Chocolate Toffee Caramel Cake
Recipe type: dessert
Serves: 1 3-layer 8-inch cake
For the Caramel Cake:
  • 3 cups all-purpose flour
  • 2 ½ teaspoons baking powder
  • 1 ¼ teaspoon fine salt
  • 1 ½ cups (12 ounces, 3 sticks) unsalted butter, room temperature
  • 1 ½ cups granulated sugar
  • 1 ½ cups packed dark brown sugar
  • 3 large eggs, room temperature
  • 1 tablespoon plus 1 teaspoon vanilla extract
  • 1 ½ cups water, room temperature
  • ⅓ cup sour cream, room temperature
For the Caramel Frosting:
  • Two batches of caramel frosting (see recipe index)
For Assembling the Chocolate Toffee Caramel Cake:
  • 1 cup toffee bits
  • ½ cup hazelnuts, roasted and chopped (optional)
For the Chocolate Shell:
  • 12 ounces milk chocolate chips
  • 1 tablespoons vegetable oil
  • ⅓ cup heavy cream
  1. Preheat oven to 350 degrees F. Grease three 8-inch cake pans with baking spray, set aside.
  2. Whisk flour, baking powder, and salt together, set aside.
  3. In a stand fitted paddle attachment and cream butter, and sugars together, about 3 minutes on medium-high speed. Gradually add eggs, one at time, until completely combined. Scrape bowl and paddle as needed.
  4. In another bowl whisk vanilla, water, and sour cream. With the mixer on low add the dry-mixture 3 additions alternating with the wet-mixture in 2 additions, beginning and ending with the dry-mixture.
  5. Divide between pans, smoothing out top and tap against the counter to release any pockets of air. Bake for 25 to 30 minutes, rotating halfway. A toothpick inserted should come out mostly clean with a few moist, not wet, crumbs. Let cakes rest in pans for two minutes before inverting onto a wire rack to cool completely.
To assemble the Chocolate Toffee Caramel Cake:
  1. Use a serrated knife to level off cake layers. Apply a bit of frosting to a cake board and secure the first cake layer. Fold ½ cup toffee bits in 1 cup of Caramel Buttercream.
  2. Pipe a boarder of plain Caramel Frosting around the perimeter of the of the cake. Fill in with Toffee Caramel Frosting. Repeat with second layer, topping off with third layer. Freeze for 30 minutes.
  3. Apply crumb coat of Caramel Frosting and freeze for 15 minutes. Apply a second, thicker, frosting layer, using a bench scraper to smooth the layer. Freeze for a final 10 minutes.
  4. Line a surface with parchment paper and place chilled cake onto a bowl, this will allow the chocolate topping to evenly coat the cake. Pour chocolate glaze over cake. Scrape sides, refrigerate for 1 hour, pipe boarders with remaining caramel frosting (I tinted mine purple) and garnish with remaining toffee and hazelnut bits.
To make the Chocolate Shell:
  1. In a microwave safe bowl, melt chocolate, oil, and heavy cream in 20-second intervals, stirring each time, until melted and smooth. Once melted immediately pour over chilled cake, let drip, using an offset spatula to clean off the edges.
Recipe by Layer Cake Parade at