Ingredients

2 cups all-purpose flour

1 3/4 cups granulated sugar

3/4 cup unsweetened cocoa powder

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

1 cup buttermilk

1/2 cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

1 cup hot water

1 cup unsalted butter, softened (for frosting)

3 cups powdered sugar (for frosting)

3/4 cup caramel sauce (for frosting)

1/2 teaspoon salt (for frosting)

1/2 cup toffee bits (for topping)

Additional caramel sauce for drizzling

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and dust with cocoa powder, tapping out the excess.

Step 2: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined.

Step 3: In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until smooth.

Step 4: Pour the wet ingredients into the dry ingredients and mix until just combined. Gradually stir in the hot water until the batter is smooth. The batter will be thin, which is normal.

Step 5: Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Step 6: Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely before frosting.

Step 7: To make the frosting, beat the softened butter in a large bowl with an electric mixer until light and fluffy, about 3-4 minutes.

Step 8: Gradually add powdered sugar, beating well after each addition.

Step 9: Beat in the caramel sauce and salt until the frosting is smooth and spreadable. If too thick, add a tablespoon of milk; if too thin, add more powdered sugar.

Step 10: Place one cake layer on a serving plate and spread half of the frosting evenly over the top.

Step 11: Add the second cake layer on top and spread the remaining frosting over the top and sides of the cake.

Step 12: Sprinkle toffee bits generously over the top and drizzle with additional caramel sauce for an indulgent finish.

Tips & Variations

Use room temperature ingredients for a smoother batter and even mixing.

Spoon cocoa powder into the measuring cup and level it off to avoid packing, ensuring a tender crumb.

The hot water blooms the cocoa powder, intensifying chocolate flavor and moisture—don’t skip this step.

Ensure butter is softened but not melted for easy frosting; chill slightly if the frosting feels too soft.

Substitute store-bought toffee bits with crushed Heath bar pieces or homemade toffee.

Serve smaller slices with cold milk or coffee to balance the cake’s richness.

Storage

Store the cake layers wrapped tightly at room temperature if baking ahead (up to 2 days). Once frosted, refrigerate the cake and bring it to room temperature before serving. The assembled cake is best enjoyed within 2-3 days. Reheat slices gently if desired, but the cake is delicious served chilled or at room temperature.

FAQs

Can I make this cake ahead of time?

Yes, the cake layers can be baked up to 2 days in advance and stored wrapped at room temperature. The frosted cake can be assembled 1 day ahead and kept in the refrigerator. Be sure to bring the cake to room temperature before serving for the best texture and flavor.

Can I use a different type of frosting?

While the caramel frosting complements the chocolate and toffee perfectly, you can substitute with cream cheese frosting or chocolate buttercream if preferred. Keep in mind this will change the flavor profile slightly.