This Chocolate Peanut Butter Salted Caramel Toffee Cake is a decadent masterpiece, combining the beloved flavors of chocolate, peanut butter, and a sweet, salty caramel toffee swirl. It’s the ultimate treat for any special occasion or when you simply crave something blissfully indulgent.
Key Ingredients for Chocolate Peanut Butter Salted Caramel Toffee Cake
For the Chocolate Cake:
- 2 cups all-purpose flour
- 1 ¾ cups granulated sugar
- ¾ cup unsweetened cocoa powder (natural or Dutch-processed)
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs, at room temperature
- 1 cup buttermilk, at room temperature
- ½ cup vegetable oil (or other neutral oil)
- 2 teaspoons vanilla extract
- 1 cup hot water or hot brewed coffee
For the Peanut Butter Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup creamy peanut butter (natural or conventional)
- 4 cups powdered sugar, sifted
- ⅓ cup milk or heavy cream, at room temperature
- 1 teaspoon vanilla extract
- Pinch of salt (optional, if peanut butter is unsalted)
For the Salted Caramel Toffee Sauce:
- 1 cup granulated sugar
- ¼ cup water
- ½ cup heavy cream, warmed
- 4 tablespoons unsalted butter, cut into cubes
- 1 teaspoon sea salt (plus more for sprinkling)
- 1 teaspoon vanilla extract
- ½ cup chopped toffee bits (like Heath bar or Skor)
How to Make Chocolate Peanut Butter Salted Caramel Toffee Cake
Whipping up this Chocolate Peanut Butter Salted Caramel Toffee Cake is surprisingly straightforward, promising a rich, multi-layered dessert experience. The moist chocolate cake base, creamy peanut butter frosting, and luscious salted caramel toffee sauce combine to create an unforgettable bite. With a preparation time of approximately 45 minutes and baking time around 30-35 minutes, this heavenly creation is accessible for bakers of all levels.
Step-by-Step Instructions
1. Prepare the Chocolate Cake:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper.
- In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt.
- In a separate medium bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Carefully pour in the hot water or hot coffee and whisk until the batter is smooth and thin. The hot liquid blooms the cocoa powder, intensifying the chocolate flavor.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely.
2. Make the Salted Caramel Toffee Sauce:
- In a medium saucepan, combine the granulated sugar and water. Stir gently until the sugar is moistened.
- Cook over medium heat without stirring, swirling the pan occasionally, until the sugar turns an amber caramel color. This can take about 5-10 minutes. Watch closely to prevent burning.
- Once the caramel reaches the desired color, carefully and slowly whisk in the warmed heavy cream. The mixture will bubble vigorously. Continue whisking until smooth.
- Remove from heat and whisk in the butter, sea salt, and vanilla extract until the butter is melted and incorporated.
- Stir in the chopped toffee bits. Set aside to cool slightly. As it cools, it will thicken.
3. Prepare the Peanut Butter Frosting:
- In a large bowl, beat the softened butter and peanut butter together with an electric mixer until light and fluffy.
- Gradually add the sifted powdered sugar, alternating with the milk or cream, beating on low speed until combined.
- Once all the powdered sugar and milk are incorporated, increase the speed to high and beat for 2-3 minutes until the frosting is smooth and creamy. Add the vanilla extract and salt (if using) and beat to combine. If the frosting is too thick, add a tablespoon more milk at a time. If it’s too thin, add a bit more powdered sugar.
4. Assemble the Chocolate Peanut Butter Salted Caramel Toffee Cake:
- Place one completely cooled cake layer on your serving plate or cake stand.
- Spread a generous layer of peanut butter frosting over the top of the first cake layer, extending almost to the edges.
- Drizzle a generous amount of the slightly cooled salted caramel toffee sauce over the frosting.
- Carefully place the second cake layer on top.
- Frost the top and sides of the entire cake with the remaining peanut butter frosting, creating a smooth or textured finish as desired.
- Drizzle more salted caramel toffee sauce over the top of the cake, allowing it to drip down the sides.
- Sprinkle additional toffee bits and a pinch of sea salt over the top for extra visual appeal and flavor.
- Chill the cake for at least 30 minutes before slicing to allow the frosting and sauce to set.
Why You’ll Love This Chocolate Peanut Butter Salted Caramel Toffee Cake
This Chocolate Peanut Butter Salted Caramel Toffee Cake is a true showstopper, boasting a rich, moist chocolate cake as its foundation, perfectly complemented by a luxuriously creamy peanut butter frosting. The star of the show, however, is the irresistible salted caramel toffee sauce that weaves through each decadent bite, offering a delightful balance of sweet and salty. Making this spectacular dessert at home means you can create a gourmet treat without the gourmet price tag, truly a win-win situation! It’s a symphony of textures and flavors, far surpassing a simple chocolate cake, making it a must-try for any dessert enthusiast.
