Description
This Caramel Crunch Cake is a rich and decadent dessert featuring moist vanilla cake layers frosted with creamy caramel frosting, and topped with a delightful crunch of toffee bits and toasted pecans. Perfect for special occasions or a sweet treat, this cake balances sweet and salty flavors beautifully with a touch of flaky sea salt for garnish.
Ingredients
For the Cake:
- 2½ cups all-purpose flour
- 2½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1¾ cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup whole milk
For the Caramel Frosting:
- 1 cup unsalted butter
- 1 cup packed brown sugar
- ½ cup heavy cream
- ¼ teaspoon salt
- 2½–3 cups powdered sugar
For the Crunch Topping:
- 1 cup crushed toffee bits or crushed caramel corn
- ½ cup chopped toasted pecans (optional)
- Flaky sea salt for garnish (optional)
Instructions
- Prepare the cake pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly combine them.
- Cream butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, which helps incorporate air for a tender cake.
- Add eggs and vanilla: Incorporate the eggs one at a time, mixing well after each to ensure even distribution, then add the vanilla extract and mix.
- Combine wet and dry: Alternately add the flour mixture and whole milk to the butter mixture, beginning and ending with the flour mixture. Mix just until combined to keep the batter light.
- Fill pans and bake: Divide the batter evenly between the prepared pans, smooth the tops with a spatula, and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cakes: Let the cakes cool in their pans for about 10 minutes, then carefully turn them out onto wire racks to cool completely before frosting.
- Make the caramel frosting: Melt butter in a saucepan over medium heat. Stir in the brown sugar and cook for 2–3 minutes until bubbly. Add heavy cream and salt, bring to a boil, then remove from heat. Let it cool for 10 minutes, then gradually beat in powdered sugar until the frosting is smooth and spreadable.
- Assemble the cake: Spread the caramel frosting between the cake layers, then cover the top and sides evenly with frosting. Press the crushed toffee bits and chopped toasted pecans (if using) onto the sides and top of the cake. Optionally, sprinkle flakes of sea salt to enhance flavor.
- Chill and serve: Chill the cake slightly before slicing to achieve clean cuts, then serve and enjoy!
Notes
- Make the cake a day ahead to allow the flavors to deepen and meld perfectly.
- Store leftover cake covered at room temperature for up to 2 days, or refrigerate for up to 5 days to maintain freshness.
- Using parchment paper-lined pans makes turning out the cake easier and maintains the cake’s shape.
- For a nut-free version, omit the toasted pecans in the crunch topping.
