Decadent Caramel Toffee Crunch Cake is a show-stopping dessert that’s surprisingly accessible for home bakers. This recipe provides a detailed guide to creating a moist, rich cake layered with buttery toffee crumbles and drizzled with luscious caramel sauce, perfect for any celebration.
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Key Ingredients for Decadent Caramel Toffee Crunch Cake
- For the Cake:
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup buttermilk, at room temperature
- ½ cup hot brewed coffee (enhances chocolate flavor and moisture)
- For the Caramel Sauce:
- 1 cup granulated sugar
- ¼ cup water
- ½ cup heavy cream, warmed
- 2 tablespoons unsalted butter, cut into pieces
- 1 teaspoon sea salt (or to taste)
- 1 teaspoon vanilla extract
- For the Toffee Crunch:
- 1 cup toffee bits (store-bought or homemade – see note below)
- For Assembly and Garnish:
- 1 (8 ounce) package cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- Milk, as needed for consistency
- Extra toffee bits for sprinkling
- Extra caramel sauce for drizzling
How to Make Decadent Caramel Toffee Crunch Cake
This Decadent Caramel Toffee Crunch Cake recipe promises a symphony of textures and flavors that will have everyone asking for seconds, all achievable with straightforward steps. The moist cake base, combined with pockets of crunchy toffee and a velvety caramel, creates a truly satisfying experience. With a preparation time of approximately 30 minutes and a baking time of 30-35 minutes, you can whip up this delightful dessert relatively quickly, making it perfect even for a weeknight treat.
Step-by-Step Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch or 9-inch round cake pans. You can also line the bottoms with parchment paper for easier removal.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, using an electric mixer, beat the softened unsalted butter and granulated sugar on medium-high speed until light and fluffy, about 3-5 minutes. This process incorporates air and is crucial for a tender cake.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
- Alternately Add Dry and Wet Ingredients: Reduce the mixer speed to low. Add about one-third of the dry ingredients to the butter mixture and mix until just combined. Then, add half of the buttermilk and mix. Continue this process, alternating between dry ingredients and buttermilk, ending with the dry ingredients. Be careful not to overmix.
- Incorporate Hot Coffee: With the mixer on its lowest setting, carefully pour in the hot brewed coffee. Mix until the batter is smooth and well combined. The batter will be thin; this is normal.
- Divide Batter and Add Toffee: Divide the batter evenly between the prepared cake pans. Sprinkle about half of the toffee bits over the batter in each pan. Gently swirl them in with a toothpick or knife, but don’t over-mix.
- Bake the Cakes: Bake for 30-35 minutes, or until a wooden skewer inserted into the center of the cakes comes out clean.
- Cool Cakes: Let the cakes cool in their pans for about 10-15 minutes before inverting them onto a wire rack to cool completely. Ensure they are fully cooled before frosting.
- Prepare the Caramel Sauce: While the cakes are cooling, make the caramel sauce. In a medium saucepan, combine the granulated sugar and water. Cook over medium heat, stirring until the sugar dissolves. Stop stirring and let it simmer, swirling the pan occasionally, until it turns an amber color. This can take 8-12 minutes.
- Finish Caramel Sauce: Carefully and slowly pour in the warmed heavy cream (it will bubble up vigorously). Whisk until smooth. Stir in the butter pieces until melted, then remove from heat. Stir in the sea salt and vanilla extract. Let the sauce cool slightly until it thickens to a pourable, but not runny, consistency.
- Prepare the Cream Cheese Frosting: In a large bowl, beat the softened cream cheese and softened butter until smooth and creamy. Gradually add the powdered sugar, a cup at a time, mixing until well combined. Stir in the vanilla extract. If the frosting is too thick, add milk one tablespoon at a time until it reaches your desired spreadable consistency.
- Assemble the Cake: Place one cooled cake layer on your serving plate. Spread a generous layer of cream cheese frosting over the top. Sprinkle with some of the remaining toffee bits. Drizzle with some of the caramel sauce.
- Add Second Layer and Finish: Place the second cake layer on top. Frost the entire cake with the remaining cream cheese frosting, smoothing the sides and top.
- Decorate: Drizzle more caramel sauce over the top of the cake, letting it cascade down the sides. Sprinkle the remaining toffee bits over the top and sides for extra crunch and visual appeal.
Why You’ll Love This Decadent Caramel Toffee Crunch Cake
This Decadent Caramel Toffee Crunch Cake is a dream for anyone with a sweet tooth, offering an irresistible combination of textures and deeply satisfying flavors. The star of this cake is undoubtedly the perfect balance between the moist, tender cake, the delightful crunch of toffee pieces scattered throughout, and the luscious, homemade caramel sauce that ties everything together. It’s a textural masterpiece, reminiscent of a high-end bakery treat, but without the hefty price tag.
Making this spectacular dessert at home is not only significantly more economical than purchasing a similar cake from a patisserie, but it also offers a deeply rewarding baking experience. The richness of the homemade caramel sauce, infused with buttery notes and a hint of sea salt, elevates this cake far beyond a simple chocolate or vanilla creation. If you’ve ever enjoyed a slice of a toffee-adorned cheesecake or a salted caramel lava cake, you’ll find yourself utterly captivated by the sheer delightful complexity of this cake. Don’t wait for a special occasion; gather your ingredients and bake this showstopper today!
