Chocolate Caramel Toffee Crunch Cake Recipe

Introduction

Chocolate Caramel Toffee Crunch Cake is a decadent dessert that combines rich chocolate cake with creamy caramel frosting and a delightful toffee crunch. This indulgent treat is perfect for special occasions or when you want to satisfy a sweet tooth with a combination of textures and flavors.

Ingredients

• 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
• 1 cup unsalted butter, softened (for frosting)
• 3 cups powdered sugar (for frosting)
• 3/4 cup caramel sauce (for frosting)
• 1/2 teaspoon salt (for frosting)
• 1/2 cup toffee bits (topping)
• Additional caramel sauce for drizzling

Instructions

1. Step 1: 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.
2. Step 2: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until evenly combined.
3. Step 3: In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until smooth.
4. Step 4: Pour the wet ingredients into the dry ingredients and mix until just combined. Gradually stir in the hot water until the batter is smooth. The batter will be thin, which is normal.
5. Step 5: Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
6. Step 6: Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely before frosting.
7. Step 7: To make the frosting, beat the softened butter in a large bowl with an electric mixer until light and fluffy, about 3-4 minutes.
8. Step 8: Gradually add powdered sugar, beating well after each addition until fully incorporated.
9. Step 9: Beat in the caramel sauce and salt until the frosting is smooth and spreadable. If the frosting is too thick, add a tablespoon of milk; if too thin, add more powdered sugar.
10. Step 10: Place one cake layer on a serving plate and spread half of the frosting evenly over the top.
11. Step 11: Place the second cake layer on top and spread the remaining frosting over the top and sides of the cake.
12. Step 12: Sprinkle toffee bits generously over the top and drizzle with additional caramel sauce for an extra indulgent finish.

Tips & Variations

• Use room temperature ingredients to ensure smooth batter and even mixing.
• Measure cocoa powder by spooning it into the cup and leveling off to avoid packing.
• The hot water blooms the cocoa powder, intensifying chocolate flavor and creating a moist crumb.
• Ensure butter for frosting is softened but not melted for best texture. Chill if kitchen is warm.
• For a nutty twist, add chopped pecans or almonds to the toffee topping.

Storage

Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. If refrigerated, allow the cake to come to room temperature before serving for the best flavor and texture. Reheat briefly in the microwave if desired to soften the frosting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend designed for baking, but results may vary slightly in texture.

Can I use homemade caramel sauce for the frosting?

Absolutely! Homemade caramel sauce works wonderfully and adds a personal touch to the cake’s flavor.

Chocolate Caramel Toffee Crunch Cake Recipe

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★★★★★

4.8 from 89 reviews

• Author: Olivia
• Total Time: 1 hour 10 minutes
• Yield: 12 servings 1x

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Description

Indulge in the rich and decadent Chocolate Caramel Toffee Crunch Cake, featuring moist chocolate layers enhanced with a smooth caramel frosting and a delightful crunch of toffee bits. This cake is perfect for celebrations or when you crave a luxurious dessert with a perfect balance of chocolate, caramel, and crunchy textures.

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Ingredients

Scale 1x2x3x

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
• Optional: 1 tablespoon milk (if needed to adjust consistency)

For the Topping:

• 1/2 cup toffee bits
• Additional caramel sauce for drizzling

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Instructions

1. 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.
2. Mix dry ingredients: In a large bowl, whisk together all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt until well combined to ensure even distribution of leavening agents and cocoa.
3. Combine wet ingredients: In a separate bowl, whisk together buttermilk, vegetable oil, eggs, and vanilla extract until the mixture is smooth and homogenous.
4. Create the batter: Pour the wet ingredients into the dry ingredients and mix gently until just combined. Gradually add the hot water, stirring continuously until the batter is smooth. The batter will be thin – this is expected and results in a moist cake.
5. Bake the cakes: Evenly divide the batter between the prepared pans. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
6. Cool completely: Let the cakes cool in their pans for about 10 minutes, then carefully turn them out onto wire racks to cool fully before frosting to prevent the frosting from melting.
7. Beat the butter: Using an electric mixer, beat the softened unsalted butter in a large bowl for 3 to 4 minutes until it becomes light and fluffy, which helps create a creamy frosting texture.
8. Add powdered sugar: Gradually incorporate the powdered sugar into the butter, beating well after each addition to avoid lumps and achieve a smooth frosting.
9. Incorporate caramel: Beat in caramel sauce and salt until the frosting is uniform and spreadable. If the frosting is too thick, add a tablespoon of milk; if too thin, gradually add more powdered sugar until the desired consistency is reached.
10. Layer the cake: Place one cooled cake layer on a serving plate. Spread half of the caramel frosting evenly over the top using a spatula.
11. Add the second layer: Position the second cake layer on top and apply the remaining frosting evenly over the top and sides of the cake for a seamless finish.
12. Add toppings: Generously sprinkle toffee bits over the frosted top, then drizzle additional caramel sauce for an extra indulgent and decorative touch.

Notes

• Use room temperature ingredients for smoother batter and even mixing.
• Spoon and level cocoa powder when measuring to prevent packing and ensure accurate flavor intensity.
• The hot water blooms the cocoa powder, enhancing chocolate flavor and creating a tender crumb.
• If frosting softens too much while spreading, chill it for 15-20 minutes for easier handling.
• The thin batter is normal and key to the cake’s moist texture.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Chocolate cake, caramel frosting, toffee crunch, layered cake, moist chocolate cake, caramel toffee cake