Name: Caramel Toffee Crunch Cake Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 2 1/2 cups all-purpose flour; 1 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1 cup unsalted butter, softened; 1 1/2 cups granulated sugar; 4 large eggs; 1 cup buttermilk; 1 tsp vanilla extract; 1 cup crushed toffee pieces (e.g., Heath bars); 1/4 cup chopped pecans (optional); 1 cup granulated sugar; 6 tbsp unsalted butter, cubed; 1/2 cup heavy cream; 1 pinch salt; 1 1/2 cups unsalted butter, softened; 4 cups powdered sugar; 1/4 cup caramel sauce (from recipe); 1 tsp vanilla extract; 2 tbsp heavy cream

Ingredients

2 1/2 cups all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 cup unsalted butter, softened

1 1/2 cups granulated sugar

4 large eggs

1 cup buttermilk

1 tsp vanilla extract

1 cup crushed toffee pieces (e.g., Heath bars)

1/4 cup chopped pecans (optional)

1 1/2 cups unsalted butter, softened (for frosting)

4 cups powdered sugar (for frosting)

1/4 cup caramel sauce (from recipe)

1 tsp vanilla extract (for frosting)

2 tbsp heavy cream (for frosting)

1 cup granulated sugar (for caramel sauce)

6 tbsp unsalted butter, cubed (for caramel)

1/2 cup heavy cream (for caramel)

1 pinch salt (for caramel)

Instructions

Step 1: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper.

Step 2: In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Step 3: In a separate bowl, beat the butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.

Step 4: Alternate adding the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.

Step 5: Divide the batter evenly between the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

Step 6: To make the caramel sauce, melt the granulated sugar in a saucepan over medium heat, stirring constantly until it turns amber. Remove from heat, then carefully add cubed butter, stirring until melted. Slowly pour in the heavy cream while stirring until smooth. Add a pinch of salt and let the caramel cool.

Step 7: For the frosting, beat the softened butter until creamy. Gradually add the powdered sugar, then mix in the cooled caramel sauce, vanilla extract, and heavy cream until smooth and spreadable.

Step 8: To assemble the cake, place one layer on a cake stand or plate. Spread a layer of frosting on top, drizzle with some caramel sauce, and sprinkle with crushed toffee pieces. Add the second cake layer, frost the entire cake, and decorate the top with extra toffee, chopped pecans, and a caramel drizzle.

Tips & Variations

For a nut-free version, omit the chopped pecans and add extra toffee pieces instead.

Use store-bought caramel sauce to save time, but homemade caramel adds the best depth of flavor.

Allow the caramel to cool slightly before mixing into the frosting to avoid melting the butter.

To toast pecans, spread them on a baking sheet and bake at 350°F (175°C) for 5–7 minutes before chopping.

FAQs

Can I make the caramel sauce ahead of time?

Yes, you can make the caramel sauce a day in advance. Store it in an airtight container in the refrigerator and gently warm before using in the frosting.

What can I use instead of buttermilk?

If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before using as a substitute.