Gluten-Free Chocolate Toffee Crunch Layer Cake
A decadent three-layer chocolate fudge cake featuring homemade chocolate-coated almonds and toffee bits between each layer. Rich chocolate buttercream frosting binds the layers while a crunchy toffee mixture tops the cake. The chocolate-almond crunch adds textural contrast to the moist cake layers. Perfect for birthdays, celebrations, or when you want to impress guests with a show-stopping dessert that combines multiple chocolate elements and satisfying crunch.
Ingredients
- 1 box Betty Crocker Super Moist Chocolate Fudge Cake Mix
- water, vegetable oil and eggs, called for on cake mix box
- 1 box (3.9 oz) Jell-O chocolate-flavor instant pudding & pie filling mix, dry
- ⅓ cup dark chocolate chips
- ⅓ cup roasted salted almonds
- ⅓ cup toffee bitschopped Heath bars1:1none
similar flavor and crunch
- ¾ cup dark chocolate chips
- 1 ¼ cups butter, softened
- 2 ¾ cups powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla
Instructions
- 1
Heat oven and spray cake pans with cooking spray
- 2
Beat cake ingredients with electric mixer for 2 minutes, scraping bowl occasionally
- 3
Divide batter evenly between pans and spread
- 4
Bake until toothpick inserted in center comes out clean
- 5
Cool in pans, then remove to cooling racks and cool completely
- 6
Microwave chocolate chips until smooth, stirring frequently
- 7
Stir almonds into melted chocolate until evenly coated
- 8
Spread chocolate almonds on waxed paper and refrigerate until firm
- 9
Break chocolate almonds into large pieces and process until coarsely chopped
- 10
Stir chopped chocolate almonds with toffee bits and set aside
- 11
Microwave remaining chocolate chips until smooth and cool
- 12
Beat butter with melted chocolate until blended
- 13
Beat in powdered sugar, milk and vanilla until smooth and creamy
- 14
Place first cake layer on serving plate and spread frosting on top
- 15
Sprinkle toffee crunch over frosting and add second layer
- 16
Repeat frosting and toffee crunch, then add third layer
- 17
Frost sides with thin layer, then spread remaining frosting on top
- 18
Pipe stars around top edge and fill center with remaining toffee crunch
- 19
Refrigerate cake, let stand at room temperature before cutting if chilled longer
Tips
Use room temperature ingredients for best mixing results and smooth frosting texture.
Line pans with parchment paper for easier removal and perfect cake layers.
Chill the cake briefly to set frosting, but let it come to room temperature for easier slicing.
Good to Know
Store loosely covered in refrigerator up to 3 days
Cake layers can be baked 1 day ahead and wrapped. Assemble day of serving.
Let stand 10 minutes at room temperature before cutting if refrigerated longer than 30 minutes
Common Mistakes
Don't overmix cake batter to avoid tough layers
Ensure chocolate is completely cooled before adding to butter to prevent melting
Substitutions
similar flavor and crunch
FAQ
Can I make this cake ahead of time?
Yes, bake layers up to 1 day ahead and wrap well. Assemble and frost the day you plan to serve for best results.
What if I don't have three 8-inch pans?
Bake in two 9-inch pans with longer baking time, or bake layers in batches using the same pans after cooling.
How long will this cake keep?
Store covered in refrigerator for up to 3 days. Bring to room temperature before serving for best texture.