This Chocolate Caramel Toffee Crunch Cake is a real treat! It’s rich and fluffy, with layers of chocolate cake, gooey caramel, and crunchy toffee bits that add a fun twist.
Honestly, this cake is a celebration on a plate. Combining chocolate and caramel never gets old! I can’t resist sneaking a piece right after it cools—who could, right?
Key Ingredients & Substitutions
All-Purpose Flour: This is key for structure. If you need a gluten-free option, try a gluten-free all-purpose flour blend, which works well in cakes.
Cocoa Powder: Unsweetened cocoa gives a deep chocolate flavor. If you want a milder taste, you could use Dutch-processed cocoa powder, which is less bitter.
Granulated Sugar: This sweetens the cake but also helps with moisture. You can substitute with brown sugar for a deeper flavor and slight caramel notes.
Heavy Cream: Essential for the caramel sauce and whipped topping. If you prefer a lighter option, you can use half-and-half or coconut cream. Just note that the texture may vary.
Toffee Bits: These add crunch and caramel flavor. If you can’t find them, crushed hard toffee candies work just as well. You can also use chopped nuts for crunch.
How Do I Make the Caramel Sauce Without Burning It?
Making caramel can be tricky, but here’s the best way to do it without burning it:
- Use a light-colored saucepan; this helps you see the color change.
- Stir the sugar gently but don’t continuously stir; let it sit to melt before stirring again.
- Once it turns amber, immediately add the butter to stop the cooking process. Be careful of splatters!
- Slowly whisk in the cream for a smooth mixture, and stay back because it will bubble up!
How to Make Chocolate Caramel Toffee Crunch Cake
Ingredients You’ll Need:
For the Chocolate Cake:
- 1 ¾ cups all-purpose flour
- 1 ¾ cups granulated sugar
- ¾ cup unsweetened 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 Sauce:
- 1 cup granulated sugar
- 6 tbsp unsalted butter
- ½ cup heavy cream
- 1 tsp vanilla extract
- Pinch of salt
For the Toppings:
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- 1 tsp vanilla extract
- 1 cup toffee bits
- ½ cup chocolate chips (semi-sweet or dark)
- Additional caramel sauce for drizzling
How Much Time Will You Need?
This delicious cake will take about 1 hour and 15 minutes to prepare and bake, plus some time to cool before assembly. You’ll spend about 20 minutes in total preparing the cake batter and caramel sauce, 30-35 minutes to bake, and then allowing everything to cool will take an additional 10-20 minutes. Finally, it will take around 15-20 minutes to assemble and decorate your delicious creation.
Step-by-Step Instructions:
1. Prepare the Chocolate Cake:
First, preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans so your cakes won’t stick. In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Next, add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients and mix everything until smooth. It’s okay if the batter is a little thin once you stir in the boiling water! Pour the batter evenly into the prepared pans. Pop them in the oven and bake for 30-35 minutes, or until a toothpick comes out clean when inserted into the center. Once done, let them cool in the pans for about 10 minutes, then transfer to wire racks to cool completely.
2. Make the Caramel Sauce:
While your cake is baking, let’s make the caramel sauce! In a medium saucepan set over medium heat, carefully melt the sugar, stirring occasionally, until it turns a nice amber color—keep an eye on it so it doesn’t burn! Once melted, add the butter and stir it in until it’s fully melted. Gradually whisk in the heavy cream—this will bubble up, so be cautious. After everything is combined, add the vanilla extract and a pinch of salt. Set the sauce aside and let it cool slightly.
3. Assemble the Cake:
Once your cakes have cooled completely, trim the tops if they’re domed so they stack flat. Place one cake layer on your serving plate and drizzle a generous amount of caramel sauce over the top, letting it soak in for a few minutes. In a mixing bowl, whip together the heavy cream, powdered sugar, and vanilla extract until you see soft peaks forming. Spread half of this fluffy whipped cream over the first cake layer, then sprinkle half of the toffee bits and chocolate chips on top.
4. Stack the Cake:
Now, it’s time to top it off! Place the second layer of cake on top of the first. Repeat the process by drizzling more caramel sauce, adding the remaining whipped cream, and then sprinkling with the rest of the toffee bits and chocolate chips.
5. Finish and Serve:
For the finishing touch, drizzle more caramel sauce over the top of the cake and sprinkle some crushed toffee bits for extra crunch. Slice it up and serve to your friends and family, or keep it all for yourself—you’ll enjoy the amazing layers of chocolate, caramel, and toffee crunch!
Can I Use Different Types of Flour for the Cake?
Yes, you can substitute all-purpose flour with cake flour for a lighter texture or gluten-free flour for a gluten-free version. Just make sure to adjust the quantities, as gluten-free flours can have different absorption properties. You might need to add a little more liquid if the batter seems too dry.
How Can I Store Leftover Cake?
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want it to last longer, you can refrigerate it for up to a week or freeze it wrapped in plastic wrap and aluminum foil for up to 3 months. Just remember to thaw in the fridge before serving!
Can I Make the Caramel Sauce Ahead of Time?
Absolutely! You can make the caramel sauce up to a week in advance. Store it in an airtight container in the refrigerator. When ready to use, gently reheat it on the stovetop or in the microwave, adding a splash of cream to bring it back to the right consistency if needed.
What Can I Use Instead of Toffee Bits?
If you don’t have toffee bits, you can use chopped maltesers, crushed graham crackers, or even crushed cookies for a different crunch. Just keep in mind that each substitute will slightly change the flavor of the cake, so choose one that you enjoy!
