introduction

This cake mixes soft cake, sweet caramel, and crunchy toffee. You can make it for a party or a cozy night. It stays moist and rich. For a close recipe idea you can see chocolate caramel toffee crunch cake for more notes.

why make this recipe

You make this cake when you want a big, warm treat. It has soft cake, silk caramel, and a nice snap from toffee. Kids and grown ups like the mix of textures and sweet salt. If you want a creamier spin try this creamy chocolate caramel toffee crunch cake for ideas.

how to make Caramel Toffee Crunch Cake

You make this cake in parts: cake, caramel, and frosting. Bake two round cakes. Make caramel from sugar, butter, and cream. Make a buttercream and add some caramel to it. Add crushed toffee between layers and on top. For a simple layer idea see caramel crunch cake.

Ingredients :

2 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup (2 sticks) unsalted butter, softened
1 1/2 cups granulated sugar
4 large eggs
1 cup buttermilk
1 tsp vanilla extract
1 cup granulated sugar (for caramel)
6 tbsp unsalted butter, cubed (for caramel)
1/2 cup heavy cream (for caramel)
Pinch of salt
1 cup crushed toffee pieces (Heath bars work great!)
1/4 cup chopped pecans (optional)
1 1/2 cups (3 sticks) unsalted butter, softened (for frosting)
4 cups powdered sugar (for frosting)
1/4 cup caramel sauce (from above)
1 tsp vanilla extract
2 tbsp heavy cream (or more, as needed)

You can also read a layer style here: caramel crunch layer cake recipe.

Directions :

Preheat the oven to 350°F (175°C). Grease two 9-inch round pans and line the bottoms with paper.
Mix flour, baking powder, baking soda, and salt in a bowl. Set aside.
In a large bowl, beat 1 cup butter and 1 1/2 cups sugar until light. Add eggs one at a time. Add vanilla and mix.
Add the dry mix in parts, with the buttermilk, starting and ending with dry mix. Mix just until smooth.
Divide batter between the pans. Smooth tops.
Bake 25–30 minutes or until a toothpick comes out clean. Cool in pans 10 minutes, then move to a rack to cool fully.
To make caramel: heat 1 cup sugar in a heavy pan over medium heat. Stir as it melts to a deep amber. Add 6 tbsp butter and stir until it melts. Slowly add 1/2 cup heavy cream and a pinch of salt. Stir until smooth. Let cool to warm.
To make frosting: beat 1 1/2 cups butter until soft. Add powdered sugar in parts. Add 1/4 cup of the caramel, vanilla, and 2 tbsp cream. Beat until smooth. Add more cream if the frost is too stiff.
To assemble: place one cake on a plate. Spread a thin layer of frosting. Drizzle some caramel and sprinkle crushed toffee and pecans. Place the second cake on top.
Frost the top and sides with the remaining frosting. Drizzle more caramel on top and add more crushed toffee for crunch.
Chill the cake for 30 minutes to set the frosting. Slice with a sharp knife and serve.

For a rich style you can look at decadent caramel crunch cake for more finish ideas.

how to serve Caramel Toffee Crunch Cake

Cut the cake into even slices. Serve at room temp or slightly chilled. Add a small scoop of vanilla ice cream or a dollop of whipped cream. A hot cup of coffee pairs well.

how to store Caramel Toffee Crunch Cake

Cover the cake with a lid or plastic wrap. Keep it in the fridge for up to 4 days. Let a slice sit at room temp 20 minutes before you eat to get the soft feel back. You can freeze slices in a sealed box for up to 2 months.

tips to make Caramel Toffee Crunch Cake

Use room temp eggs and butter for a smooth batter.
Watch the sugar when you make caramel. It burns fast.
Cool the caramel a bit before you add it to buttercream.
Crush toffee by hand so you keep some big bits for crunch.
Warm the knife under hot water and wipe it to make clean cake slices.

variation (if any)

Add a thin layer of dark chocolate ganache between layers for a richer bite.
Use salted butter or add a small pinch of sea salt to the top for a salted caramel twist.
Swap pecans for chopped almonds or leave nuts out for nut-free cake.

FAQs

Q: Can I use store bought caramel sauce?
A: Yes. Use the same amount as the cooked caramel in the recipe.

Q: Can I make the cake a day ahead?
A: Yes. Bake and cool the cakes a day before. Wrap them and keep in the fridge. Build the cake the next day.

Q: Can I use regular milk instead of buttermilk?
A: Yes. Add 1 cup milk plus 1 tbsp lemon juice and let sit 5 minutes to make a quick buttermilk.

Q: How do I stop the caramel from hardening?
A: Keep the caramel warm and pour it on the cake while warm. If it cools and firms, warm it slightly before use.

Q: Can I make this in one pan?
A: You can bake in a 9×13 pan. Watch the time and test with a toothpick.

Conclusion

For a tested salted style and more tips, see this full recipe: Salted Caramel Toffee Crunch Cake – SUZIE SWEET TOOTH.