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!
Ingredients
For the Cake:
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1 box (15.25 oz) yellow cake mix (or homemade cake recipe if preferred)
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3 large eggs
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1 cup water
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½ cup vegetable oil
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1 teaspoon vanilla extract
For the Caramel Sauce:
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1 cup brown sugar (packed)
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½ cup unsalted butter
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½ cup heavy cream
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1 teaspoon vanilla extract
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Pinch of salt
For the Toffee Crunch Topping:
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1 cup toffee bits (such as Heath toffee bits or chopped toffee bars)
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½ cup chopped pecans or walnuts (optional, for added crunch)
For the Frosting:
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1 package (8 oz) cream cheese, softened
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½ cup unsalted butter, softened
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1 cup powdered sugar
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1 teaspoon vanilla extract
- 1–2 tablespoons heavy cream (to reach desired consistency)
Instructions
Make the Cake:
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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. -
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. -
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:
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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. -
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:
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Cream the Butter and Cream Cheese:
In a mixing bowl, beat the softened cream cheese and butter until smooth and creamy. -
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:
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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. -
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. -
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:
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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!
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.
