Caramel Crunch Cake Recipe

Caramel Crunch Cake Recipe 

Ingredients:

For the Cake:

2 cups all-purpose flour

2 cups granulated sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup unsalted butter, softened

1 cup whole milk

4 large eggs

2 teaspoons vanilla extract

For the Caramel Sauce:

1 cup granulated sugar

6 tablespoons unsalted butter, cut into pieces

1/2 cup heavy cream

1 teaspoon vanilla extract

1/2 teaspoon salt

For the Crunch Topping:

1 cup crushed toffee bits (such as Heath or Skor bars)

1/2 cup chopped pecans or walnuts (optional)

For the Frosting:

1 cup unsalted butter, softened

4 cups powdered sugar

1/4 cup caramel sauce (from above)

2-4 tablespoons heavy cream

1 teaspoon vanilla extract

A pinch of salt

Method

Preheat your oven to 350°F (175°C).

Grease and flour two 9-inch round cake pans.

In a large mixing bowl, combine the flour, sugar, baking powder, baking soda,
and salt.

Add the softened butter, milk, eggs, and vanilla extract. Beat on low speed
until combined, then increase to medium speed and beat for 2-3 minutes until
the batter is smooth.

Divide the batter evenly between the prepared cake pans. Bake in the
preheated oven for 25-30 minutes, or until a toothpick inserted into the center
comes out clean.

In a medium saucepan over medium heat, melt the granulated sugar, stirring
constantly until it turns into an amber-colored liquid.

Add the butter and stir until fully melted and combined. Slowly pour in the
heavy cream while continuing to stir. The mixture will bubble vigorously.
Remove from heat and stir in the vanilla extract and salt. Let the caramel
sauce cool to room temperature.

In a small bowl, mix together the crushed toffee bits and chopped nuts (if
using).

In a large mixing bowl, beat the softened butter until creamy. Gradually add
the powdered sugar, 1 cup at a time, beating well after each addition. Add the
caramel sauce, heavy cream (start with 2 tablespoons and add more if
needed for desired consistency), vanilla extract, and a pinch of salt. Beat until
the frosting is light and fluffy.

Place one cake layer on a serving plate.

Spread a layer of caramel sauce over the top.

Sprinkle a portion of the crunch topping over the caramel. Add a layer of
frosting over the crunch topping. Place the second cake layer on top and
repeat with caramel sauce, crunch topping, and frosting. Frost the sides of the
cake with the remaining frosting. Decorate the top of the cake with any
remaining caramel sauce and crunch topping.