Description
Indulge in the rich and delightful Caramel Crunch Cake, a luscious American dessert featuring moist layers of vanilla cake smothered in creamy caramel frosting and topped with crunchy toffee bits and toasted nuts. This sweet and salty treat combines smooth caramel flavors with a satisfying crunch, perfect for special occasions or anytime you crave a decadent dessert.
Ingredients
Scale
For the cake:
- 2½ cups all-purpose flour
- 2½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1¾ cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup whole milk
For the caramel frosting:
- 1 cup unsalted butter
- 1 cup brown sugar (light or dark)
- ¼ cup heavy cream
- ¼ teaspoon salt
- 2½ cups powdered sugar
- 1 teaspoon vanilla extract
For the crunch topping:
- 1½ cups toffee bits or crushed caramel candies
- 1 cup chopped toasted pecans or walnuts (optional)
- pinch of sea salt (optional)
Instructions
- Prepare the cake pans and oven: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch or two 9-inch round cake pans to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to combine the leavening agents evenly throughout the flour.
- Cream butter and sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar using an electric mixer until light, fluffy, and pale in color, approximately 3 minutes. This incorporates air for a tender cake.
- Add eggs and vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract for flavor.
- Combine wet and dry ingredients: Alternately add the flour mixture and whole milk to the butter mixture, starting and ending with the flour. Mix gently after each addition until just combined to avoid overmixing.
- Pour batter and bake: Divide the batter evenly among the prepared pans and 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.
- Cool cake layers: Allow the cake to cool in the pans for 10 minutes, then transfer them onto a wire rack to cool completely before frosting.
- Make caramel frosting: In a saucepan over medium heat, melt the butter. Stir in the brown sugar and cook for 2 minutes until the mixture is bubbly. Add the heavy cream and salt, bring to a gentle simmer, then remove from heat. Let the mixture cool for 5 minutes.
- Finish frosting: Beat in the powdered sugar and vanilla extract until smooth and spreadable. If the frosting is too thick, add a splash of heavy cream to reach desired consistency.
- Assemble the cake: Spread a layer of caramel frosting between each cake layer. Then frost the top and sides of the assembled cake evenly.
- Add crunch topping: Press the toffee bits and chopped toasted pecans or walnuts (if using) onto the sides and/or top of the cake. Sprinkle a pinch of sea salt over the top for a flavor contrast.
- Chill before serving: Refrigerate the cake for 15 to 30 minutes to set the frosting and make slicing easier. Serve and enjoy!
Notes
- For extra intense caramel flavor, drizzle additional caramel sauce over the top of the cake before serving.
- The cake layers can be baked a day ahead, wrapped tightly, and stored at room temperature to save time.
- Use good-quality brown sugar and real butter for the best caramel taste.
- Toast the nuts lightly to enhance their flavor if using.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
