Okay, so—have you ever taken one bite of cake and just… paused? Like, full stop. That’s what happened the first time I made this Caramel Toffee Crunch Cake.
It’s sweet, it’s buttery, it’s got that perfect toffee crunch. And oh man, the caramel just melts right in. I couldn’t stop going back for “just one more bite.”
You don’t need to be a fancy baker for this. If you’ve got a sweet tooth and a love for soft cake with a little crunch, this one’s for you. It’s cozy, rich, and tastes like a warm hug.
Wanna try it? Let’s bake it together. I’ll walk you through—step by step.
Why You’ll Love This Recipe
- Sweet and Salty Harmony: The caramel sauce and toffee bits provide a delightful combination of sweet and slightly salty flavors.
- Crunchy Toffee Layers: The crushed toffee pieces add an irresistible crunch that contrasts beautifully with the soft cake.
- Decadent Frosting: The homemade caramel frosting is luxurious and smooth, tying the cake together.
- Perfect for Any Occasion: Whether it’s a birthday, holiday gathering, or just a treat for yourself, this cake fits every occasion.
- Made with Simple Ingredients: The ingredients are easy to find and use, making this a fun, approachable recipe for everyone.
Required Kitchen Tools
To make this Caramel Toffee Crunch Cake, you will need the following kitchen tools:
- Mixing Bowls: To mix the dry ingredients and wet ingredients for the cake batter and frosting.
- Electric Mixer: A hand or stand mixer will make the process of creaming the butter and sugar and mixing the batter much easier.
- Cake Pans: Two 9-inch round cake pans (or the pan size of your preference).
- Saucepan: To make the caramel sauce.
- Spatula: For spreading the batter and frosting evenly.
- Cooling Rack: To cool the cake before frosting.
- Measuring Cups and Spoons: To ensure accurate measurements for the ingredients.
- Parchment Paper: To line the cake pans to prevent sticking.
- Whisk: To mix dry ingredients for the cake and frosting.
Ingredients
Here’s everything you’ll need to make this Caramel Toffee Crunch Cake. Don’t worry — the ingredients are pretty simple, and the end result is definitely worth it.
For the Cake:
- 2 1/2 cups all-purpose flour: This will form the base of your cake and provide the structure.
- 1 tsp baking powder: Helps the cake rise and become light and fluffy.
- 1/2 tsp baking soda: Works alongside the baking powder to give the cake the perfect texture.
- 1/2 tsp salt: Balances out the sweetness in the cake and enhances all the flavors.
- 1 cup unsalted butter, softened: Gives the cake its rich, buttery flavor and tenderness.
- 1 1/2 cups granulated sugar: Sweetens the cake without being overly sweet.
- 4 large eggs: These help bind the ingredients together and provide structure.
- 1 cup buttermilk: Adds moisture and a slight tang, which balances out the sweetness.
- 1 tsp vanilla extract: A classic flavor that complements the other ingredients.
For the Caramel Sauce:
- 1 cup granulated sugar: Forms the base of your caramel sauce.
- 6 tbsp unsalted butter, cubed: Creates a rich, velvety texture for the caramel.
- 1/2 cup heavy cream: Adds creaminess to the caramel sauce.
- Pinch of salt: Enhances the sweetness and brings out the flavors of the caramel.
For the Toffee Crunch:
- 1 cup crushed toffee pieces (Heath bars work great!): Adds a delightful crunch and sweetness that really makes this cake special.
- 1/4 cup chopped pecans (optional): For extra crunch and a slightly nutty flavor. You can leave these out if you prefer, but they add a nice depth.
For the Frosting:
- 1 1/2 cups unsalted butter, softened: The base of the frosting, making it creamy and smooth.
- 4 cups powdered sugar: To sweeten and thicken the frosting.
- 1/4 cup caramel sauce (from above): To give the frosting a rich caramel flavor.
