Caramel Crunch Cake
A rich, moist cake layered with a smooth caramel glaze and crunchy caramelized toffee/nut topping. Perfect for celebrations or indulgent dessert cravings.
Servings: 8 servings
Calories: 420kcal
Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 cup brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 1 cup brown sugar (caramel sauce)
- 1/2 cup unsalted butter (caramel sauce)
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract (caramel sauce)
- Pinch of salt
- 1 cup crushed toffee bits or caramelized nuts
- 1/2 cup brown sugar (topping)
- 2 tablespoons butter (topping)
Instructions
- Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
- Whisk together flour, baking powder, baking soda, and salt; set aside.
- Cream butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract.
- Gradually add dry ingredients alternately with buttermilk, mixing until just combined.
- Divide batter between prepared pans and smooth the tops.
- Bake 30-35 minutes until toothpick comes out clean. Let cakes cool completely.
- For caramel sauce: Melt butter in saucepan, add brown sugar and heavy cream. Simmer 2-3 minutes, then stir in vanilla and salt.
- For crunch topping: Melt butter, add brown sugar and crushed toffee/nuts. Cook 2-3 minutes until slightly caramelized.
- Assemble cake layers with caramel sauce between them. Spread topping over top layer and let harden before serving.
Notes
Use dark brown sugar for deeper caramel flavor. Substitute heavy cream with oat or almond milk for a dairy-free option. Store cake in an airtight container at room temperature for up to 3 days.