Description
This Caramel Crunch Cake is a luscious layered dessert featuring moist yellow cake layers filled and topped with rich caramel sauce, crunchy toffee bits, chopped pecans, and a crispy cornflake crunch. Perfectly balanced with a creamy caramel butter sauce and optional whipped cream topping, this cake offers a delightful combination of textures and flavors that will impress at any celebration or weekend treat.
Ingredients
Scale
Cake Batter
- 1 box yellow cake mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
Caramel Butter Sauce
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter
- 1/2 cup heavy cream
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
Crunch Toppings
- 1 cup toffee bits
- 1 cup chopped pecans
- 1/2 cup crushed cornflakes or caramel corn
Additional
- 1 cup caramel sauce (store-bought or homemade)
- Whipped cream for topping (optional)
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans to prevent sticking and ensure even baking.
- Make Cake Batter: In a large mixing bowl, combine the yellow cake mix, water, vegetable oil, and eggs. Use an electric mixer on medium speed to beat the ingredients for 2 minutes until the batter is smooth and well blended.
- Bake the Cakes: Divide the batter evenly between the two prepared pans. Place in the preheated oven and bake for 25 to 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
- Prepare Caramel Butter Sauce: While the cakes bake, melt the unsalted butter in a small saucepan over medium heat. Add the granulated sugar and stir constantly until the sugar begins to melt. Gradually pour in the heavy cream, followed by vanilla extract and salt, stirring continuously until the mixture is smooth and slightly thickened, about 5 minutes. Remove from heat and let the sauce cool.
- Assemble the Cake: Once the cakes are completely cool, place one layer on a serving plate. Spread a generous layer of caramel sauce over the top, then sprinkle half of the toffee bits, chopped pecans, and crushed cornflakes or caramel corn evenly over the caramel.
- Add Second Layer and Repeat: Place the second cake layer on top of the first and repeat the spreading of caramel sauce and sprinkling of the remaining toffee bits, pecans, and cornflake crunch.
- Decorate and Chill: Drizzle additional caramel sauce decoratively over the top layer. Add whipped cream if desired for extra creaminess. Chill the assembled cake in the refrigerator for at least 30 minutes to let the caramel set properly before serving.
Notes
- You can substitute chopped walnuts for pecans for a different nutty flavor.
- For an alternative salty-sweet crunch, replace crushed cornflakes with crushed pretzels.
- To enhance the richness, use dulce de leche instead of regular caramel sauce.
