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Caramel Toffee Crunch Cake Recipe

Caramel Toffee Crunch Cake Recipe
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★★★★★

5.2 from 11 reviews

Indulge in the rich and decadent Caramel Toffee Crunch Cake, a delightful layered dessert combining moist vanilla cake, buttery caramel sauce, crunchy toffee bits, and creamy caramel frosting. Perfect for special occasions or any time you crave a sweet, textured treat.

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)

Caramel Sauce

  • 1 cup granulated sugar
  • 6 tbsp unsalted butter, cubed
  • 1/2 cup heavy cream
  • 1 pinch salt

Frosting

  • 1 1/2 cups unsalted butter, softened
  • 4 cups powdered sugar
  • 1/4 cup caramel sauce (from recipe)
  • 1 tsp vanilla extract
  • 2 tbsp heavy cream

Instructions

  1. Prepare Pans and Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper to ensure the cakes release easily after baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside for later use.
  3. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar using an electric mixer until the mixture is light and fluffy. This creates a perfect base for the cake batter.
  4. Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to incorporate fully. Stir in the vanilla extract for flavor.
  5. Combine Dry Ingredients and Buttermilk: Alternately add the dry ingredient mixture and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined to avoid overmixing and ensure a tender cake.
  6. Divide and Bake: Pour the batter evenly into the prepared pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
  7. Cool Cakes: Allow the cakes to cool in their pans for 10 minutes, then remove them from the pans and transfer to wire racks to cool completely.
  8. Make Caramel Sauce: In a saucepan over medium heat, melt the granulated sugar, stirring until it turns a rich amber color. Carefully add the cubed butter and stir until melted, then slowly pour in the heavy cream while continuously stirring until the sauce is smooth. Remove from heat and add a pinch of salt. Let it cool.
  9. Prepare Frosting: Beat the softened butter until creamy. Gradually add powdered sugar and continue beating. Mix in the cooled caramel sauce, vanilla extract, and heavy cream until the frosting is smooth, creamy, and spreadable.
  10. Assemble the Cake: Place one cake layer on a cake stand or serving plate. Spread a generous layer of frosting on top, drizzle with caramel sauce, and sprinkle crushed toffee bits evenly. Place the second cake layer on top.
  11. Frost and Decorate: Use the remaining frosting to cover the top and sides of the assembled cake. Garnish with additional toffee pieces, chopped pecans (if using), and a final drizzle of caramel sauce for an irresistible finish.

Notes

  • For best results, use room temperature ingredients to ensure even mixing.
  • You can substitute toffee bits with your favorite crunchy candy bars if preferred.
  • Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
  • Allow the cake to come to room temperature before serving if refrigerated, as cold frosting can be firm.
  • Optionally toast pecans lightly to enhance their flavor before adding to the cake.

Nutrition

Keywords: caramel cake, toffee crunch cake, layered cake, caramel frosting, dessert recipe, indulgent cake

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