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Irresistible Chocolate Caramel Toffee Crunch Cake Recipe

★★★★★

4.4 from 83 reviews
  • Author: Sarah
  • Total Time: 45 minutes
  • Yield: 8-10 servings 1x

Description

Indulge in the Irresistible Chocolate Caramel Toffee Crunch Cake, a decadent layered dessert combining rich chocolate cake, luscious caramel sauce, airy whipped cream, and crunchy toffee bits. Perfect for celebrations or cozy gatherings, this cake offers a delightful fusion of flavors and textures, from moist cake layers to gooey caramel and crisp toffee crunch. Quick to prepare using a box mix, it’s an ideal treat that promises to impress with every bite.

Ingredients

Scale

Chocolate Cake

  • 1 box Chocolate cake mix (or your favorite homemade recipe)
  • Eggs, water, and oil as per cake mix package instructions

Fillings & Toppings

  • 1 cup Caramel sauce (store-bought or homemade)
  • 1 cup Whipped cream (use coconut whipped cream for dairy-free option)
  • 1 cup Toffee bits (or substitute with crunchy candy or nut brittle)

Instructions

  1. Preheat Oven: Set your oven to 350°F (175°C). Grease two cake pans lightly and dust them with flour to prevent sticking.
  2. Prepare Batter: Mix the chocolate cake batter according to the package instructions, combining the cake mix with eggs, water, and oil until smooth and well blended.
  3. Pour Batter: Evenly divide the batter between the prepared cake pans, ensuring layers are as equal as possible for uniform baking.
  4. Bake: Place pans in the oven and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  5. Cool Cakes: Remove from oven and let the cakes cool completely in the pans. Once cool, transfer them to a wire rack to finish cooling.
  6. Whip Cream: While cakes cool, whip fresh cream until light and airy; add a little sugar or vanilla if desired for extra flavor.
  7. Assemble Layer One: Place one cake layer on your serving platter. Drizzle generously with caramel sauce and sprinkle evenly with toffee bits.
  8. Add Whipped Cream Layer: Spread a layer of whipped cream over the toffee bits.
  9. Add Second Layer: Carefully place the second cake layer on top of the whipped cream.
  10. Repeat Layers: Repeat drizzling caramel, sprinkling toffee bits, and spreading whipped cream as desired to build the cake’s height and texture.
  11. Finishing Touches: Top the cake with a dollop of whipped cream, additional caramel drizzles, and a final sprinkle of toffee bits for a bakery-style presentation.

Notes

  • Do not overmix the cake batter once liquids are added; mix just until combined for a light, fluffy texture.
  • Chill bowls and beaters before whipping cream to help maintain peaks.
  • If cake domes during baking, level with a serrated knife for stable stacking.
  • Refrigerate the assembled cake for about 30 minutes before slicing to prevent crumbling.
  • Warm caramel slightly in the microwave if too thick to drizzle smoothly.
  • Store leftover cake covered in the refrigerator for 3-4 days or freeze unfrosted layers up to 3 months.
  • Feel free to experiment by adding nuts, fruit, or flavor infusions like cinnamon or espresso powder.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: chocolate cake, caramel sauce, toffee bits, whipped cream, layered cake, easy dessert, chocolate caramel cake, crunchy cake, chocolate dessert

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Find it online: https://everydaytastes.com/irresistible-chocolate-caramel-toffee-crunch-cake-recipe/