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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.

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

  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

Find it online: https://dinewithdylan.com/decadent-caramel-toffee-crunch-cake-recipe/