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–+ servings

Chocolate Caramel Toffee Crunch Cake

Indulge in layers of moist chocolate cake, creamy caramel frosting, and crunchy toffee for a showstopping dessert.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 12
Course: Cake, Dessert
Cuisine: American
Calories: 530
Ingredients Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 3/4 cups all-purpose flour
  • 2 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
  • 2 teaspoons vanilla extract
  • 1 cup hot water
For the Frosting and Assembly
  • 1 cup unsalted butter softened
  • 3 cups powdered sugar
  • 1/2 cup caramel sauce store-bought or homemade
  • 1 teaspoon vanilla extract
  • 1/2 cup crushed toffee bits
  • 1/2 cup caramel sauce for drizzling
  • 1/4 cup chocolate sauce for drizzling
  • 1/2 cup toffee bits for sprinkling

Method
 

Make the Cake
  1. Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  3. Add the buttermilk, vegetable oil, eggs, and vanilla extract. Beat on medium speed until smooth, then gradually stir in the hot water until the batter is thin and well combined.
  4. Divide the batter evenly between the prepared pans. Bake for 30 to 35 minutes, until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
Make the Frosting and Assemble
  1. In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, beating until smooth. Mix in the 1/2 cup of caramel sauce and the vanilla extract until well blended. Fold in the crushed toffee bits.
  2. Place one cake layer on a serving plate. Spread about 1 cup of the frosting evenly on top. Place the second layer over it and frost the entire cake with the remaining frosting.
  3. Drizzle the top of the cake with the remaining 1/2 cup of caramel sauce and the chocolate sauce. Sprinkle the toffee bits over the top.
  4. Allow the cake to set for about 15 minutes before slicing. Serve and enjoy your masterpiece!

Nutrition

Calories: 530kcalCarbohydrates: 79gProtein: 5gFat: 24gSaturated Fat: 12gCholesterol: 75mgSodium: 480mgFiber: 3gSugar: 61g

Notes

For a richer flavor, use high-quality cocoa powder. If you don't have buttermilk, add 1 tablespoon of lemon juice to 1 cup of milk and let it sit for 5 minutes. Store leftover cake in an airtight container at room temperature for up to 3 days. To make ahead, bake the cake layers up to a day in advance and wrap them tightly. Avoid overmixing the batter to keep the cake tender. Serve with a scoop of vanilla ice cream for extra decadence.

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