Print

Ultimate Homemade Chocolate Caramel Toffee Crunch Layer Cake

A decadent slice of chocolate caramel toffee crunch cake showing layers of dark cake and gooey caramel filling.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Create a decadent, bakery-style layer cake featuring moist chocolate layers, rich salted caramel, and a satisfying toffee crunch for ultimate texture contrast.

Ingredients

Scale
  • For the Chocolate Cake Layers: 2 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
  • 1 teaspoon vanilla extract
  • 1 cup hot water or hot brewed coffee
  • For the Salted Caramel Filling/Drizzle: 1 cup granulated sugar
  • 1/4 cup water
  • 1/2 cup heavy cream, warmed
  • 4 tablespoons unsalted butter, cut into pieces
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon sea salt
  • For the Toffee Crunch: 1 cup toffee bits (store-bought or homemade brittle, crushed)
  • For the Chocolate Frosting: 1 cup (2 sticks) unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 1/2 cup unsweetened cocoa powder, sifted
  • 1/2 cup heavy cream or milk
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Prepare the Chocolate Cake: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt for the cake.
  3. Add the buttermilk, oil, eggs, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for two minutes.
  4. Carefully stir in the hot water or coffee until the batter is smooth. The batter will be thin.
  5. Divide the batter evenly between the prepared pans. Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  6. Make the Salted Caramel: In a medium saucepan, combine the sugar and water. Cook over medium heat without stirring until the sugar dissolves and the mixture turns a deep amber color. Do not stir; gently swirl the pan if needed.
  7. Remove the pan from the heat. Carefully pour in the warm heavy cream (it will bubble vigorously). Whisk until smooth.
  8. Whisk in the butter, vanilla extract, and sea salt until fully incorporated. Let the caramel cool until it thickens slightly, reserving about 1/4 cup for drizzling later.
  9. Make the Chocolate Frosting: In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar and cocoa powder, alternating with the heavy cream, beating until smooth. Mix in the vanilla and salt. Add more cream if the frosting is too stiff.
  10. Assemble the Cake: Place one cooled cake layer on a serving plate. Spread a layer of chocolate frosting over the top. Drizzle generously with half of the thickened salted caramel. Sprinkle with half of the toffee bits.
  11. Place the second cake layer on top. Frost the top and sides of the entire cake with the remaining chocolate frosting.
  12. Drizzle the reserved 1/4 cup of salted caramel over the top edge of the cake, allowing it to drip down the sides. Sprinkle the remaining toffee bits over the top.
  13. Chill the cake for at least 30 minutes before slicing to set the layers and frosting.

Notes

  • For the best texture, ensure your cake layers are completely cool before frosting.
  • If you want a taller cake, you can bake three thinner layers instead of two thick ones. Adjust baking time accordingly.
  • Use high-quality cocoa powder for a deeper chocolate flavor.

Nutrition

Find it online: https://cookingzenith.com/chocolate-caramel-toffee-crunch-cake/