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Decadent Caramel Crunch Layer Cake

A tall slice of caramel crunch cake featuring multiple layers of cake, cream, and crunchy topping, drizzled with caramel sauce.
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Make this indulgent Caramel Crunch Cake featuring moist vanilla layers, rich salted caramel frosting, and a satisfying praline crunch topping. This recipe delivers the texture contrast and flavor you want for any celebration.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 4 large eggs
  • 1 cup whole milk
  • 2 teaspoons vanilla extract
  • For the Salted Caramel Frosting: 1 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1/2 cup homemade salted caramel sauce (plus extra for drizzling)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • For the Praline Crunch: 1 cup granulated sugar
  • 1/2 cup chopped pecans or toffee bits
  • 2 tablespoons water

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, cream the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined. Do not overmix.
  5. Divide the batter evenly between the prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  6. Prepare the Praline Crunch: In a small saucepan, combine the 1 cup sugar and water. Heat over medium heat without stirring until the sugar dissolves and turns a deep amber color. Remove from heat and quickly stir in the pecans or toffee bits. Pour onto parchment paper and let cool completely, then break into small pieces.
  7. Prepare the Salted Caramel Frosting: Beat the butter until creamy. Gradually add the powdered sugar, mixing until smooth. Beat in the 1/2 cup salted caramel sauce, vanilla extract, and salt until the frosting is light and spreadable. Add more powdered sugar if too thin, or a teaspoon of milk if too thick.
  8. Assemble the cake: Place one cake layer on a serving plate. Spread a layer of frosting over the top. Drizzle with a little extra caramel sauce. Top with half of the praline crunch pieces. Place the second cake layer on top. Frost the top and sides of the entire cake with the remaining frosting. Drizzle the top with more caramel sauce and sprinkle generously with the remaining praline crunch.

Notes

  • For the best texture contrast, make sure the cake layers are completely cool before frosting.
  • You can substitute store-bought toffee bits for the homemade praline crunch if you need a quicker option.
  • If you want a deeper caramel flavor in the cake itself, substitute 1/4 cup of the milk with caramel sauce.

Nutrition

Find it online: https://bringdish.com/caramel-crunch-cake-recipe/