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Ultimate Chocolate Caramel Toffee Crunch Layer Cake

A tall slice of chocolate caramel toffee crunch cake with three layers of dark cake and caramel filling.
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Bake this decadent Chocolate Caramel Toffee Crunch Cake featuring rich chocolate layers, gooey salted caramel filling, and crunchy homemade toffee bits. It is perfect for birthdays or any special celebration.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup hot brewed coffee
  • 1 cup caramel sauce (for filling and drizzling)
  • 1 cup heavy cream (for frosting)
  • 2 cups powdered sugar (for frosting)
  • 1/2 cup unsalted butter, softened (for frosting)
  • 1 cup homemade toffee bits (for crunch and topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt for the cake layers.
  3. Add the eggs, buttermilk, oil, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed until just combined.
  4. Carefully pour in the hot coffee and mix on low speed 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.
  6. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  7. Prepare the frosting: Beat the softened butter until creamy. Gradually add the powdered sugar and mix until combined. Beat in the heavy cream until the frosting is light and fluffy.
  8. To assemble, place one cooled cake layer on a serving plate. Spread half of the caramel sauce over the layer. Sprinkle with half of the toffee bits.
  9. Spread a layer of chocolate frosting over the toffee bits. Top with the second cake layer.
  10. Frost the top and sides of the entire cake with the remaining chocolate frosting. Drizzle the remaining caramel sauce over the top.
  11. Decorate the top edge with the remaining toffee bits. Chill the cake for at least 30 minutes before slicing.

Notes

  • For the best texture, make your own toffee bits by melting butter and brown sugar, adding almonds, pouring onto parchment paper to cool, and then chopping.
  • If you are looking for easy meal planning solutions to balance out decadent treats like this, check out some of the best meal delivery services available.
  • This cake tastes great when made ahead; wrap tightly and store it in the refrigerator for up to two days.
  • If you are interested in other sweet treats, you can find more inspiration on our Pinterest account.

Nutrition

Find it online: https://kitchenuser.net/chocolate-caramel-toffee-crunch-cake/