This Chocolate Caramel Toffee Crunch Cake is a sweet dream come true! With layers of rich chocolate cake, creamy caramel, and crunchy toffee bits, it’s every chocolate lover’s delight.
You won’t be able to resist the crunchy topping—it makes the cake even more fun to enjoy! I love serving it at parties, and everyone always goes back for seconds. 🎉
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of your cake. If you want a gluten-free option, try using a 1-to-1 gluten-free flour blend. I’ve found that these blends can give a great texture!
Granulated Sugar: Standard sugar is perfect for sweetness. If you prefer less refined options, coconut sugar or brown sugar can add a bit of a caramel flavor. Just keep in mind that brown sugar will change the color slightly.
Cocoa Powder: Unsweetened cocoa adds deep chocolate flavor. Dutch-processed cocoa can be used as a substitute for a milder flavor and darker color. I usually opt for Dutch cocoa when I want an ultra-rich chocolate taste.
Heavy Cream: This is essential for both the caramel and whipped cream layers. If you’re looking for a lower-fat option, you could use a lighter cream, but the texture and taste won’t be as rich! I often stick to heavy cream for that perfect creaminess.
Toffee Bits: Heath Bar bits work great, but you can use any type of toffee or even crushed cookies as a substitute. For a nutty crunch, crushed nuts could be a fun alternative too!
How Do I Make Sure My Caramel Sauce Turns Out Perfect?
Making caramel can be tricky, but with a few tips, you’ll get it right! The key is in the temperature and patience. Here’s how to do it:
- Start with medium heat. This will help the sugar melt evenly without burning.
- Stir constantly! Once the sugar starts to melt, keep stirring until it turns a golden amber color. It can go from perfect to burnt quickly.
- When adding cream, do it slowly. The mixture will bubble up, so be cautious—this is normal. Stir until smooth.
Tip: If your caramel seems too thick after cooling, you can gently reheat it with a splash of water to loosen it up.
Delicious Chocolate Caramel Toffee Crunch Cake
Ingredients You’ll Need:
For the Chocolate Cake:
- 1 Âľ cups all-purpose flour
- 1 Âľ cups granulated sugar
- Âľ cup unsweetened cocoa powder
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
For the Caramel Sauce:
- 1 cup granulated sugar
- 6 tbsp unsalted butter
- ½ cup heavy cream
- 1 tsp vanilla extract
- Pinch of salt
For the Cream Layer:
- 2 cups heavy whipping cream
- ÂĽ cup powdered sugar
- 1 tsp vanilla extract
For the Toffee Crunch Topping:
- 1 cup toffee bits (e.g., Heath Bar bits)
- Optional: chocolate chips for garnish
How Much Time Will You Need?
This fabulous cake will take about 1 hour of prep time and 30-35 minutes to bake, plus at least 1 hour to chill once assembled. So, plan for around 2 to 2.5 hours total to make this scrumptious dessert come to life!
Step-by-Step Instructions:
1. Make the Chocolate Cake:
First, preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking. In a large bowl, mix together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add in the eggs, milk, oil, and vanilla, stirring until everything is combined. Carefully stir in the boiling water (don’t worry if the batter looks thin—this is normal!). Pour the batter into the prepared pans and bake in the preheated oven for 30-35 minutes. Check with a toothpick in the center; if it comes out clean, your cakes are done! Let them cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
2. Prepare the Caramel Sauce:
While the cakes are cooling, let’s make the caramel sauce! In a medium saucepan, melt 1 cup of sugar over medium heat. Stir it constantly until it melts and turns a beautiful amber color. Once all the sugar is melted, add the butter and stir until it’s fully melted. Carefully pour in the heavy cream (watch out, it will bubble!) and whisk it all together until smooth. Finally, stir in 1 teaspoon of vanilla and a pinch of salt. Set the caramel sauce aside to cool slightly.
3. Make the Whipped Cream Layer:
In a medium-sized bowl, beat together the heavy cream, powdered sugar, and 1 teaspoon of vanilla using an electric mixer. Keep mixing until soft peaks begin to form. This creamy goodness will be the perfect layer in our cake!
4. Assemble the Cake:
Now that your cakes have cooled completely, it’s time to assemble! Place one cake layer on a serving plate. Drizzle half of the caramel sauce over this layer. Then, spread half of the whipped cream over the caramel sauce, topping it off with half of the toffee bits. Yummy!
5. Add the Second Layer:
Time for the second cake layer! Place it on top of the first layer and repeat the process—drizzle with the remaining caramel sauce, spread on the rest of the whipped cream, and sprinkle on the remaining toffee bits. If you like, you can also sprinkle some chocolate chips on top for an extra treat!
6. Serve:
To let all those delicious layers set together, chill your assembled cake in the refrigerator for at least 1 hour. When you’re ready to serve, cut into slices and drizzle extra caramel sauce on top if you’d like. Enjoy your delightful creation!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour, but the texture may be denser. For best results, try using a blend of 50% whole wheat flour and 50% all-purpose flour. You might also need to add a bit more liquid to your batter, so keep that in mind!
How Do I Store Leftover Cake?
To store leftover cake, wrap it tightly in plastic wrap or place it in an airtight container. It can be kept in the fridge for up to 5 days. For longer storage, you can freeze individual slices for up to 3 months. Just make sure to wrap them well to prevent freezer burn!
Can I Make the Caramel Sauce Ahead of Time?
Absolutely! You can make the caramel sauce up to a week in advance. Just store it in a sealed jar in the refrigerator. If it hardens, warm it slightly in the microwave or on the stove to get it back to a pourable consistency before using it in your cake.
What Can I Use Instead of Heavy Cream for the Whipped Cream Layer?
If you prefer a lighter option, you can use a combination of half-and-half and a stabilizer like gelatin or whipped topping. Alternatively, coconut cream is a great dairy-free substitute that whips up nicely for a similar light topping!
