Description

This ultra-indulgent Caramel Crunch Cake is a dreamy, golden-brown dessert layered with moist vanilla-butter cake, silky caramel frosting, and crunchy pecans or toffee bits. Finished with a warm cascade of gooey homemade caramel sauce, it’s a bakery-style showstopper that melts in your mouth. Perfect for holidays, birthdays, or any time you need a slice of cozy sweetness

Ingredients

For the Cake:
• 2 ½ cups all-purpose flour
• 2 ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 3 large eggs
• 2 tsp vanilla extract
• 1 cup buttermilk

For the Caramel Sauce:
• 1 cup brown sugar, packed
• 6 tbsp unsalted butter
• ½ cup heavy cream
• 1 tsp vanilla extract
• Pinch of salt

For the Caramel Frosting:
• 1 cup unsalted butter, softened
• ½ cup prepared caramel sauce
• 3–4 cups powdered sugar
• 2 tbsp heavy cream (as needed)

Crunch Topping:
• 1 cup chopped toffee bits or roasted pecans
• ½ cup crushed graham crackers (optional)
• Extra caramel sauce for drizzling

Instructions

1️⃣ Bake the Cake:
Preheat oven to 350°F (175°C). Grease and flour two 9-inch cake pans.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each. Mix in vanilla.
Alternate adding the dry ingredients and buttermilk, beginning and ending with flour.
Divide batter between pans and bake for 28–32 minutes. Cool 10 minutes in pans, then transfer to wire racks.

2️⃣ Make the Caramel Sauce:
In a saucepan, heat brown sugar, butter, and cream over medium heat until bubbling. Stir constantly for 4–5 minutes.
Remove from heat, stir in vanilla and salt. Let cool slightly. Reserve ½ cup for frosting.

3️⃣ Prepare the Caramel Frosting:
Beat butter until creamy. Add ½ cup caramel sauce and beat until smooth.
Gradually add powdered sugar. Thin with cream as needed until spreadable and fluffy.

4️⃣ Assemble the Cake:
Place one cooled cake layer on a serving plate. Spread with caramel frosting.
Add the second layer and frost top and sides. Press toffee bits or chopped pecans around the sides and top.

5️⃣ Finishing Touches:
Warm remaining caramel sauce and drizzle generously over cake.
Sprinkle with extra chopped pecans or graham cracker crumbs. Let set before slicing for clean layers.

Notes

Make-Ahead Tip: For best texture, bake the cake a day ahead, then add caramel and crunch topping just before serving. This keeps the crunch layer crisp and fresh.
Crunch Customization: You can mix and match your topping with crushed toffee, pretzels, pecans, or cornflakes. Toasting them beforehand brings out even more flavor.
Storage: Store leftovers tightly covered in the refrigerator for up to 5 days. Keep the topping separate if you plan to store it more than a day.
Freezer-Friendly: Wrap slices individually and freeze for up to 2 months. Thaw overnight in the fridge before serving.
Serving Suggestion: Best served slightly chilled or at room temperature. Add a scoop of vanilla ice cream or a drizzle of extra caramel for a decadent finish.
Dietary Options: Can be made dairy-free by using plant-based butter, milk, and caramel. For a gluten-free version, use a GF flour blend and certified gluten-free toppings.

Prep Time: 25 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (approx. 1/12 of cake)
Calories: ~450 kcal
Sugar: ~35 g
Sodium: ~260 mg
Fat: ~22 g
Saturated Fat: ~12 g
Unsaturated Fat: ~8 g
Trans Fat: ~0.5 g
Carbohydrates: ~52 g
Fiber: ~1.2 g
Protein: ~5 g
Cholesterol: ~70 mg

Keywords: Layered Cakes · Caramel Desserts · Crunchy Toppings · Birthday Cakes · Fall Dessert Ideas · Butter-Based Cakes · Pecan Recipes · Holiday Baking · Showstopper Cakes · Creamy Frostings