Description
A deliciously rich and moist cake layered with caramel sauce and crunchy toffee, perfect for any occasion.
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup caramel sauce (store-bought or homemade)
- 1 cup crushed toffee candy (like Heath bars)
- 1 cup whipped cream (for topping)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk until well mixed.
- Add the buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes until smooth.
- Carefully stir in the boiling water until the batter is well combined (the batter will be thin).
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then remove from the pans and transfer to a wire rack to cool completely.
- Once cooled, place one cake layer on a serving plate. Drizzle half of the caramel sauce over the top and sprinkle with half of the crushed toffee.
- Place the second cake layer on top and repeat with the remaining caramel sauce and crushed toffee.
- Top the cake with whipped cream and additional toffee bits if desired.
Notes
- For a richer flavor, try adding a teaspoon of espresso powder to the batter.
- You can also substitute the whipped cream with a cream cheese frosting for a tangy twist.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg