Decadent Caramel Crunch Cake
Ingredients:
For the Cake Layers:
2½ cups all-purpose flour
1½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup unsalted butter, softened
1¾ cups granulated sugar
4 large eggs
2 tsp vanilla extract
1 cup buttermilk (room temperature)
For the Caramel Frosting:
½ cup unsalted butter
1 cup brown sugar, packed
¼ cup heavy cream
2½ cups powdered sugar
1 tsp vanilla extract
For the Caramel Sauce (Drip):
1 cup granulated sugar
6 tbsp unsalted butter, cut into pieces
½ cup heavy cream
½ tsp salt
For the Crunch Topping:
1½ cups chopped toffee bits or caramel fudge pieces
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Instructions:
1. Preheat and Prepare:
Preheat oven to 350°F (175°C). Grease and line three 6-inch round cake pans.
2. Make the Cake Batter:
In a medium bowl, whisk flour, baking powder, baking soda, and salt.
In a large bowl, cream butter and sugar until fluffy. Add eggs one at a time, beating well after each.
Mix in vanilla. Alternate adding flour mixture and buttermilk, starting and ending with the flour.
Divide batter evenly between pans and smooth the tops.
3. Bake:
Bake for 25–28 minutes, or until a toothpick inserted into the center comes out clean.
Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
4. Make the Caramel Frosting:
In a saucepan, melt butter and brown sugar. Cook for 2 minutes.
Add heavy cream and bring to a simmer, then remove from heat.
Cool slightly, then beat in powdered sugar and vanilla until fluffy and spreadable.
5. Make the Caramel Sauce (Drip):
Heat sugar in a saucepan over medium heat, stirring constantly until melted and amber-colored.
Add butter and stir until melted. Slowly pour in cream, stirring carefully (it will bubble).
Cook for 1–2 minutes more. Cool before using.
6. Assemble the Cake:
Place one cake layer on a stand. Spread with caramel frosting. Add second layer, repeat, then top with third layer.
Frost the top and edges lightly.
7. Decorate:
Drizzle caramel sauce over the top and sides. Pile on the toffee bits or caramel fudge pieces on top.