Description
Chocolate Caramel Toffee Crunch Cake is a rich, decadent dessert that blends moist chocolate cake with gooey caramel sauce and crunchy toffee bits. Perfect for any occasion, this easy-to-make cake is sure to become a favorite.
Ingredients
All-purpose flour
Unsweetened cocoa powder
Granulated sugar
Baking powder
Baking soda
Salt
Eggs
Whole milk
Vegetable oil
Vanilla extract
Creamy caramel sauce
Toffee bits
Instructions
- Preheat the oven to 350°F (175°C). Grease two round baking pans with non-stick spray and line the bottoms with parchment paper.
- In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt until well combined.
- In another bowl, whisk the eggs, milk, oil, and vanilla extract until smooth.
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Divide the batter evenly between the prepared pans.
- Bake for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
- Cool the cakes in their pans for 10 minutes before transferring to wire racks to cool completely.
- Once the cakes are completely cool, layer them with creamy caramel sauce and sprinkle toffee bits between the layers and on top.
Notes
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
- Add chopped pecans or walnuts between the layers for extra crunch and flavor.
- For a richer flavor, use chocolate buttercream frosting instead of caramel sauce.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 45g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 90mg
