Description
A deliciously indulgent Caramel Crunch Cake featuring layers of rich chocolate cake, creamy caramel sauce, and a crunchy topping of pretzels and pecans.
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup granulated sugar (for caramel sauce)
- 6 tablespoons unsalted butter
- ½ cup heavy cream
- 1 teaspoon vanilla extract (for caramel sauce)
- Pinch of salt (for caramel sauce)
- 1 cup crushed pretzels (for crunch topping)
- ½ cup chopped pecans (for crunch topping)
- ½ cup caramel sauce (for crunch topping)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix well.
- Add the buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes until smooth.
- Stir in the boiling water until fully combined; the batter will be thin.
- Pour the batter evenly into the prepared cake pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- While the cakes are baking, prepare the caramel sauce. In a medium saucepan over medium heat, melt the sugar until it turns a golden brown color, stirring constantly.
- Once melted, add the butter and stir until melted. Carefully pour in the heavy cream, stirring continuously until smooth. Remove from heat and stir in the vanilla extract and salt. Let cool slightly.
- After the cakes have cooled, remove them from the pans and place one layer on a serving plate. Drizzle with some caramel sauce and sprinkle half of the crunch topping (pretzels and pecans) on top.
- Place the second cake layer on top and repeat the process with more caramel sauce and the remaining crunch topping.
- Serve immediately or refrigerate for up to 2 hours before serving for a firmer texture.
Notes
- For a richer flavor, try adding a teaspoon of espresso powder to the batter.
- You can substitute the pecans with walnuts or almonds for a different crunch.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 30g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg