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Delicious Chocolate Peanut Butter Toffee Cake with salted caramel topping

Chocolate Peanut Butter Salted Caramel Toffee Cake

This decadent cake combines the irresistible flavors of chocolate and peanut butter with layers of salted caramel and crunchy toffee bits, making it an ideal treat for celebrations or a special dessert at home.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder For a richer flavor, dark chocolate cocoa powder can be used.
  • 1 cup unsalted butter, softened Ensure butter is at room temperature.
  • 4 large eggs Use room temperature eggs for better mixing.
  • 1 cup buttermilk Substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice.
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
For the Frosting
  • 1 cup peanut butter
  • 1 cup salted caramel sauce More can be used for drizzling before serving.
  • 1 cup toffee bits Optional: can be swapped with chocolate chips.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, cream together the butter and sugar until light and fluffy.
  3. Add the eggs, one at a time, beating well after each addition.
  4. Stir in the peanut butter and buttermilk until well combined.
  5. In a separate bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  7. Fold in the toffee bits.
  8. Divide the batter evenly between the prepared cake pans.
Baking
  1. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  2. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Assembly
  1. Once cooled, layer the cakes with salted caramel sauce in between.
  2. Frost the top with more caramel and sprinkle additional toffee bits if desired.

Notes

Serve at room temperature for the best flavor. Pairs wonderfully with vanilla ice cream or whipped cream. Store leftover cake in an airtight container for up to three days at room temperature, or refrigerate for up to a week.