't be using the whiskey. If making homemade caramel sauce isn't your thing, use a high quality store bought salted caramel. Trader Joe's Fleur de Sel caramel sauce is a great one; you will need about 1 cup.

Pro-tip! If you have leftover buttermilk, pour into ½ cup portions and freeze for the next time you need it!

steps for making this ultimate candy cake

1. Make the salted caramel, takes about 15 minutes {you can do this the day before}.
2. Bake the vanilla cake with shortbread crust. {15 minutes prep time, 30 minutes to bake}
3. Make the easy shortbread buttercream. {10-15 minutes}
4. Make the milk chocolate ganache. {10 minutes}
5. Assemble the cake. {15-20 minutes}

I know the ingredient list and steps to make this cake seem daunting, but I can tell you it all comes together easily. And the semi naked look gives it an elegant, but unfussy finish.

how to make the shortbread cookie crust cake

Start by preheating the oven and preparing an 8x8 baking pan with parchment paper.

Next crush the shortbread cookies to fine crumbs. You can use a food processor {this is the updated version of the 25+ year old Cuisinart I use} or a zip-top bag and rolling pin. Add the melted butter to the cookie crumbs and press firmly into the prepared pan. Set aside while you prepare the vanilla cake batter.

In a stand mixer with the paddle attachment or with a hand held mixer, cream together the butter and sugar until light and fluffy.

Then add the egg, egg white and vanilla followed by alternating the dry ingredients and buttermilk.

You will know the cake is done once the edges are lightly golden and a toothpick comes out with a few moist crumbs still attached. This takes about 30 minutes.

Allow the cake to cool in the pan for 15 minutes. Then turn the cake out of the pan onto a wire cooling rack. The shortbread crust will be facing upward while it cools. I like to take a knife and lightly score the shortbread into two equal halves. Cut the cake once it's completely cooled.

ingredients for shortbread buttercream and milk chocolate ganache

• Milk chocolate ~ use a baking chocolate bar. I usually find them in the baking aisle near the chocolate chips. I used milk chocolate as that is what is in a Twix candy bar, but if dark chocolate is more your thing, it will work fine here.
• Unsalted butter ~ some will be melted into the ganache and some will need to be at room temperature for the buttercream.
• Confectioners' sugar ~ used for the shortbread buttercream.
• Vanilla ~ adds flavor to the buttercream. Pure vanilla extract is what I prefer.
• Heavy cream ~ heavy cream or heavy whipping cream is what you want. Half and half can be used as a substitution.
• Shortbread cookie crumbs ~ crush them to fine crumbs.

how to make shortbread buttercream

Start by beating the butter on high for a full five minutes, until it's light and silky. Next add the confectioners' sugar and mix on the lowest speed until it's incorporated. Then add the heavy cream and beat on high another five minutes.

Finally add the shortbread cookie crumbs, vanilla and a pinch of salt and beat another 2 minutes.

Remember to pin this recipe to Pinterest! Use the button on the recipe card or the share buttons on the side or bottom of this page.

let's assemble this Twix cake!

Now you will make the milk chocolate ganache and set it aside to cool while you assemble this Twix lover's cake.

If you would like to keep the serving plate clean, place some pieces of parchment or wax paper under the edges of the bottom cake layer. Leave the parchment in place until you have finished decorating, then gently pull them free.

Start by cutting the cooled cake into two equal halves and place one half on your serving plate with the shortbread crust facing upward. Now pipe a buttercream dam around the edges of the cake, I do a double layer.

Next add the cooled salted caramel, followed by a thin layer of buttercream.

Then add the second layer of cake, this time with the shortbread crust facing downward towards the salted caramel and buttercream layer. Now top with the remaining buttercream frosting and smooth in a semi naked style.

how to add the chocolate and caramel drip

The ganache should now be cooler and thick, but still pourable. If not pourable, lightly rewarm. Pour the ganache over the top of the cake and smooth with an off-set spatula. If desired, allow it to drip down the edges of the cake.

Then drizzle the leftover caramel sauce over the top of the cake, allowing some to drip over the edges. The caramel may need to be warmed up to a drizzle consistency.

how to serve and store

This cake {and most cakes!} taste the best when served at room temperature.

