Caramel Crunch Cake
A delicious and crowd-pleasing cake with rich caramel flavor, fluffy texture, and delightful crunch, perfect for any special occasion.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened Make sure butter is at room temperature.
- 2 cups sugar
- 4 large eggs Can substitute with flax eggs.
- 1 teaspoon vanilla extract Can experiment with almond extract.
- 1 cup milk
- 1 cup caramel sauce
- 1 cup caramel frosting
Toppings
- 1 cup chopped nuts (optional) Toasted nuts add more flavor.
- 1 cup crunchy caramel topping
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease and flour three 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set this mixture aside.
Mixing
- In a large bowl, cream the softened butter and sugar together until light and fluffy, about 3-5 minutes.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
- Gradually add the dry flour mixture to the creamed mixture, alternating with the milk, starting and ending with the flour mixture. Mix just until combined.
Baking
- Divide the batter evenly among the three prepared cake pans.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let the cakes cool in their pans for about 10 minutes, then turn them out onto wire racks to cool completely.
Assembly
- Once cooled, spread caramel frosting between the layers and on top of the cake.
- Drizzle with additional caramel sauce and sprinkle with chopped nuts and the crunchy caramel topping if desired. Enjoy!
Notes
Best served with coffee or vanilla ice cream. Consider adding sea salt, fresh fruit, or chocolate sauce for variation.