Go Back

Caramel Crunch Layer Cake

A sumptuous cake featuring layers of tender crumb, glossy caramel, and crunchy toffee, perfect for celebrations or afternoon treats.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 0.5 cups unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 0.5 teaspoon salt
  • 0.75 cups heavy cream
Frosting and Topping
  • 1 cup caramel sauce
  • 1 cup crushed toffee pieces

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease three 6-inch round cake pans.
  2. In a large mixing bowl, cream together the butter and sugar until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition.
  4. Stir in the vanilla extract.
  5. In a separate bowl, whisk together the flour, baking powder, and salt.
  6. Gradually add the dry ingredients to the wet mixture, alternating with the heavy cream, until just combined.
Baking
  1. Evenly distribute the batter among the prepared cake pans and bake for 25–30 minutes or until a toothpick comes out clean.
  2. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Assembly
  1. Once cooled, layer the cakes with caramel sauce and crushed toffee pieces in between.
  2. Frost the top and sides of the cake with additional caramel sauce and sprinkle with more crushed toffee.

Notes

Serve at room temperature for the best texture. It pairs beautifully with vanilla ice cream or whipped cream. For longer storage, refrigerate in an airtight container.