Decadent Caramel Crunch Cake

introduction

This cake will make you smile. It is rich, soft, and has a crunchy bite. You can make it for a small party or a quiet treat at home. If you like sweet and nutty cakes, this one fits well. Try a side treat like caramel apple cheesecake bars for more sweets.

why make this recipe

You can make this cake fast with few steps. It uses common items you may have now. The cake has a good mix of chocolate, caramel, and nuts. Guests like the crunch on top. It also pairs well with coffee or milk. For a cookie side, try these salted caramel cheesecake cookies.

how to make Decadent Caramel Crunch Cake

Work in clean bowls. Follow each step in order. Read all steps first. Preheat the oven and ready the pan. Mix the wet parts then the dry parts. Add the caramel and nuts last. Bake until done and cool before you add extra caramel on top. For a light nut cake idea, see almond ricotta cake.

Ingredients :

• 1 cup all-purpose flour
• 1/2 cup cocoa powder
• 1 cup sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup milk
• 1/2 cup caramel sauce
• 1/2 cup chopped nuts (e.g., pecans or walnuts)
• 1 teaspoon baking powder
• 1/2 teaspoon salt

Directions :

1. Preheat the oven to 350°F (175°C). Grease and flour a cake pan.
2. In a mixing bowl, cream together the butter and sugar until light and fluffy.
3. Add the eggs one at a time, then stir in the vanilla extract.
4. In another bowl, mix the flour, cocoa powder, baking powder, and salt. Gradually add this dry mixture to the wet mixture, alternating with the milk.
5. Fold in the caramel sauce and chopped nuts.
6. Pour the batter into the prepared cake pan and bake for 30-35 minutes or until a toothpick comes out clean.
7. Allow to cool, then drizzle additional caramel sauce on top before serving.

how to serve Decadent Caramel Crunch Cake

Slice the cake in even pieces. Put a small scoop of ice cream on the side. Drizzle a little more warm caramel on each slice. You can add extra nuts on top for a crunch. For a fruit pie side, try caramel apple pie.

how to store Decadent Caramel Crunch Cake

Cover the cake with foil or put it in a box. Keep it at room heat for one day. Put it in the fridge for up to five days. If you freeze it, wrap it well and use in one month. Let it sit at room heat a bit before you eat it.

tips to make Decadent Caramel Crunch Cake

Use room temperature eggs and butter. Do not over mix the batter. Fold the nuts in by hand for a good texture. Warm the caramel if it is stiff so it mixes well. Try a slice with a cup of tea or this caramel apple pie for a full meal.

variation (if any)

• Add a pinch of sea salt on top for a sweet-salty taste.
• Use walnuts if you do not have pecans.
• Swap milk for buttermilk for a tangy bite.
• Make cupcakes with the same mix and bake for 18-20 minutes.

FAQs

Q: Can I use margarine instead of butter?
A: You can, but butter gives a better taste.

Q: Can I use a glass pan?
A: Yes. Watch the bake time. Glass may take a few minutes more.

Q: How do I make caramel sauce from scratch?
A: You can melt sugar until it is amber and mix in cream and butter. Do this with care and low heat.

Q: Can I skip the nuts?
A: Yes. The cake will still taste good. You can add more caramel instead.

Conclusion

If you want more caramel cake ideas, see The best Caramel Crunch Cake – Taryn’s Tasting Table for one full view. For a brown butter twist, try Brown Butter Caramel Cake – In Bloom Bakery.