Caramel Crunch Cake

 🍰✨ Caramel Crunch Cake 🍯🥜

A rich, buttery layered cake loaded with creamy filling, gooey caramel, and crunchy candy topping!

Ingredients:

2 ½ cups all-purpose flour

2 ½ teaspoons baking powder

½ teaspoon salt

1 cup unsalted butter, softened

1 ¾ cups granulated sugar

4 large eggs

1 tablespoon vanilla extract

1 cup whole milk

For the filling:

1 ½ cups cream cheese, softened

½ cup powdered sugar

1 teaspoon vanilla extract

1 cup heavy whipping cream

For the topping:

1 cup caramel sauce (plus extra for drizzling)

1 cup chopped caramel candies or toffee pieces

½ cup crushed cookies or graham crackers

¼ cup chopped peanuts (optional)

Instructions:

1. Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.

2. In a bowl, whisk flour, baking powder, and salt together.

3. In another bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla.

4. Alternate adding dry ingredients and milk to the butter mixture. Mix until just combined.

5. Divide batter evenly between pans and bake for 30–35 minutes or until a toothpick inserted comes out clean. Cool completely.

6. For the filling, beat cream cheese, powdered sugar, and vanilla until smooth. In a separate bowl, whip heavy cream until stiff peaks form, then gently fold into the cream cheese mixture.

7. Slice each cake layer in half horizontally to create four layers. Spread filling evenly between layers.

8. Pour caramel sauce over the top, allowing it to drip down the sides.

9. Sprinkle chopped caramel candies, crushed cookies, and peanuts on top for a crunchy finish. Drizzle extra caramel over everything.

10. Chill for at least 30 minutes before slicing for clean layers.

Pro Tip:

Warm the caramel slightly before pouring so it drips beautifully down the sides without being too runny!