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Decadent Layered Caramel Crunch Cake with Toffee Bits

A tall slice of caramel crunch cake layered with cream, topped with crunchy nuts and drizzled heavily with caramel sauce.
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Make this indulgent Caramel Crunch Cake featuring moist vanilla layers, rich caramel sauce, and a satisfying crunchy topping made with toffee bits. This recipe delivers bakery-style flavor for your next celebration.

Ingredients

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  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 4 large eggs
  • 1 cup buttermilk
  • 2 teaspoons vanilla extract
  • 1 cup granulated sugar (for caramel sauce)
  • 1/2 cup packed brown sugar (for caramel sauce)
  • 1/2 cup heavy cream (for caramel sauce)
  • 1/2 cup unsalted butter (for caramel sauce)
  • 1 teaspoon vanilla extract (for caramel sauce)
  • Pinch of salt (for caramel sauce)
  • 1 cup toffee bits (for crunch)
  • 1 cup powdered sugar (for frosting)
  • 1/2 cup unsalted butter, softened (for frosting)
  • 2 tablespoons milk (for frosting)
  • 1 teaspoon vanilla extract (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Gradually add the flour mixture alternately with the buttermilk, beginning and ending with the flour mixture. Mix until just combined.
  6. Divide the batter evenly between the prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  7. While the cakes cool, prepare the caramel sauce: In a saucepan over medium heat, combine the granulated sugar and brown sugar. Cook, stirring occasionally, until the sugar melts and turns a deep amber color.
  8. Remove the pan from the heat. Carefully whisk in the butter until melted, then slowly pour in the heavy cream, whisking constantly until smooth. Stir in the vanilla extract and salt. Let the caramel sauce cool slightly until it thickens to a drizzling consistency.
  9. Prepare the frosting: Beat the softened butter until creamy. Gradually add the powdered sugar, mixing until smooth. Add the milk and vanilla extract, beating until the frosting is light and spreadable.
  10. Assemble the cake: Place one cake layer on a serving plate. Spread about one-third of the frosting over the top. Drizzle generously with caramel sauce and sprinkle with half of the toffee bits.
  11. Place the second cake layer on top. Frost the top and sides of the entire cake with the remaining frosting.
  12. Drizzle the remaining caramel sauce over the top of the cake, allowing some to drip down the sides. Sprinkle the remaining toffee bits over the top for your caramel crunch.

Notes

  • For an extra gooey texture, warm the caramel sauce slightly before drizzling it over the finished cake.
  • If you want a true bakery-style crunch, you can substitute the toffee bits with homemade almond brittle pieces.
  • This cake pairs well with a scoop of vanilla bean ice cream.

Nutrition

Find it online: https://yummagnet.com/caramel-crunch-cake/