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The Ultimate Chocolate Caramel Toffee Crunch Layer Cake

A decadent slice of chocolate caramel toffee crunch cake showing dark layers and caramel filling.
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You will make a decadent, bakery-style layer cake featuring moist chocolate layers, gooey caramel filling, and a satisfying crunchy toffee topping. This recipe delivers ultimate indulgence.

Ingredients

Scale
  • 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 coffee
  • 1 (14 ounce) can sweetened condensed milk
  • 1/2 cup heavy cream
  • 1 cup toffee bits (like Skor or Heath pieces)
  • 1 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1/2 cup cocoa powder (for frosting)
  • 1/4 cup milk (for 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, 3/4 cup cocoa powder, baking soda, baking powder, and salt for the cake.
  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 pans. Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  6. Prepare the caramel soak: In a small saucepan, combine the sweetened condensed milk and heavy cream. Heat over medium-low heat, stirring constantly, until the mixture thickens slightly, about 5 minutes. Do not boil.
  7. Once the cakes are cool, poke holes all over the tops of both layers using a fork or skewer. Brush or drizzle half of the warm caramel soak over each cake layer. Let the cakes absorb the soak completely.
  8. Prepare the chocolate buttercream: Beat the softened butter until creamy. Gradually add the powdered sugar and 1/2 cup cocoa powder, alternating with the milk, until the frosting is smooth and spreadable.
  9. Assemble the cake: Place one cake layer on a serving plate. Spread a layer of chocolate buttercream over the top. Sprinkle half of the toffee bits over the frosting.
  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 caramel soak over the top of the cake, allowing it to drip down the sides. Sprinkle the remaining toffee bits over the top for the final crunch.

Notes

  • For the best gooey texture, apply the caramel soak while the cakes are still slightly warm.
  • You can make homemade toffee bits by melting butter, brown sugar, and stirring in chopped nuts, then spreading thin to cool and crushing.
  • Chill the assembled cake for at least one hour before slicing to help the layers set.

Nutrition

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