Description
Rich chocolate caramel toffee crunch cake layers meld indulgent flavors with delightful textures. Silky chocolate, smooth caramel, and crisp toffee bits create a heavenly dessert that tempts your senses with each luxurious bite.
Ingredients
Scale
Main Ingredients:
- 2 cups (480 milliliters) all-purpose flour
- 1.75 cups (350 grams) granulated sugar
- 0.75 cup (75 grams) unsweetened cocoa powder
- 2 large eggs
- 1 cup (240 milliliters) buttermilk
- 1 cup (240 milliliters) hot water
Leavening and Seasoning Ingredients:
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 1 teaspoon vanilla extract
Wet and Topping Ingredients:
- 0.5 cup (120 milliliters) vegetable oil
- 1 cup (240 milliliters) caramel sauce
- 1 cup (150 grams) toffee bits
- 1 cup (240 milliliters) chocolate frosting
Instructions
- Prepare the oven to 350F (175C) and thoroughly coat two 9-inch round cake pans with cooking spray or butter.
- Sift together dry ingredients in a spacious mixing bowl, ensuring even distribution of flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Introduce wet components – buttermilk, oil, eggs, and vanilla extract – to the dry mixture, whisking until a smooth, homogeneous batter forms.
- Carefully pour hot water into the batter, stirring gently to create a silky, fluid consistency.
- Evenly distribute the batter between the prepared cake pans, using a spatula to smooth the surfaces.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center emerges clean.
- Remove cakes from oven and allow them to cool completely on a wire rack, which prevents soggy bottoms.
- Once cooled, drizzle rich caramel sauce over the first cake layer, creating an even coating.
- Sprinkle a generous layer of crunchy toffee bits across the caramel-covered surface.
- Carefully position the second cake layer on top, creating a decadent two-tier dessert.
- Enrobe the entire cake with smooth chocolate frosting, using a offset spatula for a professional finish.
- Garnish the exterior with additional toffee bits for extra crunch and visual appeal.
- Refrigerate the cake for 20 minutes to set the frosting and enhance slicing precision.
Notes
- Always sift dry ingredients to prevent lumpy cake texture and ensure even mixing.
- Use room temperature eggs and buttermilk for smoother batter and more consistent rise.
- Test cake doneness by inserting a toothpick in the center – it should come out clean with a few moist crumbs.
- Let cake layers cool completely before assembling to prevent frosting from melting and sliding off.
- For gluten-free version, substitute all-purpose flour with gluten-free flour blend and add xanthan gum.
- Enhance toffee flavor by toasting toffee bits lightly in a dry skillet before sprinkling on cake.
- Make caramel sauce from scratch for deeper, richer flavor compared to store-bought versions.
- Refrigerate cake overnight to allow flavors to meld and toffee to soften slightly.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 368 kcal
- Sugar: 36 g
- Sodium: 230 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.2 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 37 mg