Name: Decadent Caramel Toffee Crunch Cake Recipe
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Cuisine: American
Ingredients: 2 1/2 cups all-purpose flour; 1 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1 cup unsalted butter, softened; 1 1/2 cups granulated sugar; 4 large eggs; 1 cup buttermilk; 1 tsp vanilla extract; 1 cup crushed toffee pieces (e.g., Heath bars); 1/4 cup chopped pecans (optional); 1 1/2 cups unsalted butter, softened; 4 cups powdered sugar; 1/4 cup caramel sauce; 1 tsp vanilla extract; 2 tbsp heavy cream; 1 cup granulated sugar; 6 tbsp unsalted butter, cubed; 1/2 cup heavy cream; 1 pinch salt

Ingredients

2 1/2 cups all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 cup unsalted butter, softened (for cake)

1 1/2 cups granulated sugar (for cake)

4 large eggs

1 cup buttermilk

1 tsp vanilla extract (for cake)

1 cup crushed toffee pieces (e.g., Heath bars)

1/4 cup chopped pecans (optional)

1 1/2 cups unsalted butter, softened (for frosting)

4 cups powdered sugar

1/4 cup caramel sauce (for frosting)

1 tsp vanilla extract (for frosting)

2 tbsp heavy cream (for frosting)

1 cup granulated sugar (for caramel sauce)

6 tbsp unsalted butter, cubed (for caramel sauce)

1/2 cup heavy cream (for caramel sauce)

1 pinch salt (for caramel sauce)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour your cake pans or line them with parchment paper.

Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until fully combined.

Step 3: In a large mixing bowl, beat 1 cup of softened butter with 1 1/2 cups granulated sugar until the mixture is light and fluffy, about 4 minutes.

Step 4: Add the eggs one at a time to the butter and sugar mixture, beating well after each addition to create a smooth batter.

Step 5: Mix in the buttermilk and 1 teaspoon vanilla extract until just combined and the batter feels creamy.

Step 6: Gradually fold the dry flour mixture into the wet ingredients, taking care not to overmix to keep the cake tender.

Step 7: Gently fold in the crushed toffee pieces and optional chopped pecans for a crunchy texture.

Step 8: Divide the batter evenly between the prepared pans and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.

Step 9: Cool the cakes in their pans for 10 minutes before transferring to wire racks to cool completely.

Step 10: To make the caramel sauce, heat 1 cup granulated sugar in a medium saucepan over medium heat. Stir constantly until it melts into a golden amber liquid. Remove from heat and carefully add the cubed butter, stirring until melted and smooth.

Step 11: Slowly whisk in 1/2 cup heavy cream and a pinch of salt until the caramel is creamy. Let cool to room temperature.

Step 12: For the frosting, beat 1 1/2 cups softened butter with 4 cups powdered sugar until fluffy. Add 1/4 cup of the prepared caramel sauce, 1 teaspoon vanilla extract, and 2 tablespoons heavy cream. Beat until well combined and creamy.

Step 13: Spread a layer of frosting on the first cake layer, then place the second layer on top. Cover the entire cake with the remaining frosting, adding extra crushed toffee on top if desired.

Tips & Variations

Use room temperature ingredients for smoother batter and frosting.

Swap pecans with walnuts or almonds for a different nutty flavor.

For extra moisture, brush the cake layers with a little simple syrup before frosting.

Store leftover caramel sauce in an airtight container in the fridge for up to 2 weeks; warm gently before using.

Storage

Store the cake covered at room temperature for up to 2 days or refrigerate for up to 5 days. If refrigerated, allow the cake to come to room temperature before serving. The cake can also be frozen, wrapped tightly, for up to 3 months. Thaw overnight in the fridge and bring to room temperature before frosting or serving.

FAQs

Can I make the caramel sauce ahead of time?

Yes, you can prepare the caramel sauce a day or two in advance. Store it in an airtight container in the refrigerator and gently warm it before use to bring back its creamy texture.

What can I use instead of buttermilk?

If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using it in the recipe.