Caramel Toffee Crunch Cake – Gooey, Crunchy & Totally Addictive!
This Caramel Toffee Crunch Cake is a dessert lover’s dream! Moist layers of buttery cake are swirled with rich caramel and studded with crunchy toffee bits, then topped with a luscious caramel glaze. It’s the perfect blend of gooey sweetness and irresistible crunch. Ideal for holidays, potlucks, or anytime you want to wow a crowd with minimal effort and maximum flavor!
Equipment
- Two 8-inch cake pans
- Mixing bowls
- Electric mixer or whisk
- Saucepan for caramel
- Wire cooling rack
- Spatula
- Parchment paper
- Cake stand or plate
Ingredients
For the Cake:
- 2½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter (room temp)
- 1½ cups granulated sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 1 cup whole milk
For the Caramel Sauce:
- 1 cup granulated sugar
- ½ cup heavy cream
- 6 tbsp unsalted butter
- ½ tsp sea salt (optional)
For the Topping:
- 1 cup crushed toffee bits (e.g., Heath bars or homemade)
- Optional: chopped pecans, whipped cream, chocolate drizzle
Instructions
- Preheat oven to 350°F (175°C). Grease and line cake pans with parchment.
- Mix dry ingredients: whisk flour, baking powder, and salt in a bowl.
- Cream butter and sugar until light and fluffy. Add eggs one at a time, then vanilla.
- Alternate adding dry mix and milk to the wet ingredients, starting and ending with dry.
- Divide batter between pans and bake for 25–30 minutes. Use toothpick test for doneness.
- Cool cakes in pans for 10 minutes, then transfer to wire racks.
- Make caramel sauce: melt sugar in a saucepan until amber. Stir in butter, then cream. Add salt. Let cool slightly.
- Assemble cake: layer cake, drizzle caramel, sprinkle toffee. Repeat. Finish with caramel and toffee on top.
- Optional toppings: add whipped cream, nuts, or chocolate drizzle before serving.
Notes
- Use room-temperature ingredients for a smoother batter and better rise.
- Let caramel cool slightly before layering to avoid soggy cake.
- For cleaner slices, chill the cake before cutting.
- Store leftovers in an airtight container for up to 4 days.
- Freeze individual slices wrapped tightly for up to 2 months.
- Customize with seasonal flavors like pumpkin spice or apple chunks.