Name: Chocolate Caramel Toffee Crunch Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 box chocolate cake mix; Eggs, oil, and water (as listed on the box); 1 cup unsalted butter, softened; 3 cups powdered sugar; 1/3 cup caramel sauce; 1–2 tbsp heavy cream (if needed); Pinch of salt; 1/2 cup caramel sauce, for drizzling; 1/2 cup mini chocolate chips; 1/2 cup toffee bits

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A rich cake for a party or a quiet night.

introduction

This cake mixes chocolate, caramel, and toffee. It tastes crunchy and soft. You can use a mix to save time. Try a small warm slice with milk or coffee. Learn more about a similar double chocolate cake for more ideas.

why make this recipe

You make this cake when you want a big treat fast. It uses a cake mix and a creamy caramel buttercream. Kids and grown ups like the crunch and sweet bits. You can make it for a birthday or a small gift. If you like caramel bars, see this caramel apple bars for another sweet idea.

how to make Chocolate Caramel Toffee Crunch Cake

You make the cake in a few clear steps. Bake the cake layers first. Then make the caramel buttercream. Stack the layers and frost. Add caramel, chips, and toffee on top. For a note on working with caramel, look at this caramel apple cheesecake bars guide.

Ingredients :

1 box chocolate cake mix
Eggs, oil, and water (as listed on the box)
1 cup unsalted butter, softened
3 cups powdered sugar
1/3 cup caramel sauce
1–2 tbsp heavy cream (if needed)
Pinch of salt
1/2 cup caramel sauce, for drizzling
1/2 cup mini chocolate chips
1/2 cup toffee bits

Directions :

Prepare chocolate cake according to package directions. Bake in 2 or 3 round cake pans. Cool completely.
In a large bowl, beat butter until creamy. Add powdered sugar gradually. Mix in caramel sauce and salt. Add heavy cream if needed for texture.
Place first cake layer on a plate. Spread caramel buttercream evenly. Repeat with remaining layers.
Frost the top and sides of the cake with remaining buttercream.
Drizzle caramel sauce over the top, letting it drip down the sides.
Sprinkle mini chocolate chips and toffee bits over the caramel drizzle.
Chill for 20–30 minutes before slicing and serving.

how to serve Chocolate Caramel Toffee Crunch Cake

Cut the cake with a sharp knife. Serve slices on plain plates. Add a small spoon of extra caramel if you like. This cake goes well with cold milk or hot coffee. For a mix of fruit and cake ideas, see a chocolate banana cake recipe for pairing tips.

how to store Chocolate Caramel Toffee Crunch Cake

Cover the cake with plastic wrap or put it in a cake box. Keep it in the fridge for up to 4 days. Let slices sit at room temp for 15 minutes before you eat them. Do not freeze the cake with the toffee on top; the texture can change.

tips to make Chocolate Caramel Toffee Crunch Cake

Use room temp butter for smooth frosting.
Add heavy cream little by little to reach a soft spreadable frost.
Chill the cake to make clean cuts.
Warm the caramel a bit to make smooth drips.
For other chocolate cake tips, check this chocolate custard cake note.

variation (if any)

Use homemade chocolate cake if you want no mix.
Swap mini chips for chopped chocolate.
Use nuts instead of toffee for a different crunch.
Make a caramel glaze with more sauce for a stickier top.

FAQs

Q: Can I make this cake a day ahead?
A: Yes. Bake and frost a day before. Keep it in the fridge.

Q: Can I use salted butter?
A: Yes. Skip the extra pinch of salt if the butter is salted.

Q: How do I fix a too thick frosting?
A: Add 1 tsp of heavy cream at a time until it thins.

Q: Can I make this cake eggless?
A: You can use an eggless cake mix and follow the same steps.

Q: Is this cake good at room temp?
A: It is fine for a few hours. For longer keep it cold.

Conclusion

If you want another take on toffee and chocolate in a cake, see Chocolate Toffee Crunch Cake | The Cake Blog. For a caramel crunch cake with a similar feel, try Chocolate Caramel Crunch Cake – Bakes by Brown Sugar.