Caramel Crunch Cake Recipe

Introduction:

This Caramel Crunch Cake is a decadent dessert featuring moist layers of vanilla cake, rich caramel sauce, and a delightful crunch from toffee bits and nuts. It’s frosted with a luscious caramel buttercream, making it an irresistible treat for any occasion.

Ingredients

For the Cake:

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup whole milk
• 4 large eggs
• 2 teaspoons vanilla extract

For the Caramel Sauce:

• 1 cup granulated sugar
• 6 tablespoons unsalted butter, cut into pieces
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt

For the Crunch Topping:

• 1 cup crushed toffee bits (such as Heath or Skor bars)
• 1/2 cup chopped pecans or walnuts (optional)

For the Frosting:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 1/4 cup caramel sauce (from above)
• 2-4 tablespoons heavy cream
• 1 teaspoon vanilla extract
• A pinch of salt

Directions

1. Preheat Your Oven: Set your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Prepare the Cake Batter: In a large mixing bowl, combine flour, sugar, baking powder, baking soda, and salt. Add softened butter, milk, eggs, and vanilla extract. Beat on low speed until combined, then increase to medium speed and beat for 2-3 minutes until smooth.
3. Bake the Cake: Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely.
4. Make the Caramel Sauce: In a medium saucepan, melt granulated sugar over medium heat, stirring constantly until it turns amber. Add butter and stir until melted. Slowly add heavy cream while stirring. Remove from heat and stir in vanilla extract and salt. Let it cool to room temperature.
5. Prepare the Crunch Topping: Mix crushed toffee bits and chopped nuts (if using) in a small bowl.
6. Make the Frosting: Beat softened butter until creamy. Gradually add powdered sugar, beating well after each addition. Add caramel sauce, 2 tablespoons heavy cream (adding more if needed), vanilla extract, and a pinch of salt. Beat until light and fluffy.
7. Assemble the Cake: Place one cake layer on a serving plate. Spread a layer of caramel sauce over it, sprinkle with some crunch topping, and add a layer of frosting. Top with the second cake layer and repeat with caramel sauce, crunch topping, and frosting. Frost the sides and top of the cake with the remaining frosting and garnish with additional caramel sauce and crunch topping.

Servings and Timing

• Prep Time: 30 minutes
• Total Time: 1 hour 15 minutes
• Servings: 12

Variations

• Nut-Free Option: Omit the chopped nuts in the crunch topping for a nut-free version.
• Different Toppings: Try using chocolate chips or crushed pretzels in place of the toffee bits for a different crunch.

Storage/Reheating

• Storage: Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
• Reheating: Serve at room temperature. If the cake is cold, allow it to sit out for 30 minutes before serving to bring it to room temperature.

10 FAQs

1. Can I use a different type of flour? Yes, you can use whole wheat flour, but it may affect the texture of the cake.
2. Can I substitute the granulated sugar in the cake? Yes, you can use brown sugar for a richer flavor, but the texture might be slightly different.
3. What can I use if I don’t have heavy cream for the caramel sauce? You can use half-and-half, but the sauce may not be as rich.
4. Can I make the cake ahead of time? Yes, you can bake the cake a day ahead. Just store it in an airtight container.
5. How can I make the cake gluten-free? Substitute a gluten-free all-purpose flour blend for the regular flour.
6. What if I don’t have a 9-inch round cake pan? You can use an 8-inch pan or a different size; just adjust the baking time as needed.
7. Can I freeze the cake? Yes, freeze the cake layers separately, wrapped well in plastic wrap, for up to 3 months.
8. How can I make the caramel sauce thicker? Let the sauce simmer a bit longer, or add more sugar to reach your desired consistency.
9. Can I use store-bought caramel sauce instead of homemade? Yes, store-bought caramel sauce can be used in place of homemade for convenience.
10. Is it necessary to use the vanilla extract in the frosting? Vanilla extract adds flavor, but you can omit it if you prefer or substitute with almond extract.

Conclusion

This Caramel Crunch Cake combines the moist, fluffy texture of vanilla cake with a rich caramel sauce and a delightful crunch from toffee bits and nuts. It’s a show-stopping dessert perfect for any celebration or a special treat for yourself. Enjoy every indulgent bite of this sweet and creamy delight!

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