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Ultimate Decadent Chocolate Caramel Toffee Crunch Layer Cake

A tall slice of chocolate caramel toffee crunch cake showing three dark chocolate layers separated by thick caramel filling.
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A rich, multi-layered chocolate cake filled with gooey caramel and topped with a crunchy toffee element for texture.

Ingredients

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  • 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
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup hot brewed coffee
  • 1 cup soft caramel candies (for mixing into frosting)
  • 1 cup heavy cream (for caramel sauce)
  • 1 cup granulated sugar (for caramel sauce)
  • 1/2 cup butter (for caramel sauce)
  • 1 cup toffee bits (store-bought or homemade)
  • 2 cups (4 sticks) unsalted butter, softened (for frosting)
  • 4 cups powdered sugar (for frosting)
  • 1/2 cup cocoa powder (for frosting)
  • 1/4 cup milk or cream (for frosting)

Instructions

  1. Preheat your 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 soda, baking powder, and salt for the cake layers.
  3. Add eggs, buttermilk, oil, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for two minutes.
  4. Carefully stir in the hot coffee until the batter is smooth. The batter will be thin.
  5. Divide batter evenly between the prepared pans. Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean. Let cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
  6. Prepare the caramel sauce: In a saucepan over medium heat, melt 1 cup sugar until it turns amber. Remove from heat and carefully whisk in butter until melted, then slowly whisk in heavy cream. Let cool until thick enough to drizzle.
  7. Make the chocolate frosting: Beat softened butter until creamy. Gradually add powdered sugar and cocoa powder, alternating with milk, until smooth and fluffy. Beat in the soft caramel candies until just combined.
  8. To assemble, place one cooled cake layer on a serving plate. Spread half of the caramel frosting over the top. Sprinkle with half of the toffee bits.
  9. Place the second cake layer on top. Frost the top and sides of the entire cake with the remaining frosting.
  10. Drizzle the cooled caramel sauce over the top, allowing some to drip down the sides. Sprinkle the remaining toffee bits over the top for crunch.

Notes

  • For a simpler assembly, use a boxed chocolate cake mix and follow package directions, adding 1 teaspoon of instant espresso powder to the wet ingredients for deeper flavor.
  • If you prefer a crunchier texture throughout, fold half of the toffee bits into the frosting and reserve the other half for topping.
  • Make the caramel sauce a day ahead; it thickens as it cools, making it easier to control the drip.

Nutrition

Find it online: https://cookerycourier.com/chocolate-caramel-toffee-crunch-cake/