Just whipped up this Chocolate Peanut Butter Salted Caramel Toffee Cake! It’s as delicious as it sounds! You know, I don’t know if I can just have a plain chocolate cake anymore. The extras made this over the top for me! Now this Chocolate Peanut Butter Salted Caramel Toffee Cake is a game-changer for a chocolate cake recipe, and this super easy cake is a great option for when you don’t feel like baking but want to present something FABULOUS!!!!
Ingredients:
- 2 boxes devil’s food cake mix (prepared according to box directions)
- 2 (8-ounce) packages cream cheese
- 1 stick butter, room temperature
- 1 cup peanut butter
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 3 tablespoons milk
- 2 cups chocolate covered toffee pieces, divided (Heath toffee bits used)
- Salted caramel ice cream topping for drizzle
How to Make Peanut Butter Chocolate Cake:
- Two-Layer Cake: Use two 10-inch cake pans and divide the cake batter equally between them.
- Three-Layer Cake: Use three 8-inch cake pans and divide the cake batter equally between them.
- Bake the chocolate cakes, according to the box directions.
- While the cakes are cooling, it’s a great time to mix up the frosting, and chill it in the fridge if you like.
Peanut Butter Frosting with Cream Cheese
- Mix together the cream cheese, butter, peanut butter, powdered sugar, vanilla and milk in a separate bowl. Mix in one cup of toffee bits into the mixture. (Chill for 10-15 minutes if desired, to create a firmer texture for spreading) ** SEE BELOW** Frost one cake with the peanut butter cream cheese mixture. Stack other cake on top and frost the top with the mixture.
- Two-Layer Cake: Divide the frosting into two portions and top each layer and then coat the top layer with the frosting and then the Salted Caramel, followed by the Toffee Bits.
- Three-Layer Cake: Frost the bottom two layers and use only the Salted Caramel and Toffee Bits on the top layer.
Salted Caramel
- On the top layer of the cake drizzle on your Salted Caramel. I bought the Smucker’s salted caramel ice cream topping, but any will do!
Toffee Bits
- The toffee pieces are my kryptonite. Sprinkle the remaining half on the top to cover the salted caramel.
My List of Kitchen Must Haves (click)
Looking to have a well-equipped kitchen that will set you up for success. I have curated a list of my go to items that I think are a must have for any chef or budding chef. There are a lot of gadgets out there, but I feel that this list represents the true basics needed to make just about any recipe in your kitchen. Bon Appetite! Curated List of Kitchen Must Haves
More Recipe Suggestions:
Cajun Shrimp and Sausage Pasta
Salted Caramel Chocolate Chip Oat Cookie Bars
Luxurious Chocolate Caramel Pecan Cake
Chocolate Peanut Butter Salted Caramel Toffee Cake
Just whipped up this Chocolate Peanut Butter Salted Caramel Toffee Cake! It’s as delicious as it sounds! You know, I don’t know if I can just have a plain chocolate cake anymore. The extras made this over the top for me! Now this Chocolate Peanut Butter Salted Caramel Toffee Cake is a game-changer for a chocolate cake recipe, and this super easy cake is a great option for when you don’t feel like baking but want to present something FABULOUS!!!!
Equipment
Ingredients
- 2 boxes devil’s food cake mix prepared according to box directions
- 2 8-ounce packages cream cheese
- 1 stick butter room temperature
- 1 cup peanut butter
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 3 tablespoons milk
- 2 cups chocolate covered toffee pieces divided (Heath toffee bits used)
- Salted caramel ice cream topping for drizzle
Instructions
Chocolate Cake:
- Two-Layer Cake: Use two 10-inch cake pans and divide the cake batter equally between them.
- Three-Layer Cake: Use three 8-inch cake pans and divide the cake batter equally between them.
- Bake the chocolate cakes, according to the box directions.
- While the cakes are cooling, it’s a great time to mix up the frosting, and chill it in the fridge if you like.
Peanut Butter Frosting with Cream Cheese:
- Mix together the cream cheese, butter, peanut butter, powdered sugar, vanilla and milk in a separate bowl. Mix in one cup of toffee bits into the mixture. (Chill for 10-15 minutes if desired, to create a firmer texture for spreading) ** SEE BELOW** Frost one cake with the peanut butter cream cheese mixture. Stack other cake on top and frost the top with the mixture.
- Two-Layer Cake: Divide the frosting into two portions and top each layer and then coat the top layer with the frosting and then the Salted Caramel, followed by the Toffee Bits.
- Three-Layer Cake: Frost the bottom two layers and use only the Salted Caramel and Toffee Bits on the top layer.
Salted Caramel:
- On the top layer of the cake drizzle on your Salted Caramel. I bought the Smucker’s salted caramel ice cream topping, but any will do!
Toffee Bits:
- The toffee pieces are my kryptonite. Sprinkle the remaining half on the top to cover the salted caramel.
Tried this recipe?Let us know how it was!
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