Mocha Toffee Crunch Cake Recipe

Jump To Recipe Jump To Video

If you are a fan of the combination of chocolate and coffee, you are going to fall in love with this moist and flavorful Mocha Toffee Crunch Cake!

Delicious Mocha Toffee Crunch Cake

Why we Love It

  • Moist, decadent chocolate cake layers
  • Chocolate and Toffee are a perfect combination (as with our Coffee Toffee Ice Cream Cake!)
  • It has a delightful crunch from the toffee and pecans baked into each cake layer.
  • Perfect for the chocolate or coffee lovers in your life! Keep this cake recipe in mind the next time you need a birthday cake recipe, holiday dessert, or other special occasion cake. It is sure to please a crowd!

How to Make a Mocha Toffee Crunch Cake

This Mocha Toffee Crunch Cake consists of rich chocolate cake layers sprinkled with pecans and toffee, and a Mocha Buttercream that has just the right balance of espresso and chocolate!

For today's cake, we used our Classic Chocolate Cake recipe, but it would work well for whatever your favorite chocolate cake may be. If you are a fan of doctored cake mixes, our Easy Chocolate Sour Cream Cakeis a great option!

What makes these chocolate cake layers even more fabulous is that we sprinkled the chocolate cake batter-filled pans with toffee and pecans just before baking. I love the flavor and crunch that this adds!

Here is a photo of the layers just before baking...

This Mocha Toffee Crunch Cake is AMAZING! It is always a crowd pleaser. From My Cake School's Recipes Section.

...and here they are fresh from the oven!

Mocha Toffee Crunch Cake Recipe by MyCakeSchool.com

Assembly of the Mocha Toffee Crunch Layer Cake

When assembling the cake layers, we frosted mocha buttercream frosting onto each layer and followed with another sprinkling of toffee bits and and chopped pecans before adding the next layer.

Mocha Toffee Crunch Cake Recipe by MyCakeSchool.com

SO good!

We hope that you enjoy the recipe! If you would like to make a cupcake version, I would recommend our Classic Chocolate Cupcakes, which use the traditional method of mixing, making a fluffier cupcake!

Reverse Creaming Method of Mixing

The chocolate cake recipe that we used for this recipe calls for the Reverse Creaming Method of mixing.  Although the order of ingredients may seem a little strange at first, you are going to love the final results!

Cakes that are made with this  popular method of mixing result in a slightly denser, velvety, melt-in-your-mouth texture.

If you are new to this method, you may be interested in watching our free video here:  The Reverse Creaming Method of Mixing.  

More Coffee Flavored Cakes

We have so many cake recipes that have a little boost of espresso flavor. It complements so many flavors perfectly. If you love coffee flavored cakes, make sure to check out a few favorites below.

We also have a great Mocha Cake from cake mix!

You can find our full collection of favorite coffee flavored cakes here: The BEST Coffee Flavored Cakes and Frostings.

Pumpkin Spice Latte Cake

Gingerbread Latte Cake

This Mocha Toffee Crunch Cake is so moist and flavorful

Mocha Toffee Crunch Cake Recipe

This fantastic Mocha Toffee Crunch Layer Cake with Mocha Buttercream is so moist! It has the perfect balance of chocolate, espresso, and toffee flavors!
Course: Dessert
Servings: 15
RATE THIS RECIPE
Print Recipe Pin Recipe

Ingredients

For the Cake

  • 2 cups (400g) granulated sugar
  • 2 ¾ cup (322g) all-purpose flour
  • 1 cup (82g) unsweetened cocoa (lightly spoon into cup then sift)
  • 2 teaspoons (10g) baking soda
  • ½ teaspoon (2g) baking powder
  • ½ teaspoon (2g) salt
  • 2 sticks (226g) unsalted butter, softened It should be softened enough to dent when pressed, but still holds its shape and cool to the touch. (Do not microwave)
  • ¼ cup (54g) vegetable oil
  • 4 large eggs at room temperature (If in a hurry, place eggs in a bowl of warm water for minutes.)
  • 1 cup (220g) milk
  • 1 teaspoon (4g) vanilla extract
  • 1 cup (220g) hot coffee, it can be instant or brewed (we used instant espresso)
  • 1 cup (93g) pecans, chopped
  • 1 cup (145g) toffee bits — I used Heath English Toffee Bits

