This Mocha Toffee Crunch Cake is a treat that never fails to impress. I first stumbled upon a version of this recipe during a family gathering where my aunt, a baking enthusiast, served it as the grand finale. Ever since then, it’s become a staple in my baking repertoire, especially during special occasions.
What I love most about this cake is its perfect balance of flavors and textures. The deep chocolate cake, infused with coffee, pairs beautifully with the buttery crunch of toffee bits and pecans. The mocha buttercream frosting is the literal icing on the cake, tying all the elements together in a delicious harmony. Over the years, I’ve experimented with a few tweaks to the original recipe, like adding a hint of cinnamon to the batter for a warm spice note or sprinkling sea salt over the frosted cake for a sweet and salty twist. Both variations have been big hits among family and friends.
If you’re looking for a show-stopping dessert that’s sure to impress, this Mocha Toffee Crunch Cake is a fantastic choice. It’s a bit of a labor of love, but the results are more than worth it. Plus, the satisfaction of seeing your loved ones enjoy every bite makes the effort all the more rewarding.
How to Prepare Mocha Toffee Crunch Cake
Ingredients
- 3 sticks of unsalted butter, softened
- 1 cup of hot brewed coffee or instant coffee
- 1/4 cup hot water
- 1 cup of milk
- 4 large eggs, room temperature
- 1 cup of chopped pecans
- 1 cup of toffee bits
- 1/4 cup vegetable oil
- 2 teaspoons baking soda
- 2 cups granulated sugar
- 9 cups powdered sugar
- 1 cup sifted unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 2 sticks unsalted butter, softened
- 1/2 teaspoon baking powder
- 2 3/4 cups all-purpose flour
- 1 tablespoon plus 1 teaspoon instant espresso coffee
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon sifted unsweetened cocoa powder
Directions
- Preheat your oven to 350°F and grease and flour three 8-inch cake pans.
- In a bowl, whisk together granulated sugar, all-purpose flour, 1 cup cocoa powder, baking soda, baking powder, and 1 teaspoon salt.
- Add softened butter gradually while mixing on low until the mixture is moistened and resembles coarse sand. Scrape the bowl as necessary.
- In another bowl, combine eggs, milk, vegetable oil, and 1 teaspoon vanilla extract.
- With the mixer on low, slowly add half of the egg mixture to the dry ingredients. Mix on medium for 1 1/2 minutes and scrape the bowl.
- Add the remaining egg mixture in two portions, beating for 20 seconds after each addition and scraping the bowl as needed.
- Slowly add hot coffee and mix for an additional 30 seconds until blended. The batter will be thin.
- Divide the batter evenly among the three pans and sprinkle with half of the chopped pecans and toffee bits. Reserve the rest.
- Bake for 25-30 minutes or until a toothpick comes out clean when inserted into the center.
- Cool cakes in pans for 10 minutes before transferring to wire racks to cool completely.
- For the frosting, dissolve the instant espresso in 1/4 cup hot water and let it cool slightly.
- Beat softened butter on medium speed until smooth. Add 1 teaspoon vanilla extract, 1 tablespoon cocoa powder, and 1 teaspoon salt.
- Gradually add half of the powdered sugar and half of the coffee mixture, beating on medium speed until combined.
- Add remaining powdered sugar and coffee mixture, beating for another 3-6 minutes, scraping the bowl occasionally.
- The frosting yields about 6 cups, enough to fill, frost, and decorate the three-layer cake. Adjust consistency with additional powdered sugar or water/milk as needed.
FAQs:
Can I use regular coffee instead of instant coffee for the mocha buttercream frosting?
Yes, you can use regular coffee instead of instant coffee. Just make sure to brew it strong and allow it to cool slightly before adding it to the frosting.
What can I use as a substitute for toffee bits?
If you don’t have toffee bits, you can substitute them with crushed Heath bars or other similar candy bars that contain toffee. Alternatively, caramel bits can also be used for a slightly different flavor.
How can I ensure my cake layers bake evenly?
To ensure even baking, make sure your oven is properly preheated to 350°F. Also, evenly distribute the batter among the three cake pans and smooth the tops with a spatula. Rotating the pans halfway through baking can also help.
What should I do if my frosting is too thick or too thin?
If the frosting is too thick, you can add a small amount of milk or water to reach the desired consistency. If it’s too thin, gradually add more powdered sugar until it thickens to your liking.
How should I store the Mocha Toffee Crunch Cake?
The cake should be stored in an airtight container at room temperature for up to 3 days. If you need to store it longer, it can be refrigerated for up to a week. Bring it to room temperature before serving for the best texture and flavor.
Can I make the cake layers in advance?
Yes, you can bake the cake layers in advance. Once they have cooled completely, wrap each layer tightly in plastic wrap and store them in the refrigerator for up to 2 days, or freeze them for up to 2 months. Thaw the layers at room temperature before frosting.
Mocha Toffee Crunch Cake
Ingredients
- 2 teaspoons of baking soda
- 1 cup of hot coffee instant or brewed
- 1 cup of chopped pecans
- 4 large eggs at room temperature
- 1 teaspoon of vanilla extract
- 2 sticks of softened unsalted butter
- 1/4 cup of hot water
- 2 cups of granulated sugar
- 1 cup of milk
- 1 cup of sifted unsweetened cocoa powder
- 1/4 cup of vegetable oil
- 1 teaspoon of salt
- 1 cup of toffee bits
- 2 3/4 cups of all-purpose flour
- 1/2 teaspoon of baking powder
- 1 tablespoon of sifted unsweetened cocoa powder
- 1 teaspoon of salt
- 3 sticks of softened unsalted butter
- 1 teaspoon of vanilla extract
- 9 cups of powdered sugar
- 1 tablespoon plus 1 teaspoon of instant espresso coffee
Instructions
For the Cake:
- Set your oven to 350°F and prepare three 8-inch cake pans by greasing and flouring them.
- In a mixing bowl, whisk together the granulated sugar, all-purpose flour, 1 cup of cocoa powder, baking soda, baking powder, and 1 teaspoon of salt until well blended.
- Add the softened butter to the dry ingredients a little at a time while mixing on low speed until the mixture is moistened and resembles coarse sand. Scrape the bowl as needed.
- In another bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract until thoroughly combined.
- With the mixer on low, gradually add about half of the egg mixture to the dry ingredients. Increase the speed to medium and mix for 1 1/2 minutes. Scrape the bowl.
- Add the remaining egg mixture in two batches, beating for 20 seconds after each addition. Scrape the bowl as necessary.
- Slowly pour in the hot coffee and mix for an additional 30 seconds until blended. The batter will be thin.
- Evenly distribute the batter among the three prepared pans. Sprinkle half of the chopped pecans and toffee bits over the batter. Reserve the rest for later.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cakes in the pans for 10 minutes, then transfer to wire racks to cool completely.
For the Mocha Buttercream Frosting:
- Dissolve the instant espresso coffee in the 1/4 cup of hot water and let it cool slightly.
- Beat the softened butter on medium speed until smooth. Mix in the vanilla extract, 1 tablespoon of cocoa powder, and 1 teaspoon of salt.
- Gradually add half of the powdered sugar and half of the coffee mixture, beating on medium speed until combined.
- Add the remaining powdered sugar and coffee mixture, and continue to beat for another 3-6 minutes, occasionally scraping the bowl.
- This recipe yields approximately 6 cups of frosting, enough to fill, frost, and decorate a three-layer 8-inch cake. Adjust the consistency as needed with additional powdered sugar or water/milk.
