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Caramel Toffee Crunch Cake Recipe

Caramel Toffee Crunch Cake Recipe
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★★★★★

5.1 from 5 reviews

Indulge in the rich and decadent Caramel Toffee Crunch Cake, a delightful layered dessert combining moist buttery cake with luscious caramel frosting and crunchy toffee bits. This dessert features a perfectly balanced sweetness from homemade caramel sauce, soft buttermilk cake layers, and a satisfying crunch from toffee pieces and chopped pecans. Perfect for celebrations or any special occasion, this cake offers a beautiful blend of textures and flavors that will impress any crowd.

Ingredients

Scale

Cake Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 4 large eggs
  • 1 cup buttermilk
  • 1 tsp vanilla extract
  • 1 cup crushed toffee pieces (e.g., Heath bars)
  • 1/4 cup chopped pecans (optional)

Frosting Ingredients

  • 1 1/2 cups unsalted butter, softened
  • 4 cups powdered sugar
  • 1/4 cup caramel sauce (from recipe)
  • 1 tsp vanilla extract
  • 2 tbsp heavy cream

Caramel Sauce Ingredients

  • 1 cup granulated sugar
  • 6 tbsp unsalted butter, cubed
  • 1/2 cup heavy cream
  • 1 pinch salt

Instructions

  1. Prepare Pans and Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper to prevent sticking and ensure easy removal.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined. Set aside for later use.
  3. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer until the mixture is light in color and fluffy in texture, indicating good aeration.
  4. Add Eggs and Vanilla: Add the eggs one at a time to the butter mixture, beating thoroughly after each addition. Stir in the vanilla extract to infuse flavor.
  5. Combine Wet and Dry Ingredients: Alternately add the dry ingredients and the buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix gently until just combined to avoid overmixing, which can make the cake dense.
  6. Bake the Cake Layers: Divide the batter evenly between the prepared pans. Smooth the tops with a spatula. Bake in the preheated oven for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them onto wire racks to cool completely.
  7. Make the Caramel Sauce: In a saucepan over medium heat, melt the granulated sugar while stirring continuously until it turns a deep amber color. Carefully add the cubed butter and stir until melted and combined. Slowly add the heavy cream while stirring until the mixture is smooth and creamy. Add a pinch of salt to balance the sweetness. Remove from heat and let cool.
  8. Prepare the Frosting: Using an electric mixer, beat the softened butter until creamy and smooth. Gradually add the powdered sugar, beating well after each addition. Mix in the cooled caramel sauce, vanilla extract, and heavy cream until the frosting is smooth, thick, and spreadable.
  9. Assemble the Cake: Place one cake layer on your cake stand or serving plate. Spread a generous layer of caramel frosting on top, then drizzle with caramel sauce and sprinkle crushed toffee pieces evenly. Add the second cake layer on top, and frost the entire cake with the caramel frosting.
  10. Decorate: Garnish the top of the cake with additional toffee bits, chopped pecans, and drizzle with extra caramel sauce for an elegant finish and added texture.

Notes

  • Allow the cake layers to cool completely before frosting to prevent the frosting from melting.
  • Chopped pecans are optional but add a pleasant crunch and nutty flavor.
  • Be cautious when making caramel as the sugar can burn quickly; stir constantly and watch closely.
  • For an extra rich flavor, you can toast the pecans lightly before adding them to the cake.
  • Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
  • Bring the cake to room temperature before serving if refrigerated for the best flavor and texture.

Nutrition

Keywords: caramel cake, toffee crunch cake, layered cake, homemade caramel sauce, dessert recipe, celebratory cake, sweet cake, American dessert

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