Description
Chocolate Caramel Toffee Crunch Cake: A Decadent Delight
Ingredients
Scale
- For the Chocolate Cake:
- 1 ¾ cups all-purpose flour
- 1 ¾ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- For the Caramel Frosting:
- 1 cup unsalted butter, softened
- 2 cups powdered sugar
- ½ cup caramel sauce (store-bought or homemade)
- 1 teaspoon vanilla extract
- Pinch of salt
- For the Toffee Crunch:
- 1 cup toffee bits (such as Heath or Skor)
- ½ cup chopped nuts (optional, such as pecans or walnuts)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
- Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until smooth.
- Gradually stir in the boiling water. The batter will be thin, but this is normal.
- Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cakes cool in the pans for about 10 minutes before transferring them to wire racks to cool completely.
- In a mixing bowl, beat the softened butter until creamy and smooth.
- Gradually add the powdered sugar, caramel sauce, vanilla extract, and a pinch of salt. Beat until light and fluffy.
- Once the cakes are completely cool, place one layer on a serving plate. Spread a generous layer of caramel frosting on top.
- Place the second cake layer on top and frost the top and sides of the cake with the remaining caramel frosting.
- Sprinkle the toffee bits and chopped nuts (if using) over the top of the frosted cake, pressing gently to adhere.
- Drizzle extra caramel sauce over the top of the cake for added sweetness and decoration.
- Garnish with chocolate shavings or curls for an elegant touch.
- Cut into slices and serve your decadent Chocolate Caramel Toffee Crunch Cake to delighted guests!
Notes
- Store leftovers in an airtight container.
- This cake can be made a day in advance.
- Feel free to customize the nuts used in the toffee crunch.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg
Keywords: Chocolate Caramel Toffee Crunch Cake