Chocolate Caramel Toffee Crunch Cake Recipe – Decadent Dessert Idea
This Chocolate Caramel Toffee Crunch Cake Recipe is the ultimate indulgence for dessert lovers. Moist chocolate cake is layered with rich caramel and topped with crunchy toffee bits, creating a sweet and satisfying treat with every bite. Perfect for birthdays, holidays, or any celebration, this cake combines gooey, crunchy, and chocolaty textures into one irresistible dessert. Serve with a scoop of vanilla ice cream or a drizzle of extra caramel for an unforgettable finish.
Equipment
- Mixing bowls
- Electric mixer or whisk
- 9x13-inch baking pan (or round cake pans)
- Saucepan for caramel
- Wooden spoon or skewer (for poking cake)
- Spatula
Ingredients
- 1 ¾ cups all-purpose flour
- 1 ½ cups sugar
- ¾ cup unsweetened cocoa powder
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 2 large eggs
- 1 cup buttermilk (or milk + 1 tbsp vinegar)
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 cup hot water
Caramel Sauce
- 1 cup sugar
- 6 tbsp butter
- ½ cup heavy cream
- Pinch of sea salt
Topping
- 1 cup crushed toffee bits
- 2 cups whipped cream or buttercream frosting
Instructions
- Bake Cake Base: Preheat oven to 350°F (175°C). Mix dry ingredients, then add eggs, buttermilk, oil, and vanilla. Stir in hot water until smooth. Pour into greased pan and bake 30–35 minutes. Cool slightly.
- Prepare Caramel Sauce: Melt sugar in saucepan until golden. Stir in butter, then cream. Cook until smooth. Add salt.
- Infuse Caramel: Poke holes in warm cake with skewer. Pour caramel over, letting it seep inside.
- Frost & Top: Spread frosting evenly. Sprinkle crushed toffee bits. Drizzle extra caramel if desired.
- Chill & Serve: Refrigerate 30 minutes before slicing for best texture.
Notes
- Variations: Add espresso to batter for mocha depth, or swirl peanut butter into caramel.
- Storage: Keep covered in fridge up to 3 days.
- Freezing: Freeze unfrosted cake layers for up to 2 months.
- Pro Tip: Use salted caramel to balance sweetness and prevent the cake from tasting overly rich.