Chocolate Peanut Butter Salted Caramel Toffee Cake: An easy cake recipe to conquer your dessert sweet-tooth craving, that looks like it takes HOURS to make!
Chocolate Peanut Butter Salted Caramel Toffee Cake
It all started with a craving. I kid you not. I looked at my friend Kate and said, “I want need, chocolate, and a little peanut butter wouldn’t hurt either.”
So we headed to the pantry, and the words “cake,” “toffee,” “salted caramel,” and cream cheese quickly followed. The experiment was on, and a cake was in the works in the kitchen.
(Kate is my good buddy who loves food as much as I do. When we get together, you can count on recipe creations and 90% of the conversation to revolve around food.)
If I were told I could have one last dessert, it would be the caramel fudge pecan cake at Pasta House. (It’s a franchise Italian restaurant that we have here in the midwest.) So keeping $4.99/slice of cake in mind, I wanted to see if we could create something similar for when the craving rears it’s ugly head, hoping I could save a whoppin’ $4.99/slice. I’d like to say that although it’s not the same, (because we added peanut butter) it will sure conquer that sweet-tooth craving that I have.
Chocolate Peanut Butter Cake Tutorial & Recipe Below
When I make a cake like this, I LOVE using my two, 10-inch cake pans. They make large round cakes that look stupendous on my Martha Stewart Cake Stand!
While the cakes are cooling, it’s a great time to mix up the frosting, and chill it in the fridge if you like.
Yes, I took a bite of the frosting straight off of the spoon, before we smeared it on.
Cream Cheese Peanut Butter Frosting
After spreading the frosting on the bottom cake, top it with the other and spread that frosting on the top as thick as you like. (Don’t go too crazy with the frosting for the middle part. The frosting can be a bit “slippery,” and we don’t want this precious thing slipping in to the floor.)
Toffee Bits
The toffee pieces are my kryptonite. Sprinkle the remaining half on the top and press on to the sides of the cake, to cover the middle layer of frosting.
Salted Caramel
Yep. It just drizzles on so heavenly like that. I bought the Smucker’s salted caramel ice cream topping, but any will do!
P.S. if you love caramel, you’ll love these caramel cupcakes with caramel buttercream frosting!
The BEST Chocolate Cake Recipe
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!
It literally only lasted (and keep in mind how huge this thing is) 12 hours. With giving only a quarter of it to our neighbors and a couple of slices to our babysitter… we took care of the rest. It was incredible and will now be a favorite in our house for sure!
Now, if you’re a fan of easy dessert recipes, then you should REALLY check out our most popular dessert recipes here on the blog that’s easy to whip up using extra bread you may have laying around, and ingredients that you probably have on hand! This simple and easy old fashion bread pudding recipe is sure to be added to your favorites list!
Get the Bread Pudding Recipe HERE!
Chocolate Peanut Butter Salted Caramel Toffee Cake
Ingredients
- 2 boxes devils food cake mix mixed 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 divided of chocolate covered toffee pieces. (I used Heath toffee bits.)
- salted caramel ice cream topping for drizzle
Instructions
- Mix cake mix according to package directions. (The mix I used required water, eggs, and vegetable oil.)
- Split batter between 2 greased, 10-in. cake pans.
- Bake according to package directions.
- While allowing the cake to cook, 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)
- Frost one cake with the peanut butter cream cheese mixture.
- Stack other cake on top, and frost the top with the mixture.
- Sprinkle the remaining toffee bits on to the top of the cake, and into the middle sides of the cake if desired.
- Drizzle caramel topping as desired.
- Refrigerate any leftovers.
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Miriam Warner says
This looks AMAZING! Hits all of my granddaughter’s favorites in one cake. Fabulous. I’m confused though…does both the peanut butter AND the butter go into the frosting? Both are listed in the ingredients but then the p-butter disappears. Did you mean butter(s) plural in the frosting mixology? Thanks. Can’t wait to make this.
Jessica says
Hi Miriam! I’m so glad that you asked! YES! The peanut butter goes in to the frosting as well as the butter! So sorry about that. I’ve updated the recipe! I hope your granddaughter enjoys it!
Mari says
Hi! Is there something we can use other than cream cheese for the topping? Thank you!
Jessica says
Hi Mari! Although I’ve never used anything other than cream cheese, you may be able to try a store bought frosting? I’m sure that would taste pretty good! 🙂 I hope that helps!
Mari says
Thanks! I thought that, too, but wondered if it would be way too sweet- maybe take out the powdered sugar?? My family are not cream-cheese lovers… 😊
Jessica says
Oooh, that’s a really good thought! Yes, I’d take out the powdered sugar if you try that! I have a few non-cream cheese fans in my extended family, so I know exactly how that is! 🙂 I hope it turns out great!!!
Kathy says
Want to make for my daughter’s birthday. Does it use 2 boxes of cake mix?
Jessica says
Hi Kathy, yes we used 2 boxes of cake mix! I hope you love it as much as we did!