There’s something irresistible about the combination of rich caramel, buttery toffee, and moist cake. If you’re searching for a dessert that will impress at your next gathering, look no further than this Caramel Toffee Crunch Cake. With tender cake layers, crunchy toffee bits, and a luscious caramel sauce, this dessert recipe is a guaranteed crowd-pleaser.
Why You’ll Love This Caramel Toffee Crunch Cake
- Decadent Flavor: The rich caramel sauce infuses every bite with a deep, buttery sweetness.
- Crunchy Texture: Toffee bits add a satisfying crunch that contrasts beautifully with the soft cake and creamy frosting.
- Perfect for Special Occasions: Whether it’s a birthday, holiday, or weekend treat, this cake makes a stunning centerpiece.
- Make-Ahead Friendly: You can prepare the cake in advance, making it an easy dessert recipe for parties.
What Does Caramel Toffee Crunch Cake Taste Like?
Picture a moist, tender cake layered with smooth caramel and crunchy toffee pieces. Each bite delivers the perfect balance of sweet caramel, buttery toffee, and a delicate crumb. It’s an indulgent dessert that leaves a lasting impression.
Ingredients For Caramel Toffee Crunch Cake Recipe
For the Cake:
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 cup buttermilk
- 1 tsp vanilla extract
Caramel Sauce:
- 1 cup granulated sugar
- 6 tbsp unsalted butter, cubed
- 1/2 cup heavy cream
- Pinch of salt
Toffee Crunch:
- 1 cup crushed toffee pieces (Heath bars work perfectly!)
- 1/4 cup chopped pecans (optional)
Frosting:
- 1 1/2 cups unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup caramel sauce (from above)
- 1 tsp vanilla extract
- 2 tbsp heavy cream
Essential Tools You’ll Need
- 9-inch round cake pans
- Mixing bowls
- Electric mixer or stand mixer
- Whisk and spatula
- Saucepan for caramel
- Offset spatula for frosting
- Cake stand or serving plate
Ingredient Substitutions and Additions
- Add Chocolate Chips: For a caramel-chocolate twist.
- Swap Nuts: Replace pecans with walnuts, or omit the nuts entirely.
- Store-Bought Caramel: If you’re short on time, store-bought caramel sauce works in a pinch.
- Cream Cheese Frosting: For a tangy contrast to the sweetness.
How to Make Caramel Toffee Crunch Cake
1: Preheat and Prepare
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper.
2: Make the Cake Batter
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In another bowl, beat the softened butter and sugar until light and fluffy (about 3-4 minutes).
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients and buttermilk, starting and ending with the dry mixture. Mix until just combined.
3: Bake the Cakes
- Divide the batter evenly between the prepared pans. Smooth the tops with a spatula. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.
4: Make the Caramel Sauce
- Heat the granulated sugar in a saucepan over medium heat, stirring constantly until melted and amber-colored.
- Stir in the cubed butter until fully melted.
- Slowly pour in the heavy cream while continuing to stir. Add a pinch of salt and cook for 1-2 minutes until smooth. Let cool slightly.
5: Prepare the Frosting
- Beat the softened butter until creamy.
- Gradually add powdered sugar, mixing until smooth.
- Add 1/4 cup of caramel sauce and vanilla extract. Adjust the consistency with heavy cream if needed.
6: Assemble the Cake
- Place one cake layer on a cake stand. Spread a layer of frosting on top.
- Drizzle with caramel sauce and sprinkle toffee pieces.
- Place the second cake layer on top and frost the entire cake.
- Decorate with more toffee pieces and a final drizzle of caramel sauce.
7: Final Touches
- For an extra crunch, sprinkle chopped pecans on top and finish with a glossy caramel drizzle.
What to Serve with Caramel Toffee Crunch Cake
- Vanilla Ice Cream: A scoop of vanilla ice cream complements the warm caramel flavors.
- Melted Chocolate: Drizzle melted chocolate for a caramel-toffee-chocolate trifecta.
- Whipped Cream: Light, fluffy whipped cream adds a fresh contrast to the rich cake.
