Caramel Crunch Cake
This Caramel Crunch Cake features rich caramel flavors mingling with light, fluffy cake layers, topped with crushed caramel candies for an irresistible crunch.
Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 1.5 cups sugar
- 0.5 cup unsalted butter, softened Ensure the butter is at room temperature.
- 1 cup milk
- 3.5 teaspoons baking powder
- 1 teaspoon vanilla extract
- 0.5 teaspoon salt
- 3 large eggs
Frosting Ingredients
- 1 cup caramel sauce
- 1 cup heavy cream Can substitute with whipped topping.
- 1 cup crushed caramel candies For topping the cake.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans, ensuring they’re floured as well.
- In a large bowl, cream together the softened butter and sugar until the mixture is light and fluffy.
- Add the eggs, one at a time, ensuring each is fully mixed before adding the next. Stir in the vanilla extract.
- In a separate bowl, mix the flour, baking powder, and salt.
- Gradually add the flour mixture to the creamed butter, alternating with milk, and mix just until everything is combined.
- Divide the batter evenly between the two prepared pans and smooth the tops.
Baking
- Bake for 25-30 minutes, checking for doneness with a toothpick; it should come out clean when inserted into the center.
- Let the cakes cool in the pans for 10 minutes before moving them to wire racks to cool completely.
Frosting Preparation
- Whip heavy cream until soft peaks form, then gently fold in the caramel sauce.
- Once the cakes are cooled, spread the caramel frosting between the layers and on top of the cake.
- Finish by sprinkling crushed caramel candies for that irresistible crunch.
Notes
To make the most out of your Caramel Crunch Cake, consider serving it with a scoop of vanilla ice cream or a drizzle of extra caramel sauce. The cake can be stored in an airtight container at room temperature for up to three days, or refrigerated for up to a week. For longer storage, freeze slices wrapped in plastic wrap for up to two months.