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Emily

Chocolate Caramel Toffee Crunch Cake

A decadent layered dessert featuring moist chocolate cake soaked in caramel and sweetened condensed milk, topped with fluffy whipped cream, toffee bits, and chocolate chips for an irresistible crunch.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 squares
Course: Dessert
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 1 box devil’s food cake mix
  • 1 cup water
  • 0.33 cup vegetable oil
  • 3 large eggs
  • 1 can (14 oz) sweetened condensed milk
  • 1 jar (12 oz) caramel ice cream topping
  • 1 container (16 oz) frozen whipped topping, thawed
  • 4 Heath toffee bars, crushed
  • 0.5 cup semisweet chocolate chips
  • 0.5 cup chopped pecans (optional)

Equipment

  • 9×13-inch cake pan
  • Mixing bowl
  • Electric mixer
  • Small saucepan
  • wooden skewer or straw
  • refrigerator

Method
 

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch cake pan.
  2. In a large bowl, combine the cake mix, water, oil, and eggs. Beat with an electric mixer on medium speed for 2 minutes.
  3. Pour the cake batter into the prepared cake pan. Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
  4. While the cake is baking, combine the sweetened condensed milk and caramel topping in a small saucepan. Heat over low heat, stirring constantly, until smooth and well combined.
  5. After removing the cake from the oven, use a wooden skewer or straw to poke holes all over the cake.
  6. Pour the warm caramel mixture evenly over the warm cake, ensuring it seeps into all the holes.
  7. Let the cake cool completely, then spread the thawed whipped topping over the top.
  8. Sprinkle the crushed Heath toffee bars, chocolate chips, and pecans over the whipped topping for decoration and crunch.
  9. Refrigerate the cake for at least 1 hour before serving to let the flavors meld and topping set.

Notes

For an extra flavor boost, drizzle more caramel sauce on top before serving. You can substitute homemade whipped cream for the frozen topping, or try adding sea salt for a salted caramel twist.