Chocolate Caramel Toffee Crunch Cake

This cake mixes deep chocolate, soft caramel, and crisp toffee. It sits well on a small party table or a quiet night at home. You can read one version of this cake at this full recipe for an idea as you cook.

why make this recipe

You make this cake when you want a rich treat that many people like. It uses easy store items and simple steps. The mix of soft cake, sticky caramel, and crunch makes each bite fun. Try the creamy take if you like a softer top.

how to make Chocolate Caramel Toffee Crunch Cake

You make this cake in the oven with a small batter and a few add-ons. You mix dry items, add wet items, and pour in hot water to make the batter thin and smooth. Bake two layers, cool them, and add caramel and toffee between and on top. See a close idea at this similar cake to help with the look.

Ingredients :

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup whole milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water
• 1 cup caramel sauce
• 1 cup toffee bits
• 1/4 cup heavy cream

Directions :

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, mix the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add the eggs, milk, oil, and vanilla to the dry mix. Stir until well mixed.
4. Carefully stir in the boiling water. Mix until the batter is smooth and thin.
5. Divide the batter in the two pans. Bake 30–35 minutes, or until a toothpick in the center comes out clean.
6. Let the cakes cool in the pans for about 10 minutes. Then turn them out onto wire racks. Cool fully.
7. Place one layer on a plate. Spread the caramel sauce over it. Sprinkle the toffee bits on top.
8. Put the second layer on top. Drizzle the heavy cream over the cake. Add more caramel and toffee bits if you like.
9. Cut and serve. Enjoy the mix of soft cake, sweet caramel, and crisp toffee.
   
   

how to serve Chocolate Caramel Toffee Crunch Cake

Serve the cake at room heat or slightly cool. Add a spoon of whipped cream or a scoop of vanilla ice cream. Cut small slices for kids or big slices for a treat. For a dressed look, add extra toffee on top or a light dust of cocoa. See ideas like a layer cake style at this page.

how to store Chocolate Caramel Toffee Crunch Cake

Cover the cake with a lid or wrap it in plastic. Keep it in the fridge for up to 4 days. Let it sit at room heat 15–20 minutes before you eat so the caramel softens. For longer life, freeze slices in a good wrap for up to 2 months.

tips to make Chocolate Caramel Toffee Crunch Cake

• Use room temperature eggs and milk. They mix better.
• Stir the batter gently after you add the flour. Do not overmix.
• Add the boiling water slowly and mix well for a smooth batter.
• Use good caramel sauce for best taste.
• Add toffee last so it stays crisp.
  Find more simple tips at this tip page.

variation (if any)

You can add chopped nuts for more crunch. Use salted caramel for sweet and salt. Swap heavy cream for a caramel glaze for a thicker top. You can also add a layer of chocolate ganache between the cakes.

FAQs

Q: Can I make this cake in one pan?
A: Yes. Use a larger pan and bake longer. Check with a toothpick.

Q: Can I use low-fat milk?
A: You can, but the cake may be less rich. Whole milk gives best texture.

Q: How do I keep the toffee from getting soft?
A: Add toffee just before you serve, and keep the cake cool in the fridge.

Q: Can I make this gluten free?
A: Yes. Use a gluten-free flour mix that fits the cup for cup swap.

Conclusion

For more ideas and a similar style, see Chocolate Toffee Crunch Cake | The Cake Blog.