Caramel Crunch Cake Recipe: A Sweet and Crunchy Delight
This Caramel Crunch Cake is the ultimate indulgence for anyone who loves the combination of smooth caramel, crunchy toffee, and a rich, buttery frosting. Perfect for birthdays, holidays, or any celebration, it features soft layers of cake with a delicious crunch topping that everyone will adore.
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup whole milk
- 4 large eggs
- 2 teaspoons vanilla extract
For the Caramel Sauce:
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, cut into pieces
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
For the Crunch Topping:
- 1 cup crushed toffee bits (e.g., Heath or Skor bars)
- 1/2 cup chopped pecans or walnuts (optional)
For the Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup caramel sauce (from above)
- 2-4 tablespoons heavy cream
- 1 teaspoon vanilla extract
- A pinch of salt
Instructions:
1. Prepare the Cake:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large mixing bowl, combine flour, sugar, baking powder, baking soda, and salt. Add softened butter, milk, eggs, and vanilla extract. Beat on low speed until combined, then increase to medium speed and mix for 2-3 minutes until smooth. Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
2. Make the Caramel Sauce:
In a medium saucepan over medium heat, melt granulated sugar, stirring constantly until it turns into an amber-colored liquid. Add butter and stir until melted. Slowly add heavy cream, continuing to stir until smooth. Remove from heat, then stir in vanilla extract and salt. Let cool to room temperature.
3. Prepare the Crunch Topping:
In a small bowl, mix crushed toffee bits and chopped nuts (optional).
4. Make the Frosting:
In a large bowl, beat softened butter until creamy. Gradually add powdered sugar, 1 cup at a time, beating after each addition. Add caramel sauce, heavy cream, vanilla extract, and a pinch of salt. Beat until light and fluffy.
5. Assemble the Cake:
Place one cake layer on a serving plate. Spread a layer of caramel sauce over the top, then sprinkle with crunch topping. Add a layer of frosting. Top with the second cake layer and repeat the process: caramel sauce, crunch topping, and frosting. Frost the sides of the cake with the remaining frosting. Decorate the top with any leftover caramel sauce and crunch topping.
Tips for a Perfect Caramel Crunch Cake:
- Control the Caramel Texture: Be mindful of the temperature when making caramel. Overheating can cause it to become too thick. Add extra cream if necessary to adjust the consistency.
- Customize the Crunch: Feel free to use different nuts or add chocolate chips to the topping for variety.
Prep Time: 20 minutes | Cook Time: 30 minutes | Total Time: 50 minutes
Calories: 350 kcal | Servings: 12 servings
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