Caramel Crunch Cake Recipe – A Decadent Delight!
Indulge in this luxurious Caramel Crunch Cake, featuring moist vanilla layers, creamy caramel frosting, and a delightful crunch of caramel-coated cereal or toffee bits. Perfect for any special occasion!
Ingredients:
Cake:
– 1 pound unsalted butter (for the cake and frosting)
– 1 ½ cups granulated sugar
– A pinch of salt
– 1 tablespoon vanilla extract
– 2 large eggs
– 2 ¾ cups all-purpose flour
– 1 ½ teaspoons baking powder
– 1 ½ cups whole milk
Frosting and Filling:
– 4 cups powdered sugar
– 11.5 ounces of salted caramel sauce, more for drizzling
– Whipped cream (for piping)
Topping:
– 2 ½ cups of crushed caramel-coated cereal or toffee bits for crunch
– Additional caramel for drizzling
Directions:
1. Preheat Oven:
– Preheat your oven to 325°F (163°C). Line two 8-inch round cake pans with parchment paper and non-stick baking spray.
2. Prepare the Cake:
– Cream together half the butter with the sugar, salt, and vanilla until fluffy. Beat in the eggs, then gradually mix in the flour and baking powder. Slowly add the milk and mix just until smooth.
– Divide the batter between the pans, smooth the tops, and bake for 45-50 minutes. Allow the cakes to cool completely.
3. Make the Frosting:
– Beat the remaining butter with half the caramel sauce, then gradually beat in the powdered sugar until fluffy.
4. Assemble the Cake:
– Place one cake layer on a stand and spread with a generous layer of frosting. Sprinkle with a thin layer of cereal or toffee bits.
– Top with the second cake layer, frost the top and sides, and press more cereal or toffee bits onto the sides.
5. Decorate:
– Pipe whipped cream decoratively around the top edge of the cake.
– Warm the remaining caramel sauce and drizzle over the cake and whipped cream, allowing it to drip down the sides for a sumptuous look.
Enjoy your lavish caramel creation!
