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Chocolate Caramel Toffee Cake: A Decadent Dessert Recipe You Must Try

Chocolate Caramel Toffee Cake is a delightful dessert that brings together the rich flavors of chocolate, the smoothness of caramel, and the crunch of toffee in every bite. This cake is not just a treat for the taste buds; it’s a celebration of indulgence that has roots in classic baking traditions. Originating from the heart of home kitchens, this cake has become a favorite for special occasions and everyday celebrations alike.

What I love most about Chocolate Caramel Toffee Cake is its incredible texture—moist and fluffy cake layers paired with a luscious caramel sauce and a sprinkle of toffee bits create a symphony of flavors that is simply irresistible. People adore this cake not only for its taste but also for its convenience; it’s a showstopper that can be whipped up with relative ease, making it perfect for both novice bakers and seasoned pros. Join me as we dive into this delicious recipe that is sure to become a staple in your dessert repertoire!

Chocolate Caramel Toffee Cake this Recipe

Ingredients:

  • For the Cake:
    • 1 ¾ cups all-purpose flour
    • 1 ½ teaspoons baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon salt
    • ¾ cup unsweetened cocoa powder
    • 1 cup granulated sugar
    • ½ cup brown sugar, packed
    • ½ cup unsalted butter, softened
    • 2 large eggs
    • 1 teaspoon vanilla extract
    • 1 cup buttermilk
  • For the Caramel Sauce:
    • 1 cup granulated sugar
    • 6 tablespoons unsalted butter
    • ½ cup heavy cream
    • 1 teaspoon vanilla extract
    • Pinch of salt
  • For the Toffee Topping:
    • 1 cup toffee bits (or crushed toffee candy)
    • ½ cup semi-sweet chocolate chips
    • 1 tablespoon unsalted butter

Preparing the Cake Batter

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. This will ensure that your cakes come out easily once baked.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cocoa powder. This dry mixture will help to evenly distribute the leavening agents and cocoa throughout the cake.
  3. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer on medium speed until the mixture is light and fluffy. This should take about 3-4 minutes.
  4. Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract. The mixture should be smooth and well combined.
  5. Now, alternate adding the dry ingredients and buttermilk to the butter-sugar mixture. Start with a third of the dry ingredients, mix until just combined, then add half of the buttermilk. Repeat this process, ending with the dry ingredients. Be careful not to overmix; a few lumps are okay!
  6. Once the batter is ready, divide it evenly between the two prepared cake pans. Use a spatula to smooth the tops if necessary.
  7. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on them to avoid overbaking!
  8. Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, carefully turn them out onto a wire rack to cool completely.

Making the Caramel Sauce

  1. While the cakes are cooling, let’s make the caramel sauce. In a medium saucepan over medium heat, add the granulated sugar. Stir constantly until the sugar melts and turns a golden amber color. This can take about 5-7 minutes, so be patient and keep stirring to prevent burning.
  2. Once the sugar is melted, carefully add the butter. The mixture will bubble up, so be cautious! Stir until the butter is fully melted and combined.
  3. Slowly pour in the heavy cream while stirring continuously. The mixture will bubble again, so keep stirring until smooth.
  4. Remove the saucepan from heat and stir in the vanilla extract and a pinch of salt. Let the caramel sauce cool slightly before using it. It will thicken as it cools.

Preparing the Toffee Topping

  1. In a small saucepan over low heat, combine the toffee bits and chocolate chips with the tablespoon of butter. Stir continuously until everything is melted and well combined. This should take about 3-5 minutes.
  2. Once melted, remove from heat and set aside to cool slightly. The mixture will thicken as it cools, making it easier to spread on the cake.

