introduction

This cake shines with sweet caramel and crunchy toffee. It has soft cake layers and a rich caramel frosting. You can make it for a party or a weeknight treat. If you like a chocolate touch, try this chocolate caramel cake for more ideas.

why make this recipe

You make this cake to please a crowd. It mixes soft cake, gooey caramel, and a crunch of toffee. The textures make each bite fun. You can also use the creamy version if you want a softer feel.

how to make Caramel Toffee Crunch Cake

This cake uses simple steps. You mix the dry parts, then the wet parts, and bake. Add caramel between the layers. Press toffee pieces into the cake as you build it. For layer tips, see this layer cake steps.

Ingredients :

Cake flour
Baking powder
Salt
Unsalted butter, softened
Brown sugar
Granulated sugar
Large eggs
Buttermilk
Vanilla extract
Brown sugar (for caramel sauce)
Unsalted butter (for caramel sauce)
Heavy cream (for caramel sauce and frosting)
Pinch of salt (for caramel sauce)
Crushed Heath bars
Toffee bits
Chopped pecans (optional)
Butter (for frosting)
Powdered sugar (for frosting)
Homemade caramel sauce (for frosting)

This list matches the cake build and the sauce. If you want a similar mix, look at this caramel crunch cake for a close idea.

Directions :

Preheat oven to 350°F (175°C) and grease and line cake pans with parchment paper.
Cream butter, brown sugar, and granulated sugar until light and fluffy.
Add eggs one at a time, beating well after each; mix in vanilla extract.
Alternate adding cake flour mixture and buttermilk, beginning and ending with flour.
Divide batter into pans and bake 25–30 minutes until a toothpick comes out clean. Let cool completely.
For caramel sauce, melt brown sugar and butter over medium heat, stir in heavy cream and a pinch of salt, and simmer for 3–5 minutes until thickened.
For frosting, beat butter until creamy, gradually add powdered sugar, then cooled caramel sauce; add heavy cream if needed.
Layer and frost the cake, sprinkling crushed toffee between layers.
Frost the outside of the cake and drizzle with caramel sauce.
Top with more crushed Heath bars, toffee bits, and chopped pecans if using.

For extra help on bake time and texture, read this decadent tips.

how to serve Caramel Toffee Crunch Cake

Cut the cake with a sharp knife. Serve on small plates. Add a small spoon of extra caramel on the side. This cake pairs well with plain coffee or milk.

how to store Caramel Toffee Crunch Cake

Cover the cake and keep it in the fridge for up to 4 days. You can wrap slices in foil and freeze for up to 2 months. Thaw in the fridge before you eat.

tips to make Caramel Toffee Crunch Cake

Bring eggs and butter to room temp for even mix.
Do not overmix the batter. Mix until just combined.
Cool the cake fully before you frost. Warm cake will melt the frosting.
Chop toffee small so it blends well in each bite.

variation (if any)

Add a thin layer of chocolate ganache between layers for a chocolate twist.
Use toasted nuts for a warm nut flavor.
Make a salted caramel by adding a little sea salt to the sauce.

FAQs

Q: Can I use store-bought caramel sauce?
A: Yes. Use good quality sauce and let it cool before you add to frosting.

Q: Do I need to use buttermilk?
A: Buttermilk makes the cake soft. You can use milk plus 1 tsp lemon juice as a swap.

Q: How can I keep the toffee from getting soft?
A: Add toffee right before serving. Store the cake in a cool place to keep crunch.

Conclusion

For a salted take on this cake and more step-by-step photos, see Salted Caramel Toffee Crunch Cake – SUZIE SWEET TOOTH.