When I was a kid, birthdays always meant a chocolate cake of some sort. Sometimes it was a simple sheet cake with sprinkles, other times a layer cake with frosting that leaned more sweet than rich. As I got older, I started experimenting—adding caramel here, a sprinkle of toffee there—and suddenly the “grown-up” version of my favorite birthday treat was born. This cake is layered with everything I love: deep chocolate, silky caramel, and a little crunch for surprise. It feels indulgent but still homemade, the kind of cake that makes people ask for seconds. This is the cake you bake when you want to impress without being fussy. Picture this: moist chocolate cake layers filled with silky caramel, a touch of toffee crunch for texture, and topped with a glossy drizzle that makes it almost impossible not to cut yourself a second slice. It’s rich, a little indulgent, and perfect for birthdays, holidays, or just because chocolate cravings don’t wait for an occasion.

Recipe Info

Cuisine: American
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes + cooling
Servings: 10–12
Calories: ~480 per slice

Why You’ll Love It

✅ Moist chocolate cake with gooey caramel layers.
✅ A little crunch from toffee bits for fun texture.
✅ Impressive but simple enough for home baking.
✅ Stays moist and delicious for days.

Ingredients

For the Chocolate Cake:

1 ¾ cups (220 g) all-purpose flour
1 ½ cups (300 g) granulated sugar
¾ cup (75 g) unsweetened cocoa powder
1 ½ tsp baking powder
1 ½ tsp baking soda
1 tsp salt
2 large eggs
1 cup (240 ml) whole milk
½ cup (120 ml) vegetable oil
2 tsp vanilla extract
1 cup (240 ml) hot coffee (or hot water)

For the Caramel Layer:

1 cup (200 g) granulated sugar
6 tbsp (85 g) unsalted butter, cubed
½ cup (120 ml) heavy cream
Pinch of salt

For the Toffee Crunch:

1 cup (150 g) toffee bits (like Heath or homemade)

For Topping (optional):

Extra caramel drizzle
Whipped cream or chocolate ganache

Equipment

Two 9-inch round cake pans
Mixing bowls
Hand mixer or stand mixer
Saucepan (for caramel)
Wire rack

Step-by-Step Instructions

Step 1 – Make the Cake

Preheat oven to 350°F (175°C). Grease and line cake pans with parchment.
In a large bowl, whisk flour, sugar, cocoa, baking powder, baking soda, and salt.
Add eggs, milk, oil, and vanilla. Beat until smooth.
Stir in hot coffee (batter will be thin).
Divide batter between pans and bake 30–35 minutes, until a toothpick comes out clean. Cool completely.

Step 2 – Make the Caramel Sauce

In a saucepan over medium heat, melt sugar until golden.
Add butter and whisk until melted. Slowly pour in cream, whisking constantly.
Simmer 1–2 minutes, then remove from heat and add a pinch of salt. Cool slightly.

Step 3 – Assemble the Cake

Place one cake layer on a serving plate. Spread a generous layer of caramel and sprinkle with toffee bits.
Add second cake layer. Drizzle more caramel over the top.
Sprinkle extra toffee crunch and finish with whipped cream or ganache if desired.

Step 4 – Serve

Slice and enjoy the layers of chocolate, caramel, and crunch together.

Pro Tips

Chill the caramel a bit before spreading—it thickens as it cools.
For even layers, trim the cakes flat before stacking.
Add sea salt flakes on top for a salted caramel twist.
Store cake covered at room temp for 2 days or refrigerate up to 5.

Variations

Cupcake Version: Use the same batter for cupcakes, fill centers with caramel, and sprinkle with toffee.
Nutty Twist: Add chopped pecans or almonds to the caramel layer.
Extra Chocolate: Spread chocolate ganache between layers along with the caramel.
Layer Upgrade: Make it a 3-layer cake for a taller showstopper.

FAQs

Q: Can I use store-bought caramel?
Yes, but homemade has a richer flavor.

Q: Can I make this ahead?
Bake cakes and make caramel the day before. Assemble on serving day.

Q: Can I freeze this cake?
Yes—wrap cooled layers (without caramel) tightly in plastic wrap and freeze up to 2 months. Thaw, then assemble.