- Homemade Caramel Crunch Cake
Ingredients:
For the Cake:
2 1/2 cups all-purpose flour
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
4 large eggs
2 tsp vanilla extract
1 cup whole milk
For the Caramel Sauce:
1 cup granulated sugar
1/4 cup water
1/2 cup heavy cream
2 tbsp unsalted butter
1/2 tsp vanilla extract
Pinch of salt
For the Crunch Topping:
1/2 cup granulated sugar
2 tbsp water
1/2 cup chopped nuts (such as pecans or almonds)
1/2 tsp baking soda
For the Frosting:
1 cup unsalted butter, softened
4 cups powdered sugar
1/2 cup caramel sauce (from above)
2-3 tbsp heavy cream
1 tsp vanilla extract
Instructions:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper.
Make the Cake:
In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the whole milk, beginning and ending with the dry ingredients. Mix until just combined.
Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and let the cakes cool in the pans for 10 minutes. Then, transfer to a wire rack to cool completely.
Make the Caramel Sauce:
In a medium saucepan, combine granulated sugar and water over medium heat. Stir until the sugar dissolves.
Stop stirring and let the mixture boil until it turns a deep amber color.
Carefully add the heavy cream (the mixture will bubble vigorously), and stir until smooth.
Remove from heat and stir in the butter, vanilla extract, and a pinch of salt. Let it cool.
Make the Crunch Topping:
Line a baking sheet with parchment paper.
In a small saucepan, combine granulated sugar and water over medium heat. Stir until the sugar dissolves.
Stop stirring and let the mixture boil until it turns a golden brown color.
Quickly stir in the chopped nuts and baking soda.
Pour the mixture onto the prepared baking sheet, spreading it out evenly. Let it cool completely, then break into small pieces.
Make the Frosting:
In a large mixing bowl, beat the softened butter until creamy.
Gradually add the powdered sugar, 1 cup at a time, beating well after each addition.
Add the caramel sauce and heavy cream, and beat until light and fluffy. Stir in the vanilla extract.
Assemble the Cake:
Place one cake layer on a serving plate or cake stand. Spread a generous amount of caramel frosting over the top of the first layer.
Place the second cake layer on top and frost the top and sides of the entire cake.
Sprinkle the crunch topping over the top of the cake, pressing lightly to adhere.
Serve:
Slice and serve the Caramel Crunch Cake. Enjoy the rich caramel flavor and the delightful crunch in every bite!
Yield:
This recipe makes one 9-inch Caramel Crunch Cake, serving about 12-14 slices.
Indulge in the decadent layers of caramel and crunchy topping with this delicious homemade Caramel Crunch Cake!