_____Ingredients_____
For the Cake:
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup brown sugar, packed
2 large eggs, room temperature
1 teaspoon vanilla extract
1 cup buttermilk, room temperature
For the Caramel Sauce:
1 cup granulated sugar
6 tablespoons unsalted butter, cut into pieces
1/2 cup heavy cream
1/2 teaspoon vanilla extract
Pinch of salt
For the Crunch Topping:
1/2 cup caramel bits or toffee bits
1/2 cup crushed pretzels
1/4 cup chopped pecans (optional)
2 tablespoons brown sugar
2 tablespoons melted butter
For the Frosting:
1/2 cup unsalted butter, softened
8 oz cream cheese, softened
3 cups powdered sugar
1/2 cup caramel sauce (from above)
Directions:
Prepare the Cake:
Preheat your oven to 350Β°F (175Β°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large mixing bowl, beat the butter, granulated sugar, and brown sugar together until light and fluffy, about 3-4 minutes. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
Gradually add the flour mixture to the butter mixture, alternating with the buttermilk, beginning and ending with the flour mixture. Mix until just combined.
Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
Make the Caramel Sauce:
In a medium saucepan, heat the granulated sugar over medium heat, stirring constantly until it melts into a thick amber-colored liquid (about 5-7 minutes).
Carefully add the butter and stir until melted and fully combined. Slowly pour in the heavy cream while stirring continuously; the mixture will bubble up. Continue stirring until smooth.
Remove from heat and stir in the vanilla extract and a pinch of salt. Let the caramel cool slightly, then transfer it to a heat-proof container to cool completely.
Prepare the Crunch Topping:
In a bowl, mix together the caramel bits or toffee bits, crushed pretzels, chopped pecans (if using), brown sugar, and melted butter. Spread the mixture on a parchment-lined baking sheet and bake at 350Β°F (175Β°C) for 5-7 minutes until the topping is golden and crispy. Allow to cool and break into small pieces.
Make the Frosting:
In a large mixing bowl, beat the softened butter and cream cheese together until smooth and creamy. Gradually add the powdered sugar and beat until well combined.
Pour in the cooled caramel sauce and beat until the frosting is light, fluffy, and well blended.
Assemble the Cake:
Place one layer of the cake on a serving plate or cake stand. Spread a generous layer of caramel cream cheese frosting on top. Sprinkle some of the crunch topping over the frosting.
Place the second layer of the cake on top and frost the top and sides with the remaining caramel frosting. Press more crunch topping around the sides and top of the cake.
Serve:
Drizzle additional caramel sauce over the cake if desired. Slice and serve this deliciously sweet and crunchy Caramel Crunch Cake!
Prep Time: 30 minutes | Cook Time: 45 minutes | Total Time: 1 hour 15 minutes
Servings: 10-12 servings | Calories: ~480 kcal per slice