Indulge in the ultimate dessert experience with our Caramel Crunch Cake—a luscious treat that layers moist vanilla cake, rich caramel sauce, and a crunchy toffee topping, all enveloped in fluffy caramel buttercream frosting. This cake is perfect for birthdays, anniversaries, or any time you’re craving something sweet and indulgent.
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:
Preheat the Oven: Set your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Prepare the Cake:
In a large bowl, whisk together 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 mix for 2-3 minutes until smooth.
Divide the batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow cakes to cool in pans for 10 minutes before transferring to a wire rack to cool completely.
Make the Caramel Sauce:
In a medium saucepan over medium heat, melt the granulated sugar, stirring constantly until it becomes an amber liquid.
Add butter and stir until melted and combined. Gradually add heavy cream while stirring (the mixture will bubble). Remove from heat and mix in vanilla extract and salt. Let cool to room temperature.
Prepare the Crunch Topping:
Mix crushed toffee bits and chopped nuts (if using) in a small bowl.
Make the Frosting:
Beat softened butter in a large bowl until creamy. Gradually add powdered sugar, beating well after each addition.
Mix in caramel sauce, heavy cream (starting with 2 tablespoons and adding more for desired consistency), vanilla extract, and a pinch of salt. Beat until the frosting is light and fluffy.
Assemble the Cake:
Place one cake layer on a serving plate. Spread with caramel sauce and sprinkle with a portion of the crunch topping. 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 the remaining frosting. Decorate the top with any remaining caramel sauce and crunch topping.
Serving Tips:
Let It Rest: Allow the cake to sit at room temperature for about 30 minutes before serving. This helps the flavors meld and the frosting soften to a creamy texture.
Portion Control: For a neat presentation, use a serrated knife to slice the cake. Clean the knife between cuts to ensure clean edges.
Garnish: If desired, drizzle extra caramel sauce and sprinkle additional toffee bits or chopped nuts on top just before serving for a beautiful finish.
Storage Tips:
Room Temperature: Store the cake in an airtight container at room temperature for up to 3 days. This keeps the frosting from getting too hard and maintains the cake’s moisture.
Refrigeration: If you need to store the cake for more than 3 days, refrigerate it. Place it in an airtight container or cover it tightly with plastic wrap. The cake can be refrigerated for up to 1 week. Allow it to come to room temperature before serving for the best texture and flavor.
Freezing: For longer storage, you can freeze the cake. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to 3 months. Thaw the cake in the refrigerator overnight before serving.
Related Recipes:
FAQs:
Can I use a different type of frosting for this cake?
Yes, you can substitute the caramel buttercream frosting with another flavor if you prefer. Options like chocolate buttercream, cream cheese frosting, or vanilla buttercream work well. Just be sure to adjust the recipe proportions as needed to ensure the frosting complements the cake’s flavors.
How can I make the caramel sauce ahead of time?
You can make the caramel sauce up to 2 weeks in advance. Store it in an airtight container in the refrigerator. Reheat gently in the microwave or on the stovetop before using, stirring well to ensure it’s smooth and pourable.
Can I make this cake as a sheet cake or cupcakes?
Yes, you can adapt the recipe to make a sheet cake or cupcakes. For a sheet cake, pour the batter into a greased 9×13-inch pan and bake for 30-35 minutes. For cupcakes, divide the batter among lined cupcake pans and bake for 18-22 minutes. Adjust the baking time as needed and check for doneness with a toothpick.
How do I prevent the cake from sticking to the pan?
To prevent sticking, be sure to grease and flour the cake pans thoroughly. Alternatively, you can use parchment paper to line the bottom of the pans. This creates a non-stick surface and ensures easy removal of the cake layers once they’re baked.
Conclusion:
This Caramel Crunch Cake is sure to impress your guests and satisfy your sweet tooth with its delightful layers and flavors. Whether you’re celebrating a special occasion or simply treating yourself, this cake is a delicious choice that will make any moment memorable.
📖 Recipe:
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Caramel Crunch Cake
- Total Time: 1 hour
- Yield: 12 servings
- Diet: Vegetarian
Description
Indulge in the ultimate dessert with this Caramel Crunch Cake, featuring layers of moist vanilla cake, rich homemade caramel sauce, and a crunchy toffee topping. Covered in a fluffy caramel buttercream frosting, this cake is perfect for special occasions or any time you want to enjoy a decadent treat. Easy to make and guaranteed to impress, this cake combines sweet, creamy, and crunchy elements for a delightful dessert experience.
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
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Make the Cake: Combine flour, sugar, baking powder, baking soda, and salt. Add butter, milk, eggs, and vanilla extract. Beat until smooth. Divide batter between pans and bake for 25-30 minutes. Cool in pans for 10 minutes before transferring to a wire rack.
- Make the Caramel Sauce: Melt sugar in a saucepan until amber. Add butter, stir until melted. Gradually add heavy cream, stir until smooth. Remove from heat, mix in vanilla and salt. Cool to room temperature.
- Make the Crunch Topping: Mix crushed toffee bits and nuts (if using).
- Make the Frosting: Beat butter until creamy. Gradually add powdered sugar. Mix in caramel sauce, cream, vanilla, and salt. Beat until fluffy.
- Assemble the Cake: Layer cake with caramel sauce, crunch topping, and frosting. Frost the sides and top of the cake. Decorate with extra caramel sauce and crunch topping.
Notes
Ensure cakes are completely cooled before frosting to prevent melting.
Store cake at room temperature for up to 3 days or refrigerate for up to 1 week.
For freezing, wrap tightly and freeze for up to 3 months. Thaw before serving.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert / Cake
- Method: Baking
Nutrition
- Serving Size: 12 servings
- Calories: 520 kcal per serving
