Description
This Caramel Toffee Crunch Cake is a rich, indulgent dessert featuring layers of moist vanilla cake, creamy caramel sauce, and crunchy toffee bits. Perfect for any occasion, it combines sweetness and texture for a truly satisfying treat.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- ½ cup granulated sugar
- 3 large eggs
- 1 tbsp vanilla extract
- 1 cup sour cream or buttermilk
- ¾ cup salted caramel sauce (store-bought or homemade)
- 1 cup toffee bits
- Optional: ½ cup crushed pecans or walnuts
- Optional: pinch of flaky sea salt for garnish
- 1 cup unsalted butter (for frosting)
- 3 cups powdered sugar
- 2 tbsp caramel sauce (for frosting)
- 2 tbsp heavy cream (for frosting)
- 1 tsp vanilla extract (for frosting)
- Pinch of salt (for frosting)
Instructions
- Preheat the oven to 350°F (175°C). Grease and line three 6-inch or two 8-inch cake pans with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream together the butter, brown sugar, and granulated sugar until fluffy (about 2–3 minutes).
- Add eggs one at a time, beating after each. Stir in the vanilla extract.
- Alternate adding the dry ingredients and sour cream into the wet mixture, starting and ending with dry. Mix just until combined.
- Divide the batter evenly between pans. Bake for 28–32 minutes or until a toothpick comes out clean. Let the layers cool completely.
- While cakes cool, prepare the frosting: beat butter until creamy, then gradually add powdered sugar. Mix in caramel, cream, vanilla, and a pinch of salt.
- To assemble the Caramel Toffee Crunch Cake, place the first layer on a plate, spread frosting, drizzle caramel, and sprinkle toffee bits. Repeat with remaining layers.
- Frost the outside of the cake, drizzle more caramel on top, and finish with a generous handful of toffee or crushed nuts.
- Chill for 20 minutes before serving to help layers set.
Notes
- You can swap the sour cream for Greek yogurt to maintain moisture while lightening the texture.
- For a fall-inspired twist, add ½ tsp cinnamon to the batter.
- To make the cake even richer, consider adding chocolate chips or crushed cookies between layers.
- Prep Time: PT20M
- Cook Time: PT32M
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of the cake)
- Calories: 480
- Sugar: 38g
- Sodium: 290mg
- Fat: 27g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 95mg
Keywords: Caramel Toffee Crunch Cake, toffee caramel cake, easy caramel cake recipe, crunchy toffee dessert, holiday cake ideas, moist caramel cake
