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Caramel Toffee Crunch Cake

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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!

Ingredients

  • For the Cake:
  • 2 ½ cups all-purpose flour

  • 1 tsp baking powder

  • ½ tsp baking soda

  • ½ tsp salt

  • 1 cup unsalted butter (softened)

  • 1 ½ cups granulated sugar

  • 4 large eggs

  • 1 cup buttermilk

  • 1 tsp vanilla extract

  • For the Caramel Sauce:
  • 1 cup granulated sugar

  • 6 tbsp unsalted butter (cubed)

  • ½ cup heavy cream

  • Pinch of salt

  • For the Toffee Crunch:
  • 1 cup crushed toffee bits (e.g., Heath bars)

  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.