Expert Tips for the Perfect Cake
- Use Room Temperature Ingredients: Ensures the batter mixes evenly.
- Homemade Caramel: While store-bought works, homemade caramel elevates the dessert.
- Crush Toffee Just Right: Aim for small bits rather than dust for the best texture.
Storage Instructions Caramel Toffee Crunch Cake
- At Room Temperature: Store in an airtight container for up to 2 days.
- In the Fridge: Refrigerate for up to 5 days. Let the cake sit at room temperature for 30 minutes before serving.
- Freezing: Freeze unfrosted cake layers for up to 2 months. Thaw overnight in the fridge and frost when ready.
Frequently Asked Questions (FAQ)
1. Can I use salted butter for the caramel sauce?
Yes, but omit the added salt in the recipe.
2. Can I make the cake layers ahead of time?
Absolutely! Bake the layers up to 2 days ahead, wrap tightly in plastic, and store at room temperature.
3. How do I prevent the caramel sauce from hardening?
Keep stirring as you add the cream to maintain a smooth consistency.
Craving More Desserts?
If you love this Caramel Toffee Crunch Cake, check out these other mouth-watering dessert recipes:
- Salted Caramel Apple Pie
- Caramel Brownie Cheesecake Bars
- Caramel Pecan Sticky Buns
- See more at lelafoodie.com
Indulge your sweet tooth and make this show-stopping dessert today!
Caramel Toffee Crunch Cake Recipe
There’s something irresistible about the combination of rich caramel, buttery toffee, and moist cake. If you’re searching for a dessert that will impress at your next gathering, look no further than this Caramel Toffee Crunch Cake. With tender cake layers, crunchy toffee bits, and a luscious caramel sauce, this dessert recipe is a guaranteed crowd-pleaser.
Equipment
- 9-inch round cake pans
- Mixing bowls
- Electric mixer or stand mixer
- Whisk and spatula
- Saucepan for caramel
- Offset spatula for frosting
- Cake stand or serving plate
Ingredients
For the Cake:
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 cup buttermilk
- 1 tsp vanilla extract
For the Caramel Sauce:
- 1 cup granulated sugar
- 6 tbsp unsalted butter cubed
- 1/2 cup heavy cream
- Pinch of salt
For the Toffee Crunch:
- 1 cup crushed toffee pieces Heath bars work perfectly!
- 1/4 cup chopped pecans optional
For the Frosting:
- 1 1/2 cups unsalted butter softened
- 4 cups powdered sugar
- 1/4 cup caramel sauce from above
- 1 tsp vanilla extract
- 2 tbsp heavy cream
Instructions
Preheat and Prepare
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper.
Make the Cake Batter
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In another bowl, beat the softened butter and sugar until light and fluffy (about 3-4 minutes).
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients and buttermilk, starting and ending with the dry mixture. Mix until just combined.
Bake the Cakes
- Divide the batter evenly between the prepared pans. Smooth the tops with a spatula. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Make the Caramel Sauce
- Heat the granulated sugar in a saucepan over medium heat, stirring constantly until melted and amber-colored.
- Stir in the cubed butter until fully melted.
- Slowly pour in the heavy cream while continuing to stir. Add a pinch of salt and cook for 1-2 minutes until smooth. Let cool slightly.
Prepare the Frosting
- Beat the softened butter until creamy.
- Gradually add powdered sugar, mixing until smooth.
- Add 1/4 cup of caramel sauce and vanilla extract. Adjust the consistency with heavy cream if needed.
Assemble the Cake
- Place one cake layer on a cake stand. Spread a layer of frosting on top.
- Drizzle with caramel sauce and sprinkle toffee pieces.
- Place the second cake layer on top and frost the entire cake.
- Decorate with more toffee pieces and a final drizzle of caramel sauce.
Final Touches
- For an extra crunch, sprinkle chopped pecans on top and finish with a glossy caramel drizzle.
Notes
✔️ Use Room Temperature Ingredients: Ensures the batter mixes evenly.
✔️ Homemade Caramel: While store-bought works, homemade caramel elevates the dessert.
✔️ Crush Toffee Just Right: Aim for small bits rather than dust for the best texture.
