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Ultimate Chocolate Caramel Toffee Crunch Cake

A decadent slice of chocolate caramel toffee crunch cake showing dark layers, caramel filling, and crunchy toffee topping.
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A showstopper layer cake featuring moist chocolate layers, gooey salted caramel, and a homemade toffee crunch topping.

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 soft caramels, unwrapped
  • 1/2 cup heavy cream
  • 1/4 teaspoon sea salt (for caramel)
  • 1 cup granulated sugar (for toffee)
  • 1/4 cup water (for toffee)
  • 2 tablespoons unsalted butter (for toffee)
  • 1/2 cup chopped almonds (optional, for toffee)
  • 3 cups chocolate buttercream frosting

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 flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  3. Add 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 and thin.
  5. Divide batter evenly between the prepared pans. Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean. Cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
  6. Make the salted caramel: Combine caramels and heavy cream in a small saucepan over low heat. Stir until smooth. Remove from heat and stir in sea salt. Set aside to cool slightly.
  7. Make the toffee crunch: Line a baking sheet with parchment paper. In a medium saucepan, combine 1 cup sugar and water. Heat over medium heat without stirring until the sugar dissolves and turns a deep amber color.
  8. Remove toffee from heat. Quickly stir in butter and almonds (if using). Pour mixture onto the prepared baking sheet and spread thinly. Let cool completely, then break into small, irregular pieces.
  9. Assemble the cake: Place one cooled cake layer on a serving plate. Spread a layer of chocolate buttercream, then drizzle with half of the salted caramel.
  10. Top with the second cake layer. Frost the top and sides of the entire cake with the remaining buttercream.
  11. Drizzle the remaining salted caramel over the top edge, letting it drip down the sides. Press the homemade toffee crunch pieces onto the top and sides of the cake.

Notes

  • For extra moist layers, use room temperature buttermilk and eggs.
  • You can make the toffee crunch up to three days ahead and store it in an airtight container at room temperature.
  • If you prefer a thicker caramel drizzle, reduce the heavy cream in the caramel sauce slightly.

Nutrition

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