Caramel Toffee Crunch Cake

introduction

This cake mixes soft cake, sweet caramel, and crunchy toffee. You will love the mix of textures and taste. Try a similar treat like chocolate caramel cake for another idea.

why make this recipe

You make this cake for a special day or when you want a rich treat. It looks nice and tastes like a candy bar. The cake is fun to share. If you want a creamier style, see creamy chocolate caramel for a close idea.

how to make Caramel Toffee Crunch Cake

You make this cake in parts. First bake the cake layers. Then make the caramel sauce. Next make the frosting. Finally, stack and fill the layers with caramel and toffee. You can add nuts for extra crunch. For a different layer idea, look at this layer cake recipe.

Ingredients :

• 2 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 1/2 cups granulated sugar
• 4 large eggs
• 1 cup buttermilk
• 1 tsp vanilla extract

Caramel sauce:

• 1 cup granulated sugar
• 6 tbsp unsalted butter, cubed
• 1/2 cup heavy cream
• Pinch of salt
• 1 cup crushed toffee pieces (Heath bars work great!)
• 1/4 cup chopped pecans (optional)

Frosting:

• 1 1/2 cups (3 sticks) unsalted butter, softened
• 4 cups powdered sugar
• 1/4 cup caramel sauce (from above)
• 1 tsp vanilla extract
• 2 tbsp heavy cream (or more, as needed)

You can swap toffee or nuts. See a simple caramel crunch idea here: caramel crunch cake.

Directions :

1. Preheat and prepare pans: Heat oven to 350°F (175°C). Grease two 9-inch round pans. Line with paper and grease again.
2. Make the cake batter: In a bowl, mix flour, baking powder, baking soda, and salt. In another bowl, beat butter and 1 1/2 cups sugar until light. Add eggs one at a time. Mix in vanilla. Add dry mix in three steps, with buttermilk in between. Mix until smooth.
3. Bake the cakes: Divide batter into pans. Smooth tops. Bake 25–30 minutes or until a toothpick comes out clean. Cool 10 minutes in pans, then move to racks to cool fully.
4. Make the caramel sauce: In a heavy pan, melt 1 cup sugar on medium heat. Stir until it turns amber. Add 6 tbsp butter and stir. Slowly add 1/2 cup heavy cream and a pinch of salt. Stir until smooth. Let cool and add crushed toffee and pecans if you like.
5. Prepare the frosting: Beat 1 1/2 cups butter until soft. Add powdered sugar slowly. Mix in 1/4 cup cooled caramel, vanilla, and 2 tbsp cream. Beat until light. Add more cream if it is too stiff.
6. Assemble the cake: Place one cake layer on a board. Spread a thin layer of frosting. Spoon some caramel sauce on top and spread gently. Sprinkle crushed toffee. Add the second cake layer. Frost the top and sides with the remaining frosting.
7. Add the final touch: Drip a little caramel on top. Scatter more toffee and nuts on the top. Chill the cake for 30 minutes to set the frosting and caramel.

how to serve Caramel Toffee Crunch Cake

Cut with a sharp knife. Serve warm or at room temp. A small scoop of vanilla ice cream goes well. You can also warm extra caramel and pour on each slice. For a rich look, try this decadent caramel cake for serving ideas.

how to store Caramel Toffee Crunch Cake

Cover the cake in the fridge for up to 4 days. Let it sit at room temp 20 minutes before you serve. For one week, wrap slices tight and freeze. Thaw in the fridge overnight.

tips to make Caramel Toffee Crunch Cake

• Use room temp butter and eggs for a smooth batter.
• Watch the caramel closely. It can burn fast.
• Cool the caramel before you mix it into the frosting.
• Crush the toffee by hand for a mix of small and bigger bits.
• If frosting is too soft, chill the bowl for 10 minutes and try again.

variation (if any)

• Add 1/2 cup cocoa to the batter for a chocolate version.
• Use salted butter for a saltier caramel taste.
• Swap pecans for almonds or leave out nuts for a nut-free cake.

FAQs

Q: Can I make this cake ahead?
A: Yes. You can make layers a day ahead and keep them wrapped in the fridge.

Q: Can I use store-bought caramel sauce?
A: Yes. Use cooled store caramel in the frosting and between layers.

Q: Can I make this gluten free?
A: Yes. Use a 1:1 gluten-free flour mix and check rise and bake time.

Q: How do I stop the toffee from getting soft?
A: Add the toffee just before serving. Keep the cake cool to keep crunch.

Q: Can I halve the recipe?
A: Yes. Use smaller pans and cut the bake time. Watch for doneness.

Conclusion

Try a full version or a salted twist at Salted Caramel Toffee Crunch Cake – SUZIE SWEET TOOTH for more notes and ideas.