Description

A decadent Chocolate Caramel Toffee Crunch Cake featuring moist cocoa layers, luscious caramel frosting, and a crunchy toffee topping. This two-layer cake combines rich chocolate flavor with the sweet, buttery taste of caramel and toffee, perfect for celebrations or indulgent gatherings.

Ingredients

Scale

For the Cake:

2 cups all-purpose flour
1 3/4 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

For the Frosting:

1 cup unsalted butter, softened
3 cups powdered sugar
3/4 cup caramel sauce
1/2 teaspoon salt

For the Topping:

1/2 cup toffee bits
Additional caramel sauce for drizzling

Instructions

Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and dust them with cocoa powder, tapping out the excess to prevent sticking.
Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt until evenly combined.
Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until the mixture is smooth and well-blended.
Create the Batter: Add the wet ingredients to the dry ingredients and mix gently until just combined. Gradually stir in the hot water until the batter is smooth and thin; this will help intensify the chocolate flavor and yield a moist cake.
Bake the Cakes: Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Avoid overbaking to keep the cake moist.
Cool Completely: Let the cakes cool in the pans for 10 minutes, then remove from the pans and transfer to wire racks to cool completely before frosting.
Beat the Butter: Using an electric mixer, beat the softened unsalted butter in a large bowl for 3-4 minutes until it becomes light and fluffy.
Add Powdered Sugar: Gradually add the powdered sugar to the butter, beating well after each addition to achieve a smooth texture.
Incorporate Caramel: Beat in the caramel sauce and salt until the frosting is smooth and spreadable. Adjust the consistency by adding a tablespoon of milk if too thick, or more powdered sugar if too thin.
Layer the Cake: Place one cake layer on your serving plate and spread half of the caramel frosting evenly over the top.
Add Second Layer and Frost: Place the second cake layer on top and spread the remaining frosting over the top and sides of the cake for full coverage.
Add Toppings: Sprinkle the toffee bits generously over the frosted cake and drizzle with additional caramel sauce for an indulgent finishing touch.

Notes

Use high-quality caramel sauce for both the frosting and the drizzle to maximize flavor; homemade caramel sauce should be cooled completely before use.
The toffee bits can be store-bought or homemade; if homemade, crush to a bite-sized texture. Heath bar pieces or similar toffee candies make excellent substitutes.
The cake is rich and decadent, so serving smaller slices is recommended. Pair beautifully with a glass of cold milk or a cup of coffee to balance the sweetness.
Cake layers can be baked 1-2 days in advance and stored wrapped at room temperature for enhanced flavor and easier handling during frosting.
The assembled cake is best served within 2-3 days for optimal freshness and texture.

Prep Time: 30 minutes
Cook Time: 30-35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Chocolate Cake, Caramel Cake, Toffee Crunch Cake, Layer Cake, Chocolate Caramel Cake, Dessert, Celebration Cake, Moist Chocolate Cake