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Chocolate Peanut Butter Salted Caramel Toffee Cake Recipe

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4.8 from 147 reviews

Indulge in this decadent Chocolate Peanut Butter Salted Caramel Toffee Cake that combines rich chocolate layers, creamy peanut butter frosting, and a luscious salted caramel toffee topping. Perfect for celebrations or anytime you crave a spectacular dessert with a harmonious blend of flavors and textures.

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

  1. 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 easy removal of the cakes after baking.
  2. Mix Dry Ingredients: In a large bowl, sift together or whisk the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt until combined evenly.
  3. Mix Wet Ingredients: In a separate bowl, whisk the buttermilk, vegetable oil, eggs, and vanilla extract until smooth and well blended.
  4. Combine Ingredients and Add Boiling Water: Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Carefully pour in the boiling water and mix until the batter is smooth and thin.
  5. Divide Batter and Bake: Evenly divide the batter among the three prepared cake pans. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean. Allow cakes to cool completely in the pans on a wire rack.
  6. Prepare Salted Caramel: In a heavy-bottomed saucepan over medium heat, melt the granulated sugar, stirring frequently until it reaches a deep amber color. Remove from heat and stir in the cubed butter until melted and combined. Slowly pour in the heavy cream while stirring continuously. Add the sea salt and mix well. Let the caramel cool to room temperature.
  7. Make Peanut Butter Frosting: In a large bowl, beat the softened butter and creamy peanut butter together until light and fluffy. Gradually add the powdered sugar, then the heavy cream and vanilla extract, beating until smooth and spreadable. Add more cream if frosting is too thick.
  8. Assemble the Cake: Place one cake layer on a serving plate. Spread a layer of peanut butter frosting, then drizzle with a portion of the salted caramel. Repeat with the second layer, then top with the third cake layer. Cover the entire outside of the cake with the remaining peanut butter frosting.
  9. Add Toppings: Drizzle additional salted caramel over the top of the frosted cake and sprinkle generously with the crushed toffee bits for a delightful crunch and garnish.
  10. Chill and Serve: Refrigerate the assembled cake for at least 20 minutes to allow the frosting to set before slicing and serving. Enjoy your luscious Chocolate Peanut Butter Salted Caramel Toffee Cake!

Notes

  • Ensure all wet ingredients are at room temperature for the best texture in the cake.
  • If the frosting is too thick, add heavy cream a tablespoon at a time until desired consistency is reached.
  • To prevent the caramel from hardening too much, keep it warm or gently reheat before drizzling.
  • Use good quality cocoa powder for a rich chocolate flavor.
  • Store leftovers covered in the refrigerator for up to 4 days.

Keywords: Chocolate cake, Peanut butter frosting, Salted caramel, Toffee bits, Layer cake, Dessert, Holiday cake

Find it online: https://cheframiflavor.com/chocolate-peanut-butter-salted-caramel-toffee-cake-recipe/