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Decadent Caramel Crunch Layer Cake

Close-up of a slice of caramel crunch cake showing layers of sponge, cream, and dripping caramel sauce.
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Make this showstopper Caramel Crunch Cake featuring moist vanilla layers, rich homemade caramel sauce, and a satisfying toffee crunch topping. This indulgent homemade cake is perfect for celebrations.

Ingredients

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  • 1 1/2 cups unsalted butter, softened
  • 3 cups granulated sugar
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups whole milk
  • 1 cup heavy cream (for caramel sauce)
  • 1 cup packed light brown sugar (for caramel sauce)
  • 1/2 cup granulated sugar (for caramel sauce)
  • 1/2 cup unsalted butter (for caramel sauce)
  • 1/2 cup chopped toffee bits (for crunch topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined. Do not overmix.
  6. Divide the batter evenly among the prepared cake pans. Bake for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  8. Make the caramel sauce: Combine the heavy cream, brown sugar, granulated sugar, and butter in a medium saucepan over medium heat. Stir constantly until the sugar dissolves.
  9. Bring the mixture to a boil, then reduce heat and simmer for 8 to 10 minutes, stirring occasionally, until the sauce thickens slightly. Remove from heat and let cool. The sauce will thicken more as it cools.
  10. Assemble the cake: Place one cake layer on a serving plate. Spread a layer of cooled caramel sauce over the top. Sprinkle lightly with toffee bits.
  11. Place the second cake layer on top and repeat the caramel sauce and toffee bit layer.
  12. Top with the final cake layer. Frost the entire cake with remaining caramel sauce or your preferred vanilla buttercream (not included in ingredient list). Sprinkle the top and sides with the remaining toffee bits for the ultimate texture contrast.

Notes

  • For the best texture contrast, ensure your toffee bits are added just before serving or placed between layers where they are protected from moisture.
  • If you want a richer caramel flavor, use dark brown sugar in the sauce.
  • This cake is best stored covered at room temperature for up to two days, or refrigerated for up to four days. Bring to room temperature before serving for the softest cake layers.

Nutrition

Find it online: https://delishcraze.com/caramel-crunch-cake-recipe/