Quick to Make Chocolate Caramel Toffee Crunch Cake Recipe for Effortless Indulgence

Save this recipe on:

Rich, gooey, and unapologetically indulgent—this Chocolate Caramel Toffee Crunch Cake is a dream come true for dessert lovers who want maximum flavor with minimal effort. Each bite offers a symphony of textures and flavors, from moist chocolate cake layers to luscious caramel, creamy cheesecake filling, and a delightful crunch of buttery toffee pieces. All of it is cloaked in a silky chocolate ganache that makes the entire creation utterly irresistible.

This dessert is perfect for birthdays, celebrations, or when you’re simply in need of a showstopping treat that doesn’t require complicated steps. Even though it looks like it came from a fancy bakery, this cake is designed for home bakers looking for something beautiful and decadent without spending hours in the kitchen.

---

Ingredients for this Quick to Make Chocolate Caramel Toffee Crunch Cake

For the Chocolate Cake:

• 1 ¾ cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 2 cups granulated sugar
• 1 ½ tsp baking powder
• 1 ½ tsp baking soda
• 1 tsp salt
• 2 large eggs
• 1 cup whole milk
• ½ cup vegetable oil
• 2 tsp vanilla extract
• 1 cup boiling water

For the Cheesecake Filling:

• 1 package (8 oz) cream cheese, softened
• ¼ cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract

For the Caramel Layer:

• 1 cup thick caramel sauce (store-bought or homemade)
• Pinch of sea salt (optional, for salted caramel)

For the Ganache:

• 1 cup heavy cream
• 8 oz semisweet chocolate, chopped

For the Toffee Crunch Topping:

• 1 cup crushed toffee bits (like Heath or Skor bars)

---

Step-by-Step Instructions for Chocolate Caramel Toffee Crunch Cake

---

Step 1: Prepare the Cake Layers

1. Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
2. In a large bowl, sift together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
3. Add eggs, milk, oil, and vanilla extract to the dry ingredients. Mix until smooth and well combined.
4. Carefully stir in the boiling water. The batter will be thin—this helps create a moist cake.
5. Divide the batter evenly between the prepared pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
6. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

---

Step 2: Make the Cheesecake Filling

1. In a mixing bowl, beat softened cream cheese and sugar until smooth.
2. Add the egg and vanilla, and continue beating until creamy.
3. Pour into a greased 9-inch round pan and bake at 325°F (165°C) for 25–30 minutes, until set but slightly jiggly in the center.
4. Cool completely and refrigerate to firm up.

---

Step 3: Assemble the Layers

1. Place one chocolate cake layer on a serving plate or cake stand.
2. Gently place the chilled cheesecake layer on top of the cake.
3. Spread the caramel sauce over the cheesecake. If desired, sprinkle with sea salt for a sweet-salty combo.
4. Place the second chocolate cake layer over the caramel.

---

Step 4: Make the Chocolate Ganache

1. Heat the heavy cream in a small saucepan over medium heat until it begins to simmer.
2. Pour over the chopped chocolate in a heatproof bowl. Let sit for 2 minutes, then stir until smooth and glossy.
3. Let the ganache cool slightly before pouring it over the cake, allowing it to drip down the sides.

---

Step 5: Add the Toffee Crunch Topping

1. Immediately sprinkle the crushed toffee bits over the ganache while it’s still soft.
2. Chill the cake for 15–20 minutes to help set the ganache and topping.

---

Storage Instructions

---

To keep your Chocolate Caramel Toffee Crunch Cake fresh and delicious:

• Refrigeration: Store the cake in an airtight container in the refrigerator for up to 5 days. The ganache and cheesecake filling hold best when chilled.
• Freezing: You can freeze individual slices wrapped in plastic wrap and foil for up to 2 months. Thaw in the fridge overnight before serving.
• Room Temperature: If serving within the same day, the cake can sit out at room temperature for up to 4 hours, but longer than that may soften the cheesecake and ganache.

---

Estimated Nutrition

Per slice (based on 12 servings):

• Calories: 540
• Fat: 30g
• Saturated Fat: 18g
• Carbohydrates: 62g
• Sugar: 45g
• Protein: 6g
• Fiber: 3g
• Cholesterol: 85mg
• Sodium: 320mg

Note: Values are approximate and will vary depending on brands and exact ingredients used.

---

Frequently Asked Questions

---

Q1: Can I make this cake ahead of time?

Yes! You can bake the cake layers and cheesecake filling up to 2 days in advance and store them in the fridge. Assemble and glaze on the day of serving.

Q2: Can I use store-bought caramel sauce?

Absolutely. A good-quality store-bought caramel sauce saves time and works wonderfully in this recipe.

Q3: Is it possible to make this cake gluten-free?

Yes, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Make sure all other ingredients are certified gluten-free.

Q4: Can I skip the cheesecake layer?

You can, though it adds a creamy contrast. If skipping, consider adding a whipped ganache or mousse layer for richness.

Q5: What’s the best way to crush the toffee bits?

Place them in a sealed plastic bag and use a rolling pin to break them into chunks. Avoid over-crushing into dust for better texture.

Q6: How do I keep the ganache from running too much?

Let it cool slightly before pouring. It should be thick but pourable—aim for a yogurt-like consistency.

Q7: Can I use milk chocolate instead of semisweet for the ganache?

Yes, though it will be sweeter. Adjust the sweetness in the cake or filling if needed.

Q8: How do I cut clean slices with all the layers?

Use a sharp, heated knife (dip in hot water and wipe dry) for neat cuts. Wipe the blade between slices.

---

Print

Save this recipe on: