A decadent chocolate cake layered with rich caramel frosting, crunchy toffee bits, and finished with drizzled caramel and chocolate — pure indulgence in every bite!

Why You’ll Love This Recipe

• Moist, fudgy chocolate cake with a bakery-quality taste.

• Gooey caramel frosting that pairs perfectly with chocolate.

• Crunchy toffee bits add texture in every layer.

• A stunning cake for birthdays, holidays, or celebrations.

Ingredients

Cake Layers:

• 2 cups all-purpose flour

• 1 ½ cups granulated sugar

• ¾ cup 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

Caramel Frosting:

• 1 cup unsalted butter, softened

• 3 cups powdered sugar

• ½ cup caramel sauce

• 1 tsp vanilla extract

• 2 tbsp heavy cream (adjust for consistency)

Toppings & Fillings:

• 1 cup toffee bits

• ½ cup caramel sauce (for drizzling)

• ½ cup chocolate ganache or chocolate sauce

Prep Time: 30 minutes
Baking Time: 30 minutes
Total Time: 1 hour
Servings: 12

Directions

Step 1: Prepare the Pans

Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans and dust lightly with cocoa powder.

Step 2: Make the Cake Batter

In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, beat eggs, milk, oil, and vanilla until smooth. Gradually mix wet ingredients into dry ingredients. Stir in boiling water carefully — the batter will be thin.

Step 3: Bake the Cakes

Divide the batter between prepared pans and bake for 28–32 minutes, or until a toothpick comes out clean. Cool completely on wire racks.

Step 4: Make the Caramel Frosting

In a large bowl, beat butter until fluffy. Gradually add powdered sugar, mixing well. Beat in caramel sauce and vanilla, adjusting consistency with heavy cream as needed.

Step 5: Assemble the Cake

Place one cake layer on a serving plate. Spread a thick layer of caramel frosting, then sprinkle with half of the toffee bits. Place the second cake layer on top and frost the entire cake with remaining caramel frosting.

Step 6: Finish with Toppings

Drizzle cake with caramel sauce and chocolate ganache, then sprinkle with the remaining toffee bits.

Tips & Variations

• Extra Chocolatey: Add chocolate chips to the batter for a fudgier cake.

• Salted Caramel Twist: Use salted caramel in the frosting and drizzle for a sweet-salty balance.

• Make Ahead: Bake the cake layers a day in advance, wrap tightly, and frost the next day.

• Cupcake Option: Bake batter into cupcakes and top each with frosting, caramel, ganache, and toffee bits.

Frequently Asked Questions

Can I use store-bought caramel sauce?
Yes! Store-bought works fine, but homemade caramel sauce will give a richer flavor.

How do I store this cake?
Store covered at room temperature for 1 day or refrigerate up to 4 days. Bring to room temperature before serving.

Can this cake be frozen?
Yes, freeze unfrosted cake layers wrapped in plastic for up to 2 months. Thaw and frost before serving.

What type of toffee works best?
Heath or Skor toffee bits work perfectly, but you can chop up any toffee bar you like.

Final Thoughts

This Chocolate Caramel Toffee Crunch Cake is the ultimate indulgence for chocolate and caramel lovers. With its rich layers, creamy frosting, and irresistible crunch, it’s a show-stopping dessert that will impress guests and satisfy every sweet craving.