Description
Indulge in this luscious Caramel Crunch Cake featuring moist layers of vanilla cake filled and topped with rich caramel frosting, crunchy toffee bits, and toasted nuts. Perfect for celebrations or any dessert craving, this recipe combines buttery caramel sauce with a delightful crunch for a truly irresistible treat.
Ingredients
Scale
For the Cake:
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 3 large eggs
- 1/2 cup sour cream
- 1/2 cup whole milk
- 2 teaspoons vanilla extract
- 1/2 cup vegetable oil
For the Caramel Sauce:
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, cubed
- 1/2 cup heavy cream
- 1/4 teaspoon salt
For the Crunch Topping:
- 1 cup toffee bits or crushed caramel candies
- 1/2 cup chopped pecans or almonds (optional)
- 1/2 teaspoon sea salt
For the Frosting:
- 1 cup unsalted butter, softened
- 2 1/2 cups powdered sugar
- 1/4 cup caramel sauce (reserved)
- 1–2 tablespoons heavy cream
Instructions
- Prepare the Cake Batter: Preheat the oven to 350°F (177°C). Grease and flour two 8-inch round cake pans to prevent sticking. In a large bowl, whisk together the flour, granulated sugar, brown sugar, salt, baking powder, and baking soda until well combined. In a separate bowl, beat the eggs then add sour cream, milk, vanilla extract, and vegetable oil, mixing until smooth. Gently fold the wet ingredients into the dry ingredients until just combined to avoid overmixing.
- Bake the Cakes: Divide the batter evenly between the two prepared pans. Place them in the preheated oven and bake for 25–28 minutes. Confirm doneness by inserting a toothpick into the center of the cakes; it should come out clean. Remove from oven and allow the cakes to cool completely in their pans before handling.
- Make the Caramel Sauce: While the cakes bake and cool, prepare the caramel sauce. In a medium saucepan over medium heat, melt the granulated sugar, stirring constantly to ensure it turns a rich amber color without burning. Carefully add the cubed butter, stirring until fully melted and incorporated. Slowly pour in the heavy cream and sprinkle in the salt, stirring continuously until smooth. Allow the caramel to cool, reserving 1/4 cup for the frosting.
- Prepare the Frosting: In a large mixing bowl, beat the softened butter until creamy and fluffy. Gradually add the powdered sugar, mixing well after each addition. Once incorporated, add the reserved 1/4 cup caramel sauce and 1 to 2 tablespoons heavy cream to achieve a fluffy, spreadable consistency. Continue beating until smooth.
- Assemble the Cake: Place one cake layer on a serving plate. Spread a generous layer of frosting over the top. Sprinkle the toffee bits and chopped nuts evenly on this layer for added crunch and texture. Place the second cake layer on top and cover the entire cake with the remaining frosting, smoothing the sides and top evenly.
- Add Crunch Topping and Finish: Press the remaining toffee bits around the sides of the frosted cake to create a textured edge. Drizzle extra caramel sauce over the top, and if desired, sprinkle with a pinch of sea salt to enhance the rich flavors. Chill the cake before slicing to ensure clean, neat layers.
Notes
- For a quick shortcut, substitute the homemade cake batter with a boxed vanilla cake mix and use store-bought caramel sauce.
- Chill the cake in the refrigerator for at least 30 minutes before slicing to achieve clean, even layers.
- You can substitute nuts with your favorite variety or omit them entirely if preferred.
- Store the cake loosely covered at room temperature for up to 2 days or refrigerated for up to 5 days.
