Print

Ultimate Chocolate Caramel Toffee Crunch Layer Cake

A decadent slice of chocolate caramel toffee crunch cake showing three dark layers and caramel filling.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This recipe creates a decadent, multi-textured layer cake featuring moist chocolate layers, gooey salted caramel filling, and a satisfying toffee crunch topping. It is a showstopper dessert perfect for celebrations.

Ingredients

Scale
  • 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 brewed coffee
  • 1 cup (2 sticks) unsalted butter, softened
  • 3 cups powdered sugar
  • 1/2 cup cocoa powder
  • 1/2 cup heavy cream
  • 1/2 teaspoon salt (for frosting)
  • 1 batch homemade salted caramel sauce (about 1 cup)
  • 1 cup crushed toffee bits (Skor or homemade brittle)

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 eggs, buttermilk, oil, 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. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  6. Prepare the chocolate buttercream: Beat the softened butter until creamy. Gradually add the powdered sugar and cocoa powder, alternating with the heavy cream and salt, until the frosting is smooth and spreadable.
  7. Prepare the salted caramel sauce if making from scratch; cool completely before assembly.
  8. To assemble the cake, place one cooled cake layer on a serving plate. Spread a thin layer of buttercream over the top. Drizzle generously with salted caramel sauce. Sprinkle half of the crushed toffee bits over the caramel.
  9. Place the second cake layer on top. Frost the entire cake (top and sides) with the remaining chocolate buttercream.
  10. Drizzle the remaining salted caramel over the top edge of the cake, allowing it to drip down the sides. Sprinkle the remaining toffee bits over the top surface.
  11. Chill the cake for at least 30 minutes before slicing for cleaner cuts.

Notes

  • Using hot coffee deepens the chocolate flavor without making the cake taste like coffee.
  • If you prefer a thicker caramel filling, reduce the amount of heavy cream used in the buttercream slightly.
  • For the best crunch, press the toffee bits onto the sides of the cake as well as the top.

Nutrition

Find it online: https://spoonfulsnap.com/chocolatecarameltoffeecrunchcake/