Description
A decadent and crunchy Caramel Toffee Crunch Cake, featuring moist layers of buttery cake filled and topped with a luscious homemade caramel sauce and sprinkled generously with toffee bits for an irresistible texture and flavor combination.
Ingredients
Scale
Cake Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tbsp baking powder
- ½ cup unsalted butter, softened
- 3 large eggs
- 1 tsp vanilla extract
Caramel Sauce
- 1 cup heavy cream
- 1 cup brown sugar (light or dark)
Topping
- 1 cup toffee bits
Instructions
- Prepare the Oven and Pans: Preheat your oven to 350°F (175°C). Grease two round cake pans thoroughly and line them with parchment paper to ensure easy removal of the cakes after baking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, and granulated sugar. This helps to combine and aerate the dry components evenly.
- Cream the Butter and Combine: Using a mixer, beat the softened unsalted butter until it becomes light and creamy. Gradually add the dry ingredients to the butter and mix until just combined, creating a thick batter.
- Add Eggs and Flavoring: Incorporate the eggs one at a time into the batter, mixing thoroughly after each addition. Then stir in the vanilla extract until the batter is smooth and homogenous.
- Bake the Cake Layers: Divide the batter evenly between the two prepared pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Remove the cakes from the oven and allow them to cool completely before assembling.
- Prepare the Caramel Sauce: In a saucepan over medium heat, combine the brown sugar and heavy cream. Stir constantly and cook the mixture for about 5 minutes or until it thickens into a smooth, glossy caramel sauce.
- Assemble the Cake: Place one cake layer on a serving plate. Spread a generous amount of warm caramel sauce over the top, then sprinkle evenly with toffee bits. Layer the second cake on top and repeat with additional caramel sauce and toffee bits if desired. Serve and enjoy the deliciously crunchy caramel toffee cake.
Notes
- Ensure the butter is softened to room temperature for easy creaming with the sugar and dry ingredients.
- Cooling the cakes completely before layering prevents the caramel sauce from melting the cake layers into a soggy texture.
- You can substitute light or dark brown sugar depending on how rich you want the caramel flavor.
- For an extra crunch, toast the toffee bits slightly before sprinkling on the cake.
- Store leftover cake covered in the refrigerator to maintain freshness; caramel may thicken when chilled.
