Description

This Decadent Chocolate Caramel Toffee Cake is a rich and indulgent dessert combining moist chocolate cake layers with luscious caramel-infused buttercream frosting and crunchy toffee bits. Perfect for special occasions, this cake features a deep cocoa flavor balanced by smooth caramel sauce and buttery frosting, finished with a sprinkling of toffee for texture and sweetness.

Ingredients

Scale

Cake

2 cups all-purpose flour
3/4 cup unsweetened cocoa powder (preferably Dutch-processed)
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, cooled)

Decoration

1 cup toffee bits

Instructions

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.
Mix Dry Ingredients: In a mixing bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to ensure even distribution and avoid lumps.
Cream Butter and Sugar: In a large mixing bowl, cream the softened butter with the granulated sugar using an electric mixer until light and fluffy, which will incorporate air and contribute to a tender cake texture.
Add Eggs: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, to maintain a smooth batter.
Combine Wet and Dry Ingredients: Gradually alternate adding the dry flour mixture and buttermilk into the wet ingredients, beginning and ending with the dry mixture. Mix just until combined to prevent overworking the batter.
Bake the Cakes: Divide the batter evenly between the prepared pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Cool Cakes: Let the cakes cool in their pans for about 10 minutes, then remove them and transfer to a wire rack to cool completely. Level the tops if domed using a serrated knife for even layers.
Make Caramel Sauce: In a medium saucepan over medium heat, melt the granulated sugar without stirring until it turns a rich amber color. Carefully stir in the heavy cream and cook until smooth. Allow to cool.
Prepare Buttercream Frosting: Beat the softened butter until creamy. Gradually add powdered sugar and continue beating until smooth. Mix in half a cup of the cooled caramel sauce to flavor the frosting.
Assemble the Cake: Place one cake layer on a serving plate. Spread a layer of caramel sauce and buttercream frosting over it. Top with the second cake layer and chill the assembled cake for 15 minutes to set the layers.
Final Frosting and Decoration: Frost the entire cake with the remaining buttercream, drizzle additional caramel sauce over the top, and garnish with toffee bits for crunch and decoration.

Notes

Ensure baking soda is fresh for proper rise and texture.
Use Dutch-processed cocoa for a smoother, less acidic chocolate flavor.
Do not substitute granulated sugar with alternatives during caramel preparation to achieve the correct consistency.
When melting sugar for caramel, avoid stirring early to prevent crystallization.
Allow caramel sauce to cool before mixing into frosting to avoid melting the butter.
Level cake layers to ensure even stacking and prevent a tilted cake.
Use parchment paper in pans to prevent cakes from sticking and to make removal easier.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: chocolate cake, caramel cake, toffee cake, chocolate caramel cake, buttercream frosting, homemade cake dessert, rich chocolate dessert