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!
Once upon a time we posted a recipe for a simple Coffee Toffee Ice Cream Cake. I’ve made this ice cream cake more times than I can count over the years, and with it’s heavenly combination of coffee, toffee, and chocolate, it is ALWAYS a crowd pleaser.
We are so excited to now have a cake that incorporates this same fantastic combination of flavors.
How to Make a Mocha Toffee Crunch Cake – A Quick Rundown
Our 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 this recipe, 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 Chocolate Sour Cream Cake- Doctored Mix is a great option!
What makes these chocolate cake layers even more fabulous is that we sprinkled the 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…
…and here they are fresh from the oven!
Assembly of our 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.
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.
Love Coffee Flavored Cakes? We have more Recipes for you to Try!
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!
Ingredients
For the Cake
- 2 cups (400g) granulated sugar
- 2 3/4 cup (322g) all-purpose flour
- 1 cup (82g) unsweetened cocoa (lightly spoon into cup then sift)
- 2 teaspoons ((10g) baking soda
- 1/2 teaspoon (2g) baking powder
- 1/2 teaspoon (2g) salt
- 1 cup (2 sticks) (226g) unsalted butter, softened (do not soften in microwave) I cut the butter into 1 inch pieces onto waxed paper leaving on the countertop for 8 to 10 minutes it will still be quite cool when adding to the dry ingredients. If it becomes too soft, just refrigerate a few minutes
- 1/4 cup (54g) vegetable oil
- 4 large eggs at room temperature
- 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, slightly softened
- 9 cups (1035g) powdered sugar (icing sugar in UK)
- 1 Tablespoon (7g) unsweetened cocoa (sifted)
- 1 teaspoon (3g) salt
- 1/2 teaspoon (2g) vanilla extract
- 1 Tablespoon + 1 teaspoon (5g) instant espresso coffee
- 1/4 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.
Method is important when using the Reverse Creaming Method. With the mixer on low speed, SLOWLY add approximately 1/2 of the egg mixture to the dry ingredients. Increase the speed to medium and mix for 1 1/2 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 1/2 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 1/4 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.
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HI I live in the UK am planing to make this cake today do you mean mls for liquid conversion not grams and how many spoons of coffee to cup in the cake I have made your sour lemon cake from scratch it was delicious best regards
Hi Chris, The liquid measurement is in grams. I used 1 teaspoon instant coffee granules.
I currently only have 9 in. cake pans. Would these measurements work for them? Thanks. Sincerely, a new baker.
Hi Vanessa, 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.
For the butter cream can I just use coffe instead of the hot water?
Hi Krisztina, I have not tried using the coffee granules without adding to the hot water. I am not sure how easily the granules dissolve in buttercream. If they dissolve, it will be fine. If adding only the coffee granules, you will need to add the liquid you are eliminating, it can be water or milk. Milk adds fat and a creamier taste to buttercream. This cake recipe uses the Reverse Creaming Method. If you are new to this method, you might like to watch Melissa’s video. Link below
https://www.mycakeschool.com/blog/reverse-creaming-method-of-mixing-a-cake-video-tutorial/
I dont have pecans. Can i use cashew? Thanks
Hi Edlyn, Yes, it will be fine to substitute with cashews. Hope you will enjoy the recipe.
Hello,
Does the freezer method work with this cake?
I just baked them and I think I left them in a few minutes too long.
I Really want them to be moist!
Does the frosting store well in the fridge until the next day?
Hi Teresa, I hope you wrapped and froze the layers because it is fine to do so. The frosting can be stored in the refrigerator. Take out of the refrigerator several hours before you want to use it. You may need to stir briskly or using your mixer, mix until it is smooth and the consistency you like for frosting your cake. You could also leave the frosting on the countertop if you will be using the next day.
How do I make the toffee bits??
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
https://www.hersheys.com/kitchens/en_us/ingredients/baking-chips/bits-o-brickle-toffee-bits.html
The recipe says all purpose flour, I have some cake flour I need to use up, would that be ok?
Hi Jackie, Yes, you can use cake flour. Change the amount to 3 cups. Hope you will enjoy the recipe.
Hi, can I cut the recipe in half if I’m using 2 6 in pans? Thank you!
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 6×2 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.
http://fromkarenskitchen.com/tips/party_cake_batter_amounts_baking_times_2inch_pan.php
Hi can I use 9in pans instead of 8? I don’t want to go buy new ones? Is it much of a difference?
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.