Chocolate Caramel Toffee Crunch Cake Recipe

ByZoe Lane
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Introduction

This Chocolate Caramel Toffee Crunch Cake is a decadent dessert combining moist chocolate layers with rich caramel and crunchy toffee bits. It’s perfect for special occasions or whenever you crave a sweet treat with texture and flavor contrast.

A tall slice of chocolate cake with four thick, dark brown layers, each separated by creamy light brown caramel layers that drip slightly down the sides. The cake is coated in glossy milk chocolate ganache flowing unevenly over the edges, decorated with chopped nuts pressed into the sides and on top. The top has four swirls of smooth chocolate frosting, each sprinkled with more chopped nuts. It sits on a white plate with a few nut pieces scattered around, all against a white marbled texture background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 2 cups all-purpose flour
  • 1 ¾ cups granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup whole milk
  • ½ cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • 1 cup store-bought caramel sauce
  • ½ cup heavy cream
  • 1 cup toffee bits (or crushed toffee candies)
  • ½ cup chocolate chips (for topping)

Instructions

  1. Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper.
  2. Step 2: In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix well to evenly distribute the dry ingredients.
  3. Step 3: Add the eggs, milk, vegetable oil, and vanilla extract to the dry mixture. Using an electric mixer, beat on medium speed for about 2 minutes until smooth.
  4. Step 4: Carefully stir in the boiling water until the batter is well combined. The batter will be thin—this is normal and helps keep the cake moist.
  5. Step 5: Pour the batter evenly into the prepared pans. Bake for 30 minutes, or until a toothpick inserted in the center comes out clean.
  6. Step 6: Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then transfer the cakes to a wire rack to cool completely.
  7. Step 7: To prepare the caramel layer, gently heat the caramel sauce and heavy cream in a saucepan over low heat, stirring until smooth. Remove from heat and set aside.
  8. Step 8: Place one cake layer on your serving plate and drizzle half of the caramel mixture evenly over it.
  9. Step 9: Add the second cake layer on top and pour the remaining caramel sauce over it.
  10. Step 10: Sprinkle the toffee bits evenly over the top of the cake, then scatter the chocolate chips on top for a finishing touch.
  11. Step 11: Let the cake sit for at least 15 minutes to allow the caramel to set before slicing and serving.

Tips & Variations

  • Use high-quality cocoa powder for a richer chocolate flavor.
  • Substitute the store-bought caramel sauce with homemade caramel for a personal touch.
  • For extra crunch, lightly toast the toffee bits before sprinkling them on the cake.
  • Gluten-free flour blend can be used in place of all-purpose flour for a gluten-free version.

Storage

Store the cake covered at room temperature for up to 2 days or in the refrigerator for up to 4 days. If refrigerated, let the cake come to room temperature before serving for the best texture. Leftover cake slices can be gently reheated in the microwave for 10–15 seconds.

How to Serve

A tall slice of four-layer chocolate cake is shown on a white plate resting on a white marbled texture. The base layer is dark chocolate cake, followed by a thick creamy beige layer with a smooth texture. Above is another dark chocolate layer topped with rich caramel dripping down the sides. This pattern repeats with a third chocolate cake layer and creamy beige layer, both covered by glossy chocolate ganache that flows down the sides. The top of the cake has four swirls of chocolate frosting, each sprinkled with chopped nuts, which also coat the sides of the cake. Some nuts are scattered on the plate around the slice. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can bake the cake layers a day in advance and store them wrapped tightly in plastic wrap. Assemble the cake on the day you plan to serve it for the freshest taste and texture.

What can I substitute for heavy cream in the caramel sauce?

You can use whole milk or half-and-half as a lighter alternative, but the caramel will be less rich and creamy.

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Chocolate Caramel Toffee Crunch Cake Recipe

★★★★★

4.6 from 52 reviews
  • Author: Zoe
  • Total Time: 1 hour 5 minutes
  • Yield: 12 servings 1x
Print Recipe

Description

This Chocolate Caramel Toffee Crunch Cake is a decadent layered dessert featuring moist chocolate cake layers soaked with a creamy caramel sauce, finished with a generous topping of crunchy toffee bits and melted chocolate chips. Perfect for celebrations or an indulgent treat, this cake combines rich cocoa flavor with buttery caramel and toffee crunch for an irresistible texture and flavor experience.

Ingredients

Scale

Cake Ingredients

  • 2 cups all-purpose flour
  • 1 ¾ cups granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup whole milk
  • ½ cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water

Caramel Layer

  • 1 cup store-bought caramel sauce
  • ½ cup heavy cream

Topping

  • 1 cup toffee bits (or crushed toffee candies)
  • ½ cup chocolate chips

Instructions

  1. Prepare the pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper to prevent sticking.
  2. Mix dry ingredients: In a large mixing bowl, thoroughly combine the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt.
  3. Add wet ingredients: Add the eggs, whole milk, vegetable oil, and vanilla extract to the dry ingredients. Using an electric mixer, beat on medium speed for about 2 minutes until the batter is smooth and well combined.
  4. Incorporate boiling water: Carefully stir in the boiling water. The batter will be thin, but this ensures a moist cake.
  5. Bake the cakes: Pour the batter evenly into the prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center comes out clean.
  6. Cool the cakes: Remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then transfer them to a wire rack to cool completely.
  7. Prepare caramel sauce: In a saucepan over low heat, gently heat the store-bought caramel sauce with the heavy cream, stirring continuously until smooth. Remove from heat and set aside.
  8. Assemble the cake – first layer: Place one cake layer on a serving plate and drizzle half of the warm caramel mixture evenly over it.
  9. Add second layer: Place the second cake layer on top, then pour the remaining caramel sauce over the top layer.
  10. Add toppings: Sprinkle the toffee bits evenly across the top of the cake, followed by the chocolate chips.
  11. Set and serve: Allow the assembled cake to sit for at least 15 minutes to let the caramel set before slicing and serving.

Notes

  • You can substitute the toffee bits with crushed toffee candies if preferred.
  • Ensure the cakes are completely cooled before applying the caramel to prevent it from melting and running off the cake.
  • For a richer flavor, use high-quality cocoa powder and caramel sauce.
  • Store leftover cake tightly covered at room temperature for up to 2 days or in the refrigerator for up to 4 days.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: chocolate cake, caramel cake, toffee crunch, layered cake, dessert recipe, chocolate caramel cake

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