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Ultimate Decadent Chocolate Caramel Toffee Crunch Layer Cake

A rich slice of chocolate caramel toffee crunch cake with three layers of dark cake and caramel filling.
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Make a multi-textured layer cake featuring moist chocolate cake, gooey caramel filling, and a crunchy toffee topping. This recipe delivers a rich, bakery-style dessert.

Ingredients

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  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup hot strong brewed coffee
  • 1 (14 ounce) can sweetened condensed milk (for caramel)
  • 1/2 cup heavy cream (for caramel)
  • 1/4 cup unsalted butter (for caramel)
  • 1/2 cup light corn syrup (for caramel)
  • 1 teaspoon sea salt (for caramel)
  • 1 cup crushed toffee bits (store-bought or homemade)
  • 1 cup unsalted butter, softened (for frosting)
  • 3 cups powdered sugar (for frosting)
  • 1/2 cup cocoa powder (for frosting)
  • 1/4 cup milk or heavy cream (for frosting)
  • 1 teaspoon vanilla extract (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt for the cake.
  3. Add the buttermilk, oil, eggs, and vanilla extract to the dry ingredients. Mix on medium speed until just combined.
  4. Carefully pour in the hot coffee and mix on low speed 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. Prepare the caramel: In a medium saucepan, combine the sweetened condensed milk, heavy cream, butter, corn syrup, and sea salt. Cook over medium-low heat, stirring constantly, until the mixture thickens and reaches a deep amber color, about 15 to 20 minutes. Remove from heat and let cool slightly.
  7. Prepare the chocolate frosting: Beat the softened butter until creamy. Gradually add the powdered sugar and cocoa powder, alternating with the milk, until smooth. Beat in the vanilla extract. Add more milk if the frosting is too stiff.
  8. Assemble the cake: Place one cooled cake layer on a serving plate. Spread half of the cooled caramel evenly over the first layer. Sprinkle half of the crushed toffee bits over the caramel.
  9. Top with the second cake layer. Frost the top and sides of the entire cake with the chocolate frosting.
  10. Drizzle the remaining caramel over the top of the cake, letting it drip down the sides. Sprinkle the remaining toffee bits over the top.
  11. Chill the cake for at least 30 minutes before slicing to set the caramel and frosting.

Notes

  • For a richer caramel flavor, cook the caramel mixture until it reaches 245°F on a candy thermometer (firm ball stage).
  • You can make the cake layers one day ahead and wrap them tightly in plastic wrap once completely cool.
  • Use high-quality cocoa powder for the deepest chocolate flavor in both the cake and the frosting.

Nutrition

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