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

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.
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.
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.
Incorporate boiling water: Carefully stir in the boiling water. The batter will be thin, but this ensures a moist cake.
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.
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.
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.
Assemble the cake – first layer: Place one cake layer on a serving plate and drizzle half of the warm caramel mixture evenly over it.
Add second layer: Place the second cake layer on top, then pour the remaining caramel sauce over the top layer.
Add toppings: Sprinkle the toffee bits evenly across the top of the cake, followed by the chocolate chips.
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