Chocolatey, gooey devil cake loaded with caramel, chocolate, and toffee crumbles. Topped with the same plus homemade whipped topping.

Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.

Preheat the Oven

In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.

Mix Dry Ingredients

In another bowl, whisk together the eggs, milk, oil, and vanilla extract until smooth.

Combine Wet Ingredients

Gradually add the wet ingredients to the dry ingredients, mixing until just combined.

Combine Mixtures

Carefully stir in the boiling water until the batter is smooth. The batter will be thin.

Add Boiling Water

Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Bake the Cake

Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring to wire racks to cool completely.

Cool the Cakes

Once the cakes are cool, place one layer on a serving plate. Spread half of the caramel sauce over the top, followed by half of the chocolate chips and half of the toffee crumbles.

Prepare the Filling

Place the second cake layer on top and repeat the filling process with the remaining caramel sauce, chocolate chips, and toffee crumbles.

Layer the Cakes

In a large mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract together until stiff peaks form.

Make the Whipped Cream

Spread the whipped topping over the assembled cake, ensuring to cover the sides and top evenly.

Top the Cake

Finish by sprinkling any remaining chocolate chips and toffee crumbles on top of the whipped cream for an extra touch.

Garnish the Cake

Slice the cake and serve immediately. Enjoy the rich, decadent flavors!

elizabeth’s decadent devil cake

Recipe information

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