Description
An indulgent Chocolate Caramel Toffee Cake layered with rich chocolate cake, creamy caramel sauce, and crunchy toffee bits a decadent dessert that’s perfect for birthdays, celebrations, or any chocolate lover’s dream.
Ingredients
For the Cake:
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
2 cups sugar
2 large eggs
1 cup buttermilk
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup hot coffee (or hot water)
For the Caramel Sauce:
1 cup sugar
6 tbsp butter
1/2 cup heavy cream
Pinch of salt
For the Frosting:
1 cup unsalted butter, softened
3 cups powdered sugar
1/2 cup cocoa powder
1/4 cup caramel sauce (from above)
2 tbsp heavy cream (as needed)
For Assembly:
1/2 cup toffee bits
Extra caramel sauce for drizzling
Chocolate shavings (optional)
Instructions
1. Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
2. In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, and sugar.
3. Add eggs, buttermilk, oil, and vanilla; beat until smooth.
4. Gradually pour in hot coffee and mix until fully combined (batter will be thin).
5. Divide evenly into pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool cakes completely on a wire rack.
7. To make caramel sauce: In a saucepan over medium heat, melt sugar until amber-colored. Add butter and whisk until melted. Slowly pour in heavy cream, whisking constantly until smooth. Stir in salt. Cool slightly.
8. For frosting, beat butter until creamy. Add powdered sugar, cocoa powder, and caramel sauce, beating until fluffy. Add heavy cream as needed for consistency.
9. Assemble the cake: Place one layer on a plate, spread caramel sauce, and sprinkle toffee bits. Add the second layer and frost the entire cake with chocolate caramel frosting.
10. Drizzle extra caramel on top and decorate with toffee bits and chocolate shavings.
11. Chill for 30 minutes before serving.
Notes
Make the caramel sauce ahead of time and store it in the fridge for up to a week.
Add crushed pretzels between layers for a sweet-salty twist.
This cake tastes even better the next day after chilling overnight.
- Prep Time: 30 mins
- Cook Time: 35 mins
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 45g
- Sodium: 320mg
- Fat: 29g
- Saturated Fat: 15g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 80mg
Keywords: chocolate caramel toffee cake, decadent chocolate cake, caramel chocolate dessert, toffee cake, rich layered cake