Print

Ultimate Chocolate Caramel Toffee Crunch Cake

Close-up of a decadent slice of chocolate caramel toffee crunch cake showing three dark chocolate layers and rich caramel filling.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Create a showstopping dessert at home with this recipe for a moist Chocolate Caramel Toffee Crunch Cake. You get rich chocolate layers, gooey salted caramel, and irresistible homemade toffee crunch for the ultimate indulgence.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon baking powder
  • 1 teaspoon salt
  • 2 cups granulated sugar
  • 1 cup buttermilk, room temperature
  • 1/2 cup vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup hot brewed coffee (or hot water)
  • For the Caramel: 1 cup granulated sugar
  • 1/2 cup heavy cream, warmed
  • 4 tablespoons unsalted butter, cut into pieces
  • 1/2 teaspoon sea salt
  • For the Toffee Crunch: 1 cup granulated sugar
  • 1/2 cup unsalted butter
  • 1/4 cup water
  • 1/2 cup chopped toffee bits (or homemade)
  • For Frosting/Assembly: Chocolate buttercream frosting
  • Extra caramel sauce for drizzling
  • Extra toffee bits for topping

Instructions

  1. Prepare the Chocolate Cake: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
  2. In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and sugar.
  3. In a separate bowl, mix the buttermilk, oil, eggs, and vanilla extract. Add the wet ingredients to the dry ingredients and mix until just combined.
  4. Carefully pour in the hot coffee (or water) and mix until the batter is smooth. The batter will be thin.
  5. Divide the batter evenly between the prepared pans. Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  6. Make the Salted Caramel: In a medium saucepan over medium heat, melt the 1 cup of sugar without stirring until it turns a deep amber color.
  7. Remove from heat and carefully whisk in the warm heavy cream (it will bubble vigorously). Whisk in the butter pieces until smooth, then stir in the sea salt. Let the caramel cool until it thickens slightly.
  8. Make the Toffee Crunch: Line a baking sheet with parchment paper. In a saucepan, combine the 1 cup sugar, butter, and water. Cook over medium heat, stirring until the sugar dissolves, then stop stirring. Cook until the mixture reaches a deep amber color (about 10-12 minutes).
  9. Remove from heat and quickly stir in the toffee bits. Pour the mixture onto the prepared baking sheet and spread thinly. Let it cool completely until hard, then break it into small, crunchy pieces.
  10. Assemble the Cake: Once the cake layers are cool, place one layer on your serving plate. Spread a layer of chocolate buttercream frosting on top.
  11. Drizzle a generous amount of the cooled salted caramel over the frosting layer and sprinkle with some of the toffee crunch pieces.
  12. Place the second cake layer on top. Frost the top and sides of the entire cake with the remaining chocolate buttercream.
  13. Decorate the top with a final drizzle of caramel sauce and a heavy sprinkle of the crunchy toffee bits. Serve this showstopper dessert.

Notes

  • For the moistest cake, ensure your eggs and buttermilk are at room temperature before mixing.
  • If you want a silkier caramel filling, let the caramel cool longer until it reaches a thick, pourable consistency before layering.
  • You can make the toffee crunch up to three days ahead and store it in an airtight container at room temperature.

Nutrition

Find it online: https://eatableempress.com/chocolate-caramel-toffee-crunch-cake-easy/