You can store this Twix cake covered at room temperature for up to two days. It can also be covered and stored in the refrigerator for up to one week.

Remember to snap a picture and tag me on Instagram if you make this Twix Cake. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

more candy bar inspired desserts to try

• Milky Way Cake
• Caramel and Brown Sugar Shortbread
• Addictive Peanut Butter Bars
• Chocolate Caramel Slice Bars

If you make this recipe (or any recipe!) from two sugar bugs please come back and leave a review and a star rating.  I read every comment, and I LOVE hearing from you!

Yield: 12 servings

Twix Cake

Print

The ultimate candy cake is an easy vanilla cake baked on a shortbread cookie crust. This layer cake has a caramel filling and a shortbread buttercream decorated with a chocolate and caramel drip.

Prep Time 45 minutes

Bake Time 30 minutes

Cooling Time 1 hour

Total Time 2 hours 15 minutes

Ingredients

Salted Caramel filling*

• 1 cup granulated sugar (200g)
• 5 tablespoons unsalted butter, room temperature (70g)
• ½ cup heavy whipping cream, room temperature (120mL)
• 1 teaspoon pure vanilla extract
• ½ teaspoon kosher salt

Shortbread Crust

• 16 shortbread cookies**, crushed (244g)
• ¼ cup unsalted butter, melted (57g)

vanilla cake

• 1 ¼ cups all-purpose flour (156g)
• 3 tablespoons cornstarch (24g)
• 2 teaspoons baking powder
• ½ teaspoon salt
• ½ cup unsalted butter, room temperature (113g)
• ¾ cup granulated sugar (150g)
• 1 large egg, room temperature
• 1 large egg white, room temperature
• 1 ½ teaspoons pure vanilla extract
• ⅔ cup buttermilk***, room temperature (160mL)

Shortbread Buttercream

• 1 ½ cups unsalted butter, room temperature (170g)
• 1 ½ cups plus 2 tablespoons comfectioners' sugar (196g)
• 3 tablespoons heavy whipping cream (45mL)
• 4 shortbread cookies**, crushed (60g)
• 1 tablespoon pure vanilla extract (15mL)
• Pinch of salt

milk chocolate ganache

• 3 ½ ounces milk chocolate baking bar, chopped (100g)
• 3 tablespoons unsalted butter (42g)

