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Ultimate Salted Caramel Crunch Cake with Toffee Pieces

A tall slice of caramel crunch cake showing three layers of sponge cake, caramel filling, and peanut crunch coating.
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Create a decadent, layered cake featuring moist vanilla layers, rich salted caramel frosting, and a satisfying, crunchy topping made from homemade toffee pieces. This recipe delivers approachable elegance for your next celebration.

Ingredients

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  • For the Cake Layers: 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 cup milk
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • For the Salted Caramel Frosting: 1 cup unsalted butter, softened
  • 2 cups packed light brown sugar
  • 1/2 cup heavy cream
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt (or more to taste)
  • 3 cups powdered sugar
  • For the Toffee Crunch Topping: 1 cup granulated sugar
  • 1/2 cup unsalted butter
  • 1/4 cup water
  • 1/2 cup chopped almonds or toffee bits
  • Pinch of sea salt

Instructions

  1. Prepare the Cake: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. In a large bowl, cream together the 1/2 cup softened butter and 1 cup granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
  2. In a separate bowl, whisk together the flour, baking powder, and 1/4 teaspoon salt. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
  3. Divide the batter evenly between the prepared pans. Bake for 28 to 32 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.
  4. Make the Toffee Crunch Topping: Line a baking sheet with parchment paper. In a medium saucepan, combine the 1 cup sugar, 1/2 cup butter, and water. Heat over medium heat, stirring until the sugar dissolves. Stop stirring and allow the mixture to boil until it reaches a deep amber color (about 300°F on a candy thermometer). Remove from heat immediately.
  5. Stir in the chopped almonds or toffee bits and a pinch of sea salt. Quickly pour the mixture onto the prepared baking sheet and spread thinly. Let it cool completely until hard, then break into small, crunchy pieces. Set aside.
  6. Prepare the Salted Caramel Frosting: In a saucepan, melt the 1/2 cup butter and 2 cups brown sugar over medium heat. Stir constantly until the sugar dissolves and the mixture bubbles. Reduce heat to low and stir in the heavy cream and 1/2 teaspoon salt. Simmer gently for 5 minutes, stirring occasionally. Remove from heat and let cool completely to room temperature.
  7. In a mixing bowl, beat the cooled caramel mixture with the 3 cups powdered sugar until smooth and creamy. If the frosting is too thin, add more powdered sugar one tablespoon at a time.
  8. Assemble the Cake: Place one cooled cake layer on a serving plate. Spread a generous layer of frosting over the top. Sprinkle half of the toffee crunch pieces over the frosting. Place the second cake layer on top.
  9. Frost the top and sides of the entire cake with the remaining frosting. Press the remaining toffee crunch pieces onto the top and sides of the cake for the final crunch texture. Drizzle with extra caramel sauce if desired.

Notes

  • For a richer caramel flavor, use dark brown sugar in the frosting base.
  • If you prefer a smoother crunch, use pre-made toffee bits instead of making homemade toffee shards.
  • Chill the cake for 30 minutes before slicing to help the frosting set and keep the crunch pieces in place.

Nutrition

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