Description
This Caramel Toffee Crunch Cake is a delightful layered dessert featuring a moist yellow cake infused with crunchy toffee bits, drenched in a luscious caramel and condensed milk sauce, and topped with whipped cream and pecans for an irresistible combination of textures and flavors. Perfect for celebrations or anytime you crave a rich, sweet treat.
Ingredients
Scale
Cake
- 1 box yellow cake mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- 1 cup toffee bits (divided)
Topping and Sauce
- 1 cup caramel sauce
- 1/2 cup sweetened condensed milk
- 1 container whipped topping (8 ounces)
- 1/2 cup chopped pecans (optional)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan to prevent sticking and ensure even baking.
- Prepare Cake Batter: In a mixing bowl, prepare the yellow cake mix according to the package instructions by adding 1 cup water, 1/2 cup vegetable oil, and 3 large eggs. Mix well until smooth.
- Add Toffee Bits: Gently fold half of the 1 cup of toffee bits into the prepared batter, distributing them evenly without overmixing.
- Bake the Cake: Pour the batter into the greased pan and bake for 25-30 minutes. Test doneness by inserting a toothpick into the center; if it comes out clean, the cake is ready.
- Poke Holes in Warm Cake: While still warm, use a fork or skewer to poke holes all across the surface of the cake. This will allow the caramel mixture to soak in for enhanced flavor.
- Prepare and Pour Sauce: In a small bowl, combine 1 cup caramel sauce and 1/2 cup sweetened condensed milk. Pour this mixture evenly over the warm cake, allowing it to seep into the holes.
- Cool the Cake: Let the cake cool completely to room temperature to set the sauce and prepare for the next layer.
- Top with Whipped Topping: Spread the 8-ounce container of whipped topping evenly over the cooled cake.
- Garnish: Sprinkle the remaining toffee bits and the optional 1/2 cup chopped pecans evenly over the whipped topping for extra crunch and flavor.
- Chill Before Serving: Refrigerate the cake for at least 2 hours to allow the flavors to meld and the dessert to firm up for easier slicing and serving.
Notes
- To intensify the caramel flavor, use homemade caramel sauce or high-quality store-bought.
- Chopped pecans are optional but add a pleasant crunch and nutty note; you can substitute with walnuts if preferred.
- Make sure the cake is still warm when pouring the caramel mixture; if it cools too much, the sauce will not soak in well.
- For a firmer cake texture, chill overnight instead of just 2 hours.
- This cake can be prepared a day in advance and kept refrigerated, making it great for parties.
