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Decadent Layered Caramel Crunch Cake with Homemade Toffee Bits

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You want a dessert that truly impresses your guests, and this indulgent caramel crunch cake delivers pure deliciousness. Learn exactly how to build those beautiful layers and get that perfect crunchy texture everyone talks about.

Ingredients

Scale
  • 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 milk
  • 1 cup granulated sugar (for caramel)
  • 1/4 cup water (for caramel)
  • 1/2 cup heavy cream (for caramel)
  • 4 tablespoons unsalted butter (for caramel)
  • 1/2 teaspoon sea salt (for caramel)
  • 1 cup heavy cream, cold (for frosting)
  • 1/2 cup powdered sugar (for frosting)
  • 1 teaspoon vanilla extract (for frosting)
  • 1 cup toffee bits (for crunch topping)

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 1 cup of 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 flour 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. Make the homemade caramel sauce: Combine 1 cup of granulated sugar and 1/4 cup of water in a heavy-bottomed saucepan over medium heat. Do not stir initially; swirl the pan occasionally until the sugar dissolves and turns a deep amber color.
  9. Remove the caramel from the heat. Carefully whisk in the 1/2 cup of heavy cream (it will bubble vigorously). Then whisk in the 4 tablespoons of butter and 1/2 teaspoon of sea salt until smooth. Let the caramel cool slightly.
  10. Make the whipped cream frosting: In a chilled bowl, beat the cold heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
  11. Assemble the cake: Place one cooled cake layer on a serving plate. Spread about one-third of the cooled caramel sauce over the first layer.
  12. Place the second cake layer on top. Frost the top and sides of the cake with the whipped cream frosting.
  13. Drizzle the remaining caramel sauce over the top of the cake, allowing some to drip down the sides.
  14. Immediately press the toffee bits around the sides and sprinkle them generously over the top of the cake for the crunch layer.
  15. Chill the cake for at least 30 minutes before slicing and serving.

Notes

  • For an extra showstopper look, use a small amount of the caramel sauce to help the toffee bits adhere to the sides of the cake.
  • You can make the caramel sauce ahead of time; store it at room temperature, and gently warm it before drizzling.
  • If you want a richer cake flavor, substitute half of the all-purpose flour with cake flour.

Nutrition

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