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Ultimate Chocolate Caramel Toffee Crunch Layer Cake

A decadent slice of chocolate caramel toffee crunch cake layered with dark chocolate cake and thick caramel filling.
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A decadent, multi-layered chocolate cake featuring moist sponge, rich salted caramel filling, and a crunchy homemade toffee 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 (2 sticks) unsalted butter, softened (for frosting)
  • 3 1/2 cups powdered sugar (for frosting)
  • 1/2 cup cocoa powder (for frosting)
  • 1/2 cup heavy cream (for frosting)
  • 1 teaspoon vanilla extract (for frosting)
  • 1 cup granulated sugar (for toffee)
  • 1/2 cup unsalted butter (for toffee)
  • 1/4 cup light corn syrup (for toffee)
  • 1 teaspoon baking soda (for toffee)
  • 1 cup caramel sauce (store-bought or homemade)
  • 1/2 cup heavy cream (for caramel drizzle)

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 layers.
  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 in the hot coffee and mix on low speed until the batter is 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 cool in the pans for 10 minutes before inverting onto a wire rack to cool completely.
  6. Prepare the homemade toffee: Line a baking sheet with parchment paper. In a medium saucepan, combine 1 cup sugar, 1/2 cup butter, and corn syrup. Cook over medium heat, stirring until the butter melts and the sugar dissolves. Stop stirring and boil until the mixture reaches 300°F (hard crack stage). Remove from heat and quickly stir in the baking soda. Pour onto the prepared sheet and let cool completely. Break into small, crunchy pieces.
  7. Prepare the chocolate buttercream: Beat the softened butter until creamy. Gradually add powdered sugar and cocoa powder, alternating with heavy cream, until smooth. Beat in vanilla extract.
  8. Assemble the cake: Place one cooled cake layer on a serving plate. Spread a layer of salted caramel sauce over the top. Frost the top with a layer of chocolate buttercream.
  9. Top with the second cake layer. Frost the top and sides of the entire cake with the remaining buttercream.
  10. Drizzle the remaining caramel sauce over the top edge, allowing it to drip down the sides. Sprinkle the homemade toffee crunch pieces generously over the top.

Notes

  • For a moister cake, use room temperature buttermilk and coffee.
  • If you prefer a silkier caramel filling, gently warm the caramel sauce before spreading it between the layers.
  • You can make the toffee up to three days ahead and store it in an airtight container at room temperature.

Nutrition

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