Ultimate Chocolate Caramel Toffee Crunch Cake

introduction

This cake mixes rich chocolate, soft caramel, and crisp toffee. It tastes like a treat you want on a special day or any day. The steps stay clear and the cake feels big and fun. See the full cake page for ideas like photos and notes.

why make this recipe

You make this cake if you want a wide mix of tastes and textures. You get deep cocoa, sweet caramel, and crunchy bits in one bite. People smile when they eat it. For a softer top, try the creamy version to see a small change that keeps the same fun.

how to make Ultimate Chocolate Caramel Toffee Crunch Cake

Make sure you have two 9-inch round pans. Heat the oven and get the pans ready. Mix the dry items first. Then add eggs, milk, oil, and vanilla. Stir in hot water at the end to make the batter smooth. Bake until a toothpick comes out clean. Cool before you add the caramel and toffee. For more on layering and bake times, see this layer cake guide.

Ingredients :

• 1 cup unsweetened cocoa powder
• 2 cups all-purpose flour
• 2 cups granulated sugar
• 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 cup heavy cream
• 1/2 cup powdered sugar

Directions :

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, sift together cocoa powder, flour, sugar, baking powder, baking soda, and salt.
3. Add eggs, milk, oil, and vanilla to the dry ingredients; mix until well combined.
4. Carefully stir in boiling water until the batter is smooth.
5. Divide the batter evenly between the prepared pans and bake for 30-35 minutes until a toothpick comes out clean.
6. Let the cakes cool in the pans for 10 minutes, then remove and allow to cool completely on wire racks.
7. For the frosting, beat heavy cream and powdered sugar until stiff peaks form.
8. Once the cakes are cool, spread caramel sauce on one layer, followed by toffee bits.
9. Place the second layer on top and frost the entire cake with the whipped cream mixture.
10. Decorate with additional toffee bits and drizzle with more caramel sauce before serving.

how to serve Ultimate Chocolate Caramel Toffee Crunch Cake

Cut the cake with a sharp knife. Serve slices on small plates. Add a small scoop of vanilla ice cream if you like. You can also warm a little caramel and pour it on top. See serve ideas on this serve ideas page.

how to store Ultimate Chocolate Caramel Toffee Crunch Cake

Keep the cake in the fridge if you use whipped cream. Put the cake in a cake box or cover it with wrap. It will stay fresh for 3 days in the fridge. You can freeze slices for up to 1 month. Thaw in the fridge before you eat.

tips to make Ultimate Chocolate Caramel Toffee Crunch Cake

• Use room temp eggs and milk for a smooth batter.
• Do not overmix after you add the hot water. Mix just until smooth.
• Cool the cakes fully before you add caramel or whipped cream.
• Add toffee right before you serve to keep some crunch.
• For more rich ideas, check these decadent tips.

variation (if any)

You can swap heavy cream frosting for chocolate buttercream. You can add nuts with the toffee for more crunch. For a spice twist, add a small pinch of cinnamon to the dry mix.

FAQs

Q: Can I use low fat milk?
A: Yes. The cake will still bake fine. It may be a bit less rich.

Q: Can I make this as cupcakes?
A: Yes. Fill cupcake liners two thirds full and bake for 18-22 minutes.

Q: How do I keep the toffee from getting soft?
A: Add some toffee on top right before you serve. Store the cake in a cool place.

Q: Can I use store bought caramel?
A: Yes. Store caramel works well and saves time.

Q: Do I need to sift the dry items?
A: Sift for a smooth mix, but you can skip it if you are in a rush.

Conclusion

For a close recipe and extra photos, see Chocolate Toffee Crunch Cake.