Indulge in the ultimate dessert experience with this Decadent Caramel Crunch Cake. This recipe layers moist vanilla sponge cake with a rich caramel filling and tops it off with a satisfyingly crunchy toffee topping. Whether you’re celebrating a special occasion or simply treating yourself, this cake is sure to impress with its blend of soft and crunchy textures and its deep, buttery caramel flavor.
Ingredients
The Cake:
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup whole milk
- 2 ½ teaspoons baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon salt
The Caramel Filling:
- 1 cup granulated sugar
- ½ cup unsalted butter
- ½ cup heavy cream
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
The Crunchy Toffee Topping:
- ½ cup unsalted butter
- ½ cup granulated sugar
- 1 tablespoon light corn syrup
- 1 teaspoon vanilla extract
- 1 pinch of salt
For the Caramel Glaze:
- ½ cup brown sugar
- ¼ cup heavy cream
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
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Instructions
1. Prepare the Cake Batter:
Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract. In a separate bowl, sift together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with milk, starting and ending with the flour mixture. Mix until just combined. Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
2. Bake the Cakes:
Bake the cakes in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
3. Make the Caramel Filling:
While the cakes are cooling, prepare the caramel filling. In a medium saucepan, melt the sugar over medium heat, stirring constantly until it turns a deep amber color. Carefully add the butter, stirring until melted. Slowly pour in the heavy cream while continuing to stir. Be cautious as the mixture will bubble vigorously. Stir in the vanilla extract and salt, then let the caramel cool slightly.
4. Prepare the Toffee Topping:
In a small saucepan, melt the butter over medium heat. Add the sugar, corn syrup, and salt, stirring until the sugar has dissolved. Increase the heat to medium-high and bring the mixture to a boil. Continue to cook, without stirring, until the mixture reaches 300°F (150°C) on a candy thermometer. Remove from heat and stir in the vanilla extract. Pour the toffee onto a baking sheet lined with parchment paper and let it cool completely. Once hardened, break the toffee into small pieces.
5. Assemble the Cake:
Place one of the cooled cake layers on a serving plate. Spread a generous amount of the caramel filling over the top. Sprinkle half of the toffee pieces over the caramel. Place the second cake layer on top and press down gently.
6. Prepare the Caramel Glaze:
In a small saucepan, combine the brown sugar, heavy cream, and butter. Cook over medium heat, stirring constantly, until the sugar has dissolved and the mixture is smooth. Remove from heat and stir in the vanilla extract. Let the glaze cool slightly before pouring it over the top of the assembled cake.
7. Add the Finishing Touches:
Sprinkle the remaining toffee pieces over the top of the cake while the glaze is still warm. Allow the glaze to set for about 10-15 minutes before serving.
Other Details
Prep Time: 30 minutes | Cooking Time: 45 minutes | Total Time: 1 hour 15 minutes
Calorie Count per serving: 550 kcal | Serving Size: 12 servings
Serving and Storage Tips
Serving Tips
Presentation: For a stunning presentation, garnish the cake with additional caramel drizzle and a few whole toffee pieces around the edges. Serve each slice with a dollop of whipped cream or a scoop of vanilla ice cream to complement the rich caramel flavor.
Accompaniments: A hot cup of coffee or a glass of cold milk pairs beautifully with this sweet and crunchy dessert. The bitterness of coffee balances the sweetness of the caramel, while milk offers a creamy contrast.
Temperature: Serve the Caramel Crunch Cake at room temperature to allow the flavors to meld and the textures to shine.
Storage Tips
Refrigeration: Store any leftover Caramel Crunch Cake in an airtight container in the refrigerator. It will keep well for up to 4 days. Before serving, bring the cake to room temperature or warm individual slices in the microwave for 10-15 seconds to soften the caramel.
Freezing: To freeze, wrap individual slices or the whole cake tightly in plastic wrap, then place in a freezer-safe container. The cake can be frozen for up to 3 months. Thaw overnight in the refrigerator before serving.
Reheating: If you prefer a warm cake, reheat slices in the microwave on a low setting for 20-30 seconds. Be careful not to overheat, as this can cause the caramel to become too soft and lose its texture.
Variations
1. Salted Caramel Crunch Cake
Additions: Add 1 teaspoon of sea salt to the caramel filling for a sweet and salty twist. You can also sprinkle flaky sea salt over the top of the cake along with the toffee pieces for an extra layer of flavor.
Serving Suggestion: Serve with a side of fresh berries or a fruit compote to cut through the richness of the caramel.
2. Chocolate Caramel Crunch Cake
Additions: Add ½ cup of cocoa powder to the cake batter to create a chocolate base. You can also drizzle melted chocolate over the top of the cake along with the caramel glaze.
Serving Suggestion: Pair with a scoop of chocolate or salted caramel ice cream for an indulgent treat.
3. Nutty Caramel Crunch Cake
Additions: Mix 1 cup of chopped pecans or walnuts into the toffee mixture before it sets. This adds an extra layer of crunch and a nutty flavor that pairs perfectly with the caramel.
Serving Suggestion: Serve with a caramel-flavored whipped cream or a drizzle of maple syrup for added sweetness.
Frequently Asked Questions (FAQs)
Can I make this cake in advance?
Yes, you can prepare the cake layers and caramel filling up to a day in advance. Store the cake layers in an airtight container at room temperature and refrigerate the caramel filling. Assemble the cake just before serving for the best texture.
Can I use store-bought caramel sauce instead of making it from scratch?
Absolutely! While homemade caramel offers a richer flavor, store-bought caramel sauce can save time and still provide delicious results. Just be sure to choose a high-quality caramel sauce for the best taste.
How can I prevent the toffee from becoming sticky?
To keep the toffee pieces crunchy, make sure they are stored in an airtight container at room temperature. Avoid refrigeration, as moisture can cause the toffee to become sticky.
This Caramel Crunch Cake is the perfect dessert to impress your guests or satisfy your sweet tooth. With its layers of moist cake, rich caramel, and crunchy toffee, it’s a treat that’s as enjoyable to make as it is to eat. Whether you stick to the classic recipe or try one of the delicious variations, you’re sure to fall in love with this decadent dessert.