Twix Cake

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.

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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 spoon 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!