This Chocolate Caramel Toffee Crunch Cake is a sweet delight! It’s packed with layers of rich chocolate, gooey caramel, and crunchy toffee bits that make every bite a treat.
You’ll love how the chocolate and caramel play together. I can’t resist sneaking a piece or two—okay, maybe three—when it’s around! 🍰
Making this cake is simpler than you might think. Just bake, layer, and let the deliciousness shine! Enjoy it with a cup of coffee for a perfect pairing!
Key Ingredients & Substitutions
Chocolate Cake Mix: A reliable shortcut! You can use any brand you prefer. If you’re feeling adventurous, try making a homemade chocolate cake from scratch for a richer flavor.
Eggs: These add moisture and structure. If you’re vegan or allergic, substitute with flax eggs (1 tbsp ground flaxseed + 3 tbsp water = 1 egg) or unsweetened applesauce (1/4 cup per egg).
Caramel Sauce: You can buy caramel sauce at the store, but homemade is always a treat! For dairy-free, opt for coconut caramel or vegan caramel sauce.
Chocolate Chips: Semi-sweet chocolate works well, but feel free to swap in dark chocolate or even white chocolate for a different taste. If you’re dairy-free, look for vegan chocolate chips!
Toffee Bits: Look for brands without gluten if needed. You can substitute toffee bits with crushed hard toffee candies if you can’t find them.
How Do I Poke Holes in the Cake Without Messing It Up?
Poking holes in the cake is essential for letting the caramel seep in, but you want to do it right! Use a fork or a wooden skewer to poke holes about 1 inch apart. Don’t go too deep; a gentle poke is enough to allow the caramel to soak in without falling apart. Just remember, it’s a treat, so have fun with it!
How to Make Chocolate Caramel Toffee Crunch Cake
Ingredients You’ll Need:
For the Cake:
- 1 box of chocolate cake mix
- 3 large eggs
- 1 cup water
- 1/3 cup vegetable oil
For the Filling:
- 1 cup caramel sauce, divided
- 1 cup chocolate chips
- 1 cup toffee bits
For the Frosting:
- 1 (8 oz) package cream cheese, softened
- 1 cup powdered sugar
- 1 (8 oz) container whipped topping (like Cool Whip)
For the Topping:
- 1/2 cup toffee bits
- 1/4 cup chocolate chips
- Additional caramel sauce for drizzling
How Much Time Will You Need?
This delicious cake takes about 15 minutes to prepare, 25-30 minutes to bake, and needs at least 2 hours to chill. Overall, you’ll invest around 45 minutes of active time, plus wait time for chilling. Perfect for a delightful dessert later on!
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
Start by preheating your oven according to the instructions on your cake mix box. Get your 9×13 inch baking pan ready by greasing and flouring it. This will help the cake come out easily after baking.
2. Make the Cake Batter:
In a large mixing bowl, combine the chocolate cake mix, eggs, water, and vegetable oil. Mix it all together really well until you have a smooth batter. It’s okay if it’s a little lumpy; just don’t overmix!
3. Bake the Cake:
Pour the batter into your prepared baking pan and bake it according to the package instructions—usually around 25 to 30 minutes. Check if it’s done by poking a toothpick in the center; if it comes out clean, you’re good to go!
4. Cool the Cake:
Let the cake cool in the pan for about 10 minutes, then carefully transfer it to a wire rack to let it cool completely. This is an important step so it doesn’t get soggy.
5. Drizzle Caramel:
Once your cake is completely cool, take a fork and poke holes all over the top. This is where the caramel sauce will seep in and make it extra yummy! Drizzle half of the caramel sauce over the cake, letting it ooze into those holes.
6. Add the Filling:
Evenly sprinkle the chocolate chips and toffee bits all over the top of the cake. This will add a nice crunch and sweet flavor to every bite!
7. Make the Frosting:
In a separate bowl, beat together the softened cream cheese and powdered sugar with a mixer until it’s smooth and creamy. Then, gently fold in the whipped topping until everything is mixed well.
8. Frost the Cake:
Spread the cream cheese mixture evenly over the cake. Don’t be shy; cover it well for that luscious layer!
9. Top It Off:
Sprinkle any remaining toffee bits and chocolate chips on top. Finally, drizzle the rest of the caramel sauce over everything. You can even add extra caramel drizzles for a more decadent look!
10. Chill Before Serving:
Cover the cake and pop it in the refrigerator for at least 2 hours. This helps the frosting set and allows the flavors to blend beautifully.
11. Serve and Enjoy:
Once chilled, slice the cake and serve it up. Enjoy each bite of this delightful Chocolate Caramel Toffee Crunch Cake, with its layers of rich chocolate, creamy frosting, and crunchy toffee bits!
Can I Use a Different Cake Mix?
Absolutely! You can substitute the chocolate cake mix with vanilla, red velvet, or even a gluten-free cake mix. Just keep an eye on the baking time as it might vary slightly, so do the toothpick test to ensure it’s cooked through.
What Can I Use Instead of Cream Cheese?
If you’re not a fan of cream cheese, you can use mascarpone cheese or a dairy-free cream cheese alternative for a similar creamy texture. Just remember that the flavor will be a bit different, but it will still be delicious!
How Long Can I Store Leftovers?
Leftover cake can be stored in an airtight container in the fridge for up to 5 days. If you want to keep it fresh for longer, consider freezing slices wrapped tightly in plastic wrap for up to 3 months. Thaw in the fridge before enjoying!
Can I Make This Cake Without Toppings?
Sure! You can enjoy the cake without the frosting and toppings if you prefer a simpler dessert. The cake itself will still provide a delightful chocolate flavor, or you can dust it with powdered sugar for a light finish.
