Caramel Crunch Cake
Indulge in the ultimate dessert decadence with this luscious Caramel Crunch Cake, a sweet symphony of buttery layers, velvety caramel buttercream, and a delightful crunch of toffee bits. Perfectly baked to golden perfection, this cake starts with a fluffy batter infused with the richness of brown sugar and a hint of vanilla, then crowned with a silky caramel frosting made irresistible by its creamy texture. A drizzle of caramel sauce cascades over the top, while a sprinkle of toffee adds just the right amount of crunch, making every bite a heavenly blend of soft and crisp textures. Ideal for celebrations or as a show-stopping dessert centerpiece, this sweet treat is as beautiful as it is delicious. Bring out the ultimate caramel lover in anyone with this easy-to-make yet stunning dessert.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 1 cup Unsalted butter
- 1.5 cups Granulated sugar
- 0.5 cup Brown sugar
- 4 large Eggs
- 2 teaspoons Vanilla extract
- 1 cup Whole milk
- 0.5 cup Store-bought caramel sauce
- 1 cup Toffee bits
- 3 cups Powdered sugar
- 0.25 cup Additional caramel sauce (for frosting)
- 2 tablespoons Heavy cream
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the unsalted butter, granulated sugar, and brown sugar together until light and fluffy, about 3-5 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients in three batches, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined.
Gently fold in the toffee bits, reserving a handful for garnish (optional).
Divide the batter evenly between the prepared pans and spread the top evenly with a spatula.
Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
While the cakes cool, prepare the caramel buttercream. In a mixing bowl, beat the unsalted butter until creamy. Gradually add the powdered sugar and beat until smooth.
Mix in the additional caramel sauce and heavy cream. Beat for another 2-3 minutes until the frosting is light and fluffy.
Once the cakes are completely cooled, level the tops if necessary. Place one layer on a serving plate and spread a generous layer of caramel buttercream on top.
Place the second cake layer on top and frost the entire cake with the remaining buttercream.
Drizzle caramel sauce over the top and sides of the cake. Sprinkle with reserved toffee bits for garnish.
Refrigerate the cake for at least 30 minutes to set the frosting. Bring to room temperature before serving.
Nutrition Facts
Calories |
661 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.7 g | 30% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 116 mg | 39% | |
| Sodium | 272 mg | 12% | |
| Total Carbohydrate | 105.6 g | 38% | |
| Dietary Fiber | 0.7 g | 3% | |
| Total Sugars | 83.0 g | ||
| Protein | 5.9 g | 12% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 68 mg | 5% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 130 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
