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Decadent Caramel Crunch Cake: Moist Layers, Rich Caramel, and Crunchy Toffee Topping

A decadent slice of caramel crunch cake showing multiple layers, creamy filling, and dripping caramel sauce.
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You want a dessert that truly impresses your guests. This indulgent caramel crunch cake delivers pure deliciousness with moist cake layers, rich caramel sauce, and a satisfying toffee crunch topping. This recipe makes preparing an incredible homemade cake feel easy.

Ingredients

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  • 1 1/2 cups (180g) all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (113g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup (120ml) whole milk
  • 1 cup (240ml) heavy cream (for caramel sauce)
  • 1 cup (200g) granulated sugar (for caramel sauce)
  • 1/2 cup (113g) unsalted butter (for caramel sauce)
  • 1/2 teaspoon sea salt (for caramel sauce)
  • 1 cup toffee bits or crushed hard toffee candy (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 this aside.
  3. In a large bowl, cream the softened butter and 1 cup of sugar together until light and fluffy. This takes about 3 minutes with an electric mixer.
  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 28 to 32 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. Prepare the caramel sauce: In a medium saucepan, combine 1 cup of sugar, 1/2 cup of butter, and 1/2 cup of heavy cream. Heat over medium heat, stirring constantly until the sugar dissolves.
  9. Bring the mixture to a boil without stirring. Let it boil for 5 to 7 minutes, watching carefully until it reaches a deep amber color. Remove from heat immediately.
  10. Carefully whisk in the 1/2 teaspoon of sea salt. Let the sauce cool slightly; it will thicken as it cools.
  11. To assemble the cake, place one cooled cake layer on a serving plate. Spread about one-third of the caramel sauce over the top. Sprinkle with half of the toffee bits.
  12. Place the second cake layer on top. Pour the remaining caramel sauce over the top layer, allowing it to drip down the sides.
  13. Press the remaining toffee bits onto the top and sides of the cake for the final crunchy topping.

Notes

  • For an extra moist dessert, you can poke holes in the warm cake layers before brushing on some of the caramel sauce.
  • If you want a Chocolate Caramel Toffee Crunch Cake variation, substitute 1/4 cup of the flour with unsweetened cocoa powder in the cake batter.
  • You can make the caramel sauce a day ahead and gently reheat it before assembly.

Nutrition

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