Assembling the Cake

    < Chocolate Caramel Toffee Cake

    Conclusion:

    In summary, this Chocolate Caramel Toffee Cake is an absolute must-try for anyone who loves a decadent dessert that combines rich chocolate, luscious caramel, and crunchy toffee bits. The layers of flavor and texture create a delightful experience that will leave your taste buds dancing with joy. Whether you’re celebrating a special occasion or simply indulging in a sweet treat, this cake is sure to impress your family and friends. For serving suggestions, I recommend pairing this cake with a scoop of vanilla ice cream or a dollop of whipped cream to balance the richness. You can also drizzle some extra caramel sauce on top for an added touch of sweetness. If you’re feeling adventurous, consider adding a sprinkle of sea salt to enhance the flavors even more, or try incorporating different types of nuts for a unique twist. I encourage you to give this Chocolate Caramel Toffee Cake a try and share your experience with me! I would love to hear how it turned out for you and any variations you might have tried. Remember, baking is all about creativity and having fun, so don’t hesitate to make it your own. Happy baking! Print
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    Chocolate Caramel Toffee Cake: A Decadent Dessert Recipe You Must Try


    • Author: Melissa
    • Total Time: 60 minutes
    • Yield: 8 servings 1x
    Print Recipe
    Pin Recipe

    Description

    Savor the rich flavors of this Chocolate Cake topped with homemade caramel sauce and crunchy toffee bits. Perfectly moist and decadent, it’s an ideal dessert for celebrations or a delightful treat at home.


    Ingredients

    Scale

    “`html

    • 1 ¾ cups all-purpose flour
    • 1 ½ teaspoons baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon salt
    • ¾ cup unsweetened cocoa powder
    • 1 cup granulated sugar
    • ½ cup brown sugar, packed
    • ½ cup unsalted butter, softened
    • 2 large eggs
    • 1 teaspoon vanilla extract
    • 1 cup buttermilk
    • 1 cup granulated sugar (for caramel sauce)
    • 6 tablespoons unsalted butter (for caramel sauce)
    • ½ cup heavy cream
    • 1 teaspoon vanilla extract (for caramel sauce)
    • Pinch of salt (for caramel sauce)
    • 1 cup toffee bits (or crushed toffee candy)
    • ½ cup semi-sweet chocolate chips
    • 1 tablespoon unsalted butter (for toffee topping)

    “`


    Instructions

    “`html

    1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
    2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cocoa powder.
    3. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer on medium speed until light and fluffy (about 3-4 minutes).
    4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
    5. Alternate adding the dry ingredients and buttermilk to the butter-sugar mixture, starting with a third of the dry ingredients, mixing until just combined, then adding half of the buttermilk. Repeat, ending with the dry ingredients.
    6. Divide the batter evenly between the two prepared cake pans and smooth the tops.
    7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
    1. In a medium saucepan over medium heat, add the granulated sugar. Stir constantly until melted and golden amber (about 5-7 minutes).
    2. Carefully add the butter and stir until fully melted and combined.
    3. Slowly pour in the heavy cream while stirring continuously until smooth.
    4. Remove from heat and stir in the vanilla extract and a pinch of salt. Let cool slightly before using.
    1. In a small saucepan over low heat, combine the toffee bits, chocolate chips, and butter. Stir until melted and well combined (about 3-5 minutes).
    2. Remove from heat and let cool slightly.
    1. Place one cake layer on a serving plate. Drizzle with caramel sauce and spread a layer of the toffee topping.
    2. Top with the second cake layer and repeat the process with more caramel sauce and toffee topping.
    3. Drizzle any remaining caramel sauce over the top and garnish with additional toffee bits if desired.

    “`

    Notes

    • Ensure all ingredients are at room temperature for best results.
    • The caramel sauce can be made ahead of time and stored in the refrigerator; just reheat gently before using.
    • This cake is best enjoyed fresh but can be stored in an airtight container for up to 3 days.
    • Prep Time: 30 minutes
    • Cook Time: 35 minutes

    Did you make this recipe?

    • “Tried this recipe? Tag @MelissaRecipes — we’d love to see your creation!”

    May 25, 2025 by Melissa

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