Storing and Reheating Tips
Properly storing your Decadent Caramel Toffee Crunch Cake will ensure it remains delicious for days.
- Refrigeration: Due to the cream cheese frosting and caramel sauce, it’s best to store this cake in an airtight container or covered tightly with plastic wrap in the refrigerator. It will stay fresh for up to 3-4 days.
- Freezing: This cake freezes beautifully. You can freeze the unfrosted cake layers or the entire frosted cake.
- Unfrosted Layers: Once completely cooled, wrap each cake layer tightly in plastic wrap, then in aluminum foil. Store in the freezer for up to 2 months. Thaw overnight in the refrigerator before frosting.
- Frosted Cake: Place the frosted cake on a freezer-safe board or plate and chill in the freezer for about 1 hour until the frosting is firm. This prevents the frosting from smearing. Then, wrap securely in plastic wrap and aluminum foil. Freeze for up to 1-2 months. Thaw overnight in the refrigerator. Gently re-drizzle with caramel and add fresh toffee bits before serving if desired.
- Reheating: This cake is best served at room temperature. If refrigerated, let it sit out for at least 30 minutes to an hour before serving to allow the frosting and cake to soften. For a slightly warmer caramel drizzle, you can gently warm a small amount of leftover caramel sauce in a saucepan over low heat or in the microwave for a few seconds.
Final Thoughts
The Decadent Caramel Toffee Crunch Cake is a truly unforgettable dessert that balances richness, sweetness, and a delightful crunch. This recipe makes it achievable for any home baker to create a show-stopping treat. Gather your loved ones, embrace the joy of baking, and experience the exquisite flavors of this incredible cake.
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Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch or 9-inch round cake pans. You can also line the bottoms with parchment paper for easier removal.
- In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.2.5 cups all-purpose flour, 1.5 teaspoons baking soda, 0.5 teaspoon salt
- In a large bowl, using an electric mixer, beat the softened unsalted butter and granulated sugar on medium-high speed until light and fluffy, about 3-5 minutes. This process incorporates air and is crucial for a tender cake.1 cup (2 sticks) unsalted butter, softened, 1.75 cups granulated sugar
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.2 large eggs, at room temperature, 1 teaspoon vanilla extract
- Reduce the mixer speed to low. Add about one-third of the dry ingredients to the butter mixture and mix until just combined. Then, add half of the buttermilk and mix. Continue this process, alternating between dry ingredients and buttermilk, ending with the dry ingredients. Be careful not to overmix.1 cup buttermilk, at room temperature
- With the mixer on its lowest setting, carefully pour in the hot brewed coffee. Mix until the batter is smooth and well combined. The batter will be thin; this is normal.0.5 cup hot brewed coffee
- Divide the batter evenly between the prepared cake pans. Sprinkle about half of the toffee bits over the batter in each pan. Gently swirl them in with a toothpick or knife, but don’t over-mix.1 cup toffee bits
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center of the cakes comes out clean.
- Let the cakes cool in their pans for about 10-15 minutes before inverting them onto a wire rack to cool completely. Ensure they are fully cooled before frosting.
- While the cakes are cooling, make the caramel sauce. In a medium saucepan, combine the granulated sugar and water. Cook over medium heat, stirring until the sugar dissolves. Stop stirring and let it simmer, swirling the pan occasionally, until it turns an amber color. This can take 8-12 minutes.1 cup granulated sugar, 0.25 cup water
- Carefully and slowly pour in the warmed heavy cream (it will bubble up vigorously). Whisk until smooth. Stir in the butter pieces until melted, then remove from heat. Stir in the sea salt and vanilla extract. Let the sauce cool slightly until it thickens to a pourable, but not runny, consistency.0.5 cup heavy cream, warmed, 2 tablespoons unsalted butter, cut into pieces, 1 teaspoon sea salt, 1 teaspoon vanilla extract
- In a large bowl, beat the softened cream cheese and softened butter until smooth and creamy. Gradually add the powdered sugar, a cup at a time, mixing until well combined. Stir in the vanilla extract. If the frosting is too thick, add milk one tablespoon at a time until it reaches your desired spreadable consistency.1 (8 ounce) package cream cheese, softened, 0.5 cup unsalted butter, softened, 4 cups powdered sugar, 1 teaspoon vanilla extract, milk
- Place one cooled cake layer on your serving plate. Spread a generous layer of cream cheese frosting over the top. Sprinkle with some of the remaining toffee bits. Drizzle with some of the caramel sauce.Extra toffee bits, Extra caramel sauce
- Place the second cake layer on top. Frost the entire cake with the remaining cream cheese frosting, smoothing the sides and top.
- Drizzle more caramel sauce over the top of the cake, letting it cascade down the sides. Sprinkle the remaining toffee bits over the top and sides for extra crunch and visual appeal.Extra toffee bits, Extra caramel sauce
Notes
Refrigerate for up to 3-4 days. Freezes well for up to 1-2 months in airtight packaging. Serve at room temperature.