Chocolate Caramel Toffee Crunch Cake
A decadent dessert that brings together rich, moist chocolate cake layered with buttery caramel sauce and crunchy toffee bits. Inspired by classic candy bars like Heath and Skor, this cake offers a perfect balance of soft, gooey, and crunchy textures. Ideal for birthdays, holidays, or any special occasion, it’s approachable for home bakers and can be made ahead for stress-free entertaining.
Equipment
- Two 8- or 9-inch round cake pans
- Mixing bowls
- Stand or hand mixer
- Saucepan for caramel
- Wire cooling racks
- Serrated knife
- Offset spatula
- Parchment paper
- Spoon or squeeze bottle for caramel drizzle (optional)
Ingredients
Chocolate Cake
- Cocoa powder or quality dark chocolate
- Flour (all-purpose or gluten-free alternative)
- Baking powder, baking soda
- Sugar
- Eggs
- Butter or oil
- Buttermilk or sour cream (for moistness)
- Espresso powder (optional, for richness)
- Vanilla extract
Caramel Sauce
- Butter
- Brown sugar
- Heavy cream
- Vanilla extract
- Pinch of salt
Toffee Bits
- Store-bought Heath or Skor bits, or homemade toffee
Frosting Options
- Whipped cream, buttercream, or chocolate ganache
Optional Additions
- Chopped pecans or walnuts
- Chocolate chips
- Flaky sea salt
Instructions
- Bake the chocolate cake: Prepare batter (homemade or enhanced box mix). Divide evenly into lined pans. Bake until a toothpick comes out with moist crumbs. Cool completely.
- Prepare caramel sauce: Make homemade caramel by melting butter and brown sugar, then stirring in cream and vanilla. Simmer until thick and glossy. Let cool slightly.
- Level and assemble: Level cake layers if needed. Place first layer on a plate, spread caramel evenly, sprinkle toffee bits or chopped nuts.
- Repeat: Add second cake layer and repeat caramel and toffee layer or use poke cake method to pour caramel into holes.
- Frost: Cover cake with your chosen frosting, smoothing edges with an offset spatula.
- Garnish: Drizzle extra caramel over the top, scatter toffee bits, chocolate chips, and a pinch of flaky sea salt.
- Chill: Refrigerate for at least 1 hour before serving to meld flavors and set layers.
Notes
- Caramel consistency: Should be pourable but not runny; simmer longer if needed.
- Toffee crunch: Add just before serving to retain texture.
- Make ahead: Bake layers and prepare caramel a day ahead. Assemble before serving.
- Variations: Add espresso powder for mocha flavor, or nuts for extra texture.
- Gluten-free: Use gluten-free flour and check all ingredient labels.