Caramel Crunch Cake Dessert (Printable Version)
Layers of moist cake, creamy caramel, and crunchy topping for an unforgettable sweet treat.
# The Ingredients You'll Need:
→ For the Cake
01 - 2 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 1 cup milk
04 - 1/2 cup unsalted butter, softened
05 - 2 large eggs
06 - 2 teaspoons baking powder
07 - 1 teaspoon vanilla extract
08 - 1/4 teaspoon salt
→ For the Caramel Frosting
09 - 1 cup unsalted butter
10 - 2 cups packed brown sugar
11 - 1/2 cup heavy cream
12 - 2 teaspoons vanilla extract
13 - Pinch of salt
14 - 3 to 4 cups powdered sugar, sifted
→ For the Caramel Crunch Topping
15 - 1 cup granulated sugar
16 - 1/4 cup water
17 - 1/2 cup sliced almonds or pecans (optional)
# Step-by-Step Instructions:
01 - Preheat the oven to 350°F (175°C). Grease and flour two 9-inch (23 cm) round cake pans. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs, one at a time, then add the vanilla extract.
02 - In a separate bowl, whisk together the flour, baking powder, and salt.
03 - Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.
04 - Divide the batter evenly between the prepared pans. Smooth the tops.
05 - Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
06 - In a saucepan over medium heat, melt the butter. Stir in the brown sugar, heavy cream, and a pinch of salt. Bring to a gentle boil, stirring constantly. Cook for 2 to 3 minutes until slightly thickened. Remove from heat and stir in the vanilla extract. Let the caramel mixture cool for about 10 minutes. Gradually beat in the sifted powdered sugar until the frosting is smooth and spreadable. Add extra cream or milk if needed.
07 - Line a baking sheet with parchment paper. In a saucepan, combine granulated sugar and water over medium-high heat. Cook without stirring until the mixture turns a deep amber color, about 5 to 7 minutes. Quickly stir in sliced almonds or pecans, if using. Pour onto the prepared baking sheet and spread into a thin layer. Let cool completely, then break into small pieces.
08 - Place one cake layer on a serving platter. Spread a generous layer of caramel frosting over the top. Top with the second cake layer. Frost the top and sides with the remaining caramel frosting. Gently press pieces of caramel crunch topping onto the sides and top of the cake. Slice and serve.
# Additional Tips::
01 -
- Uses common pantry staples you likely already have
- Perfect for special occasions or just treating yourself
- Make-ahead friendly with simple storage options
- Delightful combination of velvety frosting and crunchy topping
02 -
- This recipe is vegetarian friendly
- Baked cake layers can be made one day ahead
- Caramel crunch should be stored airtight to keep it crisp
- This cake is wonderful at room temperature with flavors that stay balanced
03 -
- Toast nuts before stirring them into the hot caramel for robust flavor
- Always use a sugar thermometer if unsure about caramelization to avoid burning
- If your frosting thickens too much as it cools loosen it with a spoonful of warm cream