Description
This Caramel Crunch Cake is a moist, buttery cake topped with a rich caramel sauce and crunchy pecans, toffee bits, and toasted coconut flakes. It’s a decadent treat that perfectly balances sweet and salty flavors, making it a showstopper for any occasion.
Ingredients
Units
Scale
- For the Cake:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 2 teaspoons vanilla extract
- For the Caramel Sauce:
- 1 cup brown sugar
- 1/2 cup heavy cream
- 4 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- Pinch of salt
- For the Crunch Topping:
- 1/2 cup toasted pecans, chopped
- 1/2 cup toffee bits
- 1/2 cup coconut flakes, toasted
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch cake pans or line them with parchment paper.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined.
- Stir in the vanilla extract.
- Divide the batter evenly between the prepared cake pans and smooth the tops.
- Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- For the caramel sauce, combine the brown sugar, heavy cream, butter, vanilla extract, and a pinch of salt in a saucepan. Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens, about 5-7 minutes. Remove from heat and let cool slightly.
- For the crunch topping, mix the toasted pecans, toffee bits, and toasted coconut flakes together in a small bowl.
- Once the cakes have cooled, place one cake layer on a serving platter. Pour half of the caramel sauce over the cake, spreading it evenly.
- Top with half of the crunch topping, pressing it lightly into the caramel sauce. Place the second cake layer on top and repeat with the remaining caramel sauce and crunch topping.
- Slice and serve. Enjoy the sweet, crunchy goodness!
Notes
- For an extra touch of richness, you can drizzle some additional caramel sauce over the top of each slice when serving.
- Make sure the caramel sauce cools slightly before pouring it over the cake to avoid it soaking into the cake too much.
- Toast the coconut flakes and pecans for the crunch topping to bring out their natural flavors.
- This cake can be made a day ahead. Just store it in an airtight container at room temperature.
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 45g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg