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Chocolate Caramel Toffee Crunch Cake Recipe

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4.9 from 134 reviews

A decadent and moist chocolate cake layered with rich caramel frosting and topped with crunchy toffee bits and a drizzle of caramel sauce, perfect for chocolate lovers seeking a sweet and indulgent dessert.

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

  1. Preheat and prepare pans: Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and dust them with cocoa powder, tapping out any excess to prevent sticking.
  2. 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 fully combined.
  3. Combine wet ingredients: In a separate bowl, whisk the buttermilk, vegetable oil, eggs, and vanilla extract until smooth and well blended.
  4. Create the batter: Pour the wet ingredients into the dry ingredients and mix until just combined. Gradually stir in the hot water until the batter is smooth and thin, which helps achieve a moist cake texture.
  5. Bake the cakes: Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean, indicating the cakes are done.
  6. Cool the cakes: Let the cakes cool in the pans for 10 minutes, then remove them from the pans and transfer to wire racks to cool completely before frosting.
  7. Beat the butter: Using an electric mixer, beat the softened unsalted butter in a large bowl until light and fluffy, about 3-4 minutes.
  8. Add powdered sugar: Gradually add the powdered sugar to the butter, beating well after each addition to create a smooth mixture.
  9. Incorporate caramel and salt into frosting: Beat in the caramel sauce and salt until the frosting is smooth and spreadable. Adjust consistency with a tablespoon of milk if too thick or more powdered sugar if too thin.
  10. Assemble the cake: Place one cake layer on a serving plate. Spread half of the caramel frosting evenly over the top.
  11. Add second layer and frost cake: Place the second cake layer on top. Spread the remaining frosting over the top and sides of the cake evenly.
  12. Add toppings: Sprinkle the toffee bits generously over the frosted cake. Drizzle additional caramel sauce over the top for extra indulgence.

Notes

  • Use room temperature ingredients to create a smoother batter and more even baking.
  • Measure cocoa powder by spooning into the measuring cup and leveling off to avoid packing and bitterness.
  • The thin batter caused by hot water helps the cocoa bloom, enhancing chocolate flavor and moistness.
  • Ensure butter is softened but not melted when making frosting for the best texture.
  • If frosting is too soft due to a warm kitchen, chill for 15-20 minutes before spreading.

Keywords: chocolate cake, caramel cake, toffee crunch cake, chocolate caramel cake, layered cake, moist chocolate cake, caramel frosting, toffee topping

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