Introduction

This Chocolate Caramel Toffee Crunch Cake is a decadent treat that combines rich chocolate, smooth caramel frosting, and crunchy toffee bits. Perfect for special occasions or whenever you’re craving a delightful dessert with layers of flavor and texture.

Chocolate Caramel Toffee Crunch Cake Recipe - Recipe Image

Ingredients

2 cups all-purpose flour
1 3/4 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 water
1 cup unsalted butter, softened (for frosting)
3 cups powdered sugar (for frosting)
3/4 cup caramel sauce (for frosting)
1/2 teaspoon salt (for frosting)
1/2 cup toffee bits (for topping)
Additional caramel sauce for drizzling

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and dust them with cocoa powder, tapping out the excess.
Step 2: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until thoroughly combined.
Step 3: In a separate bowl, combine the buttermilk, vegetable oil, eggs, and vanilla extract. Whisk until smooth.
Step 4: Pour the wet ingredients into the dry ingredients and mix until just combined. Gradually add the hot water and stir until the batter is smooth. The batter will be thin, which is normal.
Step 5: Divide the batter evenly between the prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
Step 6: Let the cakes cool in their pans for 10 minutes, then turn them out onto wire racks to cool completely before frosting.
Step 7: To make the frosting, beat the softened butter in a large bowl with an electric mixer until light and fluffy, about 3-4 minutes.
Step 8: Gradually add the powdered sugar, beating well after each addition. Then beat in the caramel sauce and salt until the frosting is smooth and spreadable. If the frosting is too thick, add a tablespoon of milk; if too thin, add more powdered sugar.
Step 9: Place one cake layer on your serving plate and spread half of the frosting evenly over the top.
Step 10: Add the second cake layer and spread the remaining frosting over the top and sides of the cake.
Step 11: Sprinkle the toffee bits generously over the top and drizzle with additional caramel sauce for an extra indulgent finish.

Tips & Variations

Use room temperature ingredients to create a smoother batter and even texture.
Spoon and level cocoa powder when measuring to avoid packing and ensure accurate amounts.
The hot water blooms the cocoa, intensifying the chocolate flavor and producing a moist cake.
Make sure the butter for frosting is softened but not melted for the best consistency.
If your kitchen is warm, chill the frosting for 15-20 minutes before spreading to make it easier to work with.
Try adding chopped nuts along with the toffee bits for extra crunch and flavor.

Storage

Store the cake covered at room temperature for up to 2 days or refrigerated for up to 5 days. Before serving, let refrigerated cake sit at room temperature for about 30 minutes for the best flavor and texture. If desired, you can warm individual slices slightly in the microwave to soften the frosting and enhance the caramel notes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free baking blend of equal measure. Make sure the blend contains xanthan gum for structure. The texture may vary slightly but will still be delicious.

Is it possible to use store-bought caramel sauce?

Absolutely! Store-bought caramel sauce works well in the frosting and for drizzling. Choose a high-quality brand for the best flavor or make your own if you prefer.