Chocolate Caramel Toffee Crunch Cake
This Chocolate Caramel Toffee Crunch Cake has moist chocolate layers, creamy caramel frosting, and crunchy toffee bits. It’s topped with caramel and chocolate sauce. This dessert is easy to make and loved by everyone.
Ingredients
For the Cake Layers:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ¾ cup cocoa powder
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
For the Caramel Frosting:
- 1 cup unsalted butter softened
- 3 cups powdered sugar
- ½ cup caramel sauce
- 1 tsp vanilla extract
- 2 tbsp heavy cream adjust as needed
For the Toppings and Fillings:
- 1 cup toffee bits
- ½ cup caramel sauce for drizzling
- ½ cup chocolate ganache or chocolate sauce
Instructions
- Heat oven to 350°F (175°C). Grease and lightly dust two 9-inch cake pans with cocoa powder.
- Whisk flour, sugar, cocoa, baking powder, baking soda, and salt in a large bowl.
- Beat eggs, milk, oil, and vanilla until smooth.
- Add wet to dry ingredients and mix until combined. Slowly stir in boiling water; batter will thin.
- Divide batter evenly and bake 28–32 minutes. Toothpick should come out with a few crumbs.
- Cool in pans 10 minutes, then transfer to wire racks until completely cool.
- Beat butter until fluffy. Gradually add powdered sugar, then caramel and vanilla. Add heavy cream to reach desired consistency.
- Layer cake with frosting and half the toffee bits between layers. Frost entire cake.
- Drizzle caramel and ganache over cake. Sprinkle remaining toffee bits on top and sides.