Caramel Crunch Cake

introduction

This cake mixes soft cake, sweet caramel, and crunchy nuts. You can make it for a small party or a quiet night at home. Read more on this caramel crunch post for extra ideas.

why make this recipe

You make this cake when you want a rich dessert that feels special but stays easy to cook. It uses few hard steps and gives a big taste. If you like a layer cake twist, try a layer cake idea to change the look.

how to make Caramel Crunch Cake

You work in few clear steps. First, mix the sugar and butter until light. Add eggs and vanilla. Then add the dry mix and milk, part by part. Pour half the batter in the pan, add caramel and nuts, then add the rest. Bake, cool, and top with cream. For a creamy change, see creamy version tips.

Ingredients :

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 3/4 cup milk
• 3 large eggs
• 2 teaspoons baking powder
• 1 teaspoon vanilla extract
• 1 cup caramel sauce
• 1 cup chopped nuts (like pecans or walnuts)
• Whipped cream (for serving)

For notes on add-ins and nuts, read these toffee crunch notes.

Directions :

1. Preheat the oven to 350°F (175°C). Grease and flour a cake pan.
2. In a large bowl, cream together the softened butter and sugar until light and fluffy.
3. Add the eggs one at a time, beating well after each addition. Stir in the vanilla.
4. In another bowl, mix together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined.
6. Pour half of the batter into the prepared cake pan. Drizzle with half of the caramel sauce and sprinkle with half of the chopped nuts. Pour the remaining batter on top, then drizzle with the rest of the caramel and nuts.
7. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
8. Allow the cake to cool before serving with whipped cream.

how to serve Caramel Crunch Cake

Cut the cake in slices. Add a dollop of whipped cream on each slice. Serve on a small plate. You can warm a little extra caramel and pour over each slice.

how to store Caramel Crunch Cake

Cover the cake with plastic wrap or keep it in a sealed container. Store in the fridge for up to 4 days. You can freeze a slice in a tight bag for up to 2 months. Thaw in the fridge before you eat.

tips to make Caramel Crunch Cake

• Use room temperature eggs and butter for a smooth mix.
• Do not over mix the batter; mix just until you see no dry flour.
• Use good caramel sauce for best taste. Find more tips in these decadent tips.
• If nuts burn, cover the cake loosely with foil near the end of bake time.

variation (if any)

• Add a light layer of chocolate glaze for a chocolate twist.
• Swap pecans for walnuts or almonds for a new nut taste.
• Make this in two pans for a small layer cake.

FAQs

Q: Can I use salted butter?
A: Yes. If you use salted butter, do not add extra salt.

Q: Can I make this cake without nuts?
A: Yes. Skip the nuts or replace them with crushed cookies.

Q: Can I use a different caramel?
A: Yes. Use store bought or home made caramel. Both work well.

Q: How do I know when the cake is done?
A: A toothpick in the center should come out clean.

Q: Can I use a bundt pan?
A: Yes. Adjust bake time and check for doneness earlier.

Conclusion

For another take on this sweet and crunchy cake, see The best Caramel Crunch Cake – Taryn’s Tasting Table.