Caramel Toffee Crunch Cake Recipe
If you love desserts that combine sweetness with crunch, this Caramel Toffee Crunch Cake Recipe will become your new favorite.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 ½ cups sugar
- 1 cup unsalted butter softened
- 4 large eggs
- 1 cup buttermilk
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp vanilla extract
- Pinch of salt
For the Caramel Frosting:
- 1 cup brown sugar
- ½ cup butter
- ¼ cup milk
- 2 cups powdered sugar
For the Crunch Topping:
- 1 cup crushed toffee bits
- ½ cup chopped pecans optional
Instructions
- Preheat oven to 350°F. Grease and flour cake pans.
- In a bowl, whisk flour, baking powder, soda, and salt.
- Beat butter and sugar until fluffy. Add eggs one at a time.
- Mix in vanilla. Gradually add flour mixture with buttermilk.
- Pour batter evenly into cake pans.
- Bake for 30-35 minutes. Cool on wire rack.
- In saucepan, melt butter and brown sugar.
- Stir in milk. Boil for 2 minutes. Remove from heat.
- Add powdered sugar. Beat until smooth.
- Frost cooled cakes with caramel frosting.
- Sprinkle crushed toffee and pecans on top.
- Chill cake before serving.
Notes
- Always use room temperature ingredients.
- Do not overmix the batter.
- Cool cakes fully before frosting.
- Use homemade toffee for best crunch.
- Store leftovers in an airtight container.