Description
Indulge in the sweet and crunchy delight of this Caramel Crunch Cake. Layers of moist toffee-infused cake filled with creamy frosting and caramel sauce, topped with caramel candies and toffee bits.
Ingredients
Scale
Cake:
- 1 box yellow cake mix (plus ingredients listed on the box)
- 1 cup toffee bits
Caramel Sauce:
- 1/2 cup crushed caramel candies or caramel chips
- 1/2 cup unsalted butter
- 1/2 cup packed light brown sugar
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Topping:
- 1 1/2 cups whipped topping or buttercream frosting
- Extra toffee bits and caramel drizzle for topping
Instructions
- Preheat oven and prepare pans: Preheat oven to 350°F. Prepare two 8-inch round cake pans with nonstick spray and parchment paper.
- Make cake: Prepare yellow cake mix as per package instructions, fold in toffee bits, divide batter between pans, and bake for 25–30 minutes. Let cool.
- Prepare caramel sauce: Melt butter in a saucepan, add brown sugar, heavy cream, salt, and vanilla. Boil for 3–4 minutes until thickened. Let cool.
- Assemble cake: Spread frosting on first layer, drizzle with caramel sauce, top with crushed caramel candies. Add second layer and repeat with frosting, caramel sauce, and toffee bits. Chill before slicing.
Notes
- Store in the fridge for up to 4 days.
- For extra crunch, add chopped pecans or pretzels between layers.
- Use homemade caramel for deeper flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 38g
- Sodium: 370mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 65mg
