This Chocolate Caramel Toffee Crunch Cake is a super yummy treat! It features rich chocolate layers, gooey caramel, and crunchy toffee bits that make every slice so special.
Trust me, once you take a bite, you’ll be hooked! I love serving it with a scoop of ice cream on the side—heavenly! Who can say no to that? 😋
Key Ingredients & Substitutions
All-Purpose Flour: This is your base for the cake. If you’re looking for a gluten-free option, try a gluten-free flour blend. Just note that it might change the texture a bit, but it’s a great alternative!
Cocoa Powder: Unsweetened cocoa powder gives your cake that rich chocolate flavor. If you don’t have it, you can use dark cocoa powder for a more intense taste, or even some melted dark chocolate in a pinch.
Granulated Sugar: This adds sweetness and helps with the cake’s structure. If you’re reducing sugar, you can swap some out for a sugar substitute, just follow the conversion chart on the package for best results.
Vegetable Oil: This keeps your cake moist. If you prefer, you could use melted coconut oil or unsweetened applesauce for a lighter option.
Heavy Cream: This is key to making your caramel sauce creamy. If you’re in a hurry or want a lighter version, try using half-and-half or even evaporated milk, though it may affect the richness slightly.
How Do I Get the Perfect Caramel Sauce?
Making caramel sauce can seem tricky, but it’s all about patience and attention! Here’s how to do it right:
- Start by melting the sugar over medium heat. Stir constantly to prevent burning.
- Once the sugar is melted and deep amber, immediately add in the butter and mix until it’s melted through.
- Then carefully stir in the heavy cream, vanilla extract, and a pinch of salt. Take your time, as the mixture may bubble up! Stir until smooth.
Let it cool slightly before using it on the cake. This caramel should be thick and sweet, enhancing every layer of your dessert.
How to Make Chocolate Caramel Toffee Crunch Cake
Ingredients You’ll Need:
For the Chocolate Cake:
- 1 ¾ cups all-purpose flour
- 2 cups granulated sugar
- ¾ 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 Toffee Crunch:
- 1 cup toffee bits
- ¼ cup crushed chocolate cookies (optional for texture)
For the Topping:
- 1 cup whipped topping or heavy cream, whipped
- Additional toffee bits and chocolate chips for garnish
How Much Time Will You Need?
This delightful cake takes about 20 minutes to prepare and 30-35 minutes to bake, plus some cooling time. Make sure to chill it in the fridge for at least 1 hour before serving to get the best flavors combined. In total, you’re looking at around 2 hours, including prep, baking, and cooling.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan to prevent the cake from sticking.
2. Make the Chocolate Cake:
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until everything is well combined. Next, add the eggs, milk, vegetable oil, and vanilla extract. Beat the mixture on medium speed for about 2 minutes until it’s smooth and well mixed. Gradually stir in the boiling water—your batter will be thin, but that’s perfectly fine! Pour the batter into your prepared pan and bake for 30-35 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean. Once baked, allow the cake to cool completely in the pan.
3. Prepare the Caramel Sauce:
While your cake is cooling, it’s time to make the caramel sauce. In a medium saucepan over medium heat, melt the sugar while stirring constantly. Keep stirring until the sugar turns a deep amber color—be careful not to burn it! Once it’s ready, add the butter and stir until it’s melted. Then, slowly pour in the heavy cream, vanilla extract, and a pinch of salt. Stir this all together until it’s smooth, and let it cool slightly.
4. Assemble the Cake:
After the cake has cooled completely, use a fork to poke holes all over the top. This will let the caramel seep in! Pour half of the caramel sauce over the cake, letting it drizzle into the holes. Next, spread the whipped topping evenly over this layer. Now sprinkle the toffee bits and, if you’re using them, the crushed chocolate cookies over the whipped topping. Finally, drizzle the remaining caramel sauce on top.
5. Garnish and Serve:
To finish, add some extra toffee bits and chocolate chips on top for decoration. Pop the cake in the fridge for at least 1 hour before serving—this step helps all the flavors come together beautifully. When you’re ready to enjoy, slice into squares and serve either chilled or at room temperature. Enjoy this rich and indulgent treat!
Can I Substitute the Vegetable Oil in This Recipe?
Yes! You can use melted butter, canola oil, or even coconut oil instead of vegetable oil. Just keep in mind that using butter will add a richer flavor to the cake. If using coconut oil, make sure it’s in liquid form for easy mixing.
How Do I Store Leftover Cake?
Store any leftover cake in an airtight container in the refrigerator for up to 3-4 days. If you want to keep it longer, you can freeze slices wrapped tightly in plastic wrap and then foil for up to 3 months. Thaw in the fridge before serving.
What Can I Use Instead of Heavy Cream for the Caramel Sauce?
If you’re looking for a lighter option, you can use half-and-half or whole milk, but the caramel sauce won’t be as rich. For a non-dairy alternative, try coconut cream, which will still give a nice texture and flavor!
Can I Make This Cake Gluten-Free?
Absolutely! You can substitute all-purpose flour with a gluten-free flour blend. Ensure the blend contains xanthan gum to provide the necessary structure to the cake. The baking time may vary slightly, so keep an eye on it while baking!
