Description
This Caramel Crunch Cake is a decadent American dessert perfect for caramel lovers, combining moist cake layers with rich caramel sauce, crunchy toffee bits, and optional pecans for extra texture. With its luscious caramel drizzle topping and a tender crumb, this easy-to-make cake is ideal for celebrations or special occasions.
Ingredients
Scale
Dry Ingredients
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 3 large eggs
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- ¾ cup caramel sauce plus extra for topping
Add-ins
- 1 cup toffee bits or caramel crunch pieces
- ½ cup chopped pecans (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9-inch round or square cake pan thoroughly to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until combined to ensure even distribution of leavening agents and seasoning.
- Cream Butter and Sugars: In a large mixing bowl, use a hand or stand mixer to cream the softened butter, granulated sugar, and brown sugar together until the mixture is light, fluffy, and pale in color, which typically takes about 3-5 minutes.
- Add Eggs and Flavorings: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the vanilla extract and ¾ cup of caramel sauce until well combined for a rich flavor base.
- Combine Dry and Wet Ingredients: Alternately add the dry ingredient mixture and buttermilk to the wet mixture, starting and ending with the dry ingredients. Mix gently just until combined to avoid overmixing, which can cause a dense cake.
- Fold in Crunchy Add-ins: Gently fold in the toffee bits and chopped pecans (if using) to distribute these flavorful, crunchy elements evenly throughout the batter.
- Pour and Smooth Batter: Pour the batter into the greased cake pan and smooth the top using a spatula to ensure even cooking.
- Bake: Place the pan in the preheated oven and bake for 35 to 40 minutes. Test doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs attached.
- Cool and Top: Allow the cake to cool slightly in the pan. Then drizzle additional caramel sauce over the top before slicing and serving to add extra sweetness and moisture.
Notes
- This cake pairs wonderfully with vanilla ice cream or a dollop of whipped cream for an enhanced dessert experience.
- For additional texture and a more pronounced crunch, sprinkle extra toffee bits over the cake while it is still warm.
