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CHOCOLATE CARAMEL TOFFEE CRUNCH CAKE

This decadent Chocolate Caramel Toffee Crunch Cake is a multi-layered delight featuring rich chocolate cake, gooey caramel, crunchy toffee bits, and a creamy frosting. It's perfect for special occasions and celebrations.

Prep Time
45 mins
Cook Time
45 mins
Servings: 12 people
Calories: 900 kcal
Course: Dessert
Cuisine: American

Ingredients

Chocolate Cake:
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup buttermilk
  • ½ cup vegetable oil
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup hot brewed coffee
Caramel Filling:
  • 1 cup granulated sugar
  • ¼ cup water
  • ½ cup heavy cream
  • ¼ cup unsalted butter
  • ½ teaspoon salt
Toffee Crunch:
  • ½ cup 1 stick unsalted butter
  • 1 cup granulated sugar
  • ¼ cup water
  • ¼ teaspoon baking soda
  • 1 cup Toffee bits
Frosting:
  • 1 cup 2 sticks unsalted butter, softened
  • 4 cups powdered sugar
  • ½ cup unsweetened cocoa powder
  • ½ cup heavy cream
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

Prepare Chocolate Cake:
    Cup of Yum
  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. In a separate bowl, combine buttermilk, oil, eggs, and vanilla extract.
  4. Gradually add wet ingredients to dry ingredients, mixing until just combined.
  5. Stir in hot coffee. Pour batter evenly into prepared pans.
  6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let cakes cool in pans for 10 minutes, then invert onto a wire rack to cool completely.
Make Caramel Filling:
  1. In a medium saucepan, combine sugar and water over medium heat. Cook without stirring, until sugar dissolves and turns amber.
  2. Carefully whisk in heavy cream, butter, and salt. Cook until smooth and slightly thickened.
  3. Let cool slightly.
Prepare Toffee Crunch:
  1. Line a baking sheet with parchment paper.
  2. In a saucepan, combine butter, sugar, and water. Cook over medium heat until golden amber.
  3. Remove from heat and stir in baking soda and toffee bits.
  4. Pour onto prepared baking sheet and let cool completely. Break into small pieces.
Make Frosting:
  1. In a large bowl, beat butter until creamy.
  2. Gradually add powdered sugar and cocoa powder, mixing on low speed until combined.
  3. Beat in heavy cream, vanilla extract, and salt until smooth and creamy.
Assemble Cake:
  1. Level the tops of the cooled cakes.
  2. Place one cake layer on a serving plate. Spread half of the caramel filling over the cake.
  3. Sprinkle half of the toffee crunch over the caramel.
  4. Top with the second cake layer.
  5. Frost the entire cake with the chocolate frosting.
  6. Drizzle remaining caramel filling over the top and sprinkle with the remaining toffee crunch.
Serve: Slice and serve.

Notes

  • For a richer chocolate flavor, use dark cocoa powder.
  • You can use store-bought caramel sauce for the filling to save time.
  • The toffee crunch can be made ahead of time and stored in an airtight container.
  • For a more intense Toffee taste, add some toffee bits inside the frosting.
  • Chill the cake before serving for a more firm frosting and filling.
  • Garnish with chocolate shavings or more toffee bits for a beautiful presentation.

Nutrition Information

Calories 900kcal (45%) Carbohydrates 110g (37%) Protein 10g (20%) Fat 50g (77%) Saturated Fat 30g (150%) Cholesterol 150mg (50%) Sodium 700mg (29%) Sugar 80g (160%)

Nutrition Facts

Serving: 12people

Amount Per Serving

Calories 900

% Daily Value*

Calories 900kcal 45%
Carbohydrates 110g 37%
Protein 10g 20%
Fat 50g 77%
Saturated Fat 30g 150%
Cholesterol 150mg 50%
Sodium 700mg 29%
Sugar 80g 160%

* Percent Daily Values are based on a 2,000 calorie diet.