Introduction

Indulge in the rich and decadent flavors of this Chocolate Peanut Butter Salted Caramel Toffee Cake. Layers of moist chocolate cake are filled with creamy peanut butter frosting and salted caramel, then topped with crunchy toffee bits for a perfect balance of sweet and salty.

Chocolate Peanut Butter Salted Caramel Toffee Cake Recipe - Recipe Image

Ingredients

2 cups all-purpose flour
2 cups granulated sugar
¾ cup unsweetened cocoa powder
2 tsp baking powder
1½ tsp baking soda
1 tsp salt
1 cup buttermilk (room temperature)
½ cup vegetable oil
2 large eggs (room temperature)
2 tsp vanilla extract
1 cup boiling water
1 cup unsalted butter, softened
1 cup creamy peanut butter
4 cups powdered sugar
¼ cup heavy cream (plus more if needed)
1 tsp vanilla extract
1 cup granulated sugar (for caramel)
6 tbsp unsalted butter, cubed (for caramel)
½ cup heavy cream (for caramel)
1 tsp sea salt
½ cup crushed toffee bits
Additional salted caramel for drizzling

Instructions

Step 1: Preheat the oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
Step 2: In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. In another bowl, combine the buttermilk, vegetable oil, eggs, and vanilla extract.
Step 3: Gradually add the wet ingredients to the dry ingredients, mixing until combined. Carefully stir in the boiling water until the batter is smooth. Divide the batter evenly among the prepared pans.
Step 4: Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool completely in the pans before removing.
Step 5: To make the caramel, melt the granulated sugar in a medium saucepan over medium heat until it turns an amber color. Remove from heat, then carefully add the cubed butter, heavy cream, and sea salt. Stir until smooth and set aside to cool.
Step 6: For the peanut butter frosting, beat the softened butter and peanut butter together until creamy. Gradually add powdered sugar, followed by heavy cream and vanilla extract, beating until fluffy. Add more cream if needed to reach spreadable consistency.
Step 7: Assemble the cake by spreading frosting between each layer along with a drizzle of the cooled caramel. Cover the outside of the cake with the remaining peanut butter frosting. Drizzle additional caramel over the top and sprinkle with crushed toffee bits.
Step 8: Chill the assembled cake in the refrigerator for at least 20 minutes before slicing. This helps the frosting set and makes serving easier.

Tips & Variations

Use room temperature ingredients to ensure smooth batter and frosting.
For a nut-free version, substitute peanut butter with sunflower seed butter.
If you prefer a less sweet frosting, reduce the powdered sugar slightly.
Crushed pretzels can be used instead of toffee bits for added crunch and saltiness.
Make the caramel ahead and store it in the fridge for up to a week.

Storage

Store the cake covered in the refrigerator for up to 4 days. Before serving, let it come to room temperature for about 30 minutes for the best flavor and texture. Leftover cake slices can be wrapped tightly and frozen for up to 2 months; thaw in the fridge overnight before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can substitute buttermilk with regular milk mixed with 1 tablespoon of lemon juice or vinegar per cup. Let it sit for 5 minutes before using to mimic the acidity of buttermilk.

How do I prevent the caramel from hardening too much?

Make sure not to overcook the sugar when making the caramel and add cream at the right temperature. Store leftover caramel in a sealed container and gently reheat before using to soften it.

Chocolate Peanut Butter Salted Caramel Toffee Cake Recipe

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★★★★★

4.5 from 140 reviews

This indulgent Chocolate Peanut Butter Salted Caramel Toffee Cake combines rich, moist chocolate cake layers with a creamy peanut butter frosting and a decadent salted caramel sauce. Finished with crunchy toffee bits and a drizzle of extra caramel, this dessert is perfect for special occasions and chocolate lovers looking for a luscious treat.

Author: Ella
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Cake

2 cups all-purpose flour
2 cups granulated sugar
¾ cup unsweetened cocoa powder
2 tsp baking powder
1½ tsp baking soda
1 tsp salt
1 cup buttermilk (room temperature)
½ cup vegetable oil
2 large eggs (room temperature)
2 tsp vanilla extract
1 cup boiling water

Frosting

1 cup unsalted butter, softened
1 cup creamy peanut butter
4 cups powdered sugar
¼ cup heavy cream (plus more if needed)
1 tsp vanilla extract

Salted Caramel

1 cup granulated sugar
6 tbsp unsalted butter, cubed
½ cup heavy cream
1 tsp sea salt

Toppings

½ cup crushed toffee bits
Additional salted caramel for drizzling

Instructions

Preheat and prepare pans: Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper to ensure the cakes release easily after baking.
Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt until well combined.
Mix wet ingredients: In a separate bowl, whisk the buttermilk, vegetable oil, eggs, and vanilla extract until smooth and combined.
Combine wet and dry: Gradually add the wet ingredients to the dry ingredients and mix until smooth. Carefully stir in the boiling water until the batter is well combined; it will be thin.
Bake the cake layers: Divide the batter evenly among the prepared cake pans. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely in the pans.
Prepare the salted caramel: In a heavy-bottom saucepan, melt the granulated sugar over medium heat until it turns an amber color, swirling the pan occasionally but not stirring. Remove from heat and carefully add the cubed butter, stirring until melted. Slowly pour in the heavy cream and add sea salt, stirring until smooth. Let the caramel cool completely.
Make the peanut butter frosting: In a large bowl, beat together softened butter and creamy peanut butter until fluffy. Gradually beat in powdered sugar, heavy cream, and vanilla extract, adding more cream if needed to reach a spreadable consistency.
Assemble the cake: Place one cake layer on a serving plate. Spread a layer of peanut butter frosting on top, then drizzle with salted caramel sauce. Repeat with remaining layers. Cover the entire outside of the cake with the peanut butter frosting. Drizzle additional salted caramel over the top and sprinkle with crushed toffee bits.
Chill and serve: Refrigerate the assembled cake for at least 20 minutes to set before slicing and serving. This helps the frosting firm up and the flavors to meld.

Notes

For best results, use room temperature ingredients to ensure even mixing and a smooth batter.
The boiling water in the cake batter helps intensify the cocoa flavor and creates a moist cake texture.
If your salted caramel thickens too much before assembly, gently warm it to restore a drizzle-friendly consistency.
You can substitute store-bought caramel sauce if short on time, but homemade caramel will provide the best flavor.
This cake is best served within 2-3 days; store in the refrigerator tightly covered.

Keywords: Chocolate cake, peanut butter frosting, salted caramel, toffee, layered cake, dessert, homemade caramel