Description
Indulge in this decadent Caramel Crunch Cake, featuring layers of moist cake, rich caramel sauce, and a delightful crunch topping. Perfect for celebrations or a sweet treat at home!
Ingredients
Scale
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
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- 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 the batter is smooth.
- Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cakes cool completely.
- For the caramel sauce, melt the granulated sugar in a medium saucepan over medium heat, stirring constantly until it turns amber. Add butter and stir until fully melted. Slowly add heavy cream, stirring continuously. Remove from heat and stir in vanilla extract and salt. Let cool to room temperature.
- Mix crushed toffee bits and chopped nuts (if using) in a small bowl for the crunch topping.
- For the frosting, beat softened butter until creamy. Gradually add powdered sugar, 1 cup at a time, beating well after each addition. Add caramel sauce, heavy cream (start with 2 tablespoons and add more if needed), vanilla extract, and a pinch of salt. Beat until light and fluffy.
- To assemble, place one cake layer on a serving plate. Spread a layer of caramel sauce over the top, sprinkle with some crunch topping, and add a layer of frosting. Place the second cake layer on top and repeat with caramel sauce, crunch topping, and frosting. Frost the sides of the cake and decorate the top with remaining caramel sauce and crunch topping.
Notes
- Ensure your butter is softened for easier mixing.
- For best results, chill the caramel sauce before using it to prevent melting the frosting.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 45g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg