Caramel Toffee Crunch Cake

Why You’ll Love This Recipe

This Caramel Toffee Crunch Cake is the perfect balance of textures and flavors. The soft, moist cake layers are enveloped in a creamy caramel sauce, while the toffee bits add a satisfying crunch with every bite. The richness of the caramel and the delightful crunch of toffee create an irresistible treat. It’s a showstopper dessert that’s perfect for celebrations, holidays, or whenever you want to treat yourself to something truly special.

Ingredients

For the Cake:

• 1 box (15.25 oz) yellow cake mix (or homemade cake recipe if preferred)

• 3 large eggs

• 1 cup water

• ½ cup vegetable oil

• 1 teaspoon vanilla extract

For the Caramel Sauce:

• 1 cup brown sugar (packed)

• ½ cup unsalted butter

• 1/2 cup heavy cream

• 1 teaspoon vanilla extract

• Pinch of salt

For the Toffee Crunch Topping:

• 1 cup toffee bits (you can use Heath toffee bits or chopped toffee bars)

• ½ cup chopped pecans or walnuts (optional, for added crunch)

For the Frosting:

• 1 package (8 oz) cream cheese, softened

• ½ cup unsalted butter, softened

• 1 cup powdered sugar

• 1 teaspoon vanilla extract

• 1-2 tablespoons heavy cream (to reach desired consistency)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Make the Cake:

1. Prepare the Cake: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans (or use parchment paper to line the pans).

2. Mix the Cake: In a large bowl, combine the cake mix, eggs, water, oil, and vanilla extract. Beat the mixture on medium speed for about 2 minutes until smooth and well combined.

3. Bake the Cake: Divide the batter evenly between 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 a wire rack to cool completely.

Make the Caramel Sauce:

4. Cook the Caramel: In a medium saucepan, melt the butter over medium heat. Add the brown sugar and bring the mixture to a simmer. Stir frequently for 3-5 minutes until the sugar is dissolved and the mixture has thickened slightly.

5. Add the Cream: Slowly add the heavy cream, stirring constantly. Allow the mixture to simmer for another 2-3 minutes until it thickens into a smooth caramel sauce. Remove from heat and stir in the vanilla extract and a pinch of salt.

Make the Frosting:

6. Cream the Butter and Cream Cheese: In a mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.

7. Add the Powdered Sugar: Gradually add the powdered sugar and continue beating until the frosting is smooth and fluffy. Add the vanilla extract and heavy cream, one tablespoon at a time, to reach your desired consistency. The frosting should be thick but spreadable.

Assemble the Cake:

8. Layer the Cake: Once the cakes are completely cooled, place one cake layer on a serving platter. Drizzle half of the caramel sauce over the top of the first layer, allowing it to soak in slightly.

9. Frost the Cake: Spread a layer of frosting over the caramel-soaked cake layer. Place the second cake layer on top and repeat the process: drizzle the remaining caramel sauce over the cake and spread a layer of frosting.

10. Add the Topping: Sprinkle the toffee bits evenly over the top of the cake. If desired, add chopped pecans or walnuts for extra crunch and flavor.

Serve and Enjoy:

11. Chill and Serve: Allow the cake to sit for about 30 minutes before serving, so the caramel can set and the flavors meld together. Slice and enjoy this deliciously indulgent cake!

Servings and Timing

• Servings: 10-12

• Prep Time: 20 minutes

• Bake Time: 25-30 minutes

• Total Time: 1.5-2 hours (including cooling)

Variations

• Chocolate Cake Base: Swap out the yellow cake mix for a chocolate cake mix for a chocolate and caramel combination.

• Caramel Buttercream Frosting: Use a caramel buttercream frosting instead of the cream cheese frosting for an even richer caramel flavor.

• No Nuts: Omit the chopped nuts if you prefer a nut-free version, or use a different type of nut, such as almonds or cashews.

• Add Chocolate: Drizzle melted chocolate over the top of the cake for an extra indulgent touch.

Storage/Reheating

• Storage: Store leftover cake in an airtight container in the refrigerator for up to 4 days.

• Freezing: You can freeze individual slices of the cake for up to 3 months. Wrap each slice in plastic wrap and place in a freezer-safe bag. Thaw at room temperature before serving.

FAQs

Can I make this cake ahead of time?

Yes, this cake can be made ahead of time. You can bake the cake layers a day in advance and store them in an airtight container at room temperature. Assemble the cake the day you plan to serve it.

Can I make this cake without the frosting?

While the frosting adds creaminess and texture, you can omit it if you prefer a simpler version. Just serve the cake with the caramel sauce and toffee crunch topping for a more rustic dessert.

