Chocolate Caramel Toffee Crunch Cake: Indulge Now!
A deliciously indulgent Chocolate Caramel Toffee Crunch Cake layered with sweetened condensed milk, caramel sauce, and toffee bits, topped with whipped cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes + chill time
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 can (14 oz) sweetened condensed milk
- 1 jar (12 oz) caramel sauce
- 1 cup toffee bits (like Heath or Skor)
- 1 box chocolate cake mix (or your favorite homemade chocolate cake recipe)
- Ingredients required for cake mix (usually eggs, oil, water)
- 1 tub (8 oz) whipped topping (Cool Whip or homemade whipped cream)
- 1/2 cup mini chocolate chips (optional, for garnish)
- Extra caramel drizzle (optional)
Instructions
- Prepare and bake chocolate cake according to package instructions in a 9×13-inch pan. Let it cool for 10 minutes.
- Using the handle of a wooden spoon, poke holes all over the cake while it’s still warm.
- Pour the sweetened condensed milk evenly over the cake, letting it soak in.
- Follow with the caramel sauce, spreading it evenly over the top.
- Let the cake cool completely, then refrigerate for at least 1 hour.
- Once chilled, spread the whipped topping evenly over the cake.
- Sprinkle with toffee bits and mini chocolate chips. Drizzle with more caramel sauce if desired.
- Refrigerate until ready to serve. Best served cold.
Notes
- This cake is best served cold, after chilling in the refrigerator.
- Feel free to add more toppings like chopped nuts or additional chocolate chips for extra crunch.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 63g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg