🍰🍯 Caramel Toffee Crunch Cake 🍯🍰

A buttery, moist cake topped with rich salted caramel and crunchy toffee — pure dessert heaven in every bite!

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🛒 Ingredients

For the Cake:

• 2 cups all-purpose flour 🌾

• 2 tsp baking powder 🥄

• ½ tsp baking soda 🥄

• ¼ tsp salt 🧂

• 1 cup unsalted butter, softened 🧈

• 1½ cups brown sugar 🍚

• 3 large eggs 🥚

• 1 tsp vanilla extract 🌼

• 1 cup sour cream 🍦

For the Caramel Sauce:

• 1 cup sugar 🍚

• 1 cup heavy cream 🥛

• 6 tbsp unsalted butter 🧈

• 1 tsp vanilla extract 🌼

• 1 tsp sea salt 🧂

For the Toffee Crunch Topping:

• 1 cup toffee bits 🍬

• ½ cup chopped pecans or walnuts (optional) 🌰

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👩‍🍳 Instructions

1️⃣ Bake the Cake:

1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

2. In a bowl, whisk together flour, baking powder, baking soda, and salt.

3. In a separate large bowl, beat butter and brown sugar until light and fluffy.

4. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.

5. Alternately add the dry mixture and sour cream into the butter mixture, mixing just until combined.

6. Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick comes out clean.

7. Let the cake cool completely in the pan on a wire rack.

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2️⃣ Make the Caramel Sauce:

1. In a medium saucepan, melt sugar over medium heat, stirring constantly until it turns a deep amber color.

2. Carefully whisk in the cream — it will bubble up. Add butter and stir until smooth.

3. Simmer for 2–3 minutes, then remove from heat and stir in vanilla extract and sea salt. Let cool slightly.

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3️⃣ Assemble the Cake:

1. Once the cake is fully cooled, drizzle warm caramel sauce generously over the top.

2. Sprinkle with toffee bits and chopped nuts (if using).

3. Let the caramel set slightly before slicing.

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🍽️ Serving Tips:

• Serve warm with a scoop of vanilla ice cream for an extra indulgent treat!

• Store any leftovers covered at room temperature for up to 2 days, or refrigerate for longer freshness.

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⏱️ Quick Info:

• Prep Time: 20 minutes

• Bake Time: 35 minutes

• Total Time: ~1 hour

• Servings: 10–12

• Calories: ~480 per slice (estimated)