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Decadent Homemade Caramel Crunch Cake with Toffee Bits

A slice cut from a multi-layered caramel crunch cake, showing filling and topped with caramel drizzle and nuts.
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Make this impressive Caramel Crunch Cake featuring moist vanilla layers, rich homemade caramel sauce, and a satisfying toffee crunch topping. This recipe delivers a showstopper dessert that is manageable for the home baker.

Ingredients

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  • 1 1/2 cups unsalted butter, softened
  • 3 cups granulated sugar
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup whole milk
  • 1/2 cup heavy cream (for caramel)
  • 1 cup packed light brown sugar (for caramel)
  • 1/2 cup granulated sugar (for caramel)
  • 1/2 cup unsalted butter (for caramel)
  • 1/4 cup water (for caramel)
  • 1 teaspoon vanilla extract (for caramel)
  • 1/2 teaspoon salt (for caramel)
  • 1 cup toffee bits (for crunch)

Instructions

  1. Prepare the Cake Layers: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
  2. In a large bowl, cream together the 1 1/2 cups of softened butter and 3 cups of granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  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 among the three prepared 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. Make the Caramel Sauce: Combine the 1/2 cup heavy cream, brown sugar, 1/2 cup granulated sugar, 1/2 cup butter, and water in a medium saucepan.
  9. Cook over medium heat, stirring constantly until the sugar dissolves. Stop stirring once it boils.
  10. Continue to cook without stirring until the mixture reaches a deep amber color, about 8 to 12 minutes. Watch carefully to prevent burning.
  11. Remove from heat and carefully whisk in the vanilla extract and salt. Let the caramel cool slightly; it will thicken as it cools.
  12. Assemble the Cake: Place one cooled cake layer on a serving plate. Spread a layer of caramel sauce over the top. Sprinkle with one-third of the toffee bits.
  13. Top with the second cake layer, repeat with caramel sauce and toffee bits. Place the final cake layer on top.
  14. Pour the remaining caramel sauce over the top layer, allowing it to drizzle down the sides. Sprinkle the remaining toffee bits over the top for the final crunch.

Notes

  • For a cleaner assembly, allow the cake layers to cool completely before frosting or saucing.
  • If the caramel sauce becomes too thick to drizzle, gently reheat it on low heat for a few minutes.
  • You can substitute store-bought toffee bits if you prefer not to make them from scratch.

Nutrition

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