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Decadent Caramel Crunch Layer Cake with Toffee Bits

A tall slice of caramel crunch cake showing three layers of vanilla cake, caramel filling, and a thick coating of nuts.
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Bake this indulgent Caramel Crunch Cake featuring moist vanilla layers, rich salted caramel frosting, and a satisfying crunchy topping made with homemade toffee bits. This is a perfect celebration cake.

Ingredients

Scale
  • For the Cake Layers: 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 cup milk
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • For the Salted Caramel Frosting: 1 cup unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 1/2 cup heavy cream
  • 1/4 cup caramel sauce (plus more for drizzling)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • For the Crunch Topping: 1 cup toffee bits (or chopped pecans for a nut variation)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
  2. Prepare the cake batter: In a large bowl, cream together the 1/2 cup softened butter and 1 cup granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
  3. In a separate bowl, whisk together the flour, baking powder, and 1/4 teaspoon salt.
  4. Alternate adding the dry ingredients and the milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
  5. Divide the batter evenly between the prepared pans. Bake for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  6. Make the Salted Caramel Frosting: In a stand mixer, beat the 1 cup softened butter until smooth. Gradually add the sifted powdered sugar, mixing on low speed.
  7. Add the heavy cream, 1/4 cup caramel sauce, vanilla extract, and 1/2 teaspoon salt. Beat on medium-high speed until the frosting is light and fluffy, about 3 to 5 minutes. Add more salt if desired for a stronger salted caramel flavor.
  8. Assemble the cake: Place one cooled cake layer on your serving plate. Spread about one-third of the frosting evenly over the top. Sprinkle half of the toffee bits over the frosting.
  9. Place the second cake layer on top. Frost the top and sides of the entire cake with the remaining frosting.
  10. Drizzle extra caramel sauce over the top of the cake, allowing some to drip down the sides. Sprinkle the remaining toffee bits over the top for your final crunch layer.
  11. Chill the cake for 30 minutes before slicing to help the frosting set.

Notes

  • For an extra moist cake, you can poke holes in the warm layers and brush them lightly with a simple caramel syrup before frosting.
  • If you prefer a gooey caramel cake texture, use less powdered sugar in the frosting and add a tablespoon of cream until you reach a pourable consistency for a glaze instead of a stiff frosting.
  • Toffee bits are the key to the crunch; look for high-quality, buttery ones for the best flavor contrast against the salted caramel.

Nutrition

Find it online: https://cookincorner.com/caramel-crunch-cake-recipe/