Decadent Caramel Toffee Crunch Cake Recipe
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.
- 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
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
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cake to a perfect golden finish.
- 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.
- 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.
- 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.
- Combine Wet Ingredients: Add buttermilk and vanilla extract to the wet mixture and gently mix until combined for moisture and flavor.
- Fold in Dry Ingredients: Gradually add the flour mixture to the wet ingredients, folding carefully to avoid overmixing, which keeps the cake tender.
- Add Crunch Elements: Gently fold in crushed toffee pieces and optional chopped pecans for texture and added flavor.
- 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.
- 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.
- Prepare Frosting: Cream together softened butter, powdered sugar, caramel sauce, vanilla extract, and heavy cream until fluffy and smooth, creating a luscious frosting.
- 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
