Description
Caramel Crunch Cake is a decadent dessert featuring layers of moist vanilla or toffee cake, creamy caramel frosting, and a generous topping of crunchy caramelized toffee bits. It’s a rich, show-stopping treat perfect for special occasions.
Ingredients
Scale
- For the Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup whole milk
- For the Caramel Frosting:
- 1 cup unsalted butter
- 1 cup packed brown sugar
- 1/3 cup heavy cream
- 1/4 teaspoon salt
- 3–4 cups powdered sugar
- 1 teaspoon vanilla extract
- For the Crunch Topping:
- 1 cup toffee bits or crushed caramel candy
- 1/2 cup chopped pecans (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, whisk together flour, baking powder, and salt.
- In a separate large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla.
- Add flour mixture alternately with milk, beginning and ending with the flour. Mix until just combined.
- Divide batter evenly between prepared pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.
- For the frosting, melt butter in a saucepan. Add brown sugar and cream. Bring to a boil, then simmer for 2–3 minutes. Remove from heat, stir in vanilla and salt, and let cool slightly.
- Gradually whisk in powdered sugar until smooth and spreadable. Add more cream or sugar as needed for consistency.
- Frost the cooled cakes and sprinkle the top with toffee bits and pecans.
Notes
- You can prepare the cake layers a day ahead and frost the next day for easier assembly.
- Use store-bought caramel sauce in the frosting if you’re short on time.
- Refrigerate leftovers in an airtight container for up to 4 days.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 45g
- Sodium: 240mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 105mg
Keywords: caramel crunch cake, toffee cake, caramel frosting, layered cake, celebration dessert