Description
Indulge in the rich, decadent flavors of this Caramel Crunch Cake. Layers of moist yellow cake infused with caramel, toffee bits, and whipped cream, topped with a delightful crunch of caramel popcorn or toffee candy. A show-stopping dessert perfect for any celebration or special occasion.
Ingredients
Scale
Cake:
- 1 box (15.25 oz) yellow cake mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- 1/2 cup caramel sauce (plus more for drizzling)
- 1 cup toffee bits
- 1/2 teaspoon salt
Whipped Cream:
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Topping:
- 1 cup crushed caramel popcorn or crushed toffee candy
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
- Mix the cake: In a large mixing bowl, combine the cake mix, water, oil, and eggs. Beat on medium speed for 2 minutes until smooth. Stir in 1/4 cup of caramel sauce and the salt.
- Bake the cakes: Divide the batter between the pans and bake for 25–30 minutes. Let cool.
- Prepare whipped cream: Whip the heavy cream with sugar and vanilla until stiff peaks form.
- Assemble the cake: Layer cake, whipped cream, toffee bits, caramel sauce. Repeat with second layer. Top with whipped cream, toffee bits, caramel drizzle, and crushed popcorn or candy.
- Chill and serve: Chill for at least 30 minutes before serving.
Notes
- You can use store-bought whipped topping for convenience.
- Enhance the flavor with salted caramel sauce.
- The cake can be made a day ahead and refrigerated.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 32g
- Sodium: 330mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
