Introduction

This Chocolate Caramel Toffee Crunch Cake is a decadent dessert that combines rich chocolate layers with a luscious caramel sauce and a delightful toffee crunch. Perfect for special occasions or whenever you crave something indulgent, this cake offers a perfect balance of flavors and textures.

A rich slice of layered cake stands on a white plate on a white marbled texture surface, featuring four thick layers of dark chocolate cake separated by three creamy light caramel-colored filling layers that slightly drip down the sides. The top layer is coated in glossy dark chocolate ganache, which also drips along the edges. Swirls of dark chocolate frosting topped with chopped nuts sit on top, while chopped nuts cover the sides of the cake, adding a crunchy texture against the smooth chocolate and caramel layers. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour
1 ¾ cups granulated sugar
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
1 cup store-bought caramel sauce
½ cup heavy cream
1 cup toffee bits (or crushed toffee candies)
½ cup chocolate chips (for topping)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper.
Step 2: In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix well.
Step 3: Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Using an electric mixer, beat on medium speed for about 2 minutes until smooth.
Step 4: Carefully stir in the boiling water until the batter is fully combined. The batter will be thin—that’s normal.
Step 5: Pour the batter evenly into the prepared pans. Bake for 30 minutes or until a toothpick inserted into the center comes out clean.
Step 6: Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer to a wire rack to cool completely.
Step 7: For the caramel layer, warm the caramel sauce and heavy cream in a saucepan over low heat, stirring until smooth. Set aside.
Step 8: Place one cake layer on a serving plate and drizzle half of the caramel mixture over it.
Step 9: Add the second cake layer on top and pour the remaining caramel sauce over it.
Step 10: Sprinkle the toffee bits evenly over the top, followed by the chocolate chips.
Step 11: Let the cake sit for at least 15 minutes to allow the caramel to set before slicing and serving.

Tips & Variations

For a homemade touch, try making your own caramel sauce instead of store-bought for deeper flavor.
Use salted toffee bits for a subtle sweet-salty contrast.
If you prefer a firmer topping, chill the cake for 30 minutes before serving.
Substitute half of the vegetable oil with melted butter for a richer taste.

Storage

Store leftover cake covered tightly in the refrigerator for up to 3 days. Bring to room temperature before serving for the best texture. You can also warm slices slightly in the microwave to soften the caramel topping.

How to Serve

A tall slice of layered cake sits on a white plate with a white marbled texture background behind it. The cake has four thick layers of dark chocolate sponge, separated by three layers of light beige creamy filling with caramel dripping down the sides. The top of the cake is covered in smooth, glossy chocolate ganache that slightly drips down the edges, topped with four swirls of rich, dark chocolate frosting sprinkled with chopped nuts. Crushed nuts also cover the cake's left side, and small clusters of nuts are scattered on the plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cake pan?

Yes, you can use square or rectangular pans, but adjust the baking time accordingly and watch for doneness with a toothpick test.

Is it possible to make this cake ahead of time?

Absolutely. You can bake the cake layers a day ahead and store them wrapped in plastic wrap in the fridge. Assemble and add the caramel topping just before serving for the best texture.