For the Mocha Buttercream Frosting

  • 3 sticks (339g) unsalted butter, softened
  • 9 cups (1035g) powdered sugar (icing sugar in UK)
  • 1 Tablespoon (7g) unsweetened cocoa (sifted)
  • 1 teaspoon (3g) salt
  • ½ teaspoon (2g) vanilla extract
  • 1 Tablespoon + 1 teaspoon 5g instant espresso coffee
  • ¼ cup (60g) hot water

Instructions

For the Cake

  • Preheat oven to 350 degrees
  • Grease and flour THREE 8 inch cake pans
  • In a mixing bowl, add the dry ingredients: sugar, flour, cocoa, baking soda, baking powder, and salt. Whisk for 1 minute to blend.
  • Add softened butter a few pieces at a time while the mixer is on low speed. Mix until the dry ingredients look like coarse sand and the dry ingredients are moistened. Scrape the bottom and sides of the bowl.
  • In a separate bowl whisk the eggs, milk , oil and vanilla until blended.
  • With the mixer on low speed, SLOWLY add approximately ½ of the egg mixture to the dry ingredients. Increase the speed to medium and mix for 1 ½ minutes at medium speed. Don't mix above medium speed. Scrape the bottom and sides of bowl. Add the remaining egg mixture in 2 pourings, beating for 20 seconds after each pour. Scrape the sides and bottom of bowl.
  • Slowly add the cup of hot coffee and mix another 30 seconds until blended. The batter will be very runny. Don't worry!
  • Pour into 3 prepared 8" pans
  • Once the batter is in the pans, sprinkle about ½  of the pecans and toffee bits over the top of the batter.  The remaining pecans and toffee will be sprinkled over the mocha buttercream filling when assembling the cake.  You can increase the amount used if you would like more crunch.
  • bake at 350 degrees for 25 to 30 minutes or until the center of the cake springs back to the touch and a toothpick comes out clean.
  • Cool the cakes 10 minutes on a rack and then turn out of the pans.
  • *Yields approx 9 cups of batter.
  • Making cupcakes? Check out our Classic Chocolate Cupcake Recipe (conventional method of mixing for fluffier cupcakes) Holds up well to fondant

For the Mocha Buttercream Frosting

  • Mix the instant espresso coffee into the ¼ cup of hot water, set aside to cool slightly
  • Beat the butter on medium speed until smooth. Blend in the vanilla and cocoa powder and salt.
  • Add half of the powdered sugar and half of the coffee. Beat at medium speed until the powdered sugar is incorporated.
  • Add the remaining powdered sugar and coffee and mix at medium speed another 3 to 6 minutes scraping the sides of the bowl occasionally.
  • This recipe makes 6 cups of frosting. This is enough to fill, frost and add a moderate amount of decorative piping on a 3 layer 8 inch cake.
  • If your consistency is too thin, add more powdered sugar. If too thick, add a bit more water or milk, a teaspoon at a time.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




The maximum upload file size: 2 MB. You can upload: image. Drop file here

65 Comments

  1. Hi Aparna, I am sorry but we do not have a recipe for making toffee bits, there may be one online. We used Heath brand toffee bits, below is a link

  2. Hi Niralj, Yes, You could cut the recipe in half. This recipe makes 9 cups of batter. The suggested amount of batter for 6 inch pans is 2 cups per pan for a 6x2 inch round pan. You will have a little leftover. Below is a link for cake batter amounts and baking times, you may find this helpful.

  3. Hi Shelby, This recipe makes 9 cups of batter. You can use two 9 inch round pans, it will need to bake a bit longer in two pans so keep an eye on it. You can also divide between three 9 inch pans. The layers will not be quite as high in 3 pans but it will still look good. Hope you will enjoy the recipe.

  4. This cake sounds amazing I would only like to make it with 2 X 8" cake tins do I just divide your measurements by 3? Thank you for your time ☺️ x

  5. Hi Natalie, Don't divide the measurements by 3. The recipe makes 9 cups of batter. An 8 inch round, 2 inch deep pan can hold 3 cups of batter. I would make two 2x8 layers and use the remaining 3 cups for cupcakes that you could freeze for later. Another option is to refrigerate the extra 3 cups batter until the 2 layers bake. After the cakes bake, allow the pans to cool down at bit and bake 1 more layer that you could use now or freeze for later. Hope you will enjoy the cake.