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Decadent Caramel Toffee Crunch Layer Cake

Close-up of a decadent slice of caramel crunch cake showing three layers of sponge cake, thick caramel filling, and crunchy topping.
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Make this decadent caramel crunch cake featuring moist vanilla layers, rich caramel frosting, and a satisfying crunchy toffee topping. This recipe delivers a celebration-worthy dessert that is achievable for your home kitchen.

Ingredients

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  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 cup milk
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup unsalted butter (for frosting)
  • 2 cups packed brown sugar (for frosting)
  • 1/2 cup heavy cream (for frosting)
  • 2 teaspoons vanilla extract (for frosting)
  • Pinch of salt (for frosting)
  • 3–4 cups powdered sugar (for frosting)
  • 1 cup toffee bits or chopped pecans (for crunch)

Instructions

  1. Prepare the cake layers: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
  2. In a large bowl, cream together the 1/2 cup softened butter and 1 cup granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in 1 teaspoon vanilla extract.
  4. In a separate bowl, whisk together the flour, baking powder, and 1/4 teaspoon 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 between the prepared pans. Bake for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  7. Make the caramel frosting: In a saucepan, melt 1 cup of butter over medium heat. Add the brown sugar and cook, stirring constantly, for 2 minutes.
  8. Stir in the heavy cream and a pinch of salt. Bring the mixture to a boil, then reduce heat and simmer for 5 minutes, stirring occasionally. Remove from heat and let it cool completely to room temperature.
  9. Once cooled, beat the caramel mixture with an electric mixer. Gradually add the powdered sugar until you reach a smooth, spreadable frosting consistency. Beat in the remaining 2 teaspoons of vanilla extract.
  10. Assemble the cake: Place one cooled cake layer on a serving plate. Spread about one-third of the caramel frosting over the top. Sprinkle generously with half of the toffee bits.
  11. Top with the second cake layer. Frost the top and sides of the entire cake with the remaining frosting.
  12. Press the remaining toffee bits onto the top and sides of the cake for the crunch element.

Notes

  • For an extra gooey texture, warm a small amount of extra caramel sauce and drizzle it over the layers before frosting.
  • If you want a slightly salted caramel flavor, add 1/2 teaspoon of flaky sea salt to the finished frosting.
  • You can substitute pecans or walnuts for toffee bits if you prefer a nut-based crunch.

Nutrition

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