This Chocolate Peanut Butter Salted Caramel Toffee Cake is the ultimate dessert for chocolate lovers with a craving for salty-sweet indulgence. Imagine layers of rich, moist chocolate cake, stacked high with creamy peanut butter frosting, and finished with a luxurious drizzle of salted caramel. Add a sprinkle of crunchy toffee bits, and you’ve got a cake that’s as exciting in texture as it is in flavor.
It’s the perfect balance of decadent and comforting, and whether you’re baking for a celebration or just a Friday night treat, this cake will steal the show. Each slice delivers a complex blend of chocolate, nuttiness, sweet caramel, and satisfying crunch.
Ingredients
For the Cake:
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 cups granulated sugar
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
1 cup buttermilk
1/2 cup vegetable oil
2 large eggs
2 tsp vanilla extract
1 cup hot water or coffee
For the Peanut Butter Frosting:
1 cup unsalted butter, softened
1 cup creamy peanut butter
2–3 cups powdered sugar
2–4 tbsp heavy cream (as needed for consistency)
For the Salted Caramel:
1 cup granulated sugar
6 tbsp unsalted butter, cubed
1/2 cup heavy cream
1/2 tsp sea salt
For the Garnish:
1 cup toffee bits
Extra caramel drizzle
Chopped peanuts or mini chocolate chips (optional)
Instructions
Bake the Cake
Preheat oven to 350°F (175°C). Grease and line three 8-inch cake pans. In a large bowl, whisk together flour, cocoa, sugar, baking powder, baking soda, and salt.Add buttermilk, oil, eggs, and vanilla. Mix until smooth. Gradually stir in hot water or coffee. The batter will be thin. Pour evenly into prepared pans and bake for 28–32 minutes, or until a toothpick comes out clean. Cool completely.
Make the Peanut Butter Frosting
Beat butter and peanut butter until smooth and fluffy. Gradually add powdered sugar, then cream, beating until light and spreadable.Prepare the Salted Caramel
In a saucepan, heat sugar over medium heat until melted and amber-colored. Carefully whisk in butter, then cream, and finally salt. Let cool before using.Assemble the Cake
Layer cake with peanut butter frosting between each layer. Spread frosting over the top and sides. Drizzle cooled salted caramel on top and let it drip down the sides.Decorate
Sprinkle toffee bits on top and around the sides. Add extra caramel drizzle, and optionally garnish with chopped peanuts or chocolate chips.
Cook and Prep Times
Prep Time: 40 minutes
Cook Time: 30 minutes
Cooling & Assembly Time: 1 hour
Total Time: 2 hours 10 minutes
Baking Pro Tips
Use hot coffee instead of water to intensify the chocolate flavor.
Don’t overbeat the frosting—stop when it’s smooth and spreadable.
Let the caramel cool before drizzling to avoid melting the frosting.
Toast your toffee bits for added crunch and flavor.
Chill the assembled cake before slicing for cleaner cuts.