Description
A decadent Twix-inspired cake featuring a shortbread crust, moist chocolate cake layers, and a rich caramel buttercream, designed for home bakers of all skill levels.
Ingredients
- Shortbread Crust:
- 1 cup unsalted butter, cold and cubed
- 1/2 cup granulated sugar
- 2 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- Chocolate Cake:
- 2 1/4 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 3 large eggs, room temperature
- 1 cup buttermilk, room temperature
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 teaspoons caramel extract (optional)
- 1 cup hot water
- Caramel Shortbread (for shortbread portion of buttercream):
- 1/2 cup unsalted butter
- 1/4 cup granulated sugar
- 1 1/4 cup all-purpose flour
- 1/8 teaspoon salt
- Caramel Shortbread Buttercream:
- 4 cups unsalted butter, slightly soft but still cold
- 3/4 cup thick caramel (Sanders dessert topping recommended)
- 2 cups shortbread crumbs
- 10 cups powdered sugar, sifted
- 1/3-1/2 cup heavy cream
- 1 1/2 tablespoons vanilla extract
- 1 1/2 teaspoons caramel extract (optional)
- pinch salt
Instructions
- Shortbread Crust Instructions:
- Preheat oven to 325º F.
- Prepare three 8-inch round cake pans by spraying with nonstick spray and lining the bottom with parchment paper.
- In a medium-sized mixing bowl, combine sugar, flour, and salt. Using forks or a pastry cutter, cut in the cold, cubed butter until the pieces of butter are no larger than the size of a pea.
- Divide mixture evenly into the prepared cake pans. Press firmly and evenly into the pans using the bottom of a glass or clean hands.
- Bake for 11-13 minutes or until edges are golden brown and centers are just starting to get some golden color.
- Remove from oven to cool slightly, but leave the oven at 325º F to bake the cake layers.
- Chocolate Cake Instructions:
- In a medium bowl, whisk the flour, sugar, cocoa, baking soda, baking powder, and salt.
- In the bowl of a stand mixer fitted with a paddle attachment, mix the eggs, buttermilk, vegetable oil, vanilla, and caramel extract (if using) until combined.
- Add the dry ingredients to the stand mixer and mix until combined. Pour in the hot water and mix on medium speed until combined.
- Divide batter evenly between the cake pans and bake for 28-34 minutes or until a toothpick comes out with a few moist crumbs but no wet batter.
- Remove cakes from the oven and allow to cool for 10 minutes. Remove from the cake pans and allow cakes to cool on a cooling rack until completely cool.
- Caramel Shortbread (for the shortbread):
- Preheat the oven to 325° F and line a baking sheet with parchment paper or a silicone baking mat.
- In a medium-sized mixing bowl, combine sugar, flour, and salt. Using forks or a pastry cutter, cut in the cold, cubed butter until the pieces of butter are no larger than the size of a pea.
- Press the mixture firmly and evenly into the center of the baking sheet. Press or roll out with a rolling pin until it’s about ¼ inch thick.
- Bake for 11-13 minutes or until edges are golden brown and center is starting to get some golden color. Let cool completely.
- Once cool, break the shortbread into pieces and process in a food processor until it resembles fine sand. Store in an airtight container at room temperature for up to 4 days, or frozen for up to 4 weeks.
- Caramel Shortbread Buttercream:
- Beat butter and salt until smooth and light in texture and color. Add the caramel and shortbread crumbs and beat until the mixture is homogenous.
- Add the powdered sugar, a couple cups at a time, mixing between each addition. Add heavy cream, vanilla, and caramel extract (if using) as the mixture starts to get really thick.
- Once all of the ingredients have been added, beat on high for 2-3 minutes.
- This can be made a few days in advance and stored in the refrigerator. Set the buttercream out to come to room temperature a few hours before assembling the cake. Once the frosting has softened, beat in a stand mixer until smooth and spreadable.
- Assembly:
- Place a cake layer, crust side down, on a cake board or stand that has a small dollop of buttercream on it. This will help keep the cake from sliding around as you assemble it.
- Spread a thin layer of buttercream evenly over the top of the cake layer.
- Pipe a rim of buttercream around the top edge of the cake layer to create a dam, and add about 2/3 cup caramel inside the buttercream dam. Be sure to not overfill the cake as it will seep out when you add the next layer and make the cake unstable and difficult to finish icing.
- Repeat steps 2 and 3 with the second layer of cake, placing it on top of the first layer.
- Place the third cake layer on top and crumb coat the entire cake in a thin layer of buttercream. Refrigerate or freeze for a few minutes, until the buttercream is cold and no longer soft.
- Add the final layer of frosting around the entire cake.
- Optional decoration: Warm up extra caramel from the filling for a few seconds in the microwave, put it in a piping bag, and add a drip around the sides of the cake. Fill in the top with caramel as well. Use a Wilton 1M piping tip to create swirls topped with pieces of Twix candy bars.
Notes
- This is a big batch of buttercream. It will make enough for the swirls on top of the cake, plus a little extra.
- Make half batches of buttercream if your mixer bowl is small.
- A smaller buttercream batch (just enough to frost without decorations): 3 cups butter, ½ cup caramel, 1 ½ cups shortbread crumbs, 7 ½ cups powdered sugar, ¼-1/3 cup heavy cream, 1 tablespoon vanilla extract, 1 teaspoon caramel extract, Pinch of salt.
- Each element can be made ahead and stored in the fridge or freezer.
- Prep Time: 45 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American