Description
This decadent Chocolate Peanut Butter Salted Caramel Toffee Cake combines rich devil’s food chocolate layers with a creamy peanut butter and cream cheese frosting, studded with crunchy toffee bits and topped with luscious salted caramel drizzle for an irresistible dessert experience.
Ingredients
Chocolate Cake
- 2 boxes devil’s food cake mix, prepared according to box directions
Peanut Butter Frosting with Cream Cheese
- 2 (8-ounce) packages cream cheese, softened
- 1 stick (1/2 cup) butter, room temperature
- 1 cup peanut butter
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 3 tablespoons milk
- 1 cup chocolate covered toffee pieces (Heath toffee bits recommended), divided
Topping
- Salted caramel ice cream topping (e.g. Smucker’s brand) for drizzle
- 1 cup chocolate covered toffee pieces, for sprinkling on top
Instructions
- Prepare the Chocolate Cake: Preheat your oven as directed on the cake mix box. For a two-layer cake, use two 10-inch cake pans and divide the batter evenly between them. For a three-layer cake, use three 8-inch pans, dividing the batter equally. Bake according to the package instructions. Allow the cakes to cool completely before frosting.
- Make the Peanut Butter Frosting with Cream Cheese: In a mixing bowl, combine the softened cream cheese, room temperature butter, peanut butter, powdered sugar, vanilla extract, and milk. Use a hand mixer to blend until smooth and creamy. Fold in 1 cup of the chocolate covered toffee bits. For a firmer frosting texture, chill in the refrigerator for 10-15 minutes before spreading.
- Frost the Cake Layers: For two-layer cakes, spread a portion of the frosting on the bottom cake layer, then place the second layer on top and frost the entire top and sides of the cake. For three-layer cakes, frost the bottom two layers, stacking as you go, and reserve frosting for the top layer.
- Top with Salted Caramel and Toffee Bits: Drizzle salted caramel ice cream topping generously over the top layer of the cake. Then sprinkle the remaining chocolate covered toffee bits over the caramel to create a crunchy, sweet finish.
- Chill (Optional): Refrigerate the assembled cake for about 30 minutes to set the frosting and toppings before serving for best presentation and flavor melding.
Notes
- Use room temperature butter and cream cheese to ensure smooth frosting without lumps.
- Chilling the frosting before spreading helps achieve clean, neat layers and easier application.
- Heath toffee bits are recommended but any chocolate covered toffee pieces will work.
- Salted caramel topping enhances sweetness and adds a salty balance; adjust quantity to taste.
- The cake pans sizes affect the number of layers: two 10-inch pans for two layers, three 8-inch pans for three layers.
- Store leftover cake covered in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
