Caramel Crunch Cake Recipe
Ingredients:
For the Cake:
2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
1 cup whole milk
4 large eggs
2 teaspoons vanilla extract
For the Caramel Sauce:
1 cup granulated sugar
6 tablespoons unsalted butter, cut into pieces
1/2 cup heavy cream
1 teaspoon vanilla extract
1/2 teaspoon salt
For the Crunch Topping:
1 cup crushed toffee bits (like Heath or Skor bars)
1/2 cup chopped pecans or walnuts (optional)
For the Frosting:
1 cup unsalted butter, softened
4 cups powdered sugar
1/4 cup caramel sauce (from above)
2-4 tablespoons heavy cream
1 teaspoon vanilla extract
A pinch of salt
Instructions:
1. Prepare the Cake:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt.
Add the softened butter, milk, eggs, and vanilla extract. Beat on low speed until combined, then increase to medium speed and beat for 2-3 minutes until the batter is smooth.
Divide the batter evenly between the prepared pans and bake for 25-30 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 to a wire rack to cool completely.
2. Make the Caramel Sauce:
In a medium saucepan over medium heat, melt the sugar, stirring constantly until it becomes an amber-colored liquid.
Add the butter and stir until fully melted and combined. Slowly pour in the heavy cream while stirring continuously. The mixture will bubble vigorously.
Remove from heat and stir in the vanilla extract and salt. Let the caramel sauce cool to room temperature.
3. Prepare the Crunch Topping:
In a small bowl, mix together the crushed toffee bits and chopped nuts (if using).
4. Make the Frosting:
In a large mixing bowl, beat the softened butter until creamy.
Gradually add the powdered sugar, 1 cup at a time, beating well after each addition.
Mix in the caramel sauce, heavy cream (starting with 2 tablespoons and adding more if needed for consistency), vanilla extract, and a pinch of salt. Beat until the frosting is light and fluffy.
5. Assemble the Cake:
Place one cake layer on a serving plate. Spread a layer of caramel sauce over the top.
Sprinkle a portion of the crunch topping over the caramel.
Add a layer of frosting over the crunch topping.
Place the second cake layer on top and repeat the process with caramel sauce, crunch topping, and frosting.
Frost the sides of the cake with the remaining frosting. Decorate the top with any remaining caramel sauce and crunch topping.
Enjoy your Caramel Crunch Cake!