Caramel Crunch Cake

introduction

This cake tastes warm and sweet. It has soft cake and a crisp top. You can make it for a party or a small meal. Try it with other sweet treats like caramel cheesecake bars for a big sweet table.

why make this recipe

You will get a soft cake with a crunchy top. The cake uses simple food you may have in your home. You can make it fast and wow your friends. If you like cookie-cake sweets, you may also like salted caramel cookies as a side.

how to make Caramel Crunch Cake

You mix the wet parts and the dry parts. Then you bake. Add caramel and crunch on top. You do not need hard skills. Read the steps below and go slow.

Ingredients :

• 2 1/2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1 cup unsalted butter, softened
• 4 large eggs
• 1 cup whole milk
• 2 teaspoons vanilla extract
• 1 cup caramel sauce (plus extra for drizzling)
• 1 cup toffee bits or caramelized nuts (for crunch topping)
• 1 tablespoon baking powder
• 1/2 teaspoon salt
  You can swap nuts for toffee. See a mild nut cake like almond ricotta cake for a soft nut note.

Directions :

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
3. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with milk, beginning and ending with flour. Mix until just combined.
4. Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool completely.
5. Place one cake layer on a serving plate. Spread a generous layer of caramel sauce over the top. Add the second cake layer and frost the top and sides with more caramel sauce.
6. Sprinkle toffee bits or caramelized nuts over the cake for a crunchy topping. Drizzle with extra caramel sauce before serving.

how to serve Caramel Crunch Cake

Cut the cake into wide slices. Serve with a small scoop of ice cream or plain cream. You can warm a bit more caramel and pour on top. Try it with apple sweets like caramel apple pie 2 for a fall table.

how to store Caramel Crunch Cake

Cover the cake with a lid or wrap it in foil. Keep it in the fridge for up to 4 days. You can freeze slices in a box for up to one month. Thaw in the fridge before you eat.

tips to make Caramel Crunch Cake

• Use room temp butter and eggs. They mix well.
• Do not over mix the batter. Mix until just wet.
• Cool the cake well before you add the caramel. The caramel can slide off if the cake is warm.
• Use a good store caramel or make simple caramel at home. See another apple pie note at caramel apple pie for more caramel ideas.

variation (if any)

• Add a thin layer of whipped cream under the caramel for a light feel.
• Use chopped pecans or almonds for a new crunch.
• Make a single large cake in a 9×13 pan and bake a bit less time.

FAQs

Q: Can I use low fat milk?
A: Yes. The cake will still bake. Use a bit less milk if the batter looks too thin.

Q: Can I use store caramel from a jar?
A: Yes. A jar caramel works fine. Warm it a little to make it easy to spread.

Q: How do I make the top very crisp?
A: Use lots of toffee bits or nuts on top. Press them down gently so they stay.

Q: Can I make this as cupcakes?
A: Yes. Fill cups two thirds full. Bake for 18-22 minutes.

Q: Do I need to chill the cake before slicing?
A: You do not need to, but chilling helps the caramel set and makes clean cuts.

Conclusion

Try a few recipes to find your best match. For a classic take on this cake, see The best Caramel Crunch Cake – Taryn’s Tasting Table. For a version with a brown butter cookie base, see Brown Butter Cookie Caramel Crunch Cake.