Decadent Chocolate Caramel Toffee Cake Recipe

Introduction

This Decadent Chocolate Caramel Toffee Cake combines rich cocoa flavors with luscious caramel and crunchy toffee for an irresistible dessert experience. Perfect for special occasions or whenever you crave something sweet and indulgent.

Ingredients

• 2 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup butter (softened)
• 2 cups granulated sugar
• 4 large eggs
• 1 cup buttermilk
• 1 cup granulated sugar (for caramel)
• 1/2 cup heavy cream
• 1 cup butter (softened, for frosting)
• 4 cups powdered sugar
• 1/2 cup caramel sauce
• 1 cup toffee bits

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper.
2. Step 2: In a mixing bowl, sift together the flour, cocoa powder, baking soda, and salt.
3. Step 3: In a large bowl, cream 1 cup softened butter with 2 cups granulated sugar until light and fluffy.
4. Step 4: Add the eggs one at a time, beating well after each addition.
5. Step 5: Alternately add the dry mixture and buttermilk to the wet ingredients, mixing until just combined.
6. Step 6: Divide the batter evenly between the pans and bake for 25-30 minutes, or until a toothpick inserted comes out clean.
7. Step 7: Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely. Level the cakes if needed.
8. Step 8: For the caramel, melt 1 cup granulated sugar in a medium saucepan over medium heat until amber colored. Stir in heavy cream and let cool.
9. Step 9: Beat 1 cup softened butter until creamy. Gradually add powdered sugar until smooth, then mix in 1/2 cup of the cooled caramel sauce.
10. Step 10: On a serving plate, spread caramel sauce and frosting between cake layers. Chill for 15 minutes.
11. Step 11: Frost the entire cake with remaining buttercream, drizzle caramel sauce on top, and sprinkle with toffee bits.

Tips & Variations

• Use Dutch-processed cocoa powder for a milder chocolate flavor.
• Ensure your baking soda is fresh for the best rise.
• Replace heavy cream with coconut cream for a dairy-free caramel alternative.
• Chill the cake after layering to help the frosting set smoothly.

Storage

Store the cake covered in the refrigerator for up to 3 days. Allow it to come to room temperature for 20-30 minutes before serving to enjoy the best texture and flavor. Leftover cake can be frozen wrapped tightly for up to 2 months.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can bake the cake layers a day in advance and refrigerate them wrapped tightly. Assemble and frost the cake when ready to serve.

What if I don’t have buttermilk?

You can make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using.

Decadent Chocolate Caramel Toffee Cake Recipe

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4.7 from 150 reviews

Indulge in this Decadent Chocolate Caramel Toffee Cake, featuring rich cocoa-infused layers, luscious caramel sauce, and a creamy buttercream frosting studded with crunchy toffee bits. This show-stopping dessert combines moist chocolate cake with smooth caramel and crispy textures for a truly irresistible treat.

• Author: Lila
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 20 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake

• 2 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder (Dutch-processed recommended)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 cup buttermilk

Caramel Sauce

• 1 cup granulated sugar
• 1/2 cup heavy cream

Buttercream Frosting

• 1 cup butter, softened
• 4 cups powdered sugar
• 1/2 cup caramel sauce (from above)
• 1 cup toffee bits

Instructions

1. Preparation: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper to prevent sticking.
2. Mix Dry Ingredients: In a bowl, sift together the flour, cocoa powder, baking soda, and salt to ensure there are no lumps and for even distribution of rising agents.
3. Cream Butter and Sugar: In a large bowl, beat softened butter and granulated sugar until the mixture is light, fluffy, and pale in color, creating a perfect base for the cake.
4. Add Eggs: Incorporate the eggs one at a time into the creamed mixture, beating well after each addition to keep the batter smooth and emulsified.
5. Combine Batter: Gradually alternate adding the sifted dry ingredients and buttermilk to the wet mix. Stir gently until just combined to avoid overmixing, which can make the cake dense.
6. Bake the Cake: Divide the batter evenly between the prepared pans. Bake for 25-30 minutes until a toothpick inserted into the center comes out clean, signaling doneness.
7. Cool the Cake: Let the cakes cool in their pans for 10 minutes before turning them onto a wire rack to cool fully. Once cool, level any domed tops with a serrated knife for even stacking.
8. Make Caramel Sauce: In a medium saucepan over medium heat, melt 1 cup of granulated sugar slowly until it turns a deep amber color. Carefully stir in the heavy cream and mix until smooth. Allow the caramel to cool to room temperature.
9. Prepare Buttercream: Beat 1 cup softened butter until creamy. Gradually add powdered sugar, mixing until smooth. Fold in 1/2 cup of the cooled caramel sauce to infuse flavor into the frosting.
10. Assemble the Cake: On a serving plate, place one cake layer. Spread a layer of caramel sauce and buttercream between the cakes. Add the second cake layer on top and chill briefly to set the filling.
11. Frost and Decorate: Cover the entire cake with the remaining buttercream, drizzle extra caramel sauce over the top, and sprinkle generously with toffee bits for crunch and decoration.

Notes

• Use Dutch-processed cocoa powder for a smoother, less acidic chocolate flavor.
• Ensure baking soda is fresh for optimal rise in the cake layers.
• Carefully monitor the caramel sugar as it melts to prevent burning.
• Cooling the caramel before mixing it into the frosting avoids melting the buttercream.
• Chilling the assembled cake layers before final frosting helps maintain structure.

Keywords: Chocolate Cake, Caramel Cake, Toffee, Buttercream Frosting, Decadent Dessert, Chocolate Toffee Cake