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The Ultimate Decadent Yet Easy Caramel Crunch Cake

A tall slice of caramel crunch cake layered with cream frosting, covered in nuts and dripping with caramel sauce.
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Create a showstopper dessert at home with this recipe for a moist layer cake filled with rich salted caramel and topped with a satisfying toffee crunch. This indulgent dessert is accessible for all skill levels.

Ingredients

Scale
  • 1 1/2 cups unsalted butter, softened
  • 3 cups granulated sugar
  • 4 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup whole milk, room temperature
  • 1 cup homemade salted caramel sauce (for filling and drizzling)
  • 1 cup toffee bits or crushed butterscotch candies (for crunch topping)
  • 1/2 cup heavy cream (for frosting)
  • 2 cups powdered sugar (for frosting)

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 the mixture is light and fluffy. This step is key for a moist layer cake.
  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 the batter.
  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. Prepare the simple caramel frosting: Beat the heavy cream until soft peaks form. Gradually beat in the powdered sugar until stiff peaks form.
  9. Once the cakes are cool, place the first layer on a serving plate. Spread a generous layer of salted caramel sauce over the cake.
  10. Top with the second cake layer, spread more caramel sauce, and then place the final cake layer on top.
  11. Frost the top and sides of the cake with the whipped cream frosting.
  12. Press the toffee bits or crushed candies onto the top and sides of the frosted cake for the signature crunch topping. Drizzle extra caramel sauce over the top before serving.

Notes

  • For the best flavor, use high-quality vanilla extract in your cake batter.
  • If you are short on time, you can use a high-quality store-bought caramel sauce, but homemade salted caramel adds depth.
  • To achieve a bakery style cake at home, chill the assembled cake for 15 minutes before applying the final crunch topping; this helps the frosting set.
  • If you want a richer frosting, substitute the heavy cream and powdered sugar with a classic buttercream base.

Nutrition

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