Description
This Caramel Toffee Crunch Cake is a deliciously moist yellow cake infused with sweet toffee bits and a rich caramel and condensed milk glaze. Topped with fluffy whipped topping, extra toffee bits, and optional chopped pecans, this dessert offers a delightful combination of textures and flavors, perfect for gatherings or any sweet craving.
Ingredients
Scale
Cake
- 1 box yellow cake mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- 1/2 cup toffee bits (half of 1 cup)
Topping and Glaze
- 1 cup caramel sauce
- 1/2 cup sweetened condensed milk
- 1 container whipped topping (8 ounces)
- 1/2 cup toffee bits (remaining half)
- 1/2 cup chopped pecans (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan to ensure the cake does not stick.
- Mix Cake Batter: Prepare the yellow cake mix according to the package instructions by combining the mix with water, vegetable oil, and eggs in a large bowl until smooth and well blended.
- Fold in Toffee Bits: Gently fold half of the toffee bits (1/2 cup) into the batter to evenly distribute the crunchy sweet bits throughout the cake.
- Bake the Cake: Pour the batter into the prepared pan and bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Prepare Cake for Glaze: When the cake is still warm, poke holes all over the surface using a fork or skewer to allow the glaze to seep inside for maximum flavor.
- Make and Pour the Glaze: In a small bowl, mix the caramel sauce and sweetened condensed milk until combined. Pour this mixture evenly over the warm cake, allowing it to soak into the holes you made.
- Cool the Cake: Allow the cake to cool completely to room temperature to set the glaze and prepare for the topping.
- Add Whipped Topping: Spread the whipped topping evenly over the cooled cake for a light and creamy finish.
- Garnish and Chill: Sprinkle the remaining toffee bits and chopped pecans (if using) over the whipped topping. Refrigerate the cake for at least 2 hours before serving to let all the flavors meld beautifully.
Notes
- For an extra crunchy texture, you can lightly toast the pecans before sprinkling them on top.
- If you prefer, substitute whipped cream for the whipped topping for a fresher taste.
- Make sure the cake is warm (not hot) when pouring the glaze to allow deep absorption without melting the topping later.
- This cake can be stored covered in the refrigerator for up to 3 days.
- Using a fork or skewer to poke holes ensures the glaze penetrates the cake, adding moistness and flavor.
