Indulge in a decadent cake featuring moist chocolate layers, gooey caramel sauce, and crunchy toffee bits—each bite is rich, textured, and satisfying.
Why You’ll Love This Recipe
The combination of deep chocolate flavour, buttery caramel, and crisp toffee crunch creates a multi-textured dessert that keeps your palate engaged.
It looks as impressive as it tastes—with glossy caramel drips and toffee topping it’s perfect for celebrations or simply treating yourself.
Despite its elegant appearance, the steps are manageable for home bakers who want to make something special without overly complicated techniques.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Chocolate Cake:
• 1 ¾ cups (220 g) all-purpose flour
• ¾ cup (75 g) unsweetened cocoa powder
• 1½ teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 ¾ cups (350 g) granulated sugar
• 2 large eggs
• 1 cup (240 ml) whole milk
• ½ cup (120 ml) vegetable oil
• 2 teaspoons vanilla extract
• 1 cup (240 ml) boiling water
For the Caramel Layer & Topping:
• 1 ½ cups (360 ml) caramel sauce
• 1 cup (100 g) toffee bits (plus extra for garnish)
For the Chocolate Ganache (optional finishing):
• 1 cup (240 ml) heavy cream
• 8 oz (225 g) dark chocolate, chopped
• 1 teaspoon vanilla extract
Directions
Pre-heat your oven to 350 °F (175 °C). Grease and flour two 9-inch (23 cm) round cake pans and line the bottoms with parchment paper.
In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt.
In another bowl, beat together the sugar, eggs, milk, oil and vanilla extract until smooth.
Gradually add the dry ingredients into the wet mixture, mixing until just combined. Carefully stir in the boiling water—batter will be thin.
Divide the batter evenly between the two prepared pans. Bake for about 30-35 minutes or until a toothpick inserted in the centre comes out clean.
Remove from oven, let cakes sit in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
Once cooled, place the first cake layer on your serving plate. Drizzle about half of the caramel sauce over the top and sprinkle half the toffee bits. Press gently so they adhere.
Place the second cake layer on top. Drizzle remaining caramel sauce and sprinkle remaining toffee bits over the top and, if you like, around the sides.
For the ganache: heat the cream until it just begins to simmer, pour it over chopped chocolate, let sit for 1-2 minutes, then stir until smooth. Add vanilla. Let it cool slightly until pourable but not runny, then pour over the top of the cake, allowing it to gently drip down the sides.
Chill the assembled cake in the refrigerator for about 30 minutes to allow the layers and ganache to set, then slice and serve.
Servings and timing
Yields approximately 12 slices.
Total time: about 1 hour 15 minutes (including assembling and chilling) plus additional time for cake cooling.
Variations
Add a sprinkle of sea salt on top of the caramel layer for a salted-caramel twist.
Replace toffee bits with chopped nuts (pecans or almonds) for a nutty crunch.
Substitute part of the flour for almond flour to add a subtle almond flavour and slightly denser texture.
Use a vanilla or caramel-flavoured cake base instead of chocolate to change up the flavour profile.
Drizzle a layer of espresso-infused chocolate ganache for a mocha version.
Storage/Reheating
Store the cake covered in the refrigerator for up to 4-5 days. To serve, remove from fridge about 20-30 minutes before slicing so the caramel softens slightly.
For a warm slice: microwave a single portion for about 10-15 seconds so the caramel becomes gooey and the ganache softens—but be careful not to over-heat.
FAQs
What kind of toffee bits should I use?
You can use pre-packaged toffee bits (the ones sold in baking sections) or crush your favourite toffee bars into small pieces for a makeshift version.
Can I make the cake layers ahead of time?
Yes — you can bake the layers a day ahead, wrap them tightly in plastic wrap, and store at room temperature. Then assemble the next day for freshness.
Can I skip the ganache topping?
Absolutely — the cake is still delicious without ganache. You can instead top with extra caramel and toffee, or a simple whipped cream frosting.
Is this recipe suitable for vegetarians?
Yes — assuming all ingredients (caramel sauce, toffee bits) are vegetarian-friendly (check labels).
Can I make it gluten-free?
Yes — substitute the all-purpose flour with a high-quality gluten-free flour blend (ensure it’s 1:1 substitution ready) and confirm other ingredients are gluten-free.
What if I don’t have two 9-inch pans?
You can bake in one pan then cut the layer in half, or use two 8-inch pans (just monitor baking time, it may bake a little faster).
Can I freeze the cake?
Yes — after assembling, wrap the cake tightly in plastic wrap and foil and freeze for up to 2-3 months. Thaw in the fridge overnight before serving.
How can I ensure the caramel doesn’t slide off the cake?
Make sure the cake layers are completely cooled before adding caramel. A slightly chilled cake base helps. Also chilling the assembled cake for 30 minutes before slicing helps set the layers.
Can I reduce the sugar in the recipe?
You can reduce sugar slightly (e.g., by 10 %) but keep in mind caramel and toffee add substantial sweetness already — reducing too much may affect texture and flavour balance.
My toffee bits became soggy overnight — what happened?
This happens when moisture from caramel or frosting seeps into the toffee. To avoid this, apply the toffee just before serving or store the cake uncovered for a short time so the top layer remains crisp.
Conclusion
This Chocolate Caramel Toffee Crunch Cake brings together the richness of chocolate, the smooth sweetness of caramel, and the satisfying crunch of toffee in one memorable dessert. Whether for a special occasion or simply to treat yourself, it’s a showstopper that doesn’t require specialised skills—just a bit of care and timing. Enjoy creating it, sharing it, and most importantly, savoring every decadent bite.
A showstopping dessert featuring rich chocolate cake layers drizzled with gooey caramel, layered with crunchy toffee bits, and finished with a smooth chocolate ganache. This cake combines deep cocoa flavor, buttery caramel sweetness, and irresistible texture in every slice.
Ingredients
For the Chocolate Cake:
1¾ cups (220 g) all-purpose flour
¾ cup (75 g) unsweetened cocoa powder
1½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1¾ cups (350 g) granulated sugar
2 large eggs
1 cup (240 ml) whole milk
½ cup (120 ml) vegetable oil
2 teaspoons vanilla extract
1 cup (240 ml) boiling water
For the Caramel Layer & Topping:
1½ cups (360 ml) caramel sauce
1 cup (100 g) toffee bits (plus more for garnish)
For the Chocolate Ganache (optional):
1 cup (240 ml) heavy cream
8 oz (225 g) dark chocolate, chopped
1 teaspoon vanilla extract
Instructions
Preheat oven to 350°F (175°C). Grease and flour two 9-inch cake pans and line bottoms with parchment paper.
In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
In a separate bowl, beat sugar, eggs, milk, oil, and vanilla until smooth. Gradually mix in the dry ingredients.
Stir in the boiling water (batter will be thin).
Divide batter evenly between pans and bake for 30–35 minutes, or until a toothpick comes out clean. Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
Once cool, place one cake layer on a serving plate. Drizzle half of the caramel sauce and sprinkle half of the toffee bits over it. Press gently.
Top with second cake layer and repeat with remaining caramel and toffee bits.
(Optional Ganache): Heat cream until it simmers. Pour over chopped chocolate, let sit 1–2 minutes, then stir until smooth. Add vanilla. Let cool slightly, then pour over cake, allowing it to drip down the sides.
Chill cake for at least 30 minutes before slicing to set the layers.
Notes
Ensure cake layers are completely cool before layering with caramel to prevent sliding.
Chilling the cake before serving improves structure and sliceability.
Ganache is optional but adds extra decadence and presentation value.
