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Decadent Caramel Crunch Cake

A tall slice of caramel crunch cake featuring three layers, dripping with caramel sauce and coated in crunchy topping.
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You want a dessert that truly impresses your guests, and this decadent Caramel Crunch Cake delivers pure deliciousness. This recipe shows you how to build moist layers, rich caramel sauce, and a satisfying toffee crunch topping.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk
  • 1 cup prepared caramel sauce (for filling and frosting)
  • 1 cup toffee bits (for crunch topping)
  • 1 cup powdered sugar (for simple glaze, optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry mixture. Mix until just combined; do not overmix.
  6. Divide the batter evenly between the prepared cake pans. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  8. Once cool, level the cake layers if necessary. Place one layer on your serving plate. Spread about 1/3 cup of the caramel sauce over the first layer.
  9. Top with the second cake layer. Frost the top and sides of the entire cake with the remaining caramel sauce.
  10. Press the toffee bits firmly onto the top and sides of the frosted cake for the crunch texture.
  11. If using the optional glaze, mix powdered sugar with 1-2 teaspoons of water until smooth, then drizzle lightly over the top before serving.

Notes

  • For the richest flavor, make your own homemade caramel sauce instead of using store-bought.
  • If you want a thicker, more stable frosting, mix 1/2 cup of softened butter and 2 cups of powdered sugar into 1/2 cup of your prepared caramel sauce to create a caramel buttercream.
  • Chill the cake for 20 minutes after applying the toffee bits to help them set firmly.

Nutrition

Find it online: https://carlacooking.com/caramel-crunch-cake-recipe/