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