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Decadent Caramel Crunch Cake Recipe

A tall slice of caramel crunch cake showing three layers of vanilla sponge, caramel filling, and white frosting, topped with crunch.
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Create a bakery-style Caramel Crunch Cake at home featuring moist vanilla layers, rich homemade caramel filling, and a satisfying toffee crunch topping. This showstopper dessert is perfect for special occasions.

Ingredients

Scale
  • 1 1/2 cups unsalted butter, softened
  • 3 cups granulated sugar
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup whole milk
  • 1 cup caramel sauce (for filling)
  • 1 cup heavy cream (for frosting)
  • 4 cups powdered sugar (for frosting)
  • 1 cup toffee bits (for crunch topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined. Do not overmix.
  6. Divide the batter evenly among the prepared cake pans. Bake for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  8. Prepare the caramel buttercream: Beat the remaining 1/2 cup butter (if any remains from the cake recipe, otherwise use 1/2 cup softened butter) with the powdered sugar until smooth. Slowly beat in the caramel sauce until incorporated. Whip in the heavy cream until the frosting is light and spreadable.
  9. Assemble the cake: Place one cake layer on a serving plate. Spread a layer of caramel buttercream, then drizzle generously with caramel sauce. Sprinkle with a portion of the toffee bits.
  10. Repeat the layering process with the second and third cake layers.
  11. Frost the top and sides of the entire cake with the remaining caramel buttercream.
  12. Press the remaining toffee bits onto the top and sides of the cake for the final crunch texture. Chill for 30 minutes before slicing and serving this indulgent caramel treat.

Notes

  • For the richest flavor, make your homemade caramel sauce a day ahead.
  • If you want a salted caramel crunch cake, add 1/2 teaspoon of flaky sea salt to the buttercream frosting.
  • To achieve a bakery style finish, use an offset spatula to create smooth sides on your frosting.

Nutrition

Find it online: https://gourmetgaze.com/caramel-crunch-cake-recipe/