Imagine the sheer joy of slicing into this masterpiece, revealing layers of chocolatey goodness, creamy peanut butter, and pockets of gooey caramel toffee. It’s the perfect centerpiece for birthdays, holidays, or simply when you want to treat yourself and your loved ones to something truly special. Don’t just dream about this incredible flavor combination; bring it to life in your own kitchen!
Storing and Reheating Tips
- Refrigeration: Store any leftover Chocolate Peanut Butter Salted Caramel Toffee Cake in an airtight container in the refrigerator for up to 3-4 days. The frosting and caramel will firm up slightly in the fridge, so allow the cake to sit at room temperature for about 15-30 minutes before serving for the best texture.
- Freezing: For longer storage, you can freeze frosted cake slices or the entire cake. Wrap the cake tightly in plastic wrap, then in aluminum foil, or place in a freezer-safe container. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator, then bring to room temperature before serving.
- Reheating (Optional): While this cake is best served at room temperature, if you prefer a slightly warmer texture, you can gently warm individual slices in a low-heat oven (around 200°F or 90°C) for about 5-10 minutes, or microwave for very brief intervals (10-15 seconds) until just warmed. Be cautious not to overheat, as it can make the cake dry.
Final Thoughts
This Chocolate Peanut Butter Salted Caramel Toffee Cake is an absolute dream for lovers of rich, complex desserts. It’s a truly rewarding bake that delivers unforgettable flavor and texture. Gather your ingredients and get ready to impress yourself and everyone lucky enough to share a slice!
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Chocolate Peanut Butter Salted Caramel Toffee Cake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper.
- In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt.2 cups all-purpose flour, 1 ¾ cups granulated sugar, ¾ cup unsweetened cocoa powder, 1 ½ teaspoons baking soda, 1 teaspoon baking powder, 1 teaspoon salt
- In a separate medium bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract.2 large eggs, 1 cup buttermilk, ½ cup vegetable oil, 2 teaspoons vanilla extract
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Carefully pour in the hot water or hot coffee and whisk until the batter is smooth and thin. The hot liquid blooms the cocoa powder, intensifying the chocolate flavor.1 cup hot water or hot brewed coffee
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely.
- In a medium saucepan, combine the granulated sugar and water. Stir gently until the sugar is moistened.1 cup granulated sugar, ¼ cup water
- Cook over medium heat without stirring, swirling the pan occasionally, until the sugar turns an amber caramel color. This can take about 5-10 minutes. Watch closely to prevent burning.
- Once the caramel reaches the desired color, carefully and slowly whisk in the warmed heavy cream. The mixture will bubble vigorously. Continue whisking until smooth.½ cup heavy cream
- Remove from heat and whisk in the butter, sea salt, and vanilla extract until the butter is melted and incorporated.4 tablespoons unsalted butter, 1 teaspoon sea salt, 1 teaspoon vanilla extract
- Stir in the chopped toffee bits. Set aside to cool slightly. As it cools, it will thicken.½ cup chopped toffee bits
- In a large bowl, beat the softened butter and peanut butter together with an electric mixer until light and fluffy.1 cup unsalted butter, 1 cup creamy peanut butter
- Gradually add the sifted powdered sugar, alternating with the milk or cream, beating on low speed until combined.4 cups powdered sugar, ⅓ cup milk or heavy cream
- Once all the powdered sugar and milk are incorporated, increase the speed to high and beat for 2-3 minutes until the frosting is smooth and creamy. Add the vanilla extract and salt (if using) and beat to combine. If the frosting is too thick, add a tablespoon more milk at a time. If it’s too thin, add a bit more powdered sugar.1 teaspoon vanilla extract, Pinch salt
- Place one completely cooled cake layer on your serving plate or cake stand.
- Spread a generous layer of peanut butter frosting over the top of the first cake layer, extending almost to the edges.
- Drizzle a generous amount of the slightly cooled salted caramel toffee sauce over the frosting.
- Carefully place the second cake layer on top.
- Frost the top and sides of the entire cake with the remaining peanut butter frosting, creating a smooth or textured finish as desired.
- Drizzle more salted caramel toffee sauce over the top of the cake, allowing it to drip down the sides.
- Sprinkle additional toffee bits and a pinch of sea salt over the top for extra visual appeal and flavor.1 teaspoon sea salt, ½ cup chopped toffee bits
- Chill the cake for at least 30 minutes before slicing to allow the frosting and sauce to set.