Caramel Toffee Crunch Cake Recipe
This Caramel Toffee Crunch Cake Recipe delivers pure indulgence in every bite.
Equipment
- 2 round cake pans (9-inch)
- Large mixing bowls
- Electric mixer (stand or hand)
- Measuring cups and spoons
- Wire cooling racks
- Offset spatula
- Heavy-bottomed saucepan
- Candy thermometer
Ingredients
- 2 cups all-purpose flour
- 1½ cups granulated sugar
- ½ cup unsalted butter softened
- 3 large eggs
- 1 cup whole milk
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup granulated sugar
- 6 tablespoons butter
- ½ cup heavy cream
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 cup toffee bits
- ½ cup chopped pecans optional
Instructions
- Preheat oven to 350°F. Grease cake pans thoroughly.
- Mix flour, baking powder, and salt together.
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time. Beat well.
- Alternate adding flour mixture and milk. Mix gently.
- Stir in vanilla extract until just combined.
- Divide batter evenly between prepared pans.
- Bake for 25-30 minutes until golden brown.
- Cool in pans for 10 minutes completely.
- Make caramel by melting sugar until amber colored.
- Add butter carefully, then cream and vanilla.
- Cool caramel sauce until thick but spreadable.
- Layer cake with caramel between each layer.
- Sprinkle toffee bits generously over frosting.
Notes
- Room temperature ingredients mix better and create smoother batter.
- Don't overmix the batter to avoid tough, dense cake texture.
- Test doneness with toothpick inserted in center comes out clean.
- Let caramel cool slightly before spreading to prevent melting.
- Store finished cake covered in refrigerator for best results.