Chocolate Caramel Crunch Layer Cake Recipe
This Chocolate Caramel Crunch Layer Cake features rich chocolate layers, gooey caramel, and a delightful toffee crunch. Topped with smooth ganache and caramel drizzle, it's an indulgent dessert perfect for celebrations, holidays, or when you're craving something extra sweet.
Equipment
- 3 x 8-inch round cake pans
- Mixing Bowls
- Electric mixer or hand whisk
- Saucepan
- Cooling Rack
- Offset spatula or knife
- Cake turntable (optional)
- Parchment paper
- Wire whisk
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 ¾ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 cup hot water or brewed coffee for richness
For the Caramel Filling:
- 1 cup granulated sugar
- 6 tbsp butter unsalted
- ½ cup heavy cream
- Pinch of salt
For the Crunch Layer:
- ¾ cup crushed toffee bits like Heath or caramelized nuts
- Optional: finely chopped pretzels or brittle
For the Ganache Topping:
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
- 1 tbsp butter optional, for shine
Instructions
Make the Cake:
- Preheat oven to 350°F (175°C). Grease and line cake pans with parchment paper.
- In a large bowl, whisk together flour, sugar, cocoa, baking soda, baking powder, and salt.
- Add eggs, buttermilk, oil, and vanilla. Mix until smooth.
- Carefully stir in the hot water or coffee until well combined (batter will be thin).
- Divide batter evenly between the pans.
- Bake for 28–32 minutes, or until a toothpick comes out clean.
- Let cool in pans for 10 minutes, then transfer to a cooling rack.
Make the Caramel:
- In a saucepan over medium heat, melt sugar while stirring constantly.
- Once melted and amber-colored, stir in butter until melted.
- Slowly pour in heavy cream (careful—it’ll bubble!), whisking until smooth.
- Add salt and let cool to room temperature.
Make the Ganache:
- Heat cream in a saucepan or microwave until hot but not boiling.
- Pour over chocolate chips in a bowl. Let sit 1 minute.
- Stir until smooth. Add butter for extra shine.
Assemble the Cake:
- Place first cake layer on a cake stand.
- Spread a layer of caramel, then sprinkle crunch bits over it.
- Repeat with second layer.
- Place third layer on top and spread ganache over the top and sides.
- Drizzle extra caramel and sprinkle more toffee or crunch bits on top.
Notes
Tips:
- Chill the cake slightly before slicing for cleaner layers.
- Add sea salt flakes on top for a sweet-salty twist.
- Store leftovers covered in the fridge for up to 4 days.