A rich, indulgent dessert featuring moist chocolate cake layers, silky caramel, crunchy toffee, and a smooth chocolate buttercream. Each slice delivers a perfect blend of softness, creaminess, and irresistible crunch.

Why You’ll Love This Recipe

This cake is the ideal choice for chocolate and caramel lovers. The layers stay perfectly moist thanks to yogurt and hot water or coffee, while the homemade caramel adds depth and luxurious sweetness. The toffee crunch provides a delightful contrast, and the chocolate buttercream ties everything together beautifully. It’s impressive enough for celebrations yet simple enough for home baking.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Chocolate Cake Layers (2 layers)

2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1.5 cups granulated sugar
1 cup milk
1/2 cup hot water or hot coffee
1/2 cup vegetable oil
2 large eggs
1/2 cup yogurt or buttermilk
1 packet (about 2 teaspoons) baking powder
1/2 teaspoon baking soda
1 teaspoon vanilla extract
A pinch of salt

Salted Caramel Sauce

1 cup granulated sugar
3 tablespoons water
120 ml heavy cream
2 tablespoons butter
A pinch of salt

Toffee Crunch

1 cup toffee bits or croquant pieces
1/2 cup crushed walnuts or almonds (optional)

Chocolate Buttercream

200 g butter, softened
2.5 cups powdered sugar
1/2 cup cocoa powder
3 tablespoons milk
1 teaspoon vanilla extract

Directions

Chocolate Cake Layers

1. Preheat the oven to 340°F (170°C).
2. Grease two 20–22 cm round cake pans and line the bottoms with parchment paper.
3. In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
4. In a separate bowl, mix the eggs, sugar, vegetable oil, yogurt or buttermilk, and milk until smooth.
5. Stir in the hot water or coffee; the batter will be thin.
6. Add the dry mixture to the wet ingredients and fold gently until fully combined.
7. Divide the batter evenly between the two pans.
8. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cakes cool completely before assembling.

Salted Caramel Sauce

1. Add the sugar and water to a saucepan and heat over medium until the sugar melts and turns golden.
2. Slowly pour in the heavy cream (it will bubble vigorously).
3. Add the butter and salt, stirring until smooth.
4. Let cool to thicken.

Chocolate Buttercream

1. Beat the softened butter for 2–3 minutes until fluffy.
2. Add powdered sugar and cocoa powder and continue mixing.
3. Pour in the milk and vanilla, beating until creamy and smooth.

Assembling the Cake

1. Place the first cake layer on your serving plate.
2. Spread a thin layer of buttercream over the top.
3. Add 4–5 tablespoons of caramel sauce.
4. Sprinkle generously with toffee bits or croquant and nuts if using.
5. Place the second cake layer on top.
6. Cover the entire cake with chocolate buttercream.
7. Drizzle extra caramel over the top and finish with more toffee crunch.

Servings and timing

This cake serves 10–12 slices.
Preparation time: about 30 minutes
Baking time: 25–30 minutes
Cooling and assembly time: 1–1.5 hours
Total time: approximately 2–2.5 hours

Variations

• Add a layer of chocolate ganache between the cakes for extra richness.
• Use almond or hazelnut croquant for a nutty twist.
• For deeper flavor, replace half of the milk with brewed coffee in the cake batter.
• Add a hint of sea salt on top for a salted-caramel finish.

Storage/Reheating

• Store the cake covered in the refrigerator for up to 4 days.
• Bring chilled slices to room temperature for about 20 minutes before serving for the best texture.
• You can freeze the unfrosted cake layers for up to 2 months; thaw at room temperature before assembling.
• Avoid microwaving frosted slices, as the caramel and buttercream may melt.

FAQs

How do I keep the cake layers moist?

Using yogurt or buttermilk and hot water or coffee ensures a tender, moist crumb.

Can I use ready-made caramel?

Yes, store-bought caramel works well if you prefer convenience.

Can I bake the cake in one pan instead of two?

You can use one deep pan, but the baking time will be longer, and the crumb may be denser.

Can I make the components ahead of time?

Yes. Cake layers, caramel, and buttercream can be prepared a day ahead and stored separately.

Do I have to use nuts in the toffee crunch?

No, the nuts are optional and can be omitted for a smoother texture.

What type of cocoa powder is best?

Unsweetened natural cocoa powder works well, but Dutch-processed gives a deeper chocolate flavor.

Can I turn this into a three-layer cake?

Yes, simply divide the batter into three pans; reduce baking time slightly.

How do I prevent the caramel from hardening?

Allow it to cool only until thick but pourable. If it firms too much, warm it gently.

Can I make the cake gluten-free?

Use a trusted 1:1 gluten-free baking flour blend.

Can the buttercream be made less sweet?

Reduce the powdered sugar slightly or add a tablespoon of cocoa to balance sweetness.

Conclusion

This Chocolate Caramel Toffee Crunch Cake brings together irresistible layers of moist chocolate, silky caramel, and satisfying crunch. Whether served at celebrations or as a special homemade treat, it captures the perfect balance of flavor and texture in every bite. Enjoy creating this show-stopping dessert in your own kitchen.

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