Description

Indulge in this decadent Chocolate Caramel Toffee Crunch Cake featuring moist cocoa-infused layers, luscious caramel frosting, and a delightful crunch of toffee bits. Perfect for celebrations, this two-layer cake combines rich chocolate flavor with creamy caramel smoothness and a satisfying toffee topping.

Ingredients

Scale

For the cake:

2 cups all-purpose flour
1 3/4 cups granulated sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup buttermilk
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 cup hot water

For the frosting:

1 cup unsalted butter, softened
3 cups powdered sugar
3/4 cup caramel sauce
1/2 teaspoon salt

For the topping:

1/2 cup toffee bits
Additional caramel sauce for drizzling

Instructions

Preheat and prepare: Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and dust them with cocoa powder, tapping out the excess powder to prevent sticking.
Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt until well combined.
Combine wet ingredients: In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until the mixture is smooth and homogeneous.
Create the batter: Pour the wet ingredients into the dry ingredients and mix gently until just combined. Gradually stir in the hot water until the batter becomes smooth. Expect the batter to be thin—that’s normal and key for a moist cake.
Bake the cakes: Evenly divide the batter between the prepared pans. Bake for 30-35 minutes at 350°F, or until a toothpick inserted in the center comes out clean.
Cool completely: Let the cakes cool in the pans for 10 minutes, then invert onto wire racks and allow them to cool completely before frosting.
Beat the butter: Using an electric mixer, beat the softened unsalted butter in a large bowl until light and fluffy, about 3-4 minutes.
Add powdered sugar: Gradually add powdered sugar to the butter, beating well after each addition to create a smooth texture.
Incorporate caramel and salt: Beat in the caramel sauce and salt until the frosting is smooth and spreadable. If the frosting is too thick, add a tablespoon of milk; if too thin, add more powdered sugar as needed.
Layer the cake: Place one cooled cake layer on a serving plate and spread half of the caramel frosting evenly over the top.
Add the second layer: Place the second cake layer on top, then spread the remaining frosting evenly over the top and sides of the cake to fully cover it.
Add toppings: Generously sprinkle toffee bits across the top of the frosted cake. Drizzle additional caramel sauce over the toffee for an indulgent finish.

Notes

Use high-quality caramel sauce in both the frosting and for drizzling; homemade or premium store-bought versions work best. If making homemade caramel sauce, cool it completely before using.
The toffee bits can be store-bought or homemade. If homemade, crush into small, bite-sized pieces. Heath bar or similar toffee candies make excellent substitutes.
This cake is rich and sweet, so consider serving smaller slices paired with cold milk or coffee to balance the flavors.
Room temperature ingredients create smoother batter and better texture. Measure cocoa powder by spooning into the cup and leveling off to avoid packing.
The thin batter consistency is intentional and contributes to the moist, tender crumb of the cake.
Softened butter for frosting should be cool but pliable; if your kitchen is warm, chill the frosting 15-20 minutes for easier spreading.
For best results, bake cake layers a day ahead wrapped tightly at room temperature to enhance flavor and ease of handling.

Prep Time: 30 minutes
Cook Time: 30-35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Chocolate cake, caramel frosting, toffee crunch, layered cake, celebration cake, moist chocolate cake