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Ultimate Decadent Chocolate Caramel Toffee Crunch Layer Cake

A tall, decadent slice of chocolate caramel toffee crunch cake layered with dark chocolate sponge and gooey caramel filling.
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A rich, moist chocolate layer cake filled with gooey salted caramel and topped with a crunchy toffee frosting, perfect for celebrations.

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 strong brewed coffee
  • 1 cup granulated sugar (for caramel)
  • 1/2 cup heavy cream (for caramel)
  • 4 tablespoons unsalted butter (for caramel)
  • 1/2 teaspoon sea salt (for caramel)
  • 1 cup unsalted butter, softened (for frosting)
  • 3 cups powdered sugar (for frosting)
  • 1/2 cup unsweetened cocoa powder (for frosting)
  • 1/4 cup heavy cream (for frosting)
  • 1 teaspoon vanilla extract (for frosting)
  • 1 cup toffee bits (for crunch)

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 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. Pour the batter evenly into 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. Make the salted caramel: Combine 1 cup sugar in a saucepan over medium heat. Let it melt without stirring until it turns a deep amber color.
  7. Remove from heat. Carefully whisk in the butter until melted. Slowly pour in the heavy cream, whisking constantly. Stir in the sea salt. Let the caramel cool until thick but still pourable.
  8. Make the frosting: Beat the softened butter until creamy. Gradually add the powdered sugar and cocoa powder, alternating with the heavy cream and vanilla extract. Beat until smooth and fluffy.
  9. To assemble, place one cooled cake layer on a serving plate. Spread half of the cooled caramel over the layer. Sprinkle with half of the toffee bits.
  10. Place the second cake layer on top. Frost the top and sides of the cake with the chocolate frosting.
  11. Drizzle the remaining caramel over the top of the cake, letting it drip down the sides. Sprinkle the remaining toffee bits over the top.

Notes

  • For extra moist layers, wrap the cooled cakes tightly in plastic wrap and chill them for at least one hour before assembling.
  • If your caramel sauce becomes too stiff while cooling, warm it slightly in the microwave for 10 seconds to make it easier to drizzle.
  • Use high-quality toffee bits for the best crunch texture.

Nutrition

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