- 1 tsp vanilla extract: Adds a lovely background flavor.
- 2 tbsp heavy cream: Helps loosen the frosting to the right consistency for spreading.
Variations for Caramel Toffee Crunch Cake
This cake is already a treat, but there are plenty of ways to customize it and make it even more delicious! Here are some variations you can try:
- Chocolate Caramel Toffee Cake: Add 1/2 cup of cocoa powder to the cake batter to give it a rich chocolate flavor that pairs beautifully with caramel.
- Caramelized Bananas: Add caramelized banana slices between the layers of the cake for a tropical twist that complements the toffee crunch.
- Add More Crunch: If you love texture, add more crushed toffee pieces or even some crushed pretzels for a salty-sweet combination.
- Chocolate Ganache Drizzle: Instead of caramel frosting, top the cake with a silky chocolate ganache for a more decadent finish.
- Nut-Free Version: Omit the pecans if you prefer a nut-free version of this cake.
Step-by-Step Instructions
1. Preheat and Prepare the Cake Pans
First things first, preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper. This ensures the cakes won’t stick and come out easily.
2. Make the Cake Batter
In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, and salt. Set this aside.
In a separate large mixing bowl, cream together the unsalted butter and granulated sugar using a hand or stand mixer. Beat until the mixture is light and fluffy, which should take about 3 minutes.
Next, beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Add the buttermilk and vanilla extract, and continue mixing until smooth.
Slowly add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
3. Bake the Cake
Divide the batter evenly between the two prepared cake pans. Smooth the tops with a spatula. Bake the cakes in the preheated oven for about 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
4. Make the Caramel Sauce
While the cakes are cooling, prepare the caramel sauce. In a medium saucepan, heat the granulated sugar over medium heat. Stir constantly until the sugar melts into a smooth amber-colored liquid. Be careful not to burn the sugar!
Once the sugar has melted, add the cubed butter and stir until completely combined. Carefully add the heavy cream and stir to combine. Let the mixture simmer for about 2-3 minutes, then remove it from the heat and stir in the pinch of salt. Set aside to cool.
5. Prepare the Toffee Crunch
While the caramel is cooling, crush the toffee pieces into small chunks. You can do this by placing the toffee in a zip-top bag and using a rolling pin to crush it. If you’re adding chopped pecans, toast them lightly in a skillet until golden brown, then set them aside.
6. Make the Frosting
In a mixing bowl, beat the softened unsalted butter with a hand mixer or stand mixer until smooth. Gradually add the powdered sugar, caramel sauce, vanilla extract, and heavy cream. Beat the frosting until it’s light and fluffy, about 3-4 minutes.
7. Assemble the Cake
Once the cakes have cooled completely, place one layer on a serving plate. Spread a generous layer of caramel frosting on top, then sprinkle with crushed toffee pieces and pecans (if using). Place the second cake layer on top and repeat the frosting and topping process.
8. Decorate and Serve
Top the cake with more toffee crunch and drizzle any leftover caramel sauce over the top. Slice, serve, and enjoy!
How to Serve Caramel Toffee Crunch Cake
This cake is perfect for all sorts of occasions! Serve it at:
- Birthday Parties: This cake is sure to impress with its rich flavors and beautiful presentation.
- Holiday Gatherings: Whether it’s Thanksgiving, Christmas, or any other holiday, this cake is the perfect festive dessert.
- Afternoon Tea or Coffee: Enjoy a slice with a cup of tea or coffee for a delightful treat.
Storing Caramel Toffee Crunch Cake
To store any leftovers:
- In the Refrigerator: Since the frosting contains butter and cream, it’s best to store the cake in the fridge. Simply cover the cake with plastic wrap or place it in an airtight container, and it will keep for up to 3-4 days in the refrigerator.
- In the Freezer: You can also freeze the cake for longer storage. Wrap it tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw in the fridge overnight before serving.
