Chocolate Caramel Toffee Crunch Cake Recipe
Indulge in this Chocolate Caramel Toffee Crunch Cake, a heavenly combination of moist chocolate layers, creamy caramel, and crunchy toffee topping.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ¾ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup hot water
- 1 cup caramel sauce
- 1 cup toffee bits
- 1 cup chocolate frosting
Instructions
- Preheat oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large bowl, combine flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Add buttermilk, oil, eggs, and vanilla to the dry mixture, then mix until smooth.
- Gradually stir in hot water until batter is well combined.
- Divide batter evenly between prepared pans and bake for 30-35 minutes.
- Allow cakes to cool completely before assembling.
- Spread caramel sauce over one cake layer, sprinkle with toffee bits, then top with the second layer.
- Frost the entire cake with chocolate frosting and garnish with extra toffee bits.
- Chill for 20 minutes before serving for easier slicing.
Notes
- For extra crunch, add crushed pretzels or nuts to the topping.
- Store leftovers in an airtight container in the fridge for up to 5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 38g
- Sodium: 320mg