Description
This soft and sweet cake features rich caramel and crunchy toffee bits, perfect for parties or a quick treat.
Ingredients
- 1 ¾ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
- 1 cup caramel sauce
- 1 cup toffee bits
- 2 cups whipped cream (for topping)
- Chocolate shavings (for garnish)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each. Stir in vanilla.
- Gradually alternate adding flour mixture and buttermilk to the butter mixture, starting and ending with flour.
- Fold in 1 cup of caramel sauce and toffee bits into the batter.
- Divide batter evenly between the prepared pans.
- Bake for 25-30 minutes or until a toothpick comes out clean. Let cool for 10 minutes before transferring to wire racks.
- Once cooled, layer the cakes with additional caramel sauce and whipped cream, topping the final layer with whipped cream and chocolate shavings.
- Serve chilled and enjoy your Dreamy Caramel Toffee Crunch Cake!
Notes
For variations, you can add chopped nuts or swap whipped cream with cream cheese frosting. Store leftovers in the fridge for up to 4 days or freeze for a month.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American