Decadent Caramel Toffee Crunch Cake Recipe

Introduction

This Decadent Caramel Toffee Crunch Cake is a true indulgence for anyone with a sweet tooth. Featuring a tender cake base studded with crunchy toffee and pecans, it’s topped with a luscious caramel frosting that will have you coming back for more.

Ingredients

• 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 (for cake)
• 1 1/2 cups granulated sugar (for cake)
• 4 large eggs
• 1 cup buttermilk
• 1 tsp vanilla extract (for cake)
• 1 cup crushed toffee pieces (e.g., Heath bars)
• 1/4 cup chopped pecans (optional)
• 1 1/2 cups unsalted butter, softened (for frosting)
• 4 cups powdered sugar
• 1/4 cup caramel sauce
• 1 tsp vanilla extract (for frosting)
• 2 tbsp heavy cream (for frosting)
• 1 cup granulated sugar (for caramel sauce)
• 6 tbsp unsalted butter, cubed (for caramel sauce)
• 1/2 cup heavy cream (for caramel sauce)
• 1 pinch salt (for caramel sauce)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) so it’s ready to bake your cake to golden perfection.
2. Step 2: In a bowl, whisk together 2 1/2 cups flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt until well combined.
3. Step 3: In another bowl, beat 1 cup softened butter and 1 1/2 cups granulated sugar together until light and fluffy, about 4 minutes.
4. Step 4: Incorporate 4 large eggs, one at a time, mixing well after each addition for a smooth batter.
5. Step 5: Pour in 1 cup buttermilk and 1 tsp vanilla extract, mixing until just combined and the batter is luxurious and creamy.
6. Step 6: Gradually fold the flour mixture into the wet ingredients, being careful not to overmix for a tender cake.
7. Step 7: Gently mix in 1 cup crushed toffee pieces and optional 1/4 cup chopped pecans for a delightful crunch.
8. Step 8: Divide the batter into prepared cake pans and bake for 30-35 minutes or until a toothpick comes out clean.
9. Step 9: Allow the cakes to cool completely in the pans for 10 minutes, then transfer to wire racks to cool fully.
10. Step 10: For the caramel sauce, heat 1 cup granulated sugar over medium heat in a saucepan, stirring constantly until it melts into a golden amber liquid.
11. Step 11: Remove from heat and carefully whisk in 6 tbsp cubed butter until smooth, then slowly stir in 1/2 cup heavy cream and a pinch of salt. Let cool.
12. Step 12: For the frosting, cream 1 1/2 cups softened butter with 4 cups powdered sugar, 1/4 cup caramel sauce, 1 tsp vanilla, and 2 tbsp heavy cream until fluffy.
13. Step 13: Spread the creamy caramel frosting between the cooled cake layers, then cover the top and sides evenly.
14. Step 14: Sprinkle extra crushed toffee and pecans on top if desired for extra texture and decoration.

Tips & Variations

• Use high-quality toffee bars for the best crunch and flavor in the cake.
• If you don’t have buttermilk, substitute 1 cup milk mixed with 1 tbsp lemon juice or vinegar and let it sit for 5 minutes.
• For a nut-free version, omit the pecans or replace them with toasted coconut flakes.
• The caramel sauce can be made ahead and stored in the fridge for up to a week—warm gently before using.

Storage

Store the cake covered in the refrigerator for up to 4 days. Bring to room temperature before serving for the best flavor and texture. Leftover cake can also be frozen wrapped tightly for up to 2 months; thaw in the fridge overnight.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of toffee?

Yes, any crunchy toffee bar like Heath or Skor works well and can be crushed to add that signature crunch.

How do I make the caramel sauce without burning it?

Stir the sugar constantly over medium heat and watch for it to melt evenly. Removing from heat as soon as it turns a golden amber color helps prevent burning. Adding butter and cream slowly will smooth it out.

Decadent Caramel Toffee Crunch Cake Recipe

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★★★★★

4.6 from 125 reviews

This Decadent Caramel Toffee Crunch Cake is a luscious dessert featuring a tender, moist cake base enriched with buttermilk and vanilla, generously studded with crunchy toffee pieces and optional pecans. Finished with a smooth, velvety caramel-infused buttercream frosting, this cake delights with layers of rich caramel flavor and satisfying crunch, making it perfect for celebrations or indulgent treats.

• Author: Sophie
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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
• 1 tsp vanilla extract
• 2 tbsp heavy cream

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cake evenly and thoroughly.
2. Mix Dry Ingredients: In a large bowl, whisk together 2 1/2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt until well combined to ensure even distribution of leavening agents and seasoning.
3. Cream Butter and Sugar: In another bowl, beat 1 cup softened unsalted butter with 1 1/2 cups granulated sugar until light and fluffy, about 4 minutes. This step aerates the batter for a tender crumb.
4. Add Eggs: Incorporate 4 large eggs one at a time, mixing well after each addition until fully combined and smooth to build structure and moisture.
5. Add Buttermilk and Vanilla: Pour in 1 cup buttermilk and 1 tsp vanilla extract, mixing just until combined to add moisture and flavor without overworking the batter.
6. Combine Wet and Dry Ingredients: Gradually fold the flour mixture into the wet ingredients gently, taking care not to overmix which could make the cake tough.
7. Add Toffee and Pecans: Gently fold in 1 cup crushed toffee pieces and optional 1/4 cup chopped pecans to distribute texture and all the toffee crunch throughout the batter.
8. Bake the Cake: Divide the batter evenly into prepared cake pans and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean, ensuring the cake is fully cooked and moist.
9. Cool the Cakes: Let the cakes cool in the pans for 10 minutes, then transfer them to wire racks to cool completely before frosting to prevent melting the frosting.
10. Make the Frosting: Cream 1 1/2 cups softened unsalted butter with 4 cups powdered sugar, 1/4 cup prepared caramel sauce, 1 tsp vanilla extract, and 2 tbsp heavy cream until light and fluffy, creating a rich and smooth frosting.
11. Assemble and Frost: Spread the caramel frosting generously between cake layers and over the entire cake to make a decadent finish with luscious layers of flavor and crunch.

Notes

• Use room temperature ingredients for better mixing and smoother batter.
• Crushed toffee pieces like Heath bars work best for texture and flavor.
• Chopped pecans are optional but add a nice nutty contrast.
• Allow cakes to cool completely before frosting to prevent melting.
• Store leftover cake covered in the refrigerator for up to 3 days.

Keywords: caramel cake, toffee crunch cake, caramel frosting, toffee dessert, layered cake, pecan cake, homemade caramel sauce