Decadent Caramel Crunch Cake

Description:

This Decadent Caramel Crunch Cake is the ultimate indulgence for caramel lovers! It features layers of moist, fluffy cake, rich and buttery caramel filling, and a satisfying crunch. Topped with a smooth caramel frosting and sprinkled with caramelized nuts or crunchy bits, this cake is a showstopper. Whether for a special occasion or a sweet treat, this cake will leave everyone craving more.

Origin:

The combination of caramel and cake has been a favorite for many, with caramelized sugar being a staple in French and American desserts. The “crunch” element adds a modern twist, incorporating textures that balance the smooth richness of the caramel. This cake is often served at celebrations, gatherings, and holidays, where it steals the show with its rich flavors and textures.

Ingredients:

For the Cake:

• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup whole milk
• 1/2 cup sour cream

For the Caramel Filling:

• 1 cup granulated sugar
• 1/4 cup unsalted butter
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract
• Pinch of salt

For the Caramel Crunch Topping:

• 1/2 cup granulated sugar
• 1/4 cup water
• 1/2 cup chopped nuts (such as pecans or walnuts) or crushed toffee bits
• 1/4 teaspoon sea salt (optional for added flavor)

For the Caramel Frosting:

• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar, packed
• 1/4 cup heavy cream
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line the bottoms with parchment paper.
2. Prepare the Cake Layers:
   • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
   • In a large mixing bowl, beat the softened butter and sugar together until light and fluffy (about 3-4 minutes).
   • Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
   • Gradually add the dry ingredients, alternating with the milk and sour cream. Begin and end with the dry ingredients. Mix until just combined.
   • Divide the batter evenly between the prepared cake pans and smooth the tops.
   • Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
   • Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
3. Make the Caramel Filling:
   • In a saucepan over medium heat, melt the sugar, stirring constantly, until it turns amber in color. Be careful not to burn the sugar.
   • Once the sugar has melted, add the butter and stir until smooth.
   • Slowly pour in the heavy cream (it will bubble), then add the vanilla extract and a pinch of salt. Stir until the caramel is smooth and well combined.
   • Set the caramel aside to cool to room temperature, thickening slightly as it cools.
4. Prepare the Caramel Crunch Topping:
   • In a small saucepan, combine the granulated sugar and water. Heat over medium heat, stirring until the sugar has dissolved.
   • Bring to a boil, and continue boiling without stirring until the mixture turns golden amber. Remove from heat.
   • Stir in the chopped nuts or crushed toffee bits (and sea salt, if using). Pour the caramelized mixture onto a sheet of parchment paper and allow it to cool and harden.
   • Once cooled, break it into small pieces for the crunch topping.
5. Make the Caramel Frosting:
   • In a saucepan, melt the butter with the brown sugar and heavy cream over medium heat. Stir until the sugar has dissolved and the mixture is smooth.
   • Bring the mixture to a boil, and let it boil for 1 minute. Remove from heat and allow it to cool to room temperature.
   • Once cooled, beat in the powdered sugar, vanilla extract, and a pinch of salt until the frosting is smooth and fluffy. If it’s too thick, add a bit more cream until you reach your desired consistency.
6. Assemble the Cake:
   • Once the cakes have completely cooled, place one layer of the cake on a serving plate.
   • Spread a generous layer of caramel filling over the first cake layer.
   • Place the second layer of cake on top and frost the entire cake with the caramel frosting.
   • Sprinkle the caramel crunch topping generously over the top of the cake.
7. Serve and Enjoy: Let the cake sit for a bit to allow the frosting to set before slicing and serving. This cake is rich, so small slices are perfect for serving!

Tips for Success:

• Cake Layers: Make sure your cakes are fully cooled before frosting and assembling to prevent the frosting from melting.
• Caramel: Be cautious when working with caramel; it can burn quickly. If it becomes too thick while cooling, you can reheat it gently with a splash of cream to thin it out.
• Crunch Topping: If you want an extra-crunchy topping, you can add more caramelized nuts or toffee bits to the top.
• Storage: Store leftover cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it for a firmer texture to the frosting.

Recommendations:

• Serving Suggestions: Serve this cake with a side of vanilla ice cream or a drizzle of warm caramel sauce for an even more indulgent treat.
• Special Occasions: This cake is perfect for birthdays, holidays, or any special occasion where you want to impress your guests with an over-the-top dessert.

Nutrition (per serving, approx.):

• Calories: 400-450 kcal (per slice)
• Carbohydrates: 60g
• Fat: 20g
• Protein: 4g
• Sugar: 50g

(Note: Nutritional values are estimates and may vary depending on the specific ingredients and portion sizes used.)

Decadent Caramel Crunch Cake is a luxurious dessert that offers layers of moist cake, smooth caramel, and a satisfying crunch. It’s a rich, delicious indulgence that will surely become a favorite at any dessert table!