Description

This decadent Chocolate Caramel Toffee Crunch Cake combines moist, rich chocolate layers with a luscious homemade caramel cream and crunchy toffee bits. Perfect for chocolate lovers who enjoy the added texture and flavor of caramel and toffee, this cake is a delightful treat for special occasions or indulgent desserts.

Ingredients

Scale

Cake Ingredients

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

Caramel Layer Ingredients

1 cup store-bought caramel sauce
½ cup heavy cream

Topping Ingredients

1 cup toffee bits (or crushed toffee candies)
½ cup chocolate chips

Instructions

Preheat and prepare pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, and line the bottoms with parchment paper to ensure easy removal.
Mix dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt until fully combined.
Add wet ingredients: Add the eggs, whole milk, vegetable oil, and vanilla extract to the dry mixture. Beat on medium speed with an electric mixer for approximately 2 minutes until the batter is smooth.
Incorporate boiling water: Carefully stir in the boiling water until well combined. The batter will be quite thin, which is normal for this recipe.
Bake the cake: Pour the batter evenly into the prepared cake pans. Bake in the preheated oven for about 30 minutes or until a toothpick inserted in the center comes out clean.
Cool the cakes: Remove the cake pans from the oven and cool for 10 minutes. Then carefully transfer the layers to a wire rack to cool completely.
Prepare caramel layer: In a saucepan over low heat, gently heat the store-bought caramel sauce and heavy cream, stirring continuously until the mixture is smooth and well blended. Remove from heat and set aside.
Assemble the cake – first layer: Place one cooled cake layer on a serving plate. Evenly drizzle half of the caramel mixture over the top, allowing it to soak slightly into the cake.
Assemble the cake – second layer: Place the second cake layer on top of the first. Pour the remaining caramel sauce over the top layer.
Add toffee and chocolate toppings: Sprinkle the toffee bits evenly over the top, followed by the chocolate chips for added crunch and chocolate bursts.
Set before serving: Allow the cake to rest at room temperature for at least 15 minutes to let the caramel set before slicing and serving.

Notes

Use high-quality unsweetened cocoa powder for the best chocolate flavor.
Boiling water thins the batter which helps produce a moist cake texture.
Toffee bits can be substituted with crushed Heath bars or similar toffee candies.
Store the finished cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
Allow the cake to come to room temperature before serving if refrigerated for optimal texture.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12 of cake)
Calories: 420 kcal
Sugar: 38 g
Sodium: 300 mg
Fat: 18 g
Saturated Fat: 7 g
Unsaturated Fat: 9 g
Trans Fat: 0.2 g
Carbohydrates: 58 g
Fiber: 3 g
Protein: 5 g
Cholesterol: 50 mg

Keywords: chocolate cake, caramel cake, toffee crunch, chocolate caramel dessert, layered cake, chocolate cake with caramel, easy chocolate cake