Name: Decadent Caramel Toffee Crunch Cake Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 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; 1 cup crushed toffee pieces (e.g., Heath bars); 1/4 cup chopped pecans (optional); 1 1/2 cups unsalted butter, softened; 4 cups powdered sugar; 1/4 cup caramel sauce; 1 tsp vanilla extract; 2 tbsp heavy cream; 1 cup granulated sugar; 6 tbsp unsalted butter, cubed; 1/2 cup heavy cream; 1 pinch salt

Ingredients

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 (for cake)

1 1/2 cups granulated sugar

4 large eggs

1 cup buttermilk

1 tsp vanilla extract

1 cup crushed toffee pieces (e.g., Heath bars)

1/4 cup chopped pecans (optional)

1 1/2 cups unsalted butter, softened (for frosting)

4 cups powdered sugar

1/4 cup caramel sauce

1 tsp vanilla extract (for frosting)

2 tbsp heavy cream (for frosting)

1 cup granulated sugar (for caramel sauce)

6 tbsp unsalted butter, cubed (for caramel sauce)

1/2 cup heavy cream (for caramel sauce)

1 pinch salt (for caramel sauce)

Instructions

Step 1: Preheat your oven to 350°F (175°C) so it’s ready to bake your cake to golden perfection.

Step 2: In a bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.

Step 3: In another bowl, beat the softened butter and granulated sugar together until light and fluffy, about 4 minutes.

Step 4: Incorporate the eggs one at a time, mixing well after each addition for a smooth batter.

Step 5: Pour in the buttermilk and vanilla extract, mixing until just combined and the batter is creamy.

Step 6: Gradually fold the flour mixture into the wet ingredients, being careful not to overmix for a tender cake.

Step 7: Gently mix in the crushed toffee pieces and optional chopped pecans for added crunch.

Step 8: Divide the batter into prepared cake pans and bake for 30-35 minutes or until a toothpick comes out clean.

Step 9: Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

Step 10: For the frosting, cream the softened butter with powdered sugar, caramel sauce, vanilla extract, and heavy cream until fluffy.

Step 11: Spread the caramel frosting between the cake layers and over the top, allowing it to cascade down the sides.

Tips & Variations

For an extra caramel hit, drizzle additional caramel sauce over the top of the frosted cake before serving.

Swap pecans with walnuts or almonds if you prefer a different nutty flavor.

If you want a less sweet cake, reduce the granulated sugar in the batter by 1/4 cup.

Make your own caramel sauce by heating sugar, butter, and cream carefully on the stove for a fresh, rich flavor.

FAQs

Can I use regular milk instead of buttermilk?

You can substitute buttermilk with regular milk mixed with 1 tablespoon of lemon juice or vinegar per cup. Let it sit for 5 minutes before using to mimic the tang and acidity of buttermilk.

How do I crush the toffee pieces without making a mess?

Place toffee bars inside a sealed plastic bag and gently crush them with a rolling pin or heavy pan. This contains the crumbs and gives you control over the size of the pieces.