Decadent Caramel Toffee Crunch Cake Recipe

Introduction

This Decadent Caramel Toffee Crunch Cake is a delightful treat combining a moist, tender cake with rich caramel frosting and crunchy toffee pieces. Perfect for special occasions or whenever you crave an indulgent dessert that’s full of texture and flavor.

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 (for frosting)
• 1/4 cup caramel sauce (for frosting)
• 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 flour, baking powder, baking soda, and salt until well combined.
3. Step 3: In another bowl, beat softened butter and granulated sugar 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 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 without overmixing to keep the cake tender.
7. Step 7: Gently mix in 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 in the center comes out clean.
9. Step 9: Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
10. Step 10: For the caramel sauce, heat granulated sugar in a saucepan over medium heat until melted and amber. Remove from heat and stir in cubed butter until smooth. Slowly add heavy cream and salt, stirring until fully combined. Let cool.
11. Step 11: To make the frosting, cream softened butter with powdered sugar, caramel sauce, vanilla extract, and heavy cream until fluffy.
12. Step 12: Spread the creamy caramel frosting between the cake layers, on top, and around the sides for a smooth finish.

Tips & Variations

• Use store-bought caramel sauce to save time, or prepare the caramel sauce ahead and refrigerate it for up to a week.
• Swap pecans for walnuts or almonds based on your preference or omit nuts for a nut-free cake.
• For extra crunch, sprinkle some crushed toffee on top of the frosted cake just before serving.
• Ensure all ingredients are at room temperature to help achieve a smooth, well-mixed batter and frosting.

Storage

Store the cake covered in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Allow refrigerated cake to come to room temperature before serving for the best texture and flavor. Leftover caramel sauce can be refrigerated separately and gently warmed before use.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Yes, but to mimic the tanginess of buttermilk, add 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk and let it sit for 5 minutes before using.

How do I prevent the toffee pieces from sinking to the bottom?

Lightly toss the crushed toffee pieces in a small amount of flour before folding them into the batter. This helps suspend them evenly throughout the cake.

Decadent Caramel Toffee Crunch Cake Recipe

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★★★★★

4.5 from 79 reviews

This Decadent Caramel Toffee Crunch Cake combines a tender, moist vanilla cake base with crunchy toffee pieces and optional pecans, all enveloped in a luscious caramel-flavored buttercream frosting. Perfect for celebrations or indulgent dessert lovers, this cake offers a delightful balance of rich caramel sweetness and satisfying texture.

• Author: Dylan
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 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) so it’s ready to bake your cake to golden perfection.
2. Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, baking soda, and salt until well combined to ensure even distribution and proper leavening.
3. Cream Butter and Sugar: In another bowl, beat the softened butter with granulated sugar for about 4 minutes until the mixture becomes light and fluffy, creating a smooth base for the batter.
4. Add Eggs: Incorporate the eggs one at a time, mixing well after each addition to maintain a smooth, uniform batter consistency.
5. Add Buttermilk and Vanilla: Pour in the buttermilk and vanilla extract, mixing until just combined to keep the batter tender and flavorful without overworking it.
6. Combine Dry and Wet Ingredients: Gradually fold the dry flour mixture into the wet ingredients gently, being careful not to overmix to preserve the cake’s tender crumb.
7. Add Toffee and Pecans: Fold in the crushed toffee pieces and optional chopped pecans evenly, adding delightful crunchy texture throughout the cake.
8. Bake: Divide the batter evenly into prepared cake pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool Cakes: Let the cakes cool in the pans for 10 minutes, then carefully transfer them to wire racks to cool completely before frosting.
10. Make Frosting: Cream together softened butter, powdered sugar, caramel sauce, vanilla extract, and heavy cream until fluffy and smooth to create a rich caramel frosting.
11. Assemble Cake: Spread the creamy caramel frosting between cake layers and generously over the top and sides for an indulgent finish.

Notes

• Ensure all ingredients, especially butter and eggs, are at room temperature for the best batter texture.
• Do not overmix the batter once the flour is added to maintain a tender crumb.
• Use high-quality toffee pieces for best flavor and crunchy texture.
• You can substitute pecans with other nuts such as walnuts or omit them entirely for a nut-free version.
• Allow the cakes to cool fully before frosting to prevent melting or sliding of frosting.
• The caramel sauce can be prepared ahead of time and stored in the refrigerator, gently warmed before using in frosting.

Keywords: caramel cake,toffee cake,crunch cake,buttercream frosting,vanilla cake,pecan cake,decadent dessert