This Caramel Toffee Crunch Cake is an irresistible dessert that combines the richness of a moist vanilla cake with gooey caramel sauce and crunchy toffee bits. Whether it’s for a special celebration or just a sweet treat anytime, this cake is sure to become a favorite.
Ingredients
1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup packed brown sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
3/4 cup buttermilk
2 large eggs
1 tbsp vanilla extract
1 cup toffee bits (like Heath bits)
1/2 cup caramel sauce (store-bought or homemade)
Optional: whipped cream or vanilla ice cream for serving
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper.
In a large bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
Add the softened butter, buttermilk, eggs, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for about 2 minutes, or until the mixture is smooth and creamy.
Gently fold in 3/4 cup of the toffee bits with a spatula until evenly distributed in the batter.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake for 30–35 minutes or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Once cooled, generously drizzle the caramel sauce over the top and sprinkle with the remaining toffee bits.
Serve as-is or with a scoop of vanilla ice cream for an extra indulgent treat.
Servings and Timing
Servings: 8 servings
Prep Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 50 minutes
Variations
If I’m looking to change things up, I’ll sometimes swap the toffee bits for crushed candy bars or chocolate chips for a slightly different flavor. For a nuttier touch, I love adding chopped pecans or walnuts to the batter along with the toffee. You can also make this cake even more decadent by using homemade caramel sauce instead of store-bought.
Storage/Reheating
This cake keeps well in an airtight container at room temperature for up to 3 days. If I want it to last longer, I’ll refrigerate it for up to a week. To reheat, I simply microwave individual slices for 20-30 seconds or warm the whole cake in a 300°F (150°C) oven for about 10-15 minutes.
FAQs
How do I make the cake less sweet?
If I want to tone down the sweetness, I’ll reduce the amount of caramel sauce and use a less sugary caramel topping or even a homemade caramel with less sugar. I could also reduce the brown sugar in the batter by half.
Can I use whole milk instead of buttermilk?
If I don’t have buttermilk, I can substitute it with whole milk mixed with 1 tablespoon of lemon juice or vinegar. I’ll let it sit for about 5 minutes before using it in the recipe.
Can I make this cake ahead of time?
Yes, this cake actually holds up quite well! I like to bake it a day ahead of serving and store it tightly wrapped in plastic wrap at room temperature. The caramel sauce can be added just before serving for the best results.
Is it okay to freeze this cake?
I can freeze this cake by wrapping it tightly in plastic wrap and placing it in a freezer-safe bag or container. It will last up to 3 months in the freezer. To thaw, I simply let it sit at room temperature for a few hours or defrost it in the microwave.
Can I make this cake without the toffee bits?
Yes, if I’m not a fan of toffee or want to change the flavor profile, I can replace the toffee bits with other mix-ins like chocolate chips, chopped candy bars, or even chopped fruit for a different twist.
Conclusion
This Caramel Toffee Crunch Cake is a true crowd-pleaser, offering a blend of rich flavors and textures that everyone will love. It’s easy to make, incredibly indulgent, and the perfect dessert for any occasion. Whether you’re celebrating something special or just in the mood for a sweet treat, this cake will satisfy every craving.
Recipe:
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Caramel Toffee Crunch Cake
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- Author: Sophia
- Total Time: 50 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
This Caramel Toffee Crunch Cake is a delightful dessert combining moist vanilla cake, gooey caramel sauce, and crunchy toffee bits, perfect for any occasion.
Ingredients
1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup packed brown sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
3/4 cup buttermilk
2 large eggs
1 tbsp vanilla extract
1 cup toffee bits (like Heath bits)
1/2 cup caramel sauce (store-bought or homemade)
Optional: whipped cream or vanilla ice cream for serving
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper.
- In a large bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
- Add the softened butter, buttermilk, eggs, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for about 2 minutes, or until the mixture is smooth and creamy.
- Gently fold in 3/4 cup of the toffee bits with a spatula until evenly distributed in the batter.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 30–35 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Once cooled, generously drizzle the caramel sauce over the top and sprinkle with the remaining toffee bits.
- Serve as-is or with a scoop of vanilla ice cream for an extra indulgent treat.
Notes
If you prefer a less sweet version, reduce the caramel sauce or use a homemade caramel with less sugar.
For a nutty twist, add chopped pecans or walnuts to the batter along with the toffee bits.
For a variation, swap the toffee bits for crushed candy bars or chocolate chips.
This cake can be made a day ahead and stored tightly wrapped at room temperature. Add caramel sauce just before serving.
The cake can be frozen for up to 3 months. Thaw at room temperature or microwave individual slices.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 40g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg