Description
Indulge in a decadent Caramel Toffee Crunch Cake This recipe combines rich flavors and textures for a delightful treat thats hard to resist 153 chars
2 cups all-purpose flour
1 ½ cups granulated sugar
½ cup unsweetened cocoa powder
1 cup unsalted butter, softened (or use coconut oil for a dairy-free option)
4 large eggs
1 cup buttermilk (or substitute with almond milk mixed with vinegar)
2 teaspoons vanilla extract
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 cup toffee bits (or crushed caramel candies)
1 cup caramel sauce (store-bought or homemade)
Preheat the oven to 350°F (175°C).
In a medium bowl, whisk together the flour, baking soda, baking powder, cocoa powder, and salt.
In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy (3-5 minutes).
Incorporate eggs one at a time, mixing well after each. Add vanilla extract and mix until combined.
Slowly add the dry ingredients to the butter mixture, alternating with buttermilk. Start and end with the flour mixture.
Fold in the toffee bits until evenly distributed.
Pour batter into a greased 9×13 inch baking pan. Bake for 30-40 minutes until a toothpick comes out clean. Let cool for 10 minutes in the pan.
Drizzle with warm caramel sauce and garnish with extra toffee bits.
- Prep Time: 20 minutes
- minutes: 10
- Cook Time: 40 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Calories: 320 calories
- Sugar: 24 grams
- Fat: 15 grams
- Saturated Fat: 15 grams
- Carbohydrates: 47 grams
- Fiber: 0 grams
- Protein: 4 grams
