Decadent Caramel Toffee Crunch Cake Recipe
This Decadent Caramel Toffee Crunch Cake is a luscious dessert combining a moist, tender cake infused with crushed toffee pieces and optional pecans, layered and frosted with a smooth caramel buttercream. The rich caramel flavors and delightful crunch make it an irresistible treat perfect for special occasions or indulgent celebrations.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cake 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)
Frosting Ingredients
- 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 Ingredients
- 1 cup granulated sugar
- 6 tbsp unsalted butter, cubed
- 1/2 cup heavy cream
- 1 pinch salt
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) so it’s ready to bake your cake to golden perfection.
- Mix dry ingredients: In a bowl, whisk together the flour, baking powder, baking soda, and salt until well combined to ensure even distribution of leavening agents.
- Cream butter and sugar: In another bowl, beat the softened butter and granulated sugar together until light and fluffy, about 4 minutes, which helps create a tender crumb.
- Add eggs: Incorporate eggs one at a time, mixing well after each addition to create a smooth, cohesive batter.
- Add buttermilk and vanilla: Pour in the buttermilk and vanilla extract, mixing until just combined to maintain cake tenderness and moisture.
- Combine batter and dry ingredients: Gradually fold the dry ingredients into the wet, being careful not to overmix to keep the cake tender.
- Add toffee and pecans: Gently fold in crushed toffee pieces and optional pecans, providing signature crunch and flavor.
- Bake the cake: Divide the batter evenly into prepared cake pans and bake for 30-35 minutes or until a toothpick inserted comes out clean, indicating doneness.
- Cool the cakes: Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely, which prevents the frosting from melting.
- Prepare frosting: Cream softened butter with powdered sugar, caramel sauce, vanilla extract, and heavy cream until fluffy to create a luscious caramel buttercream.
- Frost the cake: Spread the caramel frosting between cake layers and over the top, allowing it to cascade down the sides for a beautiful finish.
Notes
- Be careful not to overmix the batter to maintain a tender crumb.
- Allow cakes to cool completely before frosting to prevent melting.
- For added flavor, try substituting pecans with walnuts or almonds.
- Store leftover cake in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
- If desired, warm caramel sauce slightly before mixing into frosting for easier blending.
Keywords: caramel cake, toffee cake, caramel toffee crunch cake, layered cake, buttercream frosting, special occasion cake, indulgent dessert
