Description
A rich, multi-layered cake combining chocolate cake, velvety caramel frosting, and crunchy toffee bits. Perfect for special occasions or indulgent desserts, with a balance of sweet, creamy, and satisfyingly crunchy textures.
Ingredients
2 cups all-purpose flour
1 1/2 cups granulated sugar
3/4 cup cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup boiling water
1 cup unsalted butter (softened)
3 cups powdered sugar
1/2 cup caramel sauce
1 tsp vanilla extract
2 tbsp heavy cream
1 cup toffee bits
1/2 cup caramel sauce (for drizzling)
1/2 cup chocolate ganache or chocolate sauce
Instructions
Preheat oven to 350°F and grease two 9-inch round cake pans with parchment paper.
Whisk flour, sugar, cocoa powder, baking powder, baking soda, and salt until combined.
Add eggs, milk, oil, and vanilla; mix until smooth.
Stir in boiling water until fully incorporated.
Divide batter into pans and bake for 30-35 minutes until toothpick is clean.
Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
Beat softened butter until light; gradually add powdered sugar, mixing between additions.
Fold in caramel sauce, vanilla, and heavy cream. Adjust consistency with more cream if needed.
Spread frosting between cooled cake layers and sprinkle toffee bits.
Frost top and sides, drizzle with caramel and chocolate sauce, then chill 10-15 minutes before serving.
Notes
Use room-temperature ingredients for best results
Ensure cakes cool fully before adding frosting to avoid melting
Store in airtight container for up to 2 days
For non-alcoholic options, ensure caramel/ ganache preps use dairy-free/ plant-based bases if needed
- Prep Time: 30
- Cook Time: 35
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 50g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 15g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg