Are you craving a delectable dessert that combines the buttery smoothness of caramel with the delightful crunchiness of cake? If so, then you must try your hand at making a caramel crunch cake. This tantalizing treat is sure to satisfy your sweet tooth and leave you wanting more. With its irresistible flavor and textural contrast, it's the perfect dessert for any occasion. Whether you're celebrating a special event or simply looking for a delightful treat, this mouthwatering cake is sure to hit the spot. Read on for a selection of the best caramel crunch cake recipes that will guide you through the process of creating this delectable dessert.
Here are our top 5 tried and tested recipes!
CHOCOLATE CARAMEL TOFFEE CRUNCH CAKE
Number Of Ingredients 6
Steps:
- Prepare and bake cake in a 9x13" baking pan as directed on back of cake mix. Let cake cool. Using a fork, poke holes all over the top of the cake. Mix together the sweetened condensed milk and caramel topping and pour all over the cake, letting it sink down into the holes. Spread whipped topping over the caramel layer and sprinkle with crushed Heath bars.
- I keep this cake in the fridge- it's delicious cold!
Nutrition Facts : Servingsize 1 serving, Calories 77 kcal
CARAMEL CRUNCH CAKE
Make and share this Caramel Crunch Cake recipe from Food.com.
Provided by Molly53
Categories Dessert
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350F.
- Mix cake flour and sugar together; add egg yolks, water, lemon juice and vanilla and beat until smooth.
- In a large bowl beat egg whites, cream of tartar and salt until a fine foam forms through.
- Gradually add sugar and continue beating until meringue is firm and stands in peaks.
- Fold batter gently into meringue until just blended; do not stir.
- Gently spoon batter into ungreased tube pan.
- Cut through batter with a knife to break up bubbles and level mixture.
- Bake in preheated oven for 50-55 minutes or until top springs back when touched.
- Remove from oven; immediately turn over and place tube over neck of funnel or bottle to cool.
- Let stand until cool, then loosen with spatula and place on plate.
- Split cake into four layers.
- While cake is baking, combine sugar, coffee and syrup in a deep saucepan; stir and bring to a boil and cook until hard crack stage or 310 degrees on a candy thermometer.
- Remove from heat and immediately add soda and stir vigorously just until topping thickens and pulls away from sides of pan.
- Immediately pour into ungreased shallow metal pan.
- Do not stir or spread; let cool without moving.
- Knock out of pan and crush into coarse crumbs between sheets of waxed paper with rolling pin.
- Whip cream, sugar and vanilla until stiff.
- Spread half of cream between layers and remainder on top and sides.
- Refrigerate until ready to serve.
- Just before serving, cover cake with crushed caramel candy.
CARAMEL CRUNCH CAKE
I received this recipe from my sister-in-law, and I love how the cake comes together with a convenient mix, water and egg whites. Crushed candy bars make a fun addition to the moist treat. -Heather Dollins of Poplar Bluff, Missouri
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 18 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the cake mix, water and egg whites; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into a 13x9-in. baking pan coated with cooking spray. , Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , With a meat fork or wooden skewer, poke holes about 2 in. apart into cake. Slowly pour condensed milk and caramel topping over cake; sprinkle with two-thirds of the crushed candy bars. Spread with whipped topping; sprinkle with remaining candy bars. Refrigerate until serving.
Nutrition Facts : Calories 250 calories, Fat 4g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 290mg sodium, Carbohydrate 47g carbohydrate (31g sugars, Fiber 1g fiber), Protein 5g protein.
CARAMEL CRUNCH CAKE
Steps:
- Make meringue: Preheat oven to 300°F. Line large baking sheet with parchment paper. Draw three 9 x 5-inch rectangles on parchment. Turn paper over. Finely grind 1 cup nuts with 1/4 cup sugar in processor. Coarsely chop 1/4 cup nuts; set aside. Beat whites and cream of tartar in large bowl until foamy. Gradually add 1/2 cup sugar, beating until stiff and glossy. Fold ground hazelnut mixture into whites in 2 additions. Divide meringue among traced rectangles on parchment, spreading to edges. Bake meringues until crisp and light golden, about 1 hour 30 minutes. Turn oven off; cool meringues in oven 1 hour. Remove from oven. To assemble: Spread whipped cream between each layer, then cover top and sides. Drizzle caramel over top from side to side.
UPSIDE-DOWN APRICOT CARAMEL CRUNCH CAKE
From BHG, made for a co-worker's birthday and enjoyed by all with rave reviews! I made two and the first one, I forgot the oats (oops!) but it was still good :) I couldn't get my hands on apricot nectar so used peach. Served with vanilla ice cream (caramel would also be good) and caramel sauce over the cake *and* ice cream.
Provided by flower7
Categories Dessert
Time 1h
Yield 15-16 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Line a 13x9 inch baking pan with foil and grease foil. Set aside.
- Drain apricot halves, reserving juice in a 2-cup glass measuring cup. Add enough apricot nectar to the reserved juice to equal the amount of water called for on the boxed mix (probably around 1 1/4 cups - if you don't have enough, add water to make up the difference). Set liquid aside.
- Cut apricot halves into 1/2-inch-thick slices; set aside.
- Sprinkle brown sugar evenly over bottom of the prepared baking pan. Sprinkle almonds over brown sugar. Arrange apricot slices on top of almonds; set aside.
- Prepare cake mix according to package directions, using the eggs and oil as instructed on the box, except add 1/2 cup oats into dry cake mix and substitute apricot juice mixture for the water called for in directions.
- Pour batter evenly over apricot slices and almonds in pan, being careful not to disturb apricots and almonds.
- Bake for 30 to 40 minutes or until a toothpick inserted near the center comes out clean.
- Cool in pan on a wire rack for 20 minutes. Carefully invert onto a large serving platter; remove foil.
- Drizzle warm cake with caramel ice cream topping. If desired, top each serving with sweetened whipped cream or ice cream.
Tips:
- Use a high-quality caramel sauce. This will make a big difference in the flavor of the cake. You can make your own caramel sauce or use a store-bought brand.
- Don't overmix the batter. Overmixing can make the cake tough. Mix just until the ingredients are combined.
- Bake the cake until a toothpick inserted into the center comes out with just a few moist crumbs attached. Do not overbake the cake, or it will be dry.
- Let the cake cool completely before frosting it. This will help the frosting to set properly.
- If you are using a store-bought frosting, be sure to beat it until it is light and fluffy before spreading it on the cake. This will make the frosting easier to spread and will give it a more professional look.
Conclusion:
Caramel Crunch Cake is a delicious and easy-to-make dessert that is perfect for any occasion. With its moist and flavorful cake layers, crunchy caramel filling, and creamy frosting, this cake is sure to be a hit with everyone who tries it. So next time you are looking for a special dessert, give Caramel Crunch Cake a try. You won't be disappointed!
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