If you’re craving a dessert that delivers bold chocolate flavor, gooey caramel, and irresistible crunch, this Chocolate Caramel Toffee Crunch Cake is exactly what you need. With moist chocolate cake layers, warm caramel drizzle, and a generous topping of crunchy toffee bits and chocolate chips, this cake is pure dessert bliss.
Perfect for birthdays, celebrations, or whenever you want to treat yourself, this cake comes together with simple ingredients and delivers bakery-style results right at home. Every slice is rich, indulgent, and guaranteed to satisfy even the strongest sweet tooth.
Table of Contents
Why You’ll Love This Cake
- Rich and moist chocolate cake made with cocoa and boiling water
- Smooth caramel layer that adds sweetness and depth
- Crunchy toffee topping for the perfect texture contrast
- Easy to make with store-bought caramel sauce
- Ideal for special occasions or everyday indulgence
Chocolate Caramel Toffee Crunch Cake
Servings: 4 People
Calories: 450 kcal
Equipment
- 2 9-inch round cake pans
- 2 mixing bowls
- 1 electric mixer or whisk
- 1 rubber spatula
- 1 saucepan
- 1 baking parchment
- 1 cooling rack
- 1 toothpick or cake tester
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
- Preheat your oven to 350°F (175°C). Grease and flour the two 9-inch round cake pans and line the bottoms with parchment paper.
- In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix well.
- Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Using an electric mixer, beat the mixture on medium speed for about 2 minutes.
- Carefully stir in the boiling water until the batter is well combined (the batter will be thin).
- Pour the batter evenly into the prepared cake pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted in the center comes out clean.
- Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes before transferring them to a cooling rack to cool completely.
- For the caramel layer, heat the caramel sauce and heavy cream in a saucepan over low heat, stirring until smooth. Set aside.
- Once the cakes are cooled, place one layer on a serving plate. Drizzle half of the caramel mixture over the cake layer.
- Add the second cake layer on top, pouring the remaining caramel sauce over it.
- For the toffee crunch, sprinkle the toffee bits evenly over the top of the cake, followed by the chocolate chips.
- Allow the cake to sit for at least 15 minutes to set before slicing and serving.
Notes
- For a richer flavor, consider adding chocolate ganache over the toffee bits.
- The cake can be stored in an airtight container in the refrigerator for up to 3 days.
- Feel free to adjust the amount of toffee bits based on your preference for crunchiness. Enjoy!
Final Thoughts
This Chocolate Caramel Toffee Crunch Cake is the ultimate combination of soft chocolate cake, silky caramel, and crunchy toffee goodness. It’s simple enough for home bakers yet impressive enough to serve for special occasions. One bite and you’ll understand why this dessert is always a crowd favorite.
Slice, serve, and enjoy every decadent bite!
Chocolate Caramel Toffee Crunch Cake
This decadent cake combines rich chocolate layers with a gooey caramel drizzle and a crunchy toffee topping for the ultimate dessert experience.
Ingredients
For the Cake
- 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 To thin out the batter
For the Caramel Layer
- 1 cup store-bought caramel sauce
- ½ cup heavy cream
For the Topping
- 1 cup toffee bits or crushed toffee candies
- ½ cup chocolate chips For topping
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour the two 9-inch round cake pans and line the bottoms with parchment paper.
- In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix well.
- Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Using an electric mixer, beat the mixture on medium speed for about 2 minutes.
- Carefully stir in the boiling water until the batter is well combined (the batter will be thin).
- Pour the batter evenly into the prepared cake pans.
Baking
- Bake in the preheated oven for 30 minutes, or until a toothpick inserted in the center comes out clean.
- Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes before transferring them to a cooling rack to cool completely.
Assembly
- For the caramel layer, heat the caramel sauce and heavy cream in a saucepan over low heat, stirring until smooth. Set aside.
- Once the cakes are cooled, place one layer on a serving plate. Drizzle half of the caramel mixture over the cake layer.
- Add the second cake layer on top, pouring the remaining caramel sauce over it.
- For the toffee crunch, sprinkle the toffee bits evenly over the top of the cake, followed by the chocolate chips.
- Allow the cake to sit for at least 15 minutes to set before slicing and serving.
Notes
For a richer flavor, consider adding chocolate ganache over the toffee bits. The cake can be stored in an airtight container in the refrigerator for up to 3 days. Feel free to adjust the amount of toffee bits based on your preference for crunchiness.
