Description
A deliciously decadent Caramel Crunch Layer Cake featuring layers of moist cake, rich caramel, and a crunchy topping.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup milk
- 3 large eggs
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- 1 cup caramel sauce
- 1 cup crushed toffee or caramel candies
- 1 cup heavy cream
- 2 tablespoons powdered sugar
Instructions
- Preheat the oven to 350°F (175°C) and grease three 9-inch round cake pans.
- In a large bowl, cream together the butter and 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, combine the flour and baking powder.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.
- Divide the batter evenly among the prepared cake pans.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- Once cooled, layer the cakes with caramel sauce and crushed toffee in between each layer.
- Whip the heavy cream with powdered sugar until stiff peaks form and frost the top and sides of the cake.
- Drizzle additional caramel sauce over the top and sprinkle with more crushed toffee for garnish.
Notes
- For a richer flavor, use dark brown sugar instead of granulated sugar.
- Make sure the cakes are completely cooled before frosting to prevent melting.
- This cake can be made a day in advance and stored in the refrigerator.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg