Irresistible Chocolate Caramel Toffee Crunch Cake Recipe

ByOlivia Monroe
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Introduction

This Irresistible Chocolate Caramel Toffee Crunch Cake combines rich chocolate layers with luscious caramel, fluffy whipped cream, and a satisfying toffee crunch. It’s a perfect dessert to impress friends or treat yourself to something special.

A tall slice of chocolate cake with three visible layers of dark chocolate sponge. Between the bottom and middle sponge layers, there is a thick layer of smooth caramel cream with a light beige color. Between the middle and top sponge layers, there is another layer of the same caramel cream. The top of the slice is covered with a thick white cream layer that looks soft and fluffy. On top of the cream layer, there are small chocolate pieces and crunchy caramel bits spread evenly. Caramel sauce is dripping down the sides of the cake slice, pooling slightly on the white plate below. The background is a soft focus with a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 1 box Chocolate cake mix (You can use a homemade recipe instead.)
  • 1 cup Caramel sauce (Store-bought or homemade.)
  • 1 cup Whipped cream (For dairy-free, use coconut whipped cream.)
  • 1 cup Toffee bits (Substitute with any crunchy candy or nut brittle.)

Instructions

  1. Step 1: Preheat your oven to 350°F (175°C). Lightly grease two cake pans and dust them with flour to prevent sticking.
  2. Step 2: Prepare the chocolate cake batter according to the package instructions or your homemade recipe, mixing until smooth.
  3. Step 3: Pour the batter evenly into the two prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  4. Step 4: Allow the cakes to cool completely in the pans before transferring them to a wire rack to cool further.
  5. Step 5: To assemble, place one cake layer on your serving platter. Drizzle with caramel sauce and sprinkle with toffee bits.
  6. Step 6: Spread a layer of whipped cream over the toffee bits, then top with the second cake layer.
  7. Step 7: Repeat the caramel drizzle and toffee bits on top of the second layer.
  8. Step 8: Finish by adding a dollop of whipped cream, extra caramel drizzles, and a final sprinkle of toffee bits for a delicious crunch.

Tips & Variations

  • For a dairy-free version, substitute regular whipped cream with coconut whipped cream.
  • Try adding chopped nuts or crushed crunchy candy instead of toffee bits for varied texture.
  • Chill the assembled cake for an hour before serving to let the layers set for easier slicing.

Storage

Store the cake covered in the refrigerator for up to 3 days. To reheat, bring slices to room temperature or enjoy chilled for a firmer texture. Avoid leaving the cake at room temperature for long to preserve freshness and prevent whipped cream from melting.

How to Serve

A close-up of a three-layer chocolate cake on a white plate with a white marbled texture background. The bottom, middle, and top layers consist of dark, moist chocolate cake. Between the cake layers, there are two thick layers of creamy caramel-colored filling. The top layer is covered with a thick white frosting that looks fluffy and smooth. The cake is topped with small chunks of chocolate and sprinkled with crumbly, light brown pieces. Caramel sauce drips down the sides of the cake, adding a shiny texture and warmth to the dark chocolate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake layers from scratch instead of using a box mix?

Absolutely! Use your favorite chocolate cake recipe instead of the box mix for a homemade touch. Just ensure the batter yields two 9-inch cake layers.

What if I don’t have toffee bits?

You can substitute toffee bits with crushed brittle, chopped nuts, or any crunchy candy to maintain the delightful crunch in the cake.

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Irresistible Chocolate Caramel Toffee Crunch Cake Recipe

★★★★★

4.9 from 96 reviews
  • Author: Olivia
  • Total Time: 1 hour
  • Yield: 12 servings 1x
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Description

This Irresistible Chocolate Caramel Toffee Crunch Cake combines moist chocolate cake layers with rich caramel sauce, fluffy whipped cream, and crunchy toffee bits for a decadent dessert perfect for any celebration or sweet craving.

Ingredients

Scale

Cake

  • 1 box Chocolate cake mix (You can use a homemade recipe instead.)

Fillings and Toppings

  • 1 cup Caramel sauce (Store-bought or homemade.)
  • 1 cup Whipped cream (For dairy-free, use coconut whipped cream.)
  • 1 cup Toffee bits (Substitute with any crunchy candy or nut brittle.)

Instructions

  1. Preparation: Preheat your oven to 350°F (175°C). Lightly grease two cake pans and dust them with flour to prevent sticking.
  2. Mixing the Batter: Prepare the chocolate cake batter according to the package instructions until it becomes smooth and well combined.
  3. Baking: Evenly pour the batter into the prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  4. Cooling: Allow the cakes to cool completely in the pans for about 15-20 minutes before transferring them to a wire rack to cool fully.
  5. First Layer Assembly: Place one cake layer on your serving platter. Drizzle the layer generously with caramel sauce and sprinkle evenly with toffee bits.
  6. Adding Whipped Cream: Spread a thick layer of whipped cream over the toffee bits for a creamy texture contrast.
  7. Second Layer Assembly: Place the second cake layer on top of the whipped cream. Repeat the process of drizzling caramel sauce and sprinkling toffee bits.
  8. Finishing Touches: Top the cake with a final dollop of whipped cream, additional caramel drizzles, and a sprinkle of toffee bits for extra crunch and decoration.

Notes

  • For a dairy-free version, substitute whipped cream with coconut-based whipped cream.
  • You can use any crunchy candy or nut brittle as an alternative to toffee bits.
  • Ensure the cakes are completely cooled before assembling to prevent the whipped cream from melting.
  • Store the assembled cake in the refrigerator and consume within 2-3 days for best freshness.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: chocolate cake, caramel cake, toffee cake, chocolate dessert, layered cake, toffee crunch, caramel sauce dessert

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