Description
A decadent cake featuring buttery layers, gooey caramel, and crunchy toffee bits, perfect for any celebration.
Ingredients
Scale
- 2½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 cup buttermilk
- 2 teaspoons pure vanilla extract
- 1 cup granulated sugar (for caramel sauce)
- ¼ cup water
- ½ cup heavy cream, room temperature
- 4 tablespoons unsalted butter, cubed
- ½ teaspoon sea salt
- 1 teaspoon vanilla extract (for caramel sauce)
- 1 cup Heath toffee bits
- ½ cup chopped pecans (optional)
- 1 cup (2 sticks) unsalted butter, softened (for frosting)
- 4 cups powdered sugar, sifted
- ⅓ cup of prepared caramel sauce
- 2–3 tablespoons heavy cream (for frosting)
- 1 teaspoon vanilla extract (for frosting)
- ¼ teaspoon salt (for frosting)
Instructions
- Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans.
- Whisk together the flour, baking powder, baking soda, and salt in a medium bowl and set aside.
- Beat the softened butter and sugar together until light and fluffy, about 3-5 minutes.
- Add eggs one at a time, mixing well after each addition.
- Mix in vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 25-30 minutes until a toothpick comes out clean.
- Cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- In a saucepan, combine sugar and water for the caramel sauce; heat without stirring until amber.
- Add heavy cream carefully, then stir in butter, salt, and vanilla.
- Combine toffee bits and chopped pecans in a small bowl.
- Beat additional butter for the frosting until creamy; gradually add powdered sugar.
- Add cooled caramel sauce, vanilla, and salt to the frosting mixture, mix until combined.
- Spread frosting between cakes and on top; drizzle with additional caramel and top with reserved toffee crunch.
Notes
Be sure butter, eggs, and buttermilk are at room temperature for the best texture. Caramel can be made up to a week in advance. This cake is best served slightly chilled.
- Prep Time: 60 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 685
- Sugar: 72g
- Sodium: 275mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 88g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 100mg