Can I make this cake ahead of time and freeze the cake?

You can make the cake, wrap it in plastic, and freeze it until ready to serve. You must keep the cake at room temperature or set it out overnight to thaw. Once the cake has thawed, add the glaze and the topping.

Can I use premade caramel as the drizzle for the cake?

You can, but if you did that, it would make the cake overly sweet and won’t set.

Caramel Crunch Cake - Brown Sugar Food Blog

Description

Indulge in the ultimate dessert with our Caramel Crunch Butter Cake recipe. Buttery pound cake topped with toffee, pecans, shortbread, and caramel drizzle!

Ingredients

Scale

Crunch Topping

1/4 c. pecan pieces
1/4 c. toffee pieces
12 Shortbread Cookies, crushed
1 1/2 tbsp. Melted butter

Cake Batter

2 sticks unsalted butter, room temperature
2 c. sugar
3 c. cake flour
1/2 tsp. Salt
1 tsp. Baking powder
1/2 tsp. Baking soda
4 eggs, room temperature
1 c. buttermilk
2 tsp. Pure vanilla extract

Cake Glaze- for the top of the cake

4 tbsp butter
1/2 c. light brown sugar
3 tbsp. Milk
1 c. powdered sugar
Pinch of salt

Cake Glaze- for the bottom of the cake

5 tbsp. Butter
3/4 c. sugar
2 tbsp. Water
1/2 tsp. Vanilla extract
1/2 tsp. Butter flavor (optional)

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Instructions

Preheat oven to 325 degrees, spray a bundt cake pan with baking spray, and set aside.
In a large bowl, combine the sugar and butter. Use a handheld or stand mixer and mix the sugar and butter until it becomes light and fluffy.
Add the eggs one at a time, mixing each one into the cake batter before adding the next. Slowly add the cake flour, salt, baking powder, and baking soda. Finally, slowly pour in the buttermilk and add the vanilla extract.
Add the cake batter to the sprayