Decadent Caramel Toffee Crunch Cake Recipe

Introduction

This Decadent Caramel Toffee Crunch Cake is a delightful treat that combines tender cake layers with crunchy toffee and a rich caramel frosting. Perfect for special occasions or anytime you crave something sweet and satisfying.

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 (for cake)
• 1 1/2 cups granulated sugar (for cake)
• 4 large eggs
• 1 cup buttermilk
• 1 tsp vanilla extract (for cake)
• 1 cup crushed toffee pieces (e.g., Heath bars)
• 1/4 cup chopped pecans (optional)
• 1 1/2 cups unsalted butter, softened (for frosting)
• 4 cups powdered sugar
• 1/4 cup caramel sauce
• 1 tsp vanilla extract (for frosting)
• 2 tbsp heavy cream (for frosting)
• 1 cup granulated sugar (for caramel sauce)
• 6 tbsp unsalted butter, cubed (for caramel sauce)
• 1/2 cup heavy cream (for caramel sauce)
• 1 pinch salt (for caramel sauce)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) so it’s ready to bake your cake to golden perfection.
2. Step 2: In a bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
3. Step 3: In another bowl, beat the softened butter and granulated sugar together until light and fluffy, about 4 minutes.
4. Step 4: Incorporate the eggs one at a time, mixing well after each addition for a smooth batter.
5. Step 5: Pour in the buttermilk and vanilla extract, mixing until just combined and the batter is creamy.
6. Step 6: Gradually fold the flour mixture into the wet ingredients, being careful not to overmix to keep the cake tender.
7. Step 7: Gently mix in the crushed toffee pieces and optional chopped pecans for added crunch.
8. Step 8: Divide the batter evenly into prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted comes out clean.
9. Step 9: Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
10. Step 10: For the frosting, cream the softened butter with powdered sugar, caramel sauce, vanilla, and heavy cream until fluffy and smooth.
11. Step 11: Spread the caramel frosting between the cake layers and over the top, letting it gently cascade down the sides.

Tips & Variations

• Use your favorite toffee candy bars to customize the flavor and crunch.
• Swap pecans for walnuts or omit nuts entirely for a nut-free version.
• Make the caramel sauce ahead of time to save on prep when frosting the cake.
• For extra moisture, brush cake layers with a light caramel or vanilla syrup before frosting.

Storage

Store the cake covered in the refrigerator for up to 4 days. Bring to room temperature before serving for the best flavor and texture. Leftover cake can also be frozen wrapped tightly for up to 2 months; thaw in the fridge overnight before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can substitute buttermilk with regular milk mixed with 1 tablespoon of lemon juice or vinegar per cup to mimic the tangy acidity.

How do I make homemade caramel sauce?

Heat granulated sugar over medium heat until it melts and turns amber, then stir in cubed butter until melted. Slowly add warm heavy cream and a pinch of salt, stirring constantly until smooth. Let it cool before using.

Decadent Caramel Toffee Crunch Cake Recipe

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4.7 from 141 reviews

Indulge in this Decadent Caramel Toffee Crunch Cake, a luscious layered dessert featuring a tender, moist cake studded with crunchy toffee pieces and pecans, all enveloped in a creamy caramel-infused buttercream frosting. Perfectly balanced with a hint of vanilla and a rich caramel sauce, this cake is a showstopper for any special occasion or sweet craving.

• Author: Lila
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour 5 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake

• 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

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

Caramel Sauce

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

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cake to a perfect golden finish.
2. Mix Dry Ingredients: Whisk together the all-purpose flour, baking powder, baking soda, and salt in a bowl until fully combined to ensure an even distribution of leavening agents and seasoning.
3. Cream Butter and Sugar: In a separate bowl, beat the softened butter with granulated sugar until light and fluffy, approximately 4 minutes. This step incorporates air, making the cake tender.
4. Add Eggs: Incorporate the eggs one at a time into the butter-sugar mixture, ensuring each is fully mixed in before adding the next to maintain a smooth batter.
5. Combine Wet Ingredients: Add buttermilk and vanilla extract to the wet mixture and gently mix until combined for moisture and flavor.
6. Fold in Dry Ingredients: Gradually add the flour mixture to the wet ingredients, folding carefully to avoid overmixing, which keeps the cake tender.
7. Add Crunch Elements: Gently fold in crushed toffee pieces and optional chopped pecans for texture and added flavor.
8. Bake the Cake: Divide batter evenly into prepared pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean, indicating doneness.
9. Cool Cakes: Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely, which prevents the frosting from melting.
10. Prepare Frosting: Cream together softened butter, powdered sugar, caramel sauce, vanilla extract, and heavy cream until fluffy and smooth, creating a luscious frosting.
11. Assemble Cake: Spread the caramel frosting between the cake layers, then cover the top and sides, allowing the frosting to gently cascade down the edges for an elegant finish.

Notes

• For best results, use room temperature ingredients to ensure even mixing.
• Allow the cake layers to cool completely before frosting to prevent melting.
• Chopped pecans are optional but add a delightful nutty flavor and crunch.
• Crushed toffee pieces can be substituted with your favorite toffee candy bars.
• Store the cake covered in the refrigerator for up to 3 days.
• Bring refrigerated cake to room temperature before serving for the best texture and flavor.

Keywords: Caramel cake, Toffee crunch cake, Layered cake, Buttercream frosting, Homemade dessert, Party cake, Holiday cake