Caramel Toffee Crunch Cake Recipe

Introduction

This Caramel Toffee Crunch Cake is a delightful treat combining moist layers of vanilla cake with rich caramel frosting and crunchy toffee bits. It’s perfect for celebrations or any time you crave a decadent dessert with a perfect balance of sweet and buttery flavors.

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
• 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)
• 1 1/2 cups unsalted butter, softened (for frosting)
• 4 cups powdered sugar (for frosting)
• 1/4 cup caramel sauce (from recipe)
• 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)
• 1/2 cup heavy cream (for caramel)
• 1 pinch salt (for caramel)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper for easy removal.
2. Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Step 3: In a large bowl, beat the softened butter and granulated sugar until light and fluffy using an electric mixer.
4. Step 4: Add eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract.
5. Step 5: Alternate adding the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined; do not overmix.
6. Step 6: Divide the batter evenly between the prepared pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
7. Step 7: To make the caramel sauce, melt the granulated sugar in a saucepan over medium heat, stirring gently until it turns amber in color. Remove from heat, then carefully stir in the cubed butter until melted. Slowly pour in the heavy cream while stirring continuously until smooth. Add a pinch of salt and let the caramel cool to room temperature.
8. Step 8: For the frosting, beat the softened butter until creamy. Gradually add powdered sugar and continue to beat. Mix in the cooled caramel sauce, vanilla extract, and heavy cream until the frosting is smooth and spreadable.
9. Step 9: To assemble the cake, spread a layer of frosting over one cake layer. Drizzle with caramel sauce and sprinkle with crushed toffee pieces. Place the second cake layer on top, then frost the entire cake evenly.
10. Step 10: Decorate the top with additional toffee bits, chopped pecans if using, and an extra drizzle of caramel sauce for a stunning finish.

Tips & Variations

• For a nut-free version, simply omit the pecans or replace with extra toffee pieces.
• Make sure the caramel sauce has cooled before mixing into the frosting to avoid melting the butter.
• Use store-bought toffee bars if you’re short on time; crushing them just before decorating preserves their crunch.
• Chill the cake briefly after assembling to help the frosting set before serving.

Storage

Store the cake covered in an airtight container in the refrigerator for up to 4 days. Let the cake come to room temperature before serving for the best flavor and texture. Leftover cake can be frozen for up to 2 months; thaw overnight in the refrigerator.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can substitute regular milk mixed with 1 tablespoon of lemon juice or vinegar per cup to mimic buttermilk’s acidity, which helps tenderize the cake.

How do I prevent the caramel from crystallizing?

Make sure to stir gently and avoid splashing sugar crystals on the sides of the pan. Using a wet pastry brush to wash down any sugar crystals along the pan edges can help prevent crystallization.

Caramel Toffee Crunch Cake Recipe

Print Recipe

★★★★★

4.9 from 133 reviews

This Caramel Toffee Crunch Cake is a decadent layered dessert featuring moist vanilla cake layers studded with crunchy toffee bits, layered and frosted with luscious caramel-infused buttercream. The cake is topped with an extra drizzle of homemade caramel sauce and garnished with crushed toffee and chopped pecans for added texture and flavor. Perfect for celebrations or any special occasion that calls for an indulgent treat.

• Author: Dylan
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 10 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)

Caramel Sauce

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

Frosting

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

Instructions

1. Prepare Cake Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper to ensure easy cake removal.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside.
3. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar using an electric mixer until the mixture is light and fluffy, which usually takes about 3-4 minutes.
4. Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract to incorporate fully.
5. Combine Wet and Dry Ingredients: Alternately add the dry ingredient mixture and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined to avoid overmixing.
6. Fold in Toffee Bits: Gently fold in the crushed toffee pieces (and chopped pecans, if using) to distribute them evenly throughout the batter.
7. Bake the Cake Layers: Divide the batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
8. Make Caramel Sauce: In a medium saucepan over medium heat, melt the granulated sugar while stirring continuously until it reaches a deep amber color. Carefully add the cubed butter and stir until melted and combined. Slowly pour in the heavy cream, stirring constantly until the sauce is smooth. Remove from heat and add a pinch of salt. Allow the caramel to cool to room temperature.
9. Prepare Frosting: Using a mixer, beat 1 1/2 cups softened butter until creamy. Gradually add the powdered sugar, mixing well. Blend in 1/4 cup of the homemade caramel sauce, vanilla extract, and heavy cream until the frosting is smooth and spreadable.
10. Assemble the Cake: Place one cake layer on your cake stand or plate. Spread a generous layer of frosting over the first cake, then drizzle with caramel sauce and sprinkle with additional toffee bits.
11. Complete the Layering: Top with the second cake layer. Frost the top and sides of the entire cake with the remaining frosting using an offset spatula.
12. Decorate: Garnish the cake with extra crushed toffee pieces, chopped pecans, and an extra drizzle of caramel sauce for a beautiful finish.

Notes

• Ensure all ingredients, especially butter and eggs, are at room temperature for better mixing and baking results.
• Be cautious when melting sugar for the caramel to avoid burning; stir constantly and monitor color changes closely.
• Toffee bits can be substituted with your favorite crunchy candy bars.
• The cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days.
• Bring refrigerated cake to room temperature before serving for the best texture and flavor.
• For an extra moist cake, you can brush each layer lightly with a simple syrup before frosting.

Keywords: Caramel cake, Toffee crunch cake, Buttercream frosting, Layer cake, Homemade caramel, Holiday dessert, Celebration cake