Description
A rich chocolate cake layered with sweet caramel buttercream and topped with crunchy toffee bits.
Ingredients
Scale
- 1 ยพ cups all-purpose flour
- 1 ยพ cups granulated sugar
- ยพ cup unsweetened cocoa powder
- 1 ยฝ teaspoons baking powder
- 1 ยฝ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- ยฝ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup caramel sauce
- 1 cup toffee bits
- 1 ยฝ cups unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350ยฐF (175ยฐC). Grease and flour two 9-inch round cake pans.
- In a large bowl, mix flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and 2 teaspoons vanilla. Mix on medium speed for 2 minutes.
- Stir in boiling water. The batter will be thin.
- Pour batter into the prepared pans.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Cool in pans for 10 minutes. Then remove to wire racks to cool completely.
- For the frosting, beat butter until creamy. Gradually add powdered sugar and beat until smooth.
- Mix in caramel sauce and 1 teaspoon vanilla.
- Once the cakes cool completely, spread frosting between the layers and over the top and sides of the cake.
- Top with toffee bits and more caramel sauce if desired.
- Serve and enjoy!
Notes
Use room temperature ingredients for best results and add toffee just before serving for crispness.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 35g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 1g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg