Description
This Caramel Crunch Cake is a delightful American dessert featuring moist yellow cake layers filled and topped with rich caramel sauce and a crunchy mixture of toffee bits and pecans. The luscious caramel crunch layer combines butter, sugar, heavy cream, and vanilla, creating a sweet, nutty texture that contrasts perfectly with fluffy whipped topping. Ideal for parties and special occasions, this cake offers a delicious blend of creamy caramel flavors and a satisfying crunch.
Ingredients
Scale
Cake
- 1 box yellow cake mix (plus ingredients listed on the box, usually eggs, oil, and water)
Caramel Crunch Layer
- 1/2 cup crushed toffee bits
- 1/2 cup chopped pecans
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter
- 1/4 cup heavy cream
- 1/2 teaspoon vanilla extract
Filling and Topping
- 1 cup caramel sauce (store-bought or homemade)
- 1 cup whipped topping or whipped cream
- Additional toffee bits for topping
- Additional caramel sauce for drizzling
Instructions
- Prepare Cake Layers: Follow the instructions on the yellow cake mix box to prepare the batter, typically combining the mix with eggs, oil, and water. Divide the batter evenly into two 9-inch round cake pans and bake according to package directions. Once baked, let the cake layers cool completely on wire racks.
- Make Caramel Crunch Mixture: In a medium saucepan over medium heat, combine the unsalted butter, granulated sugar, heavy cream, and vanilla extract. Stir constantly until the mixture thickens slightly, which should take about 5 minutes. Remove from heat and immediately stir in the crushed toffee bits and chopped pecans until evenly distributed.
- Assemble the Cake: Place one cooled cake layer on a serving plate. Spread half of the caramel sauce evenly over the top of this layer, then spread half of the caramel crunch mixture over the caramel sauce.
- Layer and Finish: Place the second cake layer over the caramel crunch layer. Repeat spreading the remaining caramel sauce and caramel crunch mixture evenly on top of the second layer.
- Frost and Decorate: Lightly frost the top of the cake with whipped topping or whipped cream. Sprinkle additional toffee bits on top for extra crunch and flavor. Drizzle additional caramel sauce artistically over the whipped topping and toffee bits before serving.
Notes
- You can bake this cake a day in advance and refrigerate it; be sure to bring it to room temperature before serving for best flavor.
- For an extra special touch, try making your own homemade caramel sauce instead of store-bought.
- The cake pairs well with a cup of coffee or a scoop of vanilla ice cream.
