Twix cake recipe! A soft and delicious vanilla cake filled with chocolate ganache, caramel, and Twix chocolate bars! The perfect cake idea for birthday parties or any other occasion!
Prep time: 40mins | Cook time: 20mins | Yield: 10
Ingredients:
For the Cake:
- 1/3 cup (75g) Unsalted butter at room temperature
- 3/4 cup (150g) Granulated sugar
- 1/3 cup (75g) Vegetable oil (any flavorless vegetable oil like canola, corn, sunflower)
- 2 tsp (10g) Vanilla extract
- 3 Eggs at room temperature
- 2/3 cup (160g) Milk at room temperature
- 2 tsp (10g) Vinegar or lemon juice (I like to use apple cider vinegar)
- 2 1/4 cups (270g) All-purpose flour
- 2 1/2 tsp (10g) Baking powder
- 1/4 tsp (1g) Salt
For the Filling:
– Caramel Filling:
- 1/3 cup (75g) Unsalted butter
- 1/2 cup (80g) Lightly packed brown sugar
- 1/2 cup (120g) Heavy Cream
– Chocolate Filling:
- 1 cup (140g) Semi-sweet chocolate, chopped (40 to 50% cocoa)
- 1/2 cup (120g) Heavy cream (bring to room temp)
- About 140g (5oz) Twix chocolate bars, chopped into small pieces
For the Chocolate Ganache Frosting:
- 220g (about 1 1/2 cups) Semi-sweet chocolate, chopped (40 to 50% cocoa)
- 2/3 cup (160g) Heavy Cream (bring to room temp)
- 3 Tbsp (42g) Unsalted butter at room temperature
Topping:
- About 85g (3oz) Twix chocolate bars
Video:
Directions:
For the Cake:
- Line three 8in (20cm) round pans with parchment paper. You can use just one 8-inch pan, but keep in mind that the cake will take longer to bake in the middle, and you may end up with a cake with dry edges.
- Preheat the oven to 350°F (180°C).
- In the bowl of an electric mixer, fitted with the whisk attachment, place the butter, sugar, oil, and vanilla. Beat on medium speed for about 1 to 2 minutes or until creamy.
- Add the eggs, one at a time, mixing after each addition until well combined.
- Stir in the milk and vinegar and whisk just for a few seconds.
- Sift the flour, baking powder, and salt over the mixture. Using a wire whisk, stir gently until just combined. Don’t overmix the flour. Otherwise, the flour will develop gluten, and you may end up with a dense and elastic cake. You can use the electric mixer on low speed for a few seconds if you prefer.
- Pour the batter into the prepared pans and bake for about 15 to 20 minutes or until a toothpick inserted into the center comes out clean.
- Let them cool completely at room temperature.
For the Caramel Filling:
- Place the butter, brown sugar, and heavy cream in a large saucepan. Stir continuously over medium heat until the sugar dissolves and the mixture starts to bubble. Keep stirring for one more minute. Color may vary depending on the brown sugar (if it has a lighter or deeper brown color).
- Turn off the heat and pour the mixture into a medium bowl. Let it cool completely to room temperature. The mixture will thicken as it cools.
- Beat for a few seconds to loosen it up and make the mixture creamier before using.
For the Chocolate Filling:
- In a medium bowl, place the chocolate and heavy cream. Melt using a double boiler or microwave in 30-second intervals, stirring after each interval until smooth.
- Refrigerate for about 20-30 minutes, stirring every 10 minutes until firm enough to spread over the cake.
Assembling the Cake:
- Place the first cake layer onto a serving plate. Spread half of the chocolate filling on top. Then, spread half of the caramel filling (you can even create a marble effect to blend these delicious flavors).
- Sprinkle the chopped Twix over the filling.
- Place the second cake layer on top and repeat the process with the remaining filling.
- Keep the cake in the fridge while making the chocolate ganache frosting.
For the Chocolate Ganache Frosting:
- In a large bowl, place the chocolate and heavy cream. Melt using a double boiler or microwave in 30-second intervals, stirring after each interval until smooth.
- Add the butter and stir gently until well combined. The butter will melt with the heat of the chocolate.
- Let the mixture sit at room temperature for about 2 hours. Stir occasionally to make sure the frosting will firm up evenly. You can speed up the process in the fridge, but make sure to check the consistency now and then. Otherwise, the frosting will be too thick to spread over the cake.
- Cover the cake with the ganache and place some Twix chocolates on top to decorate.
- Keep the cake refrigerated and remove it from the fridge about 1 hour before serving.
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