Chocolate Caramel Toffee Cake
This decadent Chocolate Caramel Toffee Cake is a showstopper! Layers of moist chocolate cake are paired with a creamy caramel frosting and crunchy toffee bits. Perfect for any celebration or sweet craving.
Prep
: 10
Total
: 25 minutes
Ingredients
Cake Ingredients
- 2.25 cups all-purpose flour
- 2.25 cups granulated sugar
- 0.75 cup unsweetened cocoa powder
- 1.5 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- 0.5 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
Caramel Frosting Ingredients
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 0.5 cup caramel sauce
- 1 teaspoon vanilla extract
- 0.25 cup toffee bits
Instructions
Cake Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add buttermilk, oil, eggs, and vanilla extract. Beat on medium speed for 2 minutes.
- Stir in boiling water. The batter will be thin.
- Pour batter into prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
Frosting and Assembly
- In a large bowl, beat butter until smooth. Gradually add powdered sugar, beating until combined.
- Stir in caramel sauce and vanilla extract.
- Place one cake layer on a serving plate. Top with a layer of frosting.
- Place the second cake layer on top and frost the entire cake.
- Sprinkle with toffee bits and serve.
Notes
Enjoy this delicious and impressive cake! For an extra touch, you can drizzle extra caramel sauce over the top.