Description
This Caramel Toffee Crunch Cake is a decadent layered dessert featuring moist vanilla cake layers studded with crunchy toffee bits, enveloped in a luscious caramel buttercream frosting. Rich homemade caramel sauce is drizzled throughout and atop the cake, adding a perfect balance of sweetness and crunch with chopped pecans and extra toffee pieces for garnish. Perfect for celebrations or any time you crave an indulgent treat.
Ingredients
Scale
Cake
- 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)
Caramel Sauce
- 1 cup granulated sugar
- 6 tbsp unsalted butter, cubed
- 1/2 cup heavy cream
- 1 pinch salt
Frosting
- 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
Instructions
- Prepare Pans and Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper to ensure easy cake removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside.
- Cream Butter and Sugar: In a separate large mixing bowl, use an electric mixer to beat the softened butter and granulated sugar until the mixture is light and fluffy, about 3-4 minutes.
- Add Eggs and Vanilla: Incorporate the eggs one at a time into the creamed butter mixture, beating well after each addition. Stir in the vanilla extract.
- Combine Wet and Dry: Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined to keep the batter light. Fold in the crushed toffee pieces gently, preserving some crunch.
- Bake the Cake: Divide the batter evenly between the prepared pans. Bake in the preheated oven for 25 to 30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool for 10 minutes in the pans, then remove them and place on wire racks to cool completely.
- Make Caramel Sauce: In a saucepan over medium heat, melt the granulated sugar, stirring continuously until it reaches a rich amber color. Carefully add the cubed butter and stir until melted and combined. Slowly pour in the heavy cream while stirring, creating a smooth caramel sauce. Add a pinch of salt and allow it to cool slightly before use.
- Prepare Frosting: Beat the softened butter until creamy and smooth. Gradually add the powdered sugar and continue to beat. Mix in the cooled caramel sauce, vanilla extract, and heavy cream until the frosting is smooth, fluffy, and spreadable.
- Assemble the Cake: Place one cake layer on your cake stand or serving plate. Spread a layer of frosting over it, then drizzle with a little caramel sauce and sprinkle crushed toffee bits. Top with the second cake layer and frost the entire cake with the remaining frosting. Garnish with additional toffee pieces, chopped pecans, and a final caramel drizzle for a beautiful presentation.
Notes
- Allow the cakes to cool completely before frosting to prevent the buttercream from melting.
- Use room temperature ingredients for better mixing and consistency.
- You can substitute pecans with walnuts or omit them entirely if preferred.
- Store the assembled cake in the refrigerator and bring to room temperature before serving for best flavor.
- Toffee pieces can be found pre-crushed or crush your own to control the size of the crunch.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: caramel cake, toffee cake, caramel buttercream, layered cake, party cake, homemade caramel, crunchy cake
