Decadent Caramel Toffee Crunch Cake Recipe

Introduction

This Decadent Caramel Toffee Crunch Cake is a delightful treat combining a light, tender cake with crunchy toffee and rich caramel frosting. Perfect for special occasions or whenever you want to indulge in a truly delicious dessert.

Ingredients

• 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 (for cake)
• 1 1/2 cups granulated sugar (for cake)
• 4 large eggs
• 1 cup buttermilk
• 1 tsp vanilla extract (for cake)
• 1 cup crushed toffee pieces (e.g., Heath bars)
• 1/4 cup chopped pecans (optional)
• 1 1/2 cups unsalted butter, softened (for frosting)
• 4 cups powdered sugar
• 1/4 cup caramel sauce
• 1 tsp vanilla extract (for frosting)
• 2 tbsp heavy cream (for frosting)
• 1 cup granulated sugar (for caramel sauce)
• 6 tbsp unsalted butter, cubed (for caramel sauce)
• 1/2 cup heavy cream (for caramel sauce)
• 1 pinch salt (for caramel sauce)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) to prepare for baking your cake to golden perfection.
2. Step 2: In a bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
3. Step 3: In a separate bowl, beat the softened butter and granulated sugar together until light and fluffy, about 4 minutes.
4. Step 4: Add the eggs one at a time, mixing well after each addition to achieve a smooth batter.
5. Step 5: Stir in the buttermilk and vanilla extract until just combined and the batter is creamy.
6. Step 6: Gradually fold in the dry flour mixture, being careful not to overmix for a tender cake texture.
7. Step 7: Gently fold in the crushed toffee pieces and, if using, chopped pecans for added crunch.
8. Step 8: 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.
9. Step 9: Let the cakes cool in their pans for 10 minutes, then transfer them to wire racks to cool completely.
10. Step 10: To make the caramel sauce, heat granulated sugar in a saucepan over medium heat, stirring constantly until it melts into a golden brown liquid.
11. Step 11: Carefully add the cubed butter and stir until melted and incorporated, then slowly stir in the heavy cream and salt. Remove from heat and let cool.
12. Step 12: For the frosting, beat the softened butter until smooth, then gradually add powdered sugar, caramel sauce, vanilla extract, and heavy cream. Continue beating until light and fluffy.
13. Step 13: Spread the caramel frosting between the layers and over the top and sides of the cooled cake for a luscious finish.

Tips & Variations

• For extra flavor, toast the pecans before adding them to enhance their nuttiness.
• You can substitute crushed toffee with chopped caramel candies for a different texture.
• If you prefer a less sweet frosting, reduce the powdered sugar slightly or add a pinch of salt to balance flavors.
• Use store-bought caramel sauce to save time without compromising taste.

Storage

Store the cake covered in the refrigerator for up to 4 days to keep the frosting fresh. Let the cake come to room temperature before serving for the best texture and flavor. You can also freeze the cake layers (unfrosted) for up to 2 months and thaw before frosting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake dairy-free?

Yes, substitute butter with a dairy-free alternative and use a plant-based milk mixed with lemon juice or vinegar instead of buttermilk. Choose dairy-free caramel sauce and cream substitutes for the frosting.

How do I prevent the toffee from sinking to the bottom?

Gently toss the crushed toffee pieces in a small amount of flour before folding them into the batter. This helps them stay suspended throughout the cake while baking.

Decadent Caramel Toffee Crunch Cake Recipe

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★★★★★

4.9 from 59 reviews

This Decadent Caramel Toffee Crunch Cake combines a moist, tender cake base with the rich flavors of toffee and caramel. It features a luscious caramel buttercream frosting that perfectly complements the crunchy toffee pieces and optional pecans inside. Perfect for celebrations or indulging your sweet tooth, this cake offers a wonderfully balanced texture and mouthwatering caramel flavor in every bite.

• Author: Lara
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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)

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

Caramel Sauce

• 1 cup granulated sugar
• 6 tbsp unsalted butter, cubed
• 1/2 cup heavy cream
• 1 pinch salt

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) so it’s ready to bake your cake to golden perfection.
2. Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, baking soda, and salt until well combined to ensure even rising and flavor balance.
3. Cream Butter and Sugar: In another bowl, beat softened butter with granulated sugar until light and fluffy, about 4 minutes, which creates a tender crumb in the cake.
4. Add Eggs: Incorporate the eggs one at a time, mixing well after each addition to achieve a smooth, uniform batter.
5. Add Buttermilk and Vanilla: Pour in buttermilk and vanilla extract, mixing until just combined for moisture and a subtle tang.
6. Combine Wet and Dry Ingredients: Gradually fold the dry flour mixture into the wet ingredients carefully to avoid overmixing, which helps maintain cake tenderness.
7. Add Toffee and Pecans: Gently fold in crushed toffee pieces and chopped pecans if using, providing signature crunch and nuttiness.
8. Bake Cake: Divide the batter evenly between prepared cake pans and bake for 30-35 minutes or until a toothpick inserted comes out clean, signaling doneness.
9. Cool Cake: Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely, preventing sogginess.
10. Make Frosting: Cream softened butter with powdered sugar, caramel sauce, vanilla extract, and heavy cream until fluffy and smooth for a decadent finish.
11. Assemble Cake: Spread the creamy caramel frosting between the cool cake layers to build the cake.
12. Finish and Serve: Frost the entire cake with remaining frosting, decorate if desired, then slice and serve to enjoy the rich caramel-toffee delight.

Notes

• Use room temperature butter and eggs for better mixing and texture.
• Ensure the cakes are completely cool before frosting to prevent melting.
• Crushed toffee bars can be substituted with your favorite toffee candy.
• Chopped pecans are optional but add a nice crunch and flavor dimension.
• Store leftovers in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.

Keywords: Caramel cake, Toffee crunch cake, Caramel frosting, Toffee dessert, Homemade cake, Celebration cake