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Chocolate Caramel Toffee Crunch Cake

A decadent dessert that combines rich chocolate layers with gooey caramel and crunchy toffee, perfect for satisfying any sweet tooth.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 450 kcal

Ingredients
  

For the Cake

  • 1.75 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 0.75 cups unsweetened cocoa powder
  • 1.5 tsp baking powder
  • 1.5 tsp baking soda
  • 1 tsp salt
  • 2 large eggs at room temperature
  • 1 cup milk at room temperature
  • 0.5 cups vegetable oil
  • 2 tsp vanilla extract
  • 1 cup boiling water

For the Frosting

  • 1 cup unsalted butter softened, at room temperature
  • 4 cups powdered sugar
  • 0.5 cups cocoa powder
  • 0.5 cups heavy cream
  • 1 tsp vanilla extract

For the Filling and Toppings

  • 1 cup caramel sauce
  • 1 cup chopped toffee bits

Instructions
 

Preparation

  • Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
  • In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk together until well combined.
  • Add the eggs, milk, oil, and vanilla extract to the dry ingredients and mix until just combined.
  • Carefully stir in the boiling water. The batter will be thin but that's okay!

Baking

  • Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  • Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Frosting and Assembly

  • Prepare the frosting by beating the softened butter until creamy, then gradually add powdered sugar, cocoa powder, cream, and vanilla, beating until smooth.
  • Place one cake layer on a serving platter, spread a layer of caramel sauce on top, and sprinkle with toffee bits.
  • Place the second layer on top and frost the entire cake with the chocolate frosting. Drizzle additional caramel on top and garnish with more toffee bits.

Notes

For cleaner slices, consider chilling the cake in the refrigerator for at least 30 minutes before cutting. Store in an airtight container at room temperature for up to three days.
Keyword Baking Recipe, Caramel Cake, Chocolate Cake, Indulgent Dessert, Toffee Cake