Creamy Chocolate Caramel Toffee Crunch Cake
A moist chocolate cake soaked in rich caramel, topped with crunchy toffee, chocolate frosting, whipped cream, and nuts. Perfect for any occasion.
Ingredients
For the cake
- 1 box chocolate cake mix (15–18 oz, any brand) If gluten-free, use a gluten-free chocolate cake mix.
- 1 cup water
- 3 large eggs
- 1/2 cup vegetable oil Can substitute with melted butter for richer flavor.
For the toppings
- 1 cup caramel sauce Store-bought or homemade salted caramel.
- 1 cup toffee bits Substitute chopped Heath bar or butter toffee.
- 1 cup chocolate frosting Store-bought or homemade; should be spreadable.
- to taste whipped cream Canned or freshly whipped.
- to taste chopped nuts Pecans or walnuts are good; optional.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and lightly flour a 9-inch round or comparable cake pan. Lining the bottom with parchment makes removal easier.
- In a large bowl, whisk together the chocolate cake mix, water, eggs, and vegetable oil until smooth.
- Pour the batter into the prepared pan and smooth the top. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Topping
- Cool the cake completely in the pan on a rack.
- Drizzle 1 cup of caramel sauce evenly over the top.
- Sprinkle the toffee bits over the caramel so some stick into the sauce.
- Frost the cake with the chocolate frosting, spreading gently.
- Finish with dollops of whipped cream and a scattering of chopped nuts.
- Serve slices at room temperature.
Notes
For a nut-free version, leave the chopped nuts off and offer them on the side. Store leftovers covered in the refrigerator for up to 5 days. Best enjoyed within 1–2 days at room temperature.