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Irresistible Caramel Crunch Cake

A moist and delicious cake topped with a crispy caramel crunch, perfect for any celebration or cozy night at home.
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Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2 cups all-purpose flour
  • 1.5 cups sugar
  • 1 cup unsalted butter (softened) Ensure it is at room temperature.
  • 4 large eggs Also at room temperature.
  • 1 cup buttermilk
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 0.5 tsp salt
Caramel Crunch Topping
  • 1.5 cups caramel (homemade or store-bought) Using high-quality caramel is recommended.
  • 1 cup chopped nuts (preferably pecans or walnuts) For added crunch.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and prep your round cake pans with non-stick spray or parchment paper.
  2. In a large mixing bowl, cream the softened butter and sugar until light and fluffy.
  3. Beat in the eggs one at a time, followed by the buttermilk and vanilla extract. Mix until combined.
  4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this mixture to the wet ingredients, mixing until just combined.
Baking
  1. Pour the batter evenly into your prepared cake pans and bake for about 30 minutes, or until a toothpick inserted in the center comes out clean.
Making the Topping
  1. While the cake is baking, gently heat the caramel in a saucepan until smooth, then stir in the chopped nuts.
Cooling and Assembly
  1. Once the cakes are out of the oven, let them cool completely. Layer the cakes and pour the caramel crunch over the top.
Serving
  1. Slice your beautiful creation and serve with a scoop of vanilla ice cream or whipped cream.

Notes

For best results, use room temperature ingredients and let the cake cool completely before assembly. Consider sprinkling a bit of sea salt on the caramel for added flavor.