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Ultimate Caramel Crunch Layer Cake with Salty Caramel Drizzle and Toffee Bits

A thick slice of caramel crunch cake showing three layers of sponge cake filled with caramel and covered in caramel frosting and nuts.
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Make this decadent Caramel Crunch Layer Cake featuring moist vanilla layers, rich homemade salted caramel sauce, and a satisfying crunchy toffee topping. This bakery-style cake is perfect for celebrations.

Ingredients

Scale
  • For the Moist Vanilla Cake Layers:
  • 2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 4 large eggs
  • 1 cup whole milk
  • 2 teaspoons vanilla extract
  • For the Salty Caramel Sauce:
  • 1 cup granulated sugar
  • 1/4 cup water
  • 1/2 cup heavy cream, warmed
  • 4 tablespoons unsalted butter, cut into pieces
  • 1 teaspoon sea salt
  • For the Buttery Caramel Frosting:
  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 1/2 cup caramel sauce (from above)
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • For the Crunch Topping:
  • 1 cup toffee bits (or crushed toffee candy)
  • 1/2 cup chopped pecans (optional)

Instructions

  1. Prepare the Cake Layers: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  2. Add the softened butter to the dry ingredients and mix on low speed until the mixture resembles coarse sand.
  3. In a separate bowl, whisk together the eggs, milk, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
  4. Divide the batter evenly among the prepared pans. Bake for 25 to 30 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.
  5. Make the Salty Caramel Sauce: Combine the sugar and water in a medium saucepan over medium heat. Stir until the sugar dissolves, then stop stirring. Cook until the mixture turns a deep amber color.
  6. Remove the pan from the heat. Carefully whisk in the warm heavy cream (it will bubble vigorously). Whisk in the butter pieces until melted and smooth. Stir in the sea salt. Let the sauce cool completely; it will thicken as it cools. Reserve 1/2 cup for the frosting and the rest for drizzling.
  7. Make the Buttery Caramel Frosting: In a large bowl, beat the softened butter until creamy. Gradually add the sifted powdered sugar, alternating with the reserved 1/2 cup of cooled caramel sauce. Beat until light and fluffy. Mix in the vanilla extract and a pinch of salt.
  8. Assemble the Cake: Place the first cake layer on a serving plate. Spread a layer of caramel frosting over the top. Drizzle lightly with some of the remaining caramel sauce. Sprinkle with half of the toffee bits and pecans, if using.
  9. Repeat the layering process with the second and third cake layers.
  10. Frost the entire cake smoothly with the remaining caramel frosting. Drizzle the top generously with the remaining salty caramel sauce. Sprinkle the remaining toffee bits and pecans over the top and sides for the crunch element.
  11. Allow the cake to set slightly before slicing and serving.

Notes

  • For the moistest cake, ensure your butter and eggs are at room temperature before mixing.
  • If you want a firmer crunch, press the toffee bits lightly into the sides of the frosted cake.
  • You can make the caramel sauce up to one week ahead and store it in the refrigerator. Reheat gently before using for drizzling.

Nutrition

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