😋💕CARAMEL CRUNCH CAKE😋💕
Ingredients:
For the Cake:
1½ cups all-purpose flour
1½ tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
½ cup sour cream
½ cup milk
For the Caramel Sauce:
1 cup granulated sugar
6 tbsp butter (cubed)
½ cup heavy cream
Pinch of salt
For the Crunch Layer:
1 cup crushed toffee bits or caramelized almond brittle
½ cup chopped roasted pecans or walnuts (optional)
For the Frosting:
1 cup unsalted butter, softened
3½ cups powdered sugar
3–4 tbsp caramel sauce (cooled)
Pinch of salt
Instructions:
Make the Cake:
Preheat oven to 350°F (175°C). Grease and flour two 8-inch pans.
Cream butter and sugar until fluffy. Beat in eggs and vanilla.
Add sour cream and milk. Mix in dry ingredients just until combined.
Divide batter into pans and bake 25–30 mins. Cool completely.
Make the Caramel Sauce:
Heat sugar in a saucepan over medium heat, stirring constantly until melted and amber-colored.
Add butter (it will bubble), then slowly add cream. Stir until smooth. Cool completely.
Make the Frosting:
Beat butter until fluffy. Add powdered sugar gradually, then mix in caramel and salt until smooth.
Assemble the Cake:
Spread caramel frosting between layers.
Frost the outside and drizzle extra caramel sauce.
Press crunch layer (toffee bits + nuts) onto the sides and top.
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