The Ultimate Caramel Toffee Crunch Cake Recipe

A Crunchy, Caramelly Dream Come True

Imagine this a soft, buttery cake layered with rich, homemade caramel sauce and topped with crunchy toffee bits. It’s the perfect balance of indulgence, texture, and sweetness—meet the Caramel Toffee Crunch Cake, a dessert that’ll have everyone asking for seconds (and maybe thirds).

Whether you’re celebrating a special occasion or just want to treat yourself to something sweet, this toffee cake recipe is an absolute must-try. Plus, it’s surprisingly easy to make!

Why You’ll Love This Caramel Toffee Crunch Cake

• Incredible texture – Soft cake, gooey caramel, and crunchy toffee create a perfect bite.
• Easy caramel cake recipe – No fancy techniques required!
• Crowd-pleaser – This cake is a guaranteed hit for birthdays, holidays, or any dessert table.

Ingredients

For the Cake:

2 ½ cups all-purpose flour

1 ½ cups granulated sugar

1 cup unsalted butter (softened)

1 cup whole milk

4 large eggs

2 teaspoons vanilla extract

1 tablespoon baking powder

½ teaspoon salt

For the Caramel Sauce:

½ teaspoon sea salt

1 cup granulated sugar

½ cup heavy cream

¼ cup unsalted butter

For the Toffee Crunch Topping:

½ cup chopped pecans (optional)

1 cup toffee bits (such as Heath or homemade)

How to Make Caramel Toffee Crunch Cake

Step 1: Make the Cake Batter

1. Preheat your oven to 350°F (175°C) and grease two 9-inch cake pans.
2. In a large bowl, cream together butter and sugar until light and fluffy.
3. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
4. In another bowl, whisk together flour, baking powder, and salt.
5. Gradually add dry ingredients and milk to the butter mixture, alternating between the two. Mix until combined.

Step 2: Bake the Cake

1. Divide the batter evenly between the prepared cake pans.
2. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
3. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Step 3: Make the Caramel Sauce

1. In a saucepan over medium heat, melt the sugar, stirring constantly until it turns amber.
2. Stir in the butter until fully melted.
3. Slowly pour in the heavy cream while stirring (careful—it may splatter!).
4. Let the caramel simmer for 1–2 minutes, then remove from heat and stir in sea salt.

Step 4: Assemble the Cake

1. Place one cake layer on a serving plate and drizzle with warm caramel sauce.
2. Sprinkle a generous handful of toffee bits over the caramel.
3. Add the second cake layer on top and pour more caramel sauce over it.
4. Garnish with remaining toffee bits and chopped pecans for extra crunch.

Step 5: Serve & Enjoy

• Let the cake sit for at least 30 minutes before slicing—this allows the caramel to soak in.
• Serve with a scoop of vanilla ice cream or whipped cream for the ultimate caramel dessert experience!

No Caption

No Caption

No Caption

No Caption

No Caption

No Caption

Tips for the Best Homemade Toffee Cake

• Want an even richer cake? Substitute brown sugar for half of the granulated sugar in the batter.
• Make-ahead tip: Bake the cake layers a day in advance and store them in an airtight container.
• Extra crunch? Mix some crushed pretzels into the toffee topping!

The Ultimate Caramel Toffee Crunch Cake Recipe

Print Recipe

Pin Recipe

Indulge in the ultimate dessert experience with this Caramel Toffee Crunch Cake—a rich and moist cake layered with velvety caramel sauce, studded with crunchy toffee bits, and topped with a luscious caramel buttercream. The perfect combination of soft, crunchy, and creamy textures makes this cake an irresistible treat for any special occasion!

