Introduction

This Decadent Caramel Toffee Crunch Cake is a delightful treat that combines rich caramel, crunchy toffee, and a moist, tender cake base. Perfect for celebrations or whenever you crave a sweet indulgence, this cake is sure to impress and satisfy your sweet tooth.

Decadent Caramel Toffee Crunch Cake Recipe - Recipe Image

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
1/4 cup caramel sauce
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

Step 1: Preheat your oven to 350°F (175°C) so it’s ready to bake your cake to golden perfection.
Step 2: In a bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
Step 3: In another bowl, beat the softened butter and granulated sugar together until light and fluffy, about 4 minutes.
Step 4: Incorporate the eggs one at a time, mixing well after each addition for a smooth batter.
Step 5: Pour in the buttermilk and vanilla extract, mixing until just combined and the batter is luxurious and creamy.
Step 6: Gradually fold the flour mixture into the wet ingredients, being careful not to overmix for a tender cake.
Step 7: Gently mix in the crushed toffee pieces and optional chopped pecans for a delightful crunch.
Step 8: Divide the batter into prepared cake pans and bake for 30-35 minutes or until a toothpick comes out clean.
Step 9: Allow the cakes to cool completely in the pans for 10 minutes, then transfer to wire racks to cool fully.
Step 10: For the frosting, cream the softened butter with powdered sugar, caramel sauce, vanilla extract, and heavy cream until fluffy.
Step 11: Spread the creamy caramel frosting between the cake layers and over the top, letting it cascade down the sides.

Tips & Variations

For extra flavor, toast the pecans lightly before adding them to the batter.
Use your favorite brand of toffee bars for different crunch and flavor profiles.
Try adding a pinch of cinnamon to the cake batter for a warm, spicy note.
If you prefer, substitute the caramel sauce with dulce de leche for a richer frosting.

Storage

Store the cake in an airtight container in the refrigerator for up to 4 days. Bring it to room temperature before serving for the best texture and flavor. Leftovers can also be frozen for up to 2 months; thaw overnight in the refrigerator before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the caramel sauce ahead of time?

Yes, the caramel sauce can be prepared in advance and stored in the refrigerator for up to a week. Warm it slightly before using in the frosting to make mixing easier.

What can I use if I don’t have buttermilk?

You can substitute buttermilk by mixing 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before adding to the recipe.