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–+ servings
Bella

Caramel Toffee Crunch Cake is a must-try dessert!

This Caramel Toffee Crunch Cake is pure indulgence in every bite—soft buttery layers stacked with velvety caramel frosting, toffee bits, and a glossy drizzle of homemade caramel sauce. It’s a showstopping dessert made for celebrations, but easy enough to whip up whenever you’re craving something sweet, rich, and crunchy.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Cake:
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup unsalted butter softened
  • 1 ½ cups granulated sugar
  • 4 large eggs
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
For the Caramel Sauce:
  • 1 cup granulated sugar
  • 6 tablespoons unsalted butter cubed
  • ½ cup heavy cream
  • Pinch of salt
For the Toffee Crunch:
  • 1 cup crushed toffee bits Heath bar pieces work well
  • ¼ cup chopped pecans optional
For the Frosting:
  •  
  • 1 ½ cups unsalted butter softened
  • 4 cups powdered sugar
  • ¼ cup prepared caramel sauce
  • 1 teaspoon vanilla extract
  • 2 tablespoons heavy cream

Method
 

  1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, and line the bottoms with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a large bowl, cream the butter and sugar with an electric mixer until light and fluffy (about 3–4 minutes).
  4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  5. Alternate adding the flour mixture and buttermilk to the butter mixture in three additions, beginning and ending with the dry ingredients. Mix until just combined.
  6. Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
  7. Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.
  8. Meanwhile, make the caramel sauce: In a dry saucepan over medium heat, melt the sugar until golden amber, stirring occasionally. Stir in the butter until melted, then slowly pour in the cream while whisking. Add a pinch of salt and cook for 1–2 more minutes. Let cool slightly.
  9. To make the frosting, beat the butter until creamy. Gradually add powdered sugar. Mix in caramel sauce, vanilla extract, and cream. Beat until smooth and fluffy.
  10. Assemble the cake: Place one layer on a serving plate or cake stand. Frost the top, drizzle with caramel sauce, and sprinkle with toffee bits. Add the second cake layer and repeat. Frost the entire cake and finish with extra caramel, toffee, and chopped pecans if using.

Notes

  • Be sure to cool the caramel sauce before adding it to the frosting to prevent separation.
  • For extra toffee crunch between layers, chill the cake briefly before slicing.
  • This cake can be made a day ahead—store covered at room temperature or refrigerate and bring to room temp before serving.
 
  • Use a kitchen torch to gently melt caramel on top for a brûléed effect.

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