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 any time!
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 the Oven:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Prepare the Cake Batter:
- In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt.
- Add the 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.
- Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Make the Caramel Sauce:
- In a medium saucepan over medium heat, melt the granulated sugar, stirring constantly until it turns into an amber-colored liquid.
- Add the butter and stir until fully melted. Slowly pour in the heavy cream while continuing to stir (it will bubble vigorously). Remove from heat and stir in the vanilla extract and salt. Let cool to room temperature.
- Prepare the Crunch Topping:
- In a small bowl, mix together the crushed toffee bits and chopped nuts if using.
- Make the Frosting:
- In a large mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, 1 cup at a time, beating well after each addition. Add the caramel sauce, starting with 2 tablespoons of heavy cream and adding more for desired consistency, vanilla extract, and a pinch of salt. Beat until light and fluffy.
- Assemble the Cake:
- Place one cake layer on a serving plate. Spread a layer of caramel sauce over the top.
- Sprinkle a portion of the crunch topping over the caramel. Add a layer of frosting over the crunch topping. Place the second cake layer on top and repeat with caramel sauce, crunch topping, and frosting.
- Frost the sides of the cake with remaining frosting. Decorate the top with any remaining caramel sauce and crunch topping.
- Enjoy: Indulge in every delicious bite of this decadent Caramel Crunch Cake!
Notes
- Ensure the caramel sauce cools before using it in the frosting to avoid melting it.
- Store leftovers in an airtight container at room temperature.
- Prep Time: 20 minutes
- Cook Time: 30 minutes