This Chocolate Caramel Toffee Crunch Cake is a sweet dream! It’s a rich chocolate cake with gooey caramel and crunchy toffee bits on top. Yum!
I love serving this cake at parties because it always gets rave reviews. Who can resist a slice of chocolate goodness? Just be ready for some happy faces! 😊
Key Ingredients & Substitutions
Chocolate Cake Mix: A box mix simplifies the process, but you can also use homemade chocolate cake if you have a favorite recipe. Just make sure it’s a basic chocolate cake that won’t overpower the toppings.
Sweetened Condensed Milk: This ingredient keeps the cake moist and adds sweetness. If you’re looking for a lighter option, you can use coconut milk or evaporated milk, but the texture will change slightly.
Caramel Sauce: A store-bought sauce works great, but homemade caramel brings a rich flavor. To make it, melt sugar and butter until bubbly—just be sure to keep an eye on it!
Heavy Whipping Cream: For a lighter version, try using chilled coconut cream instead, which will yield a different flavor but still offers a creamy topping.
Toffee Bits: Heath bits are delicious, but if you can’t find them, crushed hard toffee or even chocolate-covered toffee can work in a pinch.
Chocolate Chips: Semi-sweet is classic, but milk chocolate or dark chocolate can also be used. I prefer using a mix of both for a deeper chocolate flavor!
How Do You Make Whipped Cream that Holds Its Shape?
Creating whipped cream that stays fluffy is essential for this cake! Here’s how to do it right:
- Use a cold bowl and beaters. Chill them in the fridge for about 15 minutes before whipping.
- Start with your heavy whipping cream, powdered sugar, and vanilla in the bowl and begin mixing on low speed.
- Gradually increase to medium-high speed until stiff peaks form. This means the cream holds its shape when you lift the beaters. Be careful not to overwhip, as it will turn to butter!
How to Make Chocolate Caramel Toffee Crunch Cake?
Ingredients You’ll Need:
For the Cake:
- 1 box chocolate cake mix (plus ingredients required on the box)
For the Topping:
- 1 can sweetened condensed milk (14 oz)
- 1 cup caramel sauce (plus extra for drizzling)
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup toffee bits (such as Heath bits)
- 1/2 cup chocolate chips (semi-sweet or milk chocolate)
How Much Time Will You Need?
This delightful cake requires about 20 minutes of prep time and 30-40 minutes for baking, plus at least 2 hours of chilling time. So, overall, plan for about 3 hours to make and enjoy this dessert—enough time for the cake to cool and set perfectly!
Step-by-Step Instructions:
1. Bake the Cake:
Preheat your oven according to the instructions on the chocolate cake mix box. In a mixing bowl, prepare the cake mix as directed on the box and pour the batter into a greased 9×13 inch baking pan. Bake the cake until a toothpick inserted in the center comes out clean. Once baked, let the cake cool completely in the pan—this might take about 30 minutes.
2. Prepare the Caramel Layer:
Now that the cake is cool, take a fork and poke holes all over the top of it. This little step is important as it allows the caramel to soak in! Pour the sweetened condensed milk and caramel sauce evenly over the cake; this helps to fill those holes with yummy goodness. Let the cake sit for a few minutes to absorb the caramel while you whip up the topping.
3. Make the Whipped Cream Topping:
In a mixing bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract. Using an electric mixer, whip the cream until stiff peaks form. This will give you a wonderful fluffy topping to spread over your cake. Don’t rush this step—you want it nice and thick!
4. Layer the Cake:
Now it’s time to bring it all together! Spread the whipped cream topping evenly across the entire surface of the cake. To make it extra special, sprinkle the toffee bits and chocolate chips on top, pressing them lightly into the whipped cream to help them stick. Your cake is looking fabulous!
5. Chill the Cake:
Cover the cake with plastic wrap and pop it in the refrigerator for at least 2 hours (or even overnight, if you can wait!). This chilling time is key for the flavors to blend and for the cake to get nice and firm.
6. Serve the Cake:
When you’re ready to serve, drizzle a bit of extra caramel sauce over the top for that finishing touch. If you want, add more toffee bits and chocolate chips as a garnish. Slice up your beautiful cake and enjoy every single delicious bite—everyone is going to love it!
Can I Use a Different Type of Cake Mix?
Absolutely! While chocolate cake mix works wonderfully, you can substitute it with any flavor you prefer, such as vanilla or red velvet. Just be sure to adjust the toppings accordingly to complement the new flavor!
How Should I Store Leftover Cake?
Store any leftover cake in an airtight container in the refrigerator for up to 4 days. If you want to keep it longer, consider freezing individual slices wrapped tightly in plastic wrap and then in foil for up to 2 months. Thaw in the fridge before serving.
Can I Make This Cake Gluten-Free?
Yes! Use a gluten-free chocolate cake mix as a substitute for the regular cake mix. Just make sure to follow the instructions on the mix for the best results. The rest of the ingredients are generally gluten-free, but always check labels if gluten sensitivity is a concern.
What Are Some Good Substitutes for Heavy Whipping Cream?
If you don’t have heavy whipping cream on hand, you can use a mixture of milk and butter (1/4 cup butter + 3/4 cup milk), or for a lighter option, use a non-dairy whipped topping. Just keep in mind that the texture might be slightly different!
