Caramel Crunch Cake: Easy & Delicious Recipe

Caramel Crunch Cake: A Decadent Delight Indulge in the irresistible Caramel Crunch Cake, a masterpiece of sweet and salty flavors. This cake isn’t just dessert; it’s an experience. Moreover, its layers of moist cake, creamy caramel frosting, and crunchy topping create a symphony of textures and tastes that will leave you craving more. Furthermore, whether you’re celebrating a special occasion or simply want to treat yourself, this recipe is guaranteed to impress. So, gather your ingredients and prepare to bake a cake that’s as beautiful as it is delicious. Ingredients For the Cake:

• 2 ¼ cups all-purpose flour

• 1 ½ cups granulated sugar

• 1 tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• ½ cup (1 stick) unsalted butter, softened

• 1 cup buttermilk

• 2 large eggs

• 2 tsp vanilla extract

For the Caramel Frosting:

• 1 cup (2 sticks) unsalted butter

• 1 cup packed brown sugar

• ½ cup heavy cream

• 4 cups powdered sugar

• 1 tsp vanilla extract

• Pinch of salt

For the Crunch Topping:

• 1 cup chopped pecans or walnuts

• ½ cup granulated sugar

• ¼ cup unsalted butter, melted

How to Make Caramel Crunch Cake Step 1: Prepare the Cake Batter First, preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans. Then, in a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. After that, in a separate bowl, cream together the softened butter and sugar until light and fluffy. Next, beat in the eggs one at a time, then stir in the vanilla extract. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined; avoid overmixing. Finally, divide the batter evenly between the prepared cake pans. Step 2: Bake the Cakes After the batter is ready, bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Once baked, let the cakes cool in the pans for 10 minutes. Then, invert them onto a wire rack to cool completely. Also, make sure the cakes are completely cool before frosting. Step 3: Make the Caramel Frosting To begin, in a medium saucepan, melt the butter over medium heat. Subsequently, stir in the brown sugar and heavy cream. Bring the mixture to a simmer and cook for 2-3 minutes, stirring constantly, until the sugar is dissolved and the mixture is smooth. Following this, remove from heat and let it cool slightly. After it has cooled slightly, in a large bowl, gradually beat in the powdered sugar until smooth and creamy. Finally, stir in the vanilla extract and salt. Step 4: Assemble the Cake Firstly, place one cake layer on a serving plate or cake stand. Secondly, spread a generous layer of caramel frosting over the top. After that, carefully place the second cake layer on top of the frosting. Once the second layer is on, frost the entire cake with the remaining caramel frosting. Then, prepare the crunch topping. Step 5: Create the Crunch Topping First, in a small bowl, combine the chopped pecans or walnuts, sugar, and melted butter. Then, stir well to coat the nuts evenly. Finally, sprinkle the caramel crunch topping generously over the top of the frosted cake. Slice and serve! Helpful Tips [Tip for Buttermilk]: If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to a measuring cup and filling the rest with milk to equal 1 cup. Let it sit for 5 minutes before using. [Tip for Nuts]: Toasting the nuts before adding them to the crunch topping enhances their flavor and adds a delightful crispness. [General Cooking Tip]: Use a serrated knife to trim the tops of the cakes to create an even surface for frosting. This ensures a more stable and professional-looking cake. Substitutions/Variations [Substitution Idea 1]: For a dairy-free option, use a plant-based butter substitute and almond or soy milk instead of buttermilk. [Substitution Idea 2]: Add a layer of salted caramel sauce between the cake layers for an extra boost of caramel flavor. Frequently Asked Questions Can I make this recipe ahead of time? Yes, you can bake the cake layers a day in advance. Wrap them tightly in plastic wrap and store them at room temperature. You can also make the caramel frosting a day ahead and store it in the refrigerator. Bring it to room temperature and whip it briefly before using. Can I freeze this recipe? Yes, you can freeze the unfrosted cake layers for up to 2 months. Wrap them tightly in plastic wrap and then in foil. Thaw them completely before frosting. Freezing the frosted cake is not recommended, as the frosting may become soggy. Storage Instructions Store leftover Caramel Crunch Cake in an airtight container in the refrigerator for up to 3 days. Let it come to room temperature before serving for the best flavor and texture. Print