Chocolate Caramel Toffee Crunch Cake Recipe
This Chocolate Caramel Toffee Crunch Cake combines layers of rich chocolate cake with a creamy caramel filling and crunchy toffee bits, creating an irresistible dessert perfect for special occasions. Each bite offers a blend of soft chocolate layers, caramel richness, and a satisfying toffee crunch.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ¾ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
- 1 cup caramel sauce (for filling)
- 1 cup toffee bits
- Chocolate frosting (for decorating)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, mix flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla. Beat on medium speed for 2 minutes.
- Stir in boiling water until well combined.
- Pour batter evenly into prepared pans. Bake for 30-35 minutes or until a toothpick comes out clean.
- Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
- Once cooled, layer one cake with caramel sauce and sprinkle with toffee bits. Place the second cake layer on top.
- Frost with chocolate frosting, and garnish with additional caramel drizzle and toffee bits.
Notes
- Ensure the cakes are fully cooled before adding caramel to prevent it from melting.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 38g
- Sodium: 320mg