Why You’ll LoveCaramel Toffee Crunch Cake Recipe
This Caramel Toffee Crunch Cake isn’t just a dessert; it’s an experience. With its tender cake, rich cocoa-like caramel notes, and irresistible crunch, it brings together the ultimate contrast of soft and crisp. Featuring homemade caramel and Heath-style toffee bits layered between buttery frosting, it’s a guaranteed crowd-pleaser for any celebration.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cake:
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2½ cups all-purpose flour
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1 tsp baking powder
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½ tsp baking soda
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½ tsp salt
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1 cup unsalted butter, softened
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1½ cups granulated sugar
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4 large eggs
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1 cup buttermilk
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1 tsp vanilla extract
For the Caramel Sauce:
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1 cup granulated sugar
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6 tbsp unsalted butter, cubed
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½ cup heavy cream
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Pinch of salt
For the Toffee Crunch:
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1 cup crushed toffee pieces (Heath bars recommended)
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¼ cup chopped pecans (optional)
For the Frosting:
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1½ cups unsalted butter, softened
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4 cups powdered sugar
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¼ cup caramel sauce (from above)
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1 tsp vanilla extract
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2 tbsp heavy cream
directions
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Preheat & Prep: Preheat oven to 350 °F (175 °C). Grease and line two 9″ round pans.
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Mix dry ingredients: Whisk together flour, baking powder, baking soda, and salt.
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Cream butter & sugar: Use an electric mixer to cream butter with sugar until light and fluffy. Add eggs one at a time, then vanilla.
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Combine: Alternate adding dry mixture and buttermilk, beginning and ending with dry.
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Bake: Divide batter between pans and bake ~25 min or until a toothpick comes out clean. Cool fully before frosting.
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Make caramel: In a saucepan, melt sugar (dry), stir until amber. Whisk in butter until melted, then add cream and salt. Warm until smooth; cool slightly.
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Prepare frosting: Cream butter and powdered sugar, then add caramel, vanilla, and cream. Beat until fluffy.
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Assemble cake: Place first layer, spread frosting, sprinkle toffee (and pecans). Top with second layer, frost, and drizzle with extra caramel and toffee bits.
Servings and timing
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Servings: approximately 12–16 slices
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Prep time: 30 minutes
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Bake time: 25 minutes
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Caramel prep: 10 minutes
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Total time: about 1½ hours, plus cooling time
Variations
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Chocolate infusion: add ½ cup chocolate chips to the batter for a caramel-chocolate twist.
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Nut swaps: substitute walnuts or skip nuts entirely for those with allergies.
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Store-bought shortcut: use pre-made caramel sauce to save time.
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Different frostings: swap caramel frosting for cream cheese frosting to cut sweetness.
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Toffee alternatives: try Skor bars or homemade bits for varied texture and flavor.
storage/reheating
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Room temp: covered, up to 2 days.
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Refrigerated: airtight, up to 5 days; let sit 30 minutes before serving.
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Frozen: layers only (unfrosted), double-wrapped, up to 2 months. Thaw overnight in fridge; frost before serving.
FAQs
How do I prevent caramel sauce from hardening?
Stir continuously after adding cream; if hardened, gently rewarm on stove or in the microwave.
Can I use salted butter?
Yes—just omit the added pinch of salt in the caramel sauce.
Can I bake the layers ahead of time?
Absolutely. Bake up to 2 days ahead, wrap tightly, and store. Frost when ready.
How do I crush toffee without it turning to dust?
Use a rolling pin over sealed toffee bars—stop when you see various sizes for optimal crunch.
Can I use store-bought caramel sauce?
Yes, though homemade offers deeper flavor and better texture.
Can I add other mix-ins?
Yes—consider mini chocolate chips, shredded coconut, or caramelized nuts for extra flair.
How should I slice this cake neatly?
Use a sharp, warmed knife; wipe between slices to maintain clean edges.
Can I make this gluten‑free?
Substitute a 1:1 gluten-free flour blend, but the texture may differ slightly and might need added xanthan gum.
Can I halve the recipe?
Yes—use 8″ pans and adjust baking time, checking doneness starting at ~20 minutes.
How do I stabilize the frosting?
Beat thoroughly until light and airy. You can chill it briefly to firm before frosting if needed for hot environments.
Conclusion
This Caramel Toffee Crunch Cake brings decadence, texture, and eye-catching elegance to any table. With its moist cake, silky caramel, and satisfyingly crunchy toffee bits, it’s a dessert built to impress. Perfect for celebrations or indulgent weekends—prepare ahead, assemble easily, and enjoy every luxurious, caramel-drizzled bite.
Caramel Toffee Crunch Cake
Indulge in this Caramel Toffee Crunch Cake, a decadent layered dessert featuring moist vanilla cake, rich homemade caramel sauce, and crunchy toffee bits. Perfect for birthdays, holidays, or any celebration!
- Prep Time: 15 minutes + baking
- Cook Time: 25–30 minutes (cake) + 10 minutes (caramel)
- Total Time: Approximately 1 hour
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- For the Cake:
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2 ½ cups all-purpose flour
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1 tsp baking powder
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½ tsp baking soda
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½ tsp salt
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1 cup unsalted butter (softened)
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1 ½ cups granulated sugar
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4 large eggs
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1 cup buttermilk
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1 tsp vanilla extract
- For the Caramel Sauce:
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1 cup granulated sugar
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6 tbsp unsalted butter (cubed)
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½ cup heavy cream
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Pinch of salt
- For the Toffee Crunch:
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1 cup crushed toffee bits (e.g., Heath bars)
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¼ cup chopped pecans (optional)
- For the Frosting:
- 1 ½ cups unsalted butter (softened)
- 4 cups powdered sugar
- ¼ cup caramel sauce (reserved)
- 1 tsp vanilla extract
- 2 tbsp heavy cream
Instructions
- Prep & Bake Cake Layers:
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Mix the dry ingredients (flour, baking powder, baking soda, salt) in a bowl. In a separate large bowl, cream together butter and sugar until light and fluffy (~3–4 minutes). Add eggs one at a time, followed by vanilla extract. Gradually add dry ingredients and buttermilk, alternating between them, until fully incorporated. Divide the batter evenly between the pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool completely. - Make the Caramel Sauce:
In a saucepan over medium heat, melt the sugar until it turns amber. Add butter and stir until it is completely melted. Carefully whisk in the cream (it will bubble), add a pinch of salt, and cook for an additional 1–2 minutes until smooth. Remove from heat and allow to cool slightly. - Make the Frosting:
Beat softened butter until creamy. Gradually add powdered sugar, followed by the reserved caramel sauce, vanilla extract, and heavy cream. Beat until smooth and spreadable. - Assemble the Cake:
Place one cake layer on a serving plate. Spread a layer of frosting evenly on top, then drizzle with caramel sauce and sprinkle with crushed toffee bits (and pecans if using). Add the second cake layer on top, frost the entire cake, drizzle more caramel sauce, and finish with a generous sprinkling of toffee bits and pecans.
Notes
- Make-ahead: Cake layers can be baked 1–2 days ahead and stored in an airtight container. Frost just before serving.
- Substitutions: Use store-bought caramel sauce for convenience. For a twist, swap pecans for walnuts or add chocolate chips to the frosting.
- Storage: Keep the cake at room temperature for up to 2 days, covered tightly. It will stay fresh in the refrigerator for up to 5 days—bring it to room temperature before serving. The cake layers can be frozen for up to 2 months when properly wrapped.