introduction

This cake mixes soft cake and sweet caramel. It gives a nice crunch on top. You can make it for a party or a quiet night. Try a similar sweet on the side like caramel apple bars for a full table.

why make this recipe

You make this cake when you want a rich dessert that feels fancy but stays easy. The cake has simple steps and a big caramel taste. Serve it with coffee or tea. If you like nut crunch, also try the strawberry crunch idea for a change.

how to make Caramel Crunch Cake

Follow the steps plain and slow. Read all steps first. Use room temperature butter and eggs. Mix well but do not overbeat the batter. If you want a coffee note, see a linked idea like coffee caramel cake.

Ingredients :

2 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
1 cup unsalted butter, softened
4 large eggs
1 cup whole milk
2 teaspoons vanilla extract
1 cup caramel sauce (plus extra for drizzling)
1 cup toffee bits or caramelized nuts (for crunch topping)
1 tablespoon baking powder
1/2 teaspoon salt
See also a light nut cake if you like nuts: almond cake.

Directions :

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, cream together the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with milk, beginning and ending with flour. Mix until just combined.
Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool completely.
Place one cake layer on a serving plate. Spread a generous layer of caramel sauce over the top. Add the second cake layer and frost the top and sides with more caramel sauce.
Sprinkle toffee bits or caramelized nuts over the cake for a crunchy topping. Drizzle with extra caramel sauce before serving.

how to serve Caramel Crunch Cake

Cut the cake in even slices. Serve on small plates. Add a spoon of whipped cream if you like. For a mix of sweets, pair with caramel apple cheesecake bars for a full tray.

how to store Caramel Crunch Cake

Cover the cake with a lid or plastic wrap. Keep it in the fridge for up to 4 days. Let it sit 20 minutes at room heat before you eat to soften the caramel.

tips to make Caramel Crunch Cake

Use room temp butter and eggs for even mix.
Do not overmix the batter. Mix until just joined.
Let cakes cool fully before you add caramel. This stops the caramel from sliding.
Add the toffee bits just before serving to keep the crunch.
For a small change, try a layer of cookie crumbs under the caramel. See a cookie idea at caramel apple bars for a crumb hint.

variation (if any)

Add a pinch of sea salt on top for a salted caramel taste.
Fold in 1/2 cup chopped nuts in the batter for nut cake feel.
Swap half the milk with sour cream for a denser cake.
Turn this into cupcakes and add toffee on top.

FAQs

Q: Can I use bottled caramel sauce?
A: Yes. Use a good store sauce or make your own. Both work.

Q: Can I make this ahead for a party?
A: Yes. Bake the layers a day before. Cool and wrap. Add caramel and crunch on the day.

Q: Can I freeze the cake?
A: Yes. Wrap well and freeze up to 2 months. Thaw in the fridge, then bring to room heat before serving.

Q: Can I use low fat milk?
A: You can, but the cake may be less rich. Whole milk gives best taste.

Q: Do I need to toast the nuts?
A: Toasting adds nice warm flavor. It also makes them crunch more.

Conclusion

This cake gives soft cake and a rich caramel top with a nice crunch. You can try other takes and tests from The best Caramel Crunch Cake – Taryn’s Tasting Table. For a copycat twist that adds brown butter and cookie crunch try Brown Butter Cookie Caramel Crunch Cake.