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Decadent Salted Caramel Toffee Crunch Layer Cake

A decadent slice of caramel crunch cake showing multiple layers of cake, cream, and dripping caramel sauce.
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Bake this decadent layer cake featuring moist vanilla layers, rich salted caramel filling, and a satisfying toffee crunch topping. This showstopper cake is perfect for celebrations.

Ingredients

Scale
  • For the Buttery Vanilla Cake Layers:
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 4 large eggs
  • 1 cup buttermilk
  • 2 teaspoons vanilla extract
  • For the Salted Caramel Filling:
  • 1 cup (2 sticks) unsalted butter
  • 2 cups packed light brown sugar
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon coarse sea salt (or to taste)
  • For the Toffee Crunch Topping:
  • 1 cup toffee bits (store-bought or homemade)
  • 1/2 cup chopped pecans or almonds (optional)
  • For Assembly:
  • 1 batch Caramel Buttercream Frosting (not included in ingredient list, assume standard recipe)

Instructions

  1. Prepare the Cake Layers: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. Whisk together the flour, baking soda, and salt in a medium bowl.
  2. In a large bowl, cream the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  3. Alternate adding the dry ingredients and the buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  4. Divide the batter evenly among the prepared pans. Bake for 28 to 32 minutes, or until a wooden pick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  5. Make the Salted Caramel Filling: In a medium saucepan, melt the butter over medium heat. Add the brown sugar and stir constantly until the sugar dissolves and the mixture is smooth, about 5 minutes.
  6. Remove the pan from the heat and slowly whisk in the heavy cream. Return the pan to medium-low heat and cook, stirring occasionally, for 5 to 7 minutes until the mixture thickens slightly. Remove from heat and stir in the vanilla extract and sea salt. Let the caramel cool until it reaches a thick, spreadable consistency.
  7. Prepare the Toffee Crunch: If using nuts, lightly toast them in a dry skillet until fragrant. Combine the toffee bits and toasted nuts (if using) in a small bowl.
  8. Assemble the Cake: Place one cooled cake layer on a serving plate or cake stand. Spread a layer of Caramel Buttercream Frosting over the top. Drizzle generously with the cooled Salted Caramel Filling. Sprinkle one-third of the Toffee Crunch mixture over the caramel.
  9. Repeat the layering process with the second and third cake layers. Frost the top and sides of the entire cake with the remaining Caramel Buttercream Frosting.
  10. Pour any remaining caramel over the top, allowing it to drip down the sides. Press the remaining toffee crunch mixture onto the top edge of the cake for decoration. Chill briefly before slicing and serving.

Notes

  • For a truly gooey center, slightly warm the caramel filling before drizzling between layers.
  • You can make the cake layers and caramel filling one day ahead. Store cooled layers tightly wrapped at room temperature and the caramel covered in the refrigerator.
  • If you want a richer caramel flavor, use dark brown sugar in the filling.

Nutrition

Find it online: https://cravybite.link/caramel-crunch-cake-recipe/