Description

This Decadent Caramel Toffee Crunch Cake is a delightful treat combining a tender, moist cake base with rich caramel frosting and a crunchy toffee and pecan mix. Perfect for special occasions, this cake features layers of buttery cake studded with toffee pieces and topped with a velvety caramel-infused buttercream, creating an indulgent dessert that you and your guests will adore.

Ingredients

Scale

Cake:

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)

Frosting:

1 1/2 cups unsalted butter, softened
4 cups powdered sugar
1/4 cup caramel sauce
1 tsp vanilla extract
2 tbsp heavy cream

Caramel Sauce:

1 cup granulated sugar
6 tbsp unsalted butter, cubed
1/2 cup heavy cream
1 pinch salt

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) so it is ready to bake your cake to golden perfection.
Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, baking soda, and salt until well combined for a uniform dry mix.
Cream Butter and Sugar: In another bowl, beat softened butter and granulated sugar together until light and fluffy, about 4 minutes, ensuring a smooth base for the cake batter.
Add Eggs: Incorporate the eggs one at a time, mixing well after each addition to maintain a smooth, homogenous batter.
Add Buttermilk and Vanilla: Pour in buttermilk and vanilla extract, mixing until just combined to keep the batter tender and creamy.
Combine Wet and Dry: Gradually fold the flour mixture into the wet ingredients, careful not to overmix which can toughen the cake.
Add Toffee and Pecans: Gently fold in the crushed toffee pieces and optional chopped pecans to add signature crunch and texture.
Bake: Divide the batter evenly into prepared cake pans and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Cool Cakes: Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
Make Frosting: Cream softened butter with powdered sugar, caramel sauce, vanilla extract, and heavy cream until fluffy and smooth for a luxurious frosting.
Assemble Cake: Spread the caramel frosting generously between the cooled cake layers and on top, finishing with extra crushed toffee pieces if desired for garnish.

Notes

Ensure all ingredients are at room temperature for best mixing results.
Use high-quality toffee bars for richer flavor and better texture.
You can prepare the caramel sauce in advance and refrigerate it; rewarm gently before use.
For a nut-free version, omit the pecans or replace with additional toffee pieces.
Store the cake covered at room temperature for up to 2 days or refrigerate up to 5 days.

Prep Time: 25 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: caramel cake,toffee cake,crunch cake,caramel frosting,toffee pieces,pecan cake,dessert cake,decadent cake,holiday cake