• Total Time: PT1H5M
• Yield: 12 1x

Ingredients

Scale 1x2x3x

For the Cake:

• 2 ½ cups (310g) all-purpose flour
• 2 ½ tsp baking powder
• ½ tsp salt
• 1 cup (226g) unsalted butter, softened
• 1 ¾ cups (350g) granulated sugar
• 4 large eggs
• 1 tbsp vanilla extract
• 1 cup (240ml) whole milk
• ½ cup (120ml) sour cream
• 1 cup (200g) toffee bits

For the Caramel Sauce:

• 1 cup (200g) granulated sugar
• ¼ cup (60ml) water
• ¾ cup (180ml) heavy cream
• 3 tbsp unsalted butter
• ½ tsp salt
• 1 tsp vanilla extract

For the Caramel Buttercream:

• 1 cup (226g) unsalted butter, softened
• 3 cups (360g) powdered sugar
• ½ cup (120ml) prepared caramel sauce
• 2 tbsp heavy cream
• 1 tsp vanilla extract
• ¼ tsp salt

For Garnish:

• ½ cup (100g) toffee bits
• Extra caramel sauce for drizzling

Instructions

• Prepare the Cake:

  • Preheat oven to 350°F (175°C). Grease and flour two 9-inch (23cm) round cake pans.
  • In a bowl, whisk together flour, baking powder, and salt. Set aside.
  • In a large mixing bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each. Stir in vanilla extract.
  • Mix in the dry ingredients alternately with milk and sour cream, starting and ending with dry ingredients. Fold in the toffee bits.
  • Divide the batter evenly between the prepared pans and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  • Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

• Make the Caramel Sauce:

  • In a saucepan over medium heat, combine sugar and water. Stir gently until sugar dissolves, then stop stirring and let the mixture cook until it turns a deep amber color.
  • Carefully add the heavy cream (it will bubble up), then whisk in butter, salt, and vanilla. Set aside to cool.

• Prepare the Caramel Buttercream:

  • Beat butter until creamy, then gradually mix in powdered sugar.
  • Add caramel sauce, heavy cream, vanilla extract, and salt. Beat until smooth and fluffy.

• Assemble the Cake:

  • Place one cake layer on a serving plate. Spread a layer of caramel buttercream over the top. Drizzle some caramel sauce.
  • Place the second cake layer on top and frost the entire cake with the remaining buttercream.
  • Drizzle caramel sauce over the top and sprinkle with toffee bits.

 

• Serve & Enjoy:

  • Slice and serve with extra caramel drizzle if desired!

Notes

• For extra crunch, you can add chopped pecans or almonds to the batter.
• The caramel sauce can be made ahead and stored in the fridge for up to a week.
• If you prefer a stronger toffee flavor, use a toffee-flavored coffee creamer instead of milk.
• Cake layers can be made a day ahead and stored wrapped in plastic.

• Author: Mammy Clara
• Prep Time: PT30M
• Cook Time: PT35M
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1
• Calories: 550
• Sugar: 50g
• Sodium: 250mg
• Fat: 28g
• Saturated Fat: 17g
• Unsaturated Fat: 9g
• Trans Fat: 0.5g
• Carbohydrates: 70g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 100mg

Keywords: caramel cake, toffee crunch cake, caramel buttercream, toffee dessert, caramel toffee cake, layer cake, caramel drizzle, buttercream frosting

FAQs

Can I make this cake ahead of time?
Absolutely! Bake the cake layers up to two days in advance and store them at room temperature. Assemble with caramel and toffee just before serving.

How do I store leftovers?
Cover the cake tightly and store at room temperature for up to 2 days, or refrigerate for up to 5 days. Warm individual slices in the microwave for that fresh-out-of-the-oven taste!

Can I use store-bought caramel sauce?
Yes! If you’re short on time, a good-quality store-bought caramel works just fine.

Final Thoughts

This Caramel Toffee Crunch Cake is the perfect combination of soft cake, rich caramel, and crunchy toffee goodness. Whether you’re making it for a holiday, birthday, or just because you’re craving something sweet, it’s guaranteed to impress.

Love this recipe? Try my Chocolate Toffee Pudding Cake for another delicious toffee-inspired treat!

Happy baking! 🍰