Chocolate Caramel Toffee Crunch Cake
Indulge in the delightful layers of our Chocolate Caramel Toffee Crunch Cake—a dessert that promises to be the star of any celebration. This cake features moist chocolate layers complemented by a creamy caramel filling and a crunchy toffee topping that creates an irresistible texture and flavor combination. Whether you’re celebrating a special occasion or simply treating yourself, this cake is sure to impress friends and family alike. Easy to prepare and visually stunning, it’s perfect for novice bakers and seasoned pastry chefs alike. Customize it with your favorite toppings for an extra personal touch!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 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
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix well.
- Add in the eggs, milk, vegetable oil, and vanilla extract. Beat the mixture on medium speed using an electric mixer for about 2 minutes.
- Carefully stir in the boiling water until the batter is well combined.
- Pour the batter evenly into the prepared cake pans. Bake in your preheated oven for 30 minutes or until a toothpick inserted into the center comes out clean.
- Once baked, remove cakes from oven and let them cool in their pans for about 10 minutes before transferring them to a cooling rack to cool completely.
- For the caramel layer, heat the caramel sauce and heavy cream in a saucepan over low heat. Stir until smooth and set aside.
- Once cooled, place one layer on a serving plate. Drizzle half of the caramel mixture over this layer. Add the second cake layer on top, pouring remaining caramel over it.
- Sprinkle toffee bits evenly over the top of your cake followed by chocolate chips.
- Allow your cake to sit for at least 15 minutes before slicing and serving.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 350
- Sugar: 37g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg