Caramel Toffee Crunch Cake

In recent years, the dessert landscape has evolved, with a growing trend towards rich, decadent sweets that elevate traditional recipes to new heights. The Caramel Toffee Crunch Cake is a prime example of this trend, encapsulating a nostalgic essence that resonates with many. The sweet, buttery notes of caramel and the crunchy, rich goodness of toffee evoke memories of childhood treats and special celebrations.

Delight in the decadent indulgence of a Caramel Toffee Crunch Cake, the perfect dessert for any celebration. With layers of moist cake, rich caramel drizzles, and crunchy toffee pieces, this cake offers an unforgettable taste experience. It evokes nostalgia and warmth, making it ideal for family gatherings. Learn how to create this showstopper from scratch, featuring essential tips for achieving the perfect texture and flavors. Surprise your guests with a dessert that’s both comforting and sophisticated!

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Ingredients

For the Cake:

2 cups all-purpose flour

1 ½ cups granulated sugar

½ cup unsalted butter, softened

1 cup milk

3 large eggs

2 teaspoons baking powder

1 teaspoon vanilla extract

½ teaspoon salt

For the Caramel Sauce:

1 cup granulated sugar

6 tablespoons unsalted butter

½ cup heavy cream

1 teaspoon sea salt (optional for salted caramel)

For the Toffee Crunch Topping:

1 cup crushed toffee candies (such as Heath bars or Butterfingers)

½ cup chocolate chips (semi-sweet or milk chocolate)

¼ cup chopped pecans (optional)

For the Frosting:

1 cup unsalted butter, softened

4 cups powdered sugar

½ cup caramel sauce (prepared earlier)

1 teaspoon vanilla extract

2-4 tablespoons heavy cream (as needed for consistency)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Make the Cake Batter: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.

Combine Dry Ingredients: In another bowl, sift together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, starting and ending with the flour mixture. Mix until just combined.

Bake the Cakes: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let them cool in the pans for 10 minutes before transferring to wire racks to cool completely.

Prepare the Caramel Sauce: In a medium saucepan over medium heat, melt the sugar, stirring constantly until it transforms into amber-coloured caramel. Quickly whisk in the butter until melted, then gradually pour in the heavy cream and stir until smooth. If using, add the sea salt. Allow to cool slightly.

Make the Frosting: In a large mixing bowl, beat the softened butter until creamy. Gradually add powdered sugar, incorporating the caramel sauce and vanilla. Add heavy cream, one tablespoon at a time, until desired consistency is reached.

Assemble the Cake: Place one cake layer on a serving plate. Spread a layer of frosting on top and drizzle with a little caramel sauce. Sprinkle half of the crushed toffee candies on top. Place the second layer of cake on top and frost the top and sides of the cake completely.

Add the Topping: Evenly distribute the remaining toffee candies over the top of the frosted cake. Sprinkle on the chocolate chips and chopped pecans for an extra crunch.

Final Drizzle: Drizzle any remaining caramel sauce over the top of the cake for an added touch of sweetness.

Serve: Slice, serve, and enjoy the indulgent layers of this Caramel Toffee Crunch Cake with friends and family!

Prep Time: 30 minutes | Total Time: 1 hour 30 minutes | Servings: 10-12