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Decadent Homemade Caramel Crunch Cake

A tall slice of caramel crunch cake with three layers, dripping with caramel sauce and coated in nuts.
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Make this showstopper Caramel Crunch Cake featuring moist vanilla layers, rich homemade caramel sauce, and a satisfying toffee crunch topping. This indulgent dessert is achievable for the home baker.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 1 cup granulated sugar (for caramel)
  • 1/2 cup heavy cream
  • 4 tablespoons unsalted butter (for caramel)
  • 1/4 teaspoon salt (for caramel)
  • 1 cup toffee bits or crushed brittle (for crunch)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, cream together the 1 cup of sugar and 1/2 cup of softened butter until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry mixture. Mix until just combined. Do not overmix.
  5. Divide the batter evenly between the prepared cake pans. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  6. Prepare the caramel sauce: In a medium saucepan over medium heat, melt the 1 cup of sugar without stirring until it turns a deep amber color. Watch carefully to prevent burning.
  7. Remove the saucepan from the heat. Carefully whisk in the 1/2 cup of heavy cream (it will bubble vigorously). Whisk until smooth.
  8. Whisk in the 4 tablespoons of butter and 1/4 teaspoon of salt until fully incorporated. Let the caramel cool slightly until it thickens to a pourable consistency.
  9. To assemble, place one cake layer on a serving plate. Pour about one-third of the caramel sauce over the layer and spread gently. Sprinkle with half of the toffee bits.
  10. Place the second cake layer on top. Pour the remaining caramel sauce over the top and sides of the cake. Sprinkle the remaining toffee bits over the top surface.
  11. Allow the cake to set slightly before slicing and serving.

Notes

  • For a richer flavor, use brown sugar instead of white sugar in the cake batter.
  • If you want a taller cake, you can use three 6-inch pans instead of two 8-inch pans.
  • Chill the cake for 30 minutes before slicing to help the caramel set for cleaner cuts.

Nutrition

Find it online: https://miameal.com/caramel-crunch-cake-recipe/