Chocolate Caramel Toffee Crunch Cake
A deliciously indulgent cake filled with rich chocolate, creamy caramel, and crunchy toffee bits, perfect for any occasion.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
Wet Ingredients
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
Mix-ins
- 1 cup chocolate chips
- 1 cup toffee bits
- 1 cup caramel sauce
Instructions
Preparation
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, combine flour, sugar, cocoa, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla to the dry ingredients and mix until well combined.
- Stir in boiling water until batter is smooth.
- Fold in chocolate chips and toffee bits.
- Divide the batter evenly between the prepared pans.
Baking
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool before removing from pans.
Assembly
- Once cooled, layer the cakes, spreading caramel sauce between the layers and on top.
- Garnish with additional toffee bits if desired. Serve and enjoy!
Notes
Tips: Don’t overmix the batter. If the top browns too quickly, tent with foil. This cake is best served at room temperature to maintain the toffee crunch.