Caramel Toffee Crunch Cake (Print Version)
# Ingredients:
→ Cake Base
01 -
2 cups all-purpose flour
02 -
1 ½ cups granulated sugar
03 -
¾ cup unsalted butter, room temperature
04 -
4 large eggs
05 -
2 teaspoons vanilla extract
06 -
1 tablespoon baking powder
→ Toppings
07 -
1 cup toffee bits
08 -
1 cup creamy caramel sauce (store-bought or homemade)
09 -
Powdered sugar (for dusting)
# Instructions:
01 -
Preheat oven to 350°F (175°C). Grease and flour two round baking pans.
02 -
In a large bowl, cream together butter and granulated sugar until fluffy. Add eggs one at a time, mixing well after each addition, then stir in vanilla.
03 -
In another bowl, whisk together flour, baking powder, and salt. Gradually add to the wet mixture, alternating with milk until smooth.
04 -
Gently fold in toffee bits.
05 -
Divide batter between prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
06 -
Allow cakes to cool for 10 minutes before transferring to wire racks. Drizzle with warm caramel sauce.