Chocolate Caramel Toffee Crunch Cake Recipe

Introduction

This Chocolate Caramel Toffee Crunch Cake is a decadent treat that combines rich chocolate, smooth caramel, and crunchy toffee bits for an irresistible dessert. Perfect for special occasions or whenever you want to indulge in something sweet and satisfying.

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

1. 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 for easy removal.
2. Step 2: In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
3. Step 3: Add eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for about 2 minutes until smooth.
4. Step 4: Carefully stir in the boiling water until the batter is fully combined; it will be thin.
5. Step 5: Pour the batter evenly into the prepared pans and bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
6. Step 6: Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
7. Step 7: For the caramel layer, heat the caramel sauce and heavy cream in a saucepan over low heat, stirring until smooth. Remove from heat and set aside.
8. Step 8: Place one cake layer on a serving plate and drizzle half of the warm caramel mixture over it.
9. Step 9: Add the second cake layer on top, then pour the remaining caramel sauce evenly over it.
10. Step 10: Sprinkle toffee bits evenly over the top, then add the chocolate chips as a final topping.
11. Step 11: Allow the cake to rest for at least 15 minutes to let the caramel set before slicing and serving.

Tips & Variations

• For an extra moist cake, substitute half of the vegetable oil with melted butter.
• Use homemade caramel sauce if you want a richer, less sweet flavor.
• Try adding chopped nuts to the toffee topping for added crunch and texture.
• If you prefer a less sweet dessert, reduce the sugar slightly in the cake batter.

Storage

Store leftover cake covered in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. If refrigerated, bring to room temperature before serving. The cake can also be wrapped tightly and frozen for up to 2 months; thaw overnight in the refrigerator.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free baking blend. Make sure the blend contains xanthan gum or add a teaspoon to help maintain the cake’s texture.

Can I use salted caramel sauce instead of regular caramel?

Absolutely! Salted caramel sauce pairs wonderfully with the chocolate and toffee, adding an extra layer of flavor complexity.

Chocolate Caramel Toffee Crunch Cake Recipe

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★★★★★

4.7 from 55 reviews

• Author: Sarah
• Total Time: 1 hour 5 minutes
• Yield: 12 servings 1x

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Description

Indulge in this decadent Chocolate Caramel Toffee Crunch Cake that combines rich cocoa flavors with luscious caramel and crunchy toffee bits. Perfect for any dessert occasion, this moist layered cake is topped with gooey caramel and sprinkled with chocolate chips and toffee for an irresistible treat.

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Ingredients

Scale 1x2x3x

Dry 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

Wet Ingredients

• 2 large eggs
• 1 cup whole milk
• ½ cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water

Caramel Layer

• 1 cup store-bought caramel sauce
• ½ cup heavy cream

Toppings

• 1 cup toffee bits (or crushed toffee candies)
• ½ cup chocolate chips

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Instructions

1. Prepare the pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper to ensure easy removal of the cakes.
2. Mix dry ingredients: In a large mixing bowl, sift together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt to combine evenly.
3. Add wet ingredients: Add the eggs, whole milk, vegetable oil, and vanilla extract to the dry mixture. Using an electric mixer, beat on medium speed for approximately 2 minutes until smooth and well blended.
4. Incorporate boiling water: Carefully stir in the boiling water using a spatula or spoon. The batter will be thin, which is expected for this recipe to create a moist cake.
5. Bake the cakes: Divide the batter evenly between the prepared pans. Bake in the preheated oven for 30 minutes or until a toothpick inserted in the center comes out clean.
6. Cool the cakes: Remove the pans from the oven and let the cakes cool for 10 minutes in the pans. Then transfer them to a wire rack to cool completely.
7. Prepare caramel sauce: In a saucepan over low heat, gently heat the store-bought caramel sauce and heavy cream together, stirring continuously until smooth and combined. Remove from heat and set aside.
8. Assemble the cake: Place one cake layer on a serving plate and drizzle half of the warm caramel mixture evenly over it.
9. Add the second layer: Place the second cake layer on top of the first and pour the remaining caramel sauce over the top layer.
10. Add toppings: Sprinkle the toffee bits evenly over the caramel layer and then add the chocolate chips on top to create a crunchy and chocolaty finish.
11. Set and serve: Allow the assembled cake to sit for at least 15 minutes to let the caramel set slightly before slicing and serving to ensure clean cuts and enhanced flavor melding.

Notes

• Ensure the boiling water is added carefully to avoid splashing and to maintain a smooth batter.
• Using parchment paper under the cake pans makes it easier to remove the cakes without sticking.
• The caramel sauce can be homemade or store-bought; adjust the sweetness according to taste.
• For extra crunch, toast the toffee bits lightly before sprinkling on top.
• Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
• Let the cake come to room temperature before serving if refrigerated to maximize moisture and flavor.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Chocolate Cake, Caramel Cake, Toffee Crunch, Layered Cake, Dessert, Chocolate Caramel Cake