Indulge in this delightful Caramel Toffee Crunch Cake, a perfect treat for any occasion.
Author:Isabella
Prep Time:20 minutes
Cook Time:30 minutes
Total Time:50 minutes
Yield:10 servings 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 cups all-purpose flour
1 ½ cups granulated sugar
½ cup unsalted butter, softened
1 cup whole milk
3 large eggs
1 tablespoon baking powder
1 teaspoon vanilla extract
½ teaspoon salt
1 cup toffee bits
1 cup caramel sauce (store-bought or homemade)
1 cup heavy whipping cream
¼ cup powdered sugar
Additional toffee bits for topping
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until just combined. Fold in the toffee bits.
Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
While the cakes are cooling, whip the heavy cream with the powdered sugar until soft peaks form.
Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of caramel sauce over the top, followed by a layer of whipped cream. Place the second cake layer on top and repeat with more caramel sauce and whipped cream.
Top the cake with additional toffee bits for garnish.
Notes
For a richer flavor, try adding a teaspoon of espresso powder to the batter.
You can also substitute chocolate ganache for the caramel sauce for a chocolatey twist.