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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.

Ingredients

Scale

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

Find it online: https://spiceupwithsophie.com/decadent-caramel-toffee-crunch-cake-recipe/