Chocolate Peanut Butter Salted Caramel Toffee Cake Recipe
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.
- 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
