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Chocolate Caramel Toffee Crunch Cake

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Chocolate Caramel Toffee Crunch Cake is the ultimate indulgent dessert layered with moist chocolate cake, creamy caramel, sweetened condensed milk, whipped topping, and crunchy toffee bits. Perfect for celebrations, potlucks, or a make-ahead treat, this easy cake recipe is rich, gooey, and impossible to resist.

  • Author: Julia
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour 50 minutes (includes chilling)
  • Yield: 12–16 servings
  • Category: Dessert
  • Method: Bake
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

1 box chocolate cake mix (plus eggs, oil, and water as directed)

1 (14‑ounce) can sweetened condensed milk

1 cup caramel sauce or dulce de leche

1 (8‑ounce) container whipped topping (Cool Whip or stabilized whipped cream)

½ to 1 cup toffee bits (Heath or Skor)

Optional: chocolate chips, hot fudge, or additional caramel for drizzling

Instructions

Preheat oven and prepare the chocolate cake in a 9×13‑inch pan according to package directions. Bake and let cool for 10 minutes.

Using the handle of a wooden spoon, poke holes all over the warm cake.

Pour sweetened condensed milk evenly over the cake, allowing it to soak in.

Drizzle caramel sauce on top and spread gently to help it seep into the cake.

Cool the cake completely, then chill in the fridge for at least 1 hour.

Spread whipped topping evenly over the cake.

Sprinkle toffee bits generously over the whipped layer.

Optional: drizzle with extra caramel or melted chocolate.

Chill until ready to serve. Slice when cold.

Notes

Use homemade chocolate cake for a from‑scratch version.

Substitute peanut butter sauce for a nutty twist.

Fold chopped cookies or nuts into the whipped topping for extra texture.

Garnish with sea salt flakes or chocolate curls for a fancy touch.

Make in jars or cups for individual servings.

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