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.