TOFFEE CRUNCH CAKE
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INGREDIENTS
For the Cake Layers:
1 ¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
1 ½ tsp baking soda
1 tsp baking powder
½ tsp salt
1 cup buttermilk
½ cup vegetable oil
1 cup granulated sugar
¾ cup brown sugar
2 large eggs
2 tsp vanilla extract
¾ cup hot water
Toffee Crunch Filling:
1 ½ cups heavy whipping cream
½ cup powdered sugar
1 tsp vanilla extract
¾ cup crushed toffee bits (e.g. Heath bar or Skor)
½ cup finely chopped pecans or walnuts (optional)
Frosting:
8 oz cream cheese, softened
½ cup unsalted butter, softened
3 cups powdered sugar
1 tsp vanilla extract
2–3 tbsp heavy cream (to adjust consistency)
Topping:
Warm caramel sauce
Melted chocolate or chocolate ganache
Extra toffee bits
Chopped nuts
Graham cracker crumbs (optional)
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INSTRUCTIONS
1. Bake the Cake:
Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
In a large bowl, whisk together flour, cocoa, baking soda, baking powder, and salt.
In another bowl, mix buttermilk, oil, sugars, eggs, and vanilla until smooth. Add dry ingredients and stir just to combine.
Add hot water gradually and mix until smooth. Pour into pans and bake for 30–35 mins. Let cool completely.
2. Make Toffee Crunch Filling:
Beat heavy cream until soft peaks form. Add powdered sugar and vanilla, beat to stiff peaks.
Fold in toffee bits and chopped nuts. Chill until ready to use.
3. Prepare Frosting:
Beat cream cheese and butter until creamy. Add powdered sugar and vanilla. Beat until fluffy.
Add heavy cream as needed for spreadable consistency.
4. Assemble:
Slice cakes in half for 4 layers (optional). Alternate cake and toffee filling layers.
Coat top and sides with cream cheese frosting. Chill for 30 minutes.
5. Decorate:
Drizzle warm caramel and melted chocolate over top.
Sprinkle with toffee bits, nuts, and crushed graham crackers for a crunchy finish.
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Tips:
For extra crunch, add crushed pretzels or caramel popcorn to the top.
Best served chilled or at cool room temp for neat slices.
