Go Back
If you're in search of a show-stopping dessert that perfectly balances indulgence and flavor, look no further than the Caramel Toffee Crunch Cake. This delightful cake is a wonderful addition to any celebration, be it a birthday, anniversary, or holiday gathering. The combination of rich caramel, crunchy toffee, and luscious chocolate creates a symphony of flavors that will captivate your taste buds and impress your guests.

Caramel Toffee Crunch Cake

Discover the ultimate show-stopper dessert with the Caramel Toffee Crunch Cake! This delightful multi-layered cake combines rich caramel, crunchy toffee, and decadent chocolate, creating a perfect balance of flavors and textures. Ideal for birthdays, holidays, or any celebration, this cake is easy to make and promises to impress your guests. Get ready to create lasting memories with this indulgent dessert that will leave everyone asking for seconds!
Print Recipe Pin Recipe

Ingredients
  

For the Cake:

2 cups all-purpose flour

1 ½ teaspoons baking powder

1 teaspoon baking soda

½ teaspoon salt

1 cup unsalted butter, softened

1 ½ cups brown sugar, packed

1 cup granulated sugar

4 large eggs

1 teaspoon vanilla extract

1 cup buttermilk

For the Caramel Sauce:

1 cup granulated sugar

6 tablespoons unsalted butter

½ cup heavy cream

½ teaspoon sea salt

For the Toffee Crunch Topping:

1 cup toffee bits (store-bought or homemade)

1 cup chopped pecans or walnuts (optional)

½ cup semi-sweet chocolate chips (optional)

For the Frosting:

1 cup unsalted butter, softened

4 cups powdered sugar

½ cup caramel sauce (from above)

1 teaspoon vanilla extract

2 tablespoons heavy cream (if needed for consistency)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

    Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

      Cream Butter and Sugars: In a large mixing bowl, cream the softened butter, brown sugar, and granulated sugar together until light and fluffy, about 3-4 minutes.

        Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and mix thoroughly.

          Combine Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined.

            Bake the Cakes: Divide the batter evenly between the prepared pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pans for 10 minutes before transferring to wire racks to cool completely.

              Make Caramel Sauce: While the cakes are cooling, prepare the caramel sauce. In a medium saucepan over medium heat, melt the sugar, stirring continuously until it turns a deep amber color. Remove from heat and carefully stir in the butter until melted, then slowly add the heavy cream and salt. Let it cool slightly.

                Prepare the Frosting: In a large mixing bowl, beat the softened butter until creamy. Gradually add powdered sugar, followed by the caramel sauce and vanilla extract. If the frosting is too thick, add heavy cream one tablespoon at a time until desired consistency is reached.

                  Assemble the Cake: Once the cakes have cooled completely, place one layer on a serving plate. Spread a layer of frosting on top and drizzle with some caramel sauce. Sprinkle with toffee bits and nuts if using.

                    Layer and Frost: Place the second cake layer on top. Frost the top and sides of the cake with the remaining frosting. Drizzle with additional caramel sauce and sprinkle the remaining toffee bits and chocolate chips on top.

                      Serve and Enjoy: Slice the cake and serve. Enjoy the delightful layers of moist cake, luscious frosting, and crunchy toppings!

                        Prep Time: 30 mins | Total Time: 2 hours | Servings: 10-12 slices