When Prince William visited the farmers of Swaledale in North Yorkshire, he made a pit stop at the local Dales Bike Centre in Reeth and left with a box of cakes. It was what happened next that caught everyone’s attention.
Handing the treats around at Crow Trees Farm, William held up one particular slice with wide eyes and called it a “calorie grenade.” Then, eyeing it more carefully, he added: “That Twix thing is insane. If I ate that, I’d be in the gym for about three days.”
The crowd laughed – and the rest of us immediately wanted a slice.
The Twix cake in question is exactly what it sounds like: a gloriously indulgent layered creation built on a buttery shortbread base, topped with thick golden caramel, and finished with a smooth chocolate coating. It is essentially a giant, homemade Twix bar in cake form – and it is every bit as wonderful as it sounds.
We’ve put together a recipe so you can make your own royal-worthy version at home. Consider yourself warned.
A gloriously indulgent layered traybake with a buttery shortbread base, thick golden caramel, and smooth chocolate topping – inspired by the “calorie grenade” that caught the Prince of Wales’s eye in the Yorkshire Dales.
Servings 16
Ingredients
250 grams plain flour
100 grams icing sugar
200 grams cold unsalted butter, cubed
1 pinch pinch of salt
2 tablespoons cold water
200 grams unsalted butter
200 grams caster sugar
4 tablespoons golden syrup
400 grams sweetened condensed milk (one 395g tin)
1 teaspoons vanilla extract
400 grams good-quality milk chocolate, roughly chopped
50 grams dark chocolate, for drizzling (optional)
Method
1 Prepare the tin: Preheat your oven to 180°C (160°C fan). Grease a 20x30cm baking tin and line with baking paper, leaving some overhang on the sides to help lift the finished cake out.
2 Make the shortbread base: Place 250 grams plain flour, 100 grams icing sugar, 200 grams cold unsalted butter, cubed and 1 pinch pinch of salt in a food processor and pulse until the mixture resembles fine breadcrumbs. Add 2 tablespoons cold water and pulse briefly until the dough just comes together. Tip into your prepared tin and press firmly and evenly across the base with your fingertips.
3 Bake the shortbread: Bake the shortbread base for 20 to 22m 30s until lightly golden. Remove from the oven and allow to cool completely in the tin before adding the caramel layer.
4 Make the caramel: Place 200 grams unsalted butter, 200 grams caster sugar, 4 tablespoons golden syrup and 400 grams sweetened condensed milk (one 395g tin) in a medium heavy-based saucepan over a low to medium heat. Stir constantly until the butter has melted and the sugar has dissolved. Bring to a gentle boil, then continue stirring for 8 to 10 minutes until the caramel thickens and turns a rich golden colour. Remove from the heat and stir in 1 teaspoons vanilla extract.
5 Add the caramel layer: Pour the hot caramel evenly over the cooled shortbread base. Leave to cool at room temperature for 60 minutes, then transfer to the fridge to set firmly for at least 1 hour.
6 Melt the chocolate: Once the caramel is firm, melt 400 grams good-quality milk chocolate, roughly chopped in a heatproof bowl set over a pan of barely simmering water, stirring until smooth. Alternatively, melt in the microwave in 30-second bursts, stirring between each. Allow to cool slightly for 5 minutes so it doesn’t melt the caramel layer.
7 Top with chocolate: Pour the melted milk chocolate over the set caramel layer and spread evenly with a palette knife or the back of a spoon. If using, melt the 50 grams dark chocolate, for drizzling (optional) and drizzle over the top in a zigzag pattern for a classic finish. Return to the fridge for at least 60 minutes until the chocolate is fully set.
8 Slice and serve: Once fully set, lift the cake from the tin using the baking paper overhang. For clean slices, run a sharp knife under hot water, dry it, then cut into squares or fingers. Serve at room temperature for the best caramel texture. Store in an airtight container in the fridge for up to one week.
Tips for success: Don’t rush the caramel – keep stirring and don’t turn the heat up too high or it can catch and burn. The caramel is ready when it holds a thick ribbon when you lift the spoon. For a slightly saltier finish (highly recommended), add half a teaspoon of sea salt flakes to the caramel just before pouring. If you want a thicker shortbread base, use a smaller 20x20cm square tin instead.