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Caramel Toffee Crunch Cake

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.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 Servings
Course: Dessert
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

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

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

Method
 

Preheat and Prepare
  1. 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
  1. In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  2. In another bowl, beat the softened butter and sugar until light and fluffy (about 3-4 minutes).
  3. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. Gradually add the dry ingredients and buttermilk, starting and ending with the dry mixture. Mix until just combined.
Bake the Cakes
  1. 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
  1. Heat the granulated sugar in a saucepan over medium heat, stirring constantly until melted and amber-colored.
  2. Stir in the cubed butter until fully melted.
  3. 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
  1. Beat the softened butter until creamy.
  2. Gradually add powdered sugar, mixing until smooth.
  3. Add 1/4 cup of caramel sauce and vanilla extract. Adjust the consistency with heavy cream if needed.
Assemble the Cake
  1. Place one cake layer on a cake stand. Spread a layer of frosting on top.
  2. Drizzle with caramel sauce and sprinkle toffee pieces.
  3. Place the second cake layer on top and frost the entire cake.
  4. Decorate with more toffee pieces and a final drizzle of caramel sauce.
Final Touches
  1. 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.

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