Description
A decadent, layered dessert featuring moist chocolate cake, fluffy peanut butter buttercream, rich salted caramel drizzle, and crunchy toffee bits—a perfect centerpiece for any celebration.
Ingredients
For the Cake:
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2 cups all-purpose flour
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2 cups granulated sugar
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¾ cup unsweetened cocoa powder
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2 tsp baking powder
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1½ tsp baking soda
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1 tsp salt
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1 cup buttermilk (room temp)
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½ cup vegetable oil
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2 large eggs (room temp)
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2 tsp vanilla extract
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1 cup boiling water
For Peanut Butter Buttercream:
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1 cup unsalted butter, softened
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1 cup creamy peanut butter
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4 cups powdered sugar
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¼ cup heavy cream (+ more if needed)
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1 tsp vanilla extract
For Salted Caramel Sauce:
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1 cup granulated sugar
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6 tbsp unsalted butter, cubed
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½ cup heavy cream
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1 tsp sea salt
For Toffee Topping:
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½ cup crushed toffee bits
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Additional salted caramel for drizzling
Instructions
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Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans.
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Combine dry ingredients in a large bowl. Whisk wet ingredients in a separate bowl.
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Mix wet into dry, then add boiling water carefully. Divide batter evenly into pans.
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Bake 30–35 min or until a toothpick comes out clean. Cool completely.
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Make caramel by melting sugar to amber color, adding butter, cream, and sea salt. Cool.
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Beat butter and peanut butter for frosting. Add powdered sugar, cream, and vanilla until fluffy.
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Assemble layers with frosting and caramel. Cover outside with buttercream. Drizzle caramel and sprinkle toffee.
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Chill 20 min before slicing.
Notes
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For nut allergies, substitute sunflower seed butter.
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Store leftovers in the fridge for up to 5 days.
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Freeze for up to 3 months—thaw overnight.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 520 kcal
- Sugar: 50g
- Sodium: 310mg
- Fat: 28g
- Saturated Fat: 10g
- Carbohydrates: 67g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 55mg