I made a soft cake that mixes sweet caramel and a crisp crunch. This cake looks big and fun. You can make it for a small party or for family. Read on to learn fast, clear steps and tips. For a quick extra idea, see this Caramel Crunch Cake page.

why make this recipe

This cake tastes rich and fun. It has soft cake, sweet caramel, and a crisp bite from cookies or toffee. You can make it with few hard steps. Kids and guests will smile. It works for a day when you want a show cake. Try a similar take on layers at this layer cake page.

how to make Caramel Crunch Cake

Make the cake in simple steps. Mix, bake, cool, and build the cake with caramel and crunch. Use a good caramel sauce and dry bits that stay crisp. Work on a flat table and keep a bowl for crumbs. For a chocolate twist, look at this chocolate caramel idea.

Ingredients :

2 cups all-purpose flour
1 ½ cups sugar
½ cup unsalted butter, softened
2 large eggs
1 cup milk
1 tablespoon baking powder
1 teaspoon vanilla extract
½ teaspoon salt
1 cup caramel sauce
1 cup crushed cookies or toffee bits
Whipped cream (for topping)

You can swap the cookie bits for nuts if you like. See one creamy mix idea at this creamy cake page.

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.
Beat in the eggs one at a time, then stir in the milk and vanilla extract.
In another bowl, combine the flour, baking powder, and salt. Gradually add to the creamed mixture and mix until just combined.
Divide the batter between the prepared pans and smooth the tops.
Bake for 25-30 minutes or until a toothpick comes out clean. Let cool in the pans for 10 minutes, then turn out onto wire racks.
Once cooled, layer the cakes with caramel sauce and crushed cookies/toffee bits in between.
Frost the top with whipped cream and drizzle with additional caramel sauce.
Serve and enjoy the show-stopping dessert!

how to serve Caramel Crunch Cake

Cut with a clean knife for neat slices. Add a small spoon of extra caramel on the plate. Serve with a cup of hot coffee or cold milk. Put a bit of extra crunch on top before you bring it out.

how to store Caramel Crunch Cake

Cover the cake with a cake dome or tight wrap. Store in the fridge for up to 3 days. If you freeze, wrap each slice in plastic and foil. Thaw in the fridge overnight. Add a fresh bit of whipped cream before you serve.

tips to make Caramel Crunch Cake

Use room temp eggs and butter.
Do not overmix the batter. Mix until it just joins.
Cool cakes well before you add caramel or cream.
Use a warm spoon to spread caramel for a smooth layer.
Add the crunch just before serving if you want it extra crisp.
For more help and ideas, see this decadent cake page.

variation (if any)

Add a thin layer of chocolate ganache between layers.
Use crushed nuts instead of cookies for a nutty crunch.
Make cupcakes with the same mix and top each with caramel and crumbs.

FAQs (minimum three FAQ)

Q: Can I use salted butter?
A: Yes. If you use salted butter, skip extra salt in the mix.

Q: Can I make this cake in one pan?
A: Yes. Use a larger pan and bake longer. Check with a toothpick.

Q: How do I keep the crunch crisp?
A: Add the cookie or toffee bits just before you serve. If you add them ahead, they may soften.

Q: Can I use store caramel or make my own?
A: Both work. Store caramel saves time. Home caramel can taste richer.

Conclusion

For a full idea and the original note, visit The best Caramel Crunch Cake – Taryn’s Tasting Table.