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Ultimate Decadent Chocolate Caramel Toffee Crunch Layer Cake

A decadent slice of chocolate caramel toffee crunch cake showing three dark chocolate layers filled with caramel and toffee crunch.
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A rich, multi-layered cake featuring moist chocolate cake, thick homemade caramel, and crunchy toffee pieces for a truly indulgent dessert.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup hot strong brewed coffee
  • 1 cup (2 sticks) unsalted butter, softened
  • 3 1/2 cups powdered sugar
  • 1/2 cup cocoa powder
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1 cup prepared thick caramel sauce (or store-bought dulce de leche)
  • 1 cup crushed toffee candy bars (like Skor or Heath)
  • 1/2 cup extra caramel sauce for drizzling

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. Line the bottoms with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, 3/4 cup cocoa powder, baking soda, baking powder, and salt for the cake layers.
  3. Add the eggs, buttermilk, oil, and 2 teaspoons 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 among 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 chocolate frosting: Beat the softened butter until creamy. Gradually add the powdered sugar and 1/2 cup cocoa powder, alternating with the heavy cream and 1 teaspoon vanilla extract. Beat until light and fluffy.
  7. Once cakes are fully cool, place the first layer on a serving plate. Spread about 1/3 of the frosting evenly over the top. Drizzle generously with 1/3 cup of the thick caramel sauce. Sprinkle with 1/3 cup of the crushed toffee.
  8. Carefully place the second cake layer on top. Repeat the frosting, caramel, and toffee layers.
  9. Top with the final cake layer. Frost the top and sides of the entire cake with the remaining chocolate frosting.
  10. Drizzle the remaining caramel sauce over the top edge of the cake, allowing it to drip down the sides. Sprinkle the remaining crushed toffee pieces over the top.
  11. Chill the cake for at least 30 minutes before slicing and serving.

Notes

  • For the best texture, use room temperature ingredients for the cake batter.
  • If you prefer a less intense coffee flavor, substitute the hot coffee with hot water.
  • You can make homemade caramel sauce by cooking sugar, butter, and cream, but using a high-quality store-bought sauce saves time.
  • Crush the toffee bars inside a sealed plastic bag using a rolling pin for even pieces.

Nutrition

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