Caramel Crunch Cake
Ingredients:
For the cake:
2 cups all-purpose flour
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup unsalted butter (softened)
1 cup brown sugar
½ cup white sugar
3 large eggs
1 tsp vanilla extract
1 cup buttermilk
For the caramel sauce:
1 cup brown sugar
½ cup butter
¼ cup heavy cream
1 tsp vanilla extract
For the crunch layer:
1 cup crushed toffee bits (like Heath bar or Daim) OR caramelized nuts
½ cup crushed cornflakes (optional, for extra crunch)
For frosting:
1 ½ cups heavy cream (whipped) OR cream cheese frosting
2 tbsp powdered sugar
1 tsp vanilla extract
Instructions:
1. Make the cake:
Preheat oven to 350°F (175°C). Grease and flour two 8-inch round pans.
In a bowl, whisk flour, baking powder, baking soda, and salt.
In another bowl, beat butter with brown and white sugar until fluffy. Add eggs one at a time, then vanilla.
Mix in dry ingredients alternately with buttermilk until smooth.
Divide batter into pans and bake for 25–30 minutes. Let cool.
2. Prepare caramel sauce:
In a saucepan, melt butter and brown sugar over medium heat. Stir until sugar dissolves.
Add cream and cook until slightly thickened (3–5 minutes). Stir in vanilla. Let cool.
3. Make frosting:
Whip cream with powdered sugar and vanilla until soft peaks form (or use cream cheese frosting for a richer option).
4. Assemble cake:
Place first cake layer, spread caramel sauce, sprinkle crunch mix (toffee/cornflakes).
Add frosting layer, then top with second cake.
Frost outside with whipped cream or cream cheese frosting.
Drizzle more caramel sauce on top and sprinkle with crunchy bits.
