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Decadent Caramel Crunch Cake Recipe

Decadent Caramel Crunch Cake Recipe
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★★★★★

4.8 from 20 reviews

A rich and indulgent Decadent Caramel Crunch Cake featuring moist vanilla cake layers topped with luscious homemade caramel sauce and a crunchy pecan cinnamon topping for a perfect blend of sweetness and texture.

Ingredients

Scale

For the Cake:

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup unsalted butter, softened
  • 2 large eggs
  • 2 teaspoons vanilla extract

For the Caramel Sauce:

  • 1 cup heavy cream
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter
  • 1 teaspoon sea salt
  • 1 teaspoon vanilla extract

For the Crunch Topping:

  • 1 cup chopped pecans
  • 1/2 cup granulated sugar
  • 1/4 cup unsalted butter, melted
  • 1 teaspoon cinnamon

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (180°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
  3. Prepare Wet Ingredients: In a large bowl, whisk the softened unsalted butter, eggs, and vanilla extract together until smooth and creamy.
  4. Combine Batter: Gradually add the dry ingredients into the wet ingredients, whisking to incorporate until you have a smooth batter with no lumps.
  5. Bake the Cakes: Divide the batter evenly between the two prepared cake pans. Smooth the tops with a spatula and bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and allow to cool completely.
  6. Make Caramel Sauce: In a medium saucepan, combine the heavy cream, granulated sugar, and unsalted butter. Bring the mixture to a boil over medium heat, then reduce heat to low and simmer for 5 minutes, stirring occasionally. Remove from heat and stir in the sea salt and vanilla extract. Let it cool slightly.
  7. Prepare Crunch Topping: In a small bowl, combine the chopped pecans, granulated sugar, melted butter, and cinnamon. Mix well to coat the pecans evenly.
  8. Assemble the Cake: Place one cooled cake layer on a serving plate. Drizzle generously with the caramel sauce and sprinkle evenly with the crunch topping. Place the second cake layer on top and repeat the caramel drizzle and crunch topping. Slice and serve immediately for best taste.

Notes

  • Ensure the cakes have cooled completely before adding the caramel and toppings to prevent melting.
  • The caramel sauce can be stored in an airtight container in the refrigerator for up to one week and gently reheated before using.
  • For extra crunch, toast the pecans lightly before mixing them into the topping.
  • You can substitute pecans with walnuts or almonds if preferred.
  • To prevent the cake from sticking to the pans, use parchment paper and grease the pans well.

Nutrition

Keywords: caramel cake, crunchy topping, homemade caramel sauce, pecan cake, dessert, vanilla cake, baking, sweet treat

Find it online: https://maicook.com/decadent-caramel-crunch-cake-recipe/