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Toffee Caramel Crunch Layer Cake

Toffee Caramel Crunch Layer Cake

This indulgent celebration cake features moist vanilla layers paired with silky caramel frosting and a satisfying crunch of buttery toffee bits.
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Ingredients Equipment Method Notes

Ingredients
  

  • 2 and ½ cups all purpose flour
  • 2 and ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup unsalted butter at room temperature for the cake
  • 1 and ¾ cups granulated sugar
  • 4 large eggs at room temperature
  • 1 tablespoon vanilla extract
  • 1 cup whole milk at room temperature
  • 1 cup unsalted butter at room temperature for the frosting
  • ½ cup caramel sauce
  • 3 and ½ cups powdered sugar
  • 1 to 2 tablespoons heavy cream
  • 1 cup toffee bits

Equipment

  • Mixing Bowls
  • Electric mixer
  • Two 8 inch round cake pans
  • Parchment paper
  • Offset spatula
  • Wire Rack
  • Serrated knife

Method
 

  1. Preheat your oven to 350°F and grease two 8 inch round cake pans while lining them with parchment paper.
  2. Whisk the flour baking powder and salt together in a medium bowl until well combined.
  3. In a large bowl beat 1 cup of butter and the granulated sugar for 3 to 4 minutes until the mixture is light and fluffy.
  4. Add the eggs one at a time to the butter mixture followed by the vanilla extract and beat until smooth.
  5. Mix in the flour mixture in three parts alternating with the milk and starting and ending with the dry ingredients.
  6. Divide the batter evenly between the two pans and bake for 25 to 30 minutes or until a toothpick comes out clean.
  7. Let the cakes cool in their pans for 10 minutes then move them to a wire rack to cool completely.
  8. Make the frosting by beating the remaining cup of butter until creamy then adding the caramel sauce and powdered sugar.
  9. Add a splash of heavy cream to the frosting and beat until it reaches a fluffy spreading consistency.
  10. Level the cooled cakes with a serrated knife if needed and place the first layer on a serving plate.
  11. Spread a layer of frosting over the cake and sprinkle generously with toffee bits before adding the second cake layer.
  12. Frost the top and sides of the entire cake and press more toffee bits into the sides for decoration.
  13. Finish the cake by drizzling extra caramel sauce over the top before serving.

Notes

Pressing the toffee bits into the frosting while it is still fresh and soft ensures they stay securely in place.
Chilling the assembled cake in the refrigerator for 20 to 30 minutes will help you achieve cleaner and sharper slices.
You can prepare the cake layers a day in advance and store them wrapped at room temperature to save time.
If you prefer a sweet and salty profile sprinkle a small amount of flaky sea salt over the finished caramel drizzle.
Ensure all your dairy and eggs are at room temperature to prevent the batter from curdling during the mixing process.
Leftovers can be stored in an airtight container at room temperature for two days or in the fridge for up to five.