Can I use homemade caramel instead of store-bought?

Yes! You can make your own caramel sauce at home by heating sugar and butter, then adding cream. This will give your cake an even richer, homemade flavor.

Can I use store-bought caramel sauce for the filling?

Yes, store-bought caramel sauce can be used for a quicker version of this cake. However, homemade caramel will add a richer, more complex flavor.

Conclusion

Caramel Toffee Crunch Cake is a sweet, indulgent dessert that brings together the rich flavors of caramel, toffee, and cake into one irresistible treat. With its moist cake, creamy frosting, and crunchy topping, this dessert is perfect for special occasions or when you simply want to indulge. Whether served at a party or enjoyed with family, this cake will be a guaranteed crowd-pleaser!

Caramel Toffee Crunch Cake

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• Author: Alice
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 1.5-2 hours
• Yield: 10-12 servings
• Category: Dessert
• Method: Baking
• Cuisine: American

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Description

Caramel Toffee Crunch Cake is a rich and indulgent dessert that features moist cake layers, creamy caramel sauce, and a crunchy toffee topping. With its sweet and slightly salty flavor combination, this cake is perfect for any occasion—be it a special celebration or just satisfying your sweet tooth. Topped with toffee bits and optional nuts, this dessert is a true crowd-pleaser that will impress every time!

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Ingredients

For the Cake:

• 1 box (15.25 oz) yellow cake mix (or homemade cake recipe if preferred)

• 3 large eggs

• 1 cup water

• ½ cup vegetable oil

• 1 teaspoon vanilla extract

For the Caramel Sauce:

• 1 cup brown sugar (packed)

• ½ cup unsalted butter

• ½ cup heavy cream

• 1 teaspoon vanilla extract

• Pinch of salt

For the Toffee Crunch Topping:

• 1 cup toffee bits (such as Heath toffee bits or chopped toffee bars)

• ½ cup chopped pecans or walnuts (optional, for added crunch)

For the Frosting:

• 1 package (8 oz) cream cheese, softened

• ½ cup unsalted butter, softened

• 1 cup powdered sugar

• 1 teaspoon vanilla extract

• 1–2 tablespoons heavy cream (to reach desired consistency)

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Instructions

Make the Cake:

1. Prepare the Cake:
   Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.

2. Mix the Cake:
   In a large bowl, combine the cake mix, eggs, water, oil, and vanilla extract. Beat on medium speed for about 2 minutes until smooth.

3. Bake the Cake:
   Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool for 10 minutes, then transfer to a wire rack to cool completely.

Make the Caramel Sauce:

1. Cook the Caramel:
   In a medium saucepan, melt the butter over medium heat. Add the brown sugar and bring it to a simmer, stirring frequently for 3-5 minutes until the sugar dissolves and the mixture thickens slightly.

2. Add the Cream:
   Slowly add the heavy cream, stirring constantly. Let the mixture simmer for another 2-3 minutes until it thickens into a smooth caramel sauce. Remove from heat and stir in the vanilla extract and a pinch of salt.

Make the Frosting:

1. Cream the Butter and Cream Cheese:
   In a mixing bowl, beat the softened cream cheese and butter until smooth and creamy.

2. Add the Powdered Sugar:
   Gradually add the powdered sugar, beating until smooth and fluffy. Add the vanilla extract and heavy cream, one tablespoon at a time, to reach the desired consistency. The frosting should be thick but spreadable.

Assemble the Cake:

1. Layer the Cake:
   Once the cakes are completely cooled, place one layer on a serving platter. Drizzle half of the caramel sauce over the first layer, allowing it to soak in slightly.

2. Frost the Cake:
   Spread a layer of frosting over the caramel-soaked cake. Add the second cake layer and repeat the process: drizzle the remaining caramel sauce and spread a layer of frosting.

3. Add the Topping:
   Sprinkle the toffee bits over the top. If desired, add chopped pecans or walnuts for extra crunch and flavor.

Serve and Enjoy:

1. Chill and Serve:
   Allow the cake to sit for about 30 minutes before serving, so the caramel sets and the flavors meld together. Slice and enjoy this decadent, indulgent treat!

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Notes

Chocolate Cake Base: Swap out the yellow cake mix for a chocolate cake mix to create a chocolate and caramel combination.Caramel Buttercream Frosting: Try using a caramel buttercream frosting instead of cream cheese frosting for a richer caramel flavor.No Nuts: Omit the chopped nuts if you prefer a nut-free version, or use a different nut like almonds or cashews.Add Chocolate: Drizzle melted chocolate over the top for an extra indulgent touch.