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Ultimate Chocolate Caramel Toffee Crunch Cake

A tall slice of chocolate caramel toffee crunch cake with layers of dark cake, white frosting, and dripping caramel.
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Welcome to My Kitchen! If you want a truly showstopping dessert, this Chocolate Caramel Toffee Crunch Cake is the answer. You get moist chocolate layers, gooey salted caramel, and an irresistible crunchy toffee topping. It looks like a bakery masterpiece but is surprisingly easy to assemble at home. This recipe delivers incredible texture contrast in every bite.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 cups granulated sugar
  • 1 cup buttermilk (or milk mixed with 1 tablespoon white vinegar)
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup hot brewed coffee
  • 1 cup semi-sweet chocolate chips (for cake)
  • 1 cup salted caramel sauce (store-bought or homemade)
  • 1 cup heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract (for frosting)
  • 1 1/2 cups toffee bits (like crushed Heath or Skor bars)
  • 1/2 cup extra caramel sauce for drizzling

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. Line the bottoms with parchment paper.
  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. Pour the wet ingredients into the dry ingredients and mix until just combined.
  4. Carefully pour in the hot coffee and mix on low speed until the batter is smooth. Stir in the chocolate chips. The batter will be thin.
  5. Divide the batter evenly between the prepared cake pans. Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean.
  6. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  7. While the cakes cool, prepare the whipped cream frosting: Beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
  8. To assemble, place one cooled cake layer on your serving plate. Spread half of the salted caramel sauce over the top. Sprinkle with half of the toffee bits.
  9. Carefully place the second cake layer on top. Frost the top and sides of the entire cake with the whipped cream frosting.
  10. Drizzle the remaining caramel sauce over the top of the cake, letting it drip down the sides. Sprinkle the remaining toffee bits over the top for the final crunch.
  11. Chill the cake for at least 30 minutes before slicing and serving. This helps the layers set.

Notes

  • For a richer chocolate flavor, use dark cocoa powder in the cake batter.
  • If you prefer a stable frosting, substitute the whipped cream with a chocolate buttercream frosting.
  • Toffee bits soften over time; for maximum crunch, add the final layer of toffee just before serving.

Nutrition

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