Introduction

This Chocolate Caramel Toffee Crunch Cake is a rich, moist chocolate cake layered with smooth caramel frosting and topped with crunchy toffee bits. It’s a delightful combination of textures and flavors perfect for any celebration or a special treat.

Chocolate Caramel Toffee Crunch Cake Recipe - Recipe Image

Ingredients

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
1 cup unsalted butter, softened (for frosting)
3 cups powdered sugar (for frosting)
3/4 cup caramel sauce (for frosting)
1/2 teaspoon salt (for frosting)
1/2 cup toffee bits (for topping)
Additional caramel sauce for drizzling

Instructions

Step 1: 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.
Step 2: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined.
Step 3: In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until smooth.
Step 4: Pour the wet ingredients into the dry ingredients and mix until just combined. Gradually stir in the hot water until the batter is smooth. The batter will be thin, which is normal.
Step 5: Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Step 6: Allow cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely before frosting.
Step 7: To make the frosting, beat the softened butter in a large bowl with an electric mixer until light and fluffy, about 3-4 minutes.
Step 8: Gradually add the powdered sugar, beating well after each addition.
Step 9: Beat in the caramel sauce and salt until the frosting is smooth and spreadable. Adjust consistency by adding a tablespoon of milk if too thick or more powdered sugar if too thin.
Step 10: Place one cake layer on a serving plate. Spread half of the frosting evenly over the top.
Step 11: Place the second cake layer on top and spread the remaining frosting over the top and sides of the cake.
Step 12: Sprinkle toffee bits generously over the top and drizzle with additional caramel sauce for an indulgent finish.

Tips & Variations

Use room temperature ingredients to help them combine more easily and create a smoother batter.
Spoon cocoa powder into the measuring cup and level it off to avoid packing, ensuring a lighter cake texture.
The hot water blooms the cocoa powder, intensifying the chocolate flavor and giving the cake a tender crumb.
For the frosting, ensure the butter is softened but not melted to achieve a perfect spreadable consistency.
If your kitchen is warm, chill the frosting for 15-20 minutes to make it easier to work with.
Try adding chopped nuts with the toffee bits for extra crunch and flavor variety.

Storage

Store the cake covered at room temperature for up to 2 days, or refrigerate for up to 4 days. If refrigerated, allow the cake to come to room temperature before serving. To refresh the frosting, gently warm the cake in a low oven or microwave for a few seconds if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can substitute regular milk by adding 1 tablespoon of lemon juice or vinegar per cup of milk. Let it sit for 5 minutes before using to mimic buttermilk’s acidity.

Can I make this cake gluten-free?

You can replace the all-purpose flour with a gluten-free baking blend that measures cup for cup, but some texture differences may occur. Make sure the blend contains xanthan gum for best results.