Print

Chocolate Caramel Toffee Crunch Cake

Print Recipe

A moist chocolate layer cake filled with sweet caramel and crunchy toffee bits, topped with rich chocolate frosting.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 2 cups sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup whole milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • 1 cup caramel sauce
  • 1 cup toffee bits
  • 1 cup chocolate 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, mix together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until well combined.
  4. Slowly stir in the boiling water until the batter is smooth.
  5. Pour the batter evenly into the prepared pans.
  6. Bake for 30-35 minutes or until a toothpick comes out clean.
  7. Allow cakes to cool for 10 minutes in the pans before transferring to wire racks to cool completely.
  8. Once cooled, layer the cakes with caramel sauce and toffee bits between them.
  9. Frost the outside with chocolate frosting, and sprinkle with additional toffee bits if desired. Serve and enjoy.

Notes

Serve with a scoop of vanilla ice cream or a drizzle of extra caramel for a delightful treat. Store in an airtight container for up to 2 days at room temperature or up to 4 days in the fridge.

Nutrition

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