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Chocolate Caramel Toffee Crunch Cake Recipe

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  • Author: Elina
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

A decadent and rich Chocolate Caramel Toffee Crunch Cake featuring moist chocolate layers, smooth caramel frosting, and a delightful toffee crunch topping. Perfectly balanced flavors of chocolate and caramel create an irresistible dessert that’s ideal for celebrations or any special occasion.

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: 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 to ensure the cake doesn’t stick.
  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 thoroughly combined.
  3. Combine wet ingredients: In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until the mixture is smooth.
  4. Create the batter: Pour the wet ingredient mixture into the dry ingredients and mix just until combined. Gradually stir in the hot water, continuing to mix until the batter is smooth. The batter will be thin, which is expected.
  5. Bake the cakes: Divide the batter evenly between the two prepared pans. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
  6. Cool completely: Let the cakes cool in their pans for about 10 minutes, then turn them out onto wire racks to cool fully before frosting.
  7. Beat the butter: Using an electric mixer, beat the softened unsalted butter in a large bowl until it becomes light and fluffy, which should take about 3 to 4 minutes.
  8. Add powdered sugar: Gradually add the powdered sugar to the butter, beating well after each addition to maintain a smooth texture.
  9. Incorporate caramel: Beat in the caramel sauce and salt until the frosting is smooth and spreadable. If the frosting is too thick, add a tablespoon of milk; if too thin, add more powdered sugar to adjust the consistency.
  10. Layer the cake: Place one cooled cake layer on your serving plate and spread half of the caramel frosting evenly over the top.
  11. Add the second layer: Place the second cake layer on top and spread the remaining frosting over the entire top and sides of the cake.
  12. Add toppings: Generously sprinkle toffee bits over the top of the frosted cake and drizzle with additional caramel sauce to add an extra layer of indulgence and crunch.

Notes

  • To ensure even baking, rotate cake pans halfway through the baking time if your oven bakes unevenly.
  • Use room temperature ingredients to achieve a smooth batter and frosting.
  • The hot water thins the batter, which helps the cake remain moist and tender.
  • If you do not have buttermilk, you can substitute with milk plus 1 tablespoon of lemon juice or vinegar per cup of milk, let it sit for 5 minutes before using.
  • Store the cake covered in the refrigerator for up to 3 days for best freshness.

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