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Decadent Chocolate Caramel Toffee Crunch Layer Cake

A decadent slice of chocolate caramel toffee crunch cake layered with dark chocolate cake, cream, and dripping with caramel sauce.
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A rich, moist chocolate layer cake filled and topped with homemade caramel sauce and crunchy toffee pieces for ultimate texture contrast.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 cups granulated sugar
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup hot strong brewed coffee
  • 1 cup caramel sauce (for filling and drizzle)
  • 1 cup heavy cream (for frosting)
  • 1/2 cup unsalted butter (softened, for frosting)
  • 3 cups powdered sugar (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, cocoa powder, baking soda, baking powder, salt, and granulated sugar.
  3. Add the buttermilk, oil, eggs, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed until just combined.
  4. Carefully pour the hot coffee into the batter and mix on low speed until smooth. The batter will be thin.
  5. 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.
  6. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  7. Prepare the caramel buttercream: Beat the softened butter until creamy. Gradually add the powdered sugar, alternating with the heavy cream, until the frosting is smooth and fluffy. Add vanilla extract.
  8. Once cakes are cool, level the tops if necessary. Place one layer on a serving plate. Spread half of the caramel sauce over the layer.
  9. Spread a layer of buttercream frosting over the caramel. Sprinkle half of the toffee bits over the frosting.
  10. Place the second cake layer on top. Frost the top and sides of the entire cake with the remaining buttercream.
  11. Drizzle the remaining caramel sauce over the top of the cake, allowing it to drip down the sides. Sprinkle the remaining toffee bits over the top.
  12. Chill the cake for at least 30 minutes before slicing and serving.

Notes

  • For a quicker toffee crunch, use store-bought toffee bits. For a richer flavor, make your own toffee first.
  • Ensure your coffee is very hot when adding it to the batter; this helps bloom the cocoa powder for deeper chocolate flavor.
  • If the caramel sauce is too thick to drizzle, warm it slightly before use.

Nutrition

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