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Toffee Crunch Caramel Layer Cake

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3.9 from 67 reviews

Indulge in this Decadent Caramel Toffee Crunch Cake that features moist cake layers studded with crunchy toffee pieces, complemented by a rich caramel frosting. Perfect for satisfying your sweet tooth with a perfect balance of texture and flavor, this dessert makes an impressive treat for any occasion.

Ingredients

Scale

For the Cake

  • 2 cups All-Purpose Flour or gluten-free blend
  • 1 tbsp Baking Powder (ensure it’s fresh)
  • 1 tsp Baking Soda
  • 0.5 tsp Salt (to enhance flavors)
  • 0.75 cups Unsalted Butter (softened, for cake)
  • 1.5 cups Granulated Sugar (reduce for less sweetness)
  • 4 Large Eggs or flax eggs for vegan option
  • 1 cup Buttermilk or milk and vinegar mix
  • 1 tsp Vanilla Extract (opt for pure extract)
  • 1 cup Crushed Toffee Pieces or chocolate chips

For the Frosting

  • 0.5 cups Unsalted Butter (softened, for frosting)
  • 4 cups Powdered Sugar (use less for less sweetness)
  • 0.5 cups Caramel Sauce (store-bought is fine)
  • 0.25 cups Heavy Cream or dairy-free cream

For the Caramel Sauce

  • 1 cup Granulated Sugar (for caramelization)
  • 0.5 cups Unsalted Butter (cubed)
  • 0.5 cups Heavy Cream or plant-based cream
  • 1 pinch Salt (opt for sea salt)

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C) and prepare your cake pans by greasing and flouring them to ensure the cake doesn’t stick.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute these leavening agents and salt.
  3. Cream Butter and Sugar: In another bowl, beat the softened unsalted butter with granulated sugar until the mixture is fluffy and light in color, about 3-5 minutes. This step helps to incorporate air for a lighter cake.
  4. Add Eggs: Add eggs one at a time to the butter and sugar mixture, beating well after each addition to achieve a smooth batter.
  5. Combine Wet and Dry Mixes: Gradually mix the dry ingredients into the wet mixture alternating with the buttermilk, and continue until just combined to avoid overmixing which can make the cake tough.
  6. Fold in Toffee Pieces: Gently fold in the crushed toffee pieces (and optional chopped pecans) to add crunch and texture throughout the cake.
  7. Bake: Divide the batter evenly between the prepared pans and bake in the preheated oven for 25-30 minutes until a toothpick inserted in the center comes out clean.
  8. Cool Cakes: Let the cakes cool in their pans for 10 minutes then transfer them to a wire rack to cool completely before frosting.
  9. Prepare Frosting: Beat the softened unsalted butter with powdered sugar, vanilla extract, caramel sauce, and heavy cream until smooth and creamy for a luscious frosting.
  10. Assemble and Frost: Frost the cooled cake layers generously with the caramel frosting and drizzle additional caramel sauce on top for extra indulgence.

Notes

  • Allow cake layers to cool completely before frosting to prevent the frosting from melting.
  • Use room temperature ingredients for the best mixing consistency and cake texture.
  • You can substitute flax eggs and dairy-free cream to make the recipe vegan-friendly.
  • Adjust sugar levels in cake and frosting to your preferred sweetness.
  • For gluten-free option, use an appropriate gluten-free flour blend.

Find it online: https://yumfoodusa.com/toffee-crunch-caramel-layer-cake/