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Decadent Caramel Crunch Cake: The Ultimate Showstopper Dessert

A tall, layered slice of caramel crunch cake featuring sponge layers, white cream, and dripping caramel sauce, topped with nuts.
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Make this showstopper Caramel Crunch Cake featuring moist vanilla layers, rich homemade salted caramel sauce, and a satisfying toffee crunch topping. This recipe delivers an indulgent dessert perfect for special occasions.

Ingredients

Scale
  • 1 1/2 cups (180g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (226g) unsalted butter, softened
  • 1 3/4 cups (350g) granulated sugar
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 1 cup (240ml) buttermilk
  • For the Salted Caramel Sauce: 1 cup (200g) granulated sugar, 1/2 cup (113g) heavy cream, 1/4 cup (56g) unsalted butter, 1 teaspoon sea salt
  • For the Crunch Topping: 1 cup (120g) toffee bits (or crushed brittle)
  • For Assembly: 2 cups (450g) vanilla buttercream frosting

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. Line the bottoms with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry mixture. Mix until just combined. Do not overmix.
  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.
  7. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  8. Prepare the Salted Caramel Sauce: In a medium saucepan over medium heat, melt the 1 cup of sugar without stirring until it turns a deep amber color.
  9. Carefully pour in the heavy cream (it will bubble vigorously). Whisk until smooth. Remove from heat and whisk in the butter and sea salt until fully incorporated. Let the sauce cool slightly; it will thicken as it cools.
  10. Prepare the Crunch Topping: If using toffee bits, no preparation is needed. If using brittle, crush it into small, irregular pieces.
  11. Assemble the cake: Place one cooled cake layer on a serving plate. Spread a thin layer of buttercream frosting over the top. Drizzle generously with the cooled salted caramel sauce. Sprinkle with half of the toffee bits.
  12. Place the second cake layer on top. Frost the top and sides of the entire cake with the remaining buttercream frosting.
  13. Drizzle the remaining caramel sauce over the top edge, allowing it to drip down the sides. Press the remaining toffee bits around the top edge or sprinkle them over the top surface.

Notes

  • For a truly moist cake, ensure your buttermilk and eggs are at room temperature before mixing.
  • If you want a richer caramel flavor in the frosting, mix 2 tablespoons of the finished salted caramel sauce into your buttercream before frosting the cake.
  • To make this cake a true showstopper, use a slightly larger amount of caramel sauce between the layers than you think you need.

Nutrition

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