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.

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

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 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.
Combine wet ingredients: In a separate bowl, whisk together buttermilk, vegetable oil, eggs, and vanilla extract until the mixture is smooth and homogenous.
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.
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.
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.
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.
Add powdered sugar: Gradually incorporate the powdered sugar into the butter, beating well after each addition to avoid lumps and achieve a smooth frosting.
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.
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.
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.
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