Instructions

1. For the salted caramel filling: Add one cup of granulated sugar to a medium heavy bottomed saucepan and heat over medium, stirring constantly. Use a wooden spoon or a high heat resistant rubber spatula. The sugar will start to melt. Then it will clump together before melting into a thick amber colored liquid.
2. When the sugar is fully melted (this takes about 10 minutes), add the room temperature butter (5 tablespoons/70g). The butter will cause the sugar to bubble rapidly, so use caution in this step. Whisk the butter into the caramel until it is completely incorporated. I prefer using a whisk to keep the butter and sugar from separating, but your wooden spoon or spatula can work as well.
3. When your butter and sugar are fully incorporated, slowly add the heavy cream (½ cup) while continuing to whisk (or stir). Again, the mixture will bubble rapidly, so use caution.
   Let the mixture boil for approximately one additional minute. Remove from the heat and stir in vanilla (1 teaspoon) and kosher salt (½ teaspoon). Carefully pour caramel into a heatproof container and allow to cool to room temperature. I recommend making it the day before baking the cake.
4. For the shortbread crust: Preheat the oven to 350°F. Prepare an 8x8 baking pan by lining it with parchment paper and set aside. Crush the shortbread cookies (16 Keebler Sandies Cookies*/244g) to fine crumbs using a food processor or by placing the cookies in a zip-top bag and crushing with a rolling pin. Add the crumbs to a bowl and stir in the melted butter (¼ cup/57g) until fully combined. Press the mixture into the bottom of the 8x8 baking pan, using a flat bottomed cup to firmly press them into the pan.
5. For the vanilla cake: Sift the flour (1 ¼ cups/156g), cornstarch (3 tablespoons/24g), baking powder (2 teaspoons) and salt (½ teaspoon) together in a medium bowl and set aside.
6. In a stand mixer with the paddle attachment (or using a hand-held mixer), cream the butter (½ cup/113g) and sugar (¾ cup/150g) on medium-high (6 on a KitchenAid) until light, about 3-4 minutes. Scrape up and down the bowl and add the whole large egg, mixing on medium-high for about a minute. Scrape the bowl again and add the large egg white and vanilla (1 ½ teaspoons) and mix for another 2 minutes.
7. With the mixer on low, alternate adding the flour mixture and the buttermilk (⅔ cup/160mL) (⅓ flour mixture, ½ buttermilk, ⅓ flour mixture, ½ buttermilk, stop and scrape up and down bowl, final ⅓ of flour mixture). Mix until just combined or stop with just a streak or two of flour remaining and give it a stir or two with a spatula.
8. Spread batter over the shortbread crust. Bake for about 30 minutes or until a cake tester comes out with just a few moist crumbs. Allow to cool with the pans on a wire cooling rack for 15 minutes, then remove the cake to a wire cooling rack to cool completely. Once the cake has been turned onto the rack (have the shortbread facing up), lightly score the shortbread crust through the middle of the cake making two equal halves (to make it easier to cut once the cake is cool).
9. Shortbread buttercream: Beat the butter (1 ½ cups/170g) in a stand mixer with the paddle attachment (or using a hand-held mixer) on high for 5 minutes. Stop about half way through to scrape up and down the bowl. Add the confectioners' sugar (1 ½ plus 2 tablespoons/196g) and mix on low until the sugar is incorporated. Add the heavy cream (3 tablespoons/45mL) and beat on high for another five minutes. Scrape up and down the bowl, add the vanilla (1 tablespoon/15mL), crushed shortbread cookies (4 Keebler Sandies cookies*/60g) and a pinch of salt and beat 2 minutes more.
10. For the ganache: Melt the butter (3 tablespoons/42g) and 3 ounces of the finely chopped milk chocolate using a double boiler (save aside ½ ounce of the chocolate). Stir until the butter and chocolate mixture is smooth. Then remove from the heat and stir in the remaining ½ ounce of chocolate, mixing until smooth. Allow the ganache to cool while you assemble the cake.
11. To assemble the cake: Cut the cooled cake into two equal halves. Place one half on your serving plate with the shortbread crust facing upward. I like to take a few pieces of parchment paper and tuck them under the edges of the cake while decorating, see photos in blog post. Place the buttercream into a piping bag with a large piping tip, or simply cut the end of the bag off. Then pipe a dam along the edges of the shortbread crust, I do a double layer. Fill with ¾ of the cooled salted caramel. Then smooth a thin layer of buttercream over the caramel before placing the second half of the cake on top, this time with the shortbread crust facing down. Take the remaining buttercream and spread a layer over the top of the cake and smooth the rest over side of the cake in a semi-naked style. Once the ganache has cooled until a thick, but still pourable consistency, pour over the top of the cake. Allow the ganache to spill over and drip down the edges of the cake. If desired, warm the remaining salted caramel sauce until a pourable consistency and drizzle and drip over top the chocolate ganache. Once finished decorating, remove the parchment pieces from under the cake and serve.
    

Notes

*If making salted caramel isn't your thing, use a quality store bought salted caramel.

**I used one full package of Keebler Sandies Classic Vanilla cookies. If using another brand of cookies, use the gram measurements to ensure you are using the same amounts.

***I prefer using store-bought buttermilk, but you can make your own in a pinch. Add about a tablespoon {I just eye-ball it} of lemon juice or white vinegar to a glass measuring cup and add milk to equal ⅔ cup. Stir and allow to come to room temperature. The shortbread cookie crust may split a little as you move them, don't worry the buttercream and caramel will hold them together in the finished cake.

If the ganache cools and gets too thick, rewarm it until it is a thick and pourable consistency.

Store any leftover cake covered at room temperature for up to 2 days or covered in the refrigerator for up to one week.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 761Total Fat: 56gSaturated Fat: 33gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 161mgSodium: 357mgCarbohydrates: 61gFiber: 1gSugar: 40gProtein: 5g

The nutrition information is an estimate only and may not be entirely accurate.

Did you make this recipe?

Please make my day and PIN to Pinterest and share a photo on Instagram ~ making sure to tag @twosugarbugs! THANK YOU!!