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Caramel Crunch Cake

Irresistible Caramel Crunch Cake You’ll Want to Make Today

This Caramel Crunch Cake is moist, rich, and a perfect centerpiece for any occasion.
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 20 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 3 cups cake flour can substitute with all-purpose flour
  • 2 cups sugar brown sugar deepens flavor
  • 1 cup butter softened; margarine can be used
  • 4 large eggs or flax eggs for vegan option
  • 1 tablespoon baking powder use fresh for best results
  • 1 cup milk almond milk for dairy-free option
For the Caramel Frosting
  • 1 cup caramel sauce store-bought is fine
  • 1 cup heavy cream for creaminess
  • 2 cups powdered sugar
For the Crunch Topping
  • 1 cup crushed caramel candies or toffee as alternative

Equipment

  • Mixing Bowl
  • electric mixer
  • measuring cups
  • measuring spoons
  • 9-inch Round Cake Pans
  • wire rack

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
  2. Cream together butter and sugar until light and fluffy, about 3-5 minutes. Add eggs one at a time.
  3. In a separate bowl, whisk together cake flour and baking powder, then gradually add to wet ingredients alternating with milk.
  4. Pour batter into the prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
  5. Combine caramel sauce, heavy cream, and powdered sugar in a bowl to make frosting, blending until fluffy.
  6. Once cooled, layer the cake with frosting in between and cover the entire cake with frosting.
  7. Sprinkle crushed caramel candies on top for crunch; press down gently.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 60gProtein: 5gFat: 22gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 90mgSodium: 300mgPotassium: 150mgFiber: 1gSugar: 35gVitamin A: 500IUCalcium: 60mgIron: 1mg

Notes

Let cakes cool completely before frosting to avoid melting.

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