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 them with cocoa powder, tapping out any 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. 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 them 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 the powdered sugar, beating well after each addition.

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

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

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

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

Tips & Variations

Use room temperature ingredients for a smoother batter and better texture.

Spoon and level the cocoa powder rather than scooping directly to avoid packing it too much.

The hot water blooms the cocoa powder, intensifying the chocolate flavor and creating a more tender crumb.

Ensure butter for frosting is softened but not melted; if too soft, chill briefly before beating.

For a twist, try using crushed Heath bars or other toffee candies instead of store-bought toffee bits.

Smaller slices work best due to the richness—serve with cold milk or coffee to balance sweetness.

Storage

Store the cake covered at room temperature for up to 2 days or refrigerate the frosted cake for up to 3 days. If refrigerated, bring the cake to room temperature before serving for the best flavor and texture. Cake layers can be baked a day ahead, wrapped tightly in plastic wrap at room temperature, which helps improve flavor and ease of handling when frosting.

FAQs

Can I make this cake ahead of time?

Yes, the cake layers can be baked up to 2 days ahead and stored wrapped at room temperature. The frosted cake can be made 1 day ahead and refrigerated; just bring it to room temperature before serving.

How do I deal with a frosting that is too thick or too thin?

If the frosting is too thick, add a tablespoon of milk to loosen it. If it is too thin, add more powdered sugar until it reaches the desired spreadable consistency.