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Ultimate Bakery-Style Chocolate Caramel Toffee Crunch Cake: Moist Layers, Homemade Toffee Crunch, and Salted Caramel Drizzle

A decadent slice of chocolate caramel toffee crunch cake showing multiple dark chocolate layers and gooey caramel filling.
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Create a showstopping dessert with this recipe for Chocolate Caramel Toffee Crunch Cake. You get moist chocolate layers, gooey salted caramel, and irresistible homemade toffee crunch. This cake looks like a bakery masterpiece but is simple to make at home for your next celebration.

Ingredients

Scale
  • For the Chocolate Cake Layers:
  • 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
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup hot brewed coffee
  • For the Homemade Toffee Crunch:
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter
  • 1/4 cup water
  • 1/2 cup chopped pecans or almonds (optional)
  • 1/2 teaspoon baking soda
  • For the Salted Caramel Drizzle:
  • 1 cup granulated sugar
  • 1/4 cup water
  • 1/2 cup heavy cream, warmed
  • 4 tablespoons unsalted butter, cut into pieces
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon sea salt
  • For Assembly and Frosting (Simple Chocolate Buttercream):
  • 1 cup (2 sticks) unsalted butter, softened
  • 3 1/2 cups powdered sugar, sifted
  • 1/2 cup unsweetened cocoa powder, sifted
  • 1/2 cup heavy cream or milk
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the Chocolate Cake Layers: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  2. Add the eggs, buttermilk, oil, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for two minutes. Carefully stir in the hot coffee until the batter is smooth. The batter will be thin.
  3. Divide the batter evenly between 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.
  4. Make the Homemade Toffee Crunch: Line a baking sheet with parchment paper or a silicone mat. In a medium saucepan, combine the 1 cup sugar, butter, and 1/4 cup water. Cook over medium heat, stirring until the sugar dissolves. Stop stirring once it boils.
  5. Continue cooking without stirring until the mixture reaches a deep amber color (about 300°F on a candy thermometer). Remove from heat immediately. Quickly stir in the nuts (if using), then immediately whisk in the baking soda (the mixture will foam up). Pour the mixture onto the prepared baking sheet and spread thinly. Let it cool completely, then break it into small, crunchy pieces. Set aside.
  6. Make the Salted Caramel Drizzle: In a clean, heavy-bottomed saucepan, combine 1 cup sugar and 1/4 cup water. Cook over medium heat without stirring until the sugar dissolves and turns a deep amber color.
  7. Remove from heat. Carefully pour in the warm heavy cream (it will bubble vigorously). Whisk until smooth. Whisk in the butter pieces until melted, then stir in the vanilla and sea salt. Let the caramel cool until it thickens slightly but is still pourable. Set aside.
  8. Prepare the Chocolate Buttercream: In a large bowl, beat the softened butter until creamy. Gradually add the sifted powdered sugar and cocoa powder, alternating with the heavy cream and vanilla. Beat until light and fluffy. Add more cream if the frosting is too stiff.
  9. Assemble the Cake: Place one cooled cake layer on your serving plate. Spread a layer of chocolate buttercream over the top. Drizzle generously with salted caramel. Sprinkle about one-third of the toffee crunch pieces over the caramel.
  10. Place the second cake layer on top. Frost the top and sides of the entire cake with the remaining buttercream.
  11. Decorate: Drizzle the remaining salted caramel over the top edge of the cake, allowing it to drip down the sides. Sprinkle the remaining toffee crunch pieces over the top center of the cake. Slice and serve.

Notes

  • For extra moist layers, you can brush the cooled cake layers lightly with a simple syrup before frosting.
  • If you prefer a silkier finish, substitute the chocolate buttercream with a chocolate ganache frosting.
  • Make the toffee crunch a day ahead and store it in an airtight container at room temperature to maintain maximum crunch.

Nutrition

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