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Chocolate Caramel Toffee Crunch Layer Cake

A tall slice of chocolate caramel toffee crunch cake showing rich dark layers, caramel drip, and crunchy filling.
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A rich, multi-textured cake featuring moist chocolate layers, gooey salted caramel, and crunchy homemade toffee bits, perfect for special occasions.

Ingredients

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  • 2 cups all-purpose flour
  • 2 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 brewed coffee
  • 1 cup toffee bits (for crunch)
  • 1 batch homemade salted caramel sauce
  • 1 batch chocolate buttercream frosting

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  3. Add the buttermilk, oil, eggs, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for two minutes.
  4. Carefully stir in the hot coffee until the batter is smooth. The batter will be thin.
  5. Divide the batter evenly between the prepared cake pans.
  6. Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean.
  7. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  8. While the cakes cool, prepare your homemade salted caramel sauce and toffee bits if making from scratch.
  9. Once cakes are cool, place one layer on a serving plate. Spread a layer of chocolate buttercream frosting, then drizzle generously with salted caramel sauce and sprinkle with toffee bits.
  10. Place the second cake layer on top. Frost the top and sides of the entire cake with the remaining chocolate buttercream.
  11. Drizzle the remaining salted caramel sauce over the top of the cake, letting it drip down the sides. Sprinkle the top edge with extra toffee bits for decoration.
  12. Chill the cake for at least 30 minutes before slicing to allow the layers to set.

Notes

  • For the best texture, use room temperature buttermilk and eggs in the cake batter.
  • If you are short on time, consider using a high-quality store-bought caramel sauce, but homemade is recommended for the best flavor.
  • This cake pairs well with a simple side of vanilla ice cream or coffee. If you are interested in simplifying your weekly cooking routine, look into the best meal delivery services for inspiration.

Nutrition

Find it online: https://cutcooktaste.com/chocolate-caramel-toffee-crunch-cake/