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Chocolate Peanut Butter Toffee Cake

Chocolate Peanut Butter Toffee Cake

  • Author: Lina
  • Total Time: 55 minutes
  • Yield: 12 servings 1x
  • Diet: Gluten Free (if using gluten-free flour blend)

Description

Chocolate Peanut Butter Toffee Cake is a decadent dessert that perfectly blends rich chocolate layers, creamy peanut butter swirls, and crunchy toffee bits for an unforgettable flavor and texture experience. Ideal for special occasions or cozy indulgences, this cake delivers a moist crumb, gooey pockets of chocolate, and bursts of buttery sweetness in every bite.

Ingredients

Scale

Dry Ingredients

  • 2 cups all-purpose flour
  • 3/4 cup cocoa powder
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 cup granulated sugar

Wet Ingredients

  • 1 cup unsalted butter, softened
  • 1 cup creamy peanut butter
  • 3 large eggs
  • 1 cup milk or buttermilk
  • 1 tsp vanilla extract
  • 1 1/2 cups granulated sugar

Add-ins

  • 1 cup toffee bits
  • 1/2 cup chocolate chips (optional)

Instructions

  1. Prepare Your Ingredients: Preheat the oven to 350°F (175°C). Butter and flour your cake pans to prevent sticking. Measure all ingredients carefully, especially the toffee bits and peanut butter, to ensure even distribution in the batter.
  2. Mix the Dry Ingredients: In a large bowl, sift together the all-purpose flour, cocoa powder, baking powder, and baking soda. This helps achieve a light texture and consistent rise free of lumps.
  3. Cream Butter and Sugar: Using an electric mixer, beat the softened butter and granulated sugar until the mixture is pale and fluffy, incorporating air for a velvety crumb.
  4. Add Eggs and Peanut Butter: Beat in the eggs one at a time, mixing well after each addition. Then blend in the peanut butter until smooth and creamy, giving the cake its signature richness.
  5. Combine Wet and Dry Ingredients: Alternate adding the dry ingredients with the milk (or buttermilk) to the butter mixture, beginning and ending with the dry ingredients. Mix gently until just combined for a tender crumb.
  6. Fold in Toffee Bits and Chocolate Chips: Lightly toss toffee bits in a small amount of flour to prevent sinking, then carefully fold them along with the chocolate chips into the batter without deflating it.
  7. Bake and Cool: Evenly pour the batter into prepared pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake layers to cool completely before frosting or assembling.

Notes

  • Use room temperature ingredients like butter, eggs, and milk for smooth batter consistency.
  • Mix just until ingredients combine to avoid a tough cake texture.
  • Choose natural, creamy peanut butter with no added sugar for balanced flavor.
  • Toss toffee bits in flour before folding to prevent them from sinking.
  • Test cake doneness with a toothpick, as oven temperatures can vary.
  • Prep Time: 20 minutes
  • Cook Time: 30-35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 420
  • Sugar: 35g
  • Sodium: 220mg
  • Fat: 25g
  • Saturated Fat: 8g
  • Unsaturated Fat: 14g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 3g
  • Protein: 7g
  • Cholesterol: 65mg

Keywords: chocolate cake, peanut butter cake, toffee cake, chocolate peanut butter dessert, rich chocolate cake, easy chocolate cake, gluten-free chocolate cake

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Find it online: https://dishesbylina.com/chocolate-peanut-butter-toffee-cake/