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Delicious Chocolate Caramel Toffee Crunch Cake with layers of chocolate and caramel

Chocolate Caramel Toffee Crunch Cake

A decadent chocolate cake layered with rich caramel and toffee bits, perfect for any gathering.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 10 servings
Course: Cake, Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 2 large eggs should be room temperature
  • 1 cup whole milk should be at room temperature
  • 1/2 cup vegetable oil can substitute with coconut oil or butter
  • 2 tsp vanilla extract
  • 1 cup boiling water
Toppings
  • 1 cup caramel sauce
  • 1 cup toffee bits
  • Whipped cream or frosting for serving optional

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, mix together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. Add the eggs, milk, oil, and vanilla extract to the dry ingredients and mix until smooth.
  4. Gradually stir in the boiling water until combined (the batter will be thin).
Baking
  1. Pour the batter into prepared cake pans and bake for 30-35 minutes or until a toothpick comes out clean.
  2. Allow cakes to cool in pans for 10 minutes, then transfer to wire racks to cool completely.
Assembly
  1. Once cooled, layer one cake with caramel sauce and toffee bits, top with the second cake, and repeat layering with caramel and toffee bits on top.
  2. Serve with whipped cream or frosting if desired.

Notes

Store leftovers in the fridge for 3-4 days or freeze for up to 2 months. Always thaw in the fridge overnight before serving.