Caramel Crunch Cake
Indulge in the perfect blend of sweet and crunchy with our Caramel Crunch Cake. Moist vanilla cake layered with creamy caramel frosting and topped with a luscious caramel drizzle and a crispy caramelized almond crunch. The ultimate dessert to satisfy any caramel lover's cravings.
ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup whole milk
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup caramel sauce
- 1 cup crushed caramel-flavored cookies (such as Biscoff)
- ½ cup sliced almonds, caramelized
- Additional caramel sauce for drizzling
steps
- 1.
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- 2.
In a large mixing bowl, cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, beating well after each addition.
- 3.
In a separate bowl, combine the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Stir in the vanilla extract.
- 4.
Divide the batter evenly between the prepared 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 them to a wire rack to cool completely.
- 5.
Once cooled, spread a layer of caramel sauce over one cake layer. Sprinkle half of the crushed cookies and half of the caramelized almonds on top. Place the second cake layer on top and repeat the process.
- 6.
Drizzle additional caramel sauce over the top layer and garnish with extra caramelized almonds.
- 7.
Slice and serve this irresistible Caramel Crunch Cake!