Nutrition Information (Per Slice – based on 12 servings):
| Nutrient | Amount |
|---|---|
| Calories | 480 kcal |
| Total Fat | 24 g |
| Saturated Fat | 14 g |
| Cholesterol | 90 mg |
| Sodium | 220 mg |
| Total Carbohydrates | 62 g |
| Dietary Fiber | 1 g |
| Sugars | 45 g |
| Protein | 4 g |
Note: Nutrition values are estimates and may vary depending on specific ingredients used.
Conclusion
This Caramel Toffee Crunch Cake is the ultimate indulgence, with a moist cake base, rich caramel flavor, and satisfying crunch from the toffee. It’s perfect for any celebration or a sweet treat just because you deserve it. Whether you make it for a special occasion or to enjoy on your own, I promise this cake will become a favorite. With its smooth frosting, crunchy toffee bits, and creamy caramel sauce, it’s truly a showstopper. Don’t wait—try this recipe today and treat yourself to a slice of heaven!
Caramel Toffee Crunch Cake
Course: Uncategorized12-16
servings30
minutes30
minutes480
kcalIngredients
- For the cake:
2 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
4 large eggs
1 cup buttermilk
1 tsp vanilla extract
- For the caramel sauce:
1 cup granulated sugar
6 tbsp unsalted butter, cubed
1/2 cup heavy cream
Pinch of salt
- For the toffee crunch:
1 cup crushed toffee pieces (Heath bars)
1/4 cup chopped pecans (optional)
- For the frosting:
1 1/2 cups unsalted butter, softened
4 cups powdered sugar
1/4 cup caramel sauce (from above)
1 tsp vanilla extract
2 tbsp heavy cream
Directions
- Prep the oven and pan
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch or 9-inch round cake pans (or line with parchment). - Make the cake batter
In a large bowl, cream together 1 cup unsalted butter and 1½ cups brown sugar until light and fluffy.
Add 3 large eggs, one at a time, beating after each. Mix in 1 tablespoon vanilla extract.
In a separate bowl, whisk together 2½ cups all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt.
Add the dry ingredients to the butter mixture in batches, alternating with 1 cup whole milk. Mix until just combined.
Fold in 1 cup toffee bits. - Bake
Divide the batter evenly between the prepared pans.
Bake for 28–32 minutes, or until a toothpick comes out clean from the center.
Cool in pans for 10 minutes, then transfer to wire racks to cool completely. - Make the caramel frosting
In a saucepan over medium heat, melt ½ cup unsalted butter and stir in 1 cup brown sugar.
Cook for 2 minutes, then add ¼ cup heavy cream.
Bring to a gentle boil, then remove from heat and let cool slightly.
Beat in 2–2½ cups powdered sugar until smooth and spreadable. - Assemble the cake
Place one cake layer on a serving plate. Spread a layer of caramel frosting on top and sprinkle with crushed toffee bits.
Top with the second cake layer. Frost the top and sides with remaining caramel frosting.
Finish with extra toffee crunch on top and a drizzle of warm caramel, if desired.
FAQ: Caramel Toffee Crunch Cake
Can I make this cake ahead of time?
Yes! You can bake the layers a day in advance and store them wrapped at room temperature. Assemble and frost the cake when you’re ready to serve.
Can I use store-bought caramel instead of making it from scratch?
Absolutely. Store-bought caramel sauce works well for the frosting and drizzling. Just make sure it’s thick enough to spread.
Can I freeze this cake?
Yes, the unfrosted cake layers freeze well. Wrap them tightly and freeze for up to 2 months. Thaw completely before frosting.
What kind of toffee should I use?
You can use store-bought toffee bits (like Heath), or crush up toffee candy bars. Just make sure they’re not coated in chocolate if you want a classic crunch.
How do I store leftovers?
Cover the cake and keep it at room temperature for up to 2 days, or refrigerate for up to 5 days. Let it come to room temp before serving for best texture.