Decadent Caramel Crunch Cake

Decadent Caramel Crunch Cake

Ingredients

• For the Cake:
• 1 3/4 cups (220g) all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (115g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup (240ml) buttermilk
• For the Caramel Sauce:
• 1 cup (200g) granulated sugar
• 1/4 cup (60ml) water
• 1/2 cup (120ml) heavy cream
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• Pinch of salt
• For the Crunch Topping:
• 1 cup (100g) chopped nuts (such as pecans or walnuts)
• 1/2 cup (100g) granulated sugar
• 2 tablespoons water
• For the Frosting:
• 1 cup (227g) unsalted butter, softened
• 3 cups (360g) powdered sugar
• 1/4 cup (60ml) heavy cream
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

Prepare the Cake:

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.

Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Make the Caramel Sauce:

In a medium saucepan, combine the granulated sugar and water. Cook over medium heat, swirling the pan occasionally (do not stir), until the sugar dissolves and turns a deep amber color.

Remove from heat and carefully whisk in the heavy cream, butter, vanilla extract, and salt until smooth. Let the caramel sauce cool to room temperature.

Prepare the Crunch Topping