Print

Chocolate Caramel Toffee Crunch Cake: Ultimate Indulgence

A decadent slice of chocolate caramel toffee crunch cake showing dark layers, caramel filling, and nut coating.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this decadent chocolate caramel toffee crunch cake at home. You get rich chocolate layers, gooey salted caramel, and crunchy homemade toffee bits for a showstopper dessert.

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
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup hot brewed coffee
  • For the Salted Caramel: 1 cup granulated sugar, 1/2 cup heavy cream, 1/4 cup unsalted butter, 1 teaspoon sea salt
  • For the Toffee Crunch: 1 cup toffee bits (store-bought or homemade)
  • For the Frosting: 1 cup unsalted butter (softened), 3 cups powdered sugar, 1/2 cup cocoa powder, 1/4 cup milk, 1 teaspoon vanilla extract

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, cocoa powder, baking soda, baking powder, salt, and granulated 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 stir in the hot coffee until the batter is smooth. 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. 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 saucepan over medium heat, melt the 1 cup of sugar without stirring until it turns a deep amber color. Remove from heat. Carefully whisk in the heavy cream (it will bubble vigorously). Whisk in the butter and salt until smooth. Set aside to cool slightly.
  7. Make 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.
  8. Assemble the cake: Place one cooled cake layer on a serving plate. Spread a layer of chocolate frosting over the top. Drizzle generously with salted caramel and sprinkle with toffee bits.
  9. Place the second cake layer on top. Frost the top and sides of the entire cake with the remaining chocolate frosting.
  10. Drizzle the remaining salted caramel over the top of the cake, allowing it to drip down the sides. Sprinkle the top edge with extra toffee crunch for decoration.

Notes

  • For the best texture, make sure your coffee is hot when adding it to the batter. This helps bloom the cocoa powder.
  • If you want a truly bakery style chocolate cake at home, chill the assembled cake for 30 minutes before the final caramel drizzle.
  • You can make the caramel and toffee bits one day ahead of time to simplify assembly.

Nutrition

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