Description

This Caramel Crunch Cake is a delectable dessert featuring a moist vanilla cake layered with rich caramel sauce and topped with a crunchy toffee and nut mixture. The cake is frosted with a creamy caramel frosting, creating a delightful balance of sweet and buttery flavors. Perfect for special occasions or a decadent treat, this cake combines classic vanilla cake with indulgent caramel and crunchy toppings for a memorable dessert experience

Ingredients

• For the Cake:
• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup whole milk
• 4 large eggs
• 2 teaspoons vanilla extract
• For the Caramel Sauce:
• 1 cup granulated sugar
• 6 tablespoons unsalted butter, cut into pieces
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• For the Crunch Topping:
• 1 cup crushed toffee bits (such as Heath or Skor bars)
• 1/2 cup chopped pecans or walnuts (optional)
• For the Frosting:
• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 1/4 cup caramel sauce (from above)
• 2-4 tablespoons heavy cream
• 1 teaspoon vanilla extract
• A pinch of salt

Preparation Method

Prepare the Cake:

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt.
Add the softened butter, milk, eggs, and vanilla extract. Beat on low speed until combined, then increase to medium speed and beat for 2-3 minutes until the batter is smooth.
Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
2. Make the Caramel Sauce:

In a medium saucepan over medium heat, melt the granulated sugar, stirring constantly until it turns into an amber-colored liquid.
Add the butter and stir until fully melted and combined. Slowly pour in the heavy cream while continuing to stir. The mixture will bubble vigorously. Remove from heat and stir in the vanilla extract and salt. Let the caramel sauce cool to room temperature.
3. Prepare the Crunch Topping:

In a small bowl, mix together the crushed toffee bits and chopped nuts (if using).
4. Make the Frosting:

In a large mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, 1 cup at a time, beating well after each addition.
Add the caramel sauce, heavy cream (start with 2 tablespoons and add more if needed for desired consistency), vanilla extract, and a pinch of salt. Beat until the frosting is light and fluffy.
5. Assemble the Cake:

Place one cake layer on a serving plate. Spread a layer of caramel frosting over the top.
Sprinkle with some of the crunch topping mixture.
Place the second cake layer on top and frost the entire cake with the remaining caramel frosting.
Sprinkle the remaining crunch topping mixture over the top of the cake.
6. Serve and Enjoy:

Slice and serve the Caramel Crunch Cake. Enjoy the layers of moist cake, rich caramel, and crunchy topping with every bite!

Tips and Conclusion

Tips
For the Best Texture: Make sure your butter is softened but not melted for both the cake and frosting to ensure a light and fluffy result.
Cooling Time: Allow the caramel sauce and cake layers to cool completely before frosting to avoid melting the frosting.
Toppings: For added flavor, consider drizzling extra caramel sauce over the cake just before serving.
Conclusion
This Caramel Crunch Cake is a luxurious treat that combines the comforting flavors of vanilla cake with the indulgent richness of caramel and toffee. Its creamy frosting and crunchy topping create a delightful contrast in texture, making it a standout dessert for any occasion. Whether you're celebrating a special event or simply indulging in a sweet craving, this cake is sure to impress and satisfy.