Name: Caramel Crunch Cake – Moist Caramel Cake with Crunchy Topping
Ingredients: 2 ½ cups all-purpose flour; 1 ½ cups granulated sugar; 1 cup brown sugar; 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 1 cup unsalted butter, softened; 4 large eggs; 1 cup buttermilk; 2 teaspoons vanilla extract; 1 cup brown sugar; ½ cup unsalted butter; ¼ cup heavy cream; 1 teaspoon vanilla extract; Pinch of salt; 1 cup crushed toffee bits or caramelized nuts (pecans or almonds); ½ cup brown sugar; 2 tablespoons butter

Ingredients

Scale

For the Cake:

2 ½ cups all-purpose flour
1 ½ cups granulated sugar
1 cup brown sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, softened
4 large eggs
1 cup buttermilk
2 teaspoons vanilla extract

For the Caramel Sauce:

1 cup brown sugar
½ cup unsalted butter
¼ cup heavy cream
1 teaspoon vanilla extract
Pinch of salt

For the Crunch Topping:

1 cup crushed toffee bits or caramelized nuts (pecans or almonds)
½ cup brown sugar
2 tablespoons butter

Instructions

Step 1:

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Step 2:

In a bowl, whisk together flour, baking powder, baking soda, and salt.

Step 3:

In a large mixing bowl, cream butter, granulated sugar, and brown sugar until light and fluffy.

Step 4:

Add eggs one at a time, beating well after each addition. Stir in vanilla extract.

Step 5:

Gradually add the dry ingredients alternately with buttermilk, mixing until just combined.

Step 6:

Divide the batter evenly between the prepared pans.

Step 7:

Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

Step 8:

Let the cakes cool completely before assembling.

Step 9:

Prepare the caramel sauce by melting butter in a saucepan. Add brown sugar and cream, stirring until smooth. Simmer for 2–3 minutes, then remove from heat and add vanilla and salt.

Step 10:

To make the crunch topping, melt butter in a pan, add brown sugar and toffee bits or nuts, and cook until slightly caramelized.

Step 11:

Place one cake layer on a serving plate, spread caramel sauce over it, then add the second layer.

Step 12:

Pour remaining caramel sauce over the top and sprinkle the crunchy topping generously.

Notes

Do not overbake to keep cake moist
Use room temperature ingredients for better mixing
Let caramel cool slightly before pouring
Toast nuts for deeper flavor
Allow cake to set before slicing