Description
A rich chocolate cake layered with smooth caramel buttercream, topped with caramel drizzle, mini chocolate chips, and toffee bits for a delightful crunch.
Ingredients
- 1 box chocolate cake mix
- Eggs, oil, and water (as listed on the box)
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 1/3 cup caramel sauce
- 1–2 tbsp heavy cream (if needed)
- Pinch of salt
- 1/2 cup caramel sauce, for drizzling
- 1/2 cup mini chocolate chips
- 1/2 cup toffee bits
Instructions
- Preheat the oven and prepare the chocolate cake mix as directed on the box.
- Pour the batter into 2 or 3 round pans and bake until done. Allow the cakes to cool completely.
- In a large bowl, beat the softened butter until light and smooth.
- Gradually add the powdered sugar, mixing well.
- Incorporate 1/3 cup caramel sauce and a pinch of salt until smooth. Add 1–2 tbsp heavy cream if the mixture is too thick.
- Place the first cake layer on a plate and spread a layer of caramel buttercream on top.
- Repeat with the next cake layer and more buttercream. If using three layers, repeat again.
- Frost the top and sides of the cake with the remaining buttercream.
- Drizzle 1/2 cup caramel sauce over the top, allowing it to drip down the sides.
- Sprinkle mini chocolate chips and toffee bits over the caramel drizzle.
- Chill the cake in the fridge for 20–30 minutes before slicing.
Notes
For a softer cookie side, pair with salted caramel chocolate cookies. Do not frost a warm cake and use room-temperature butter for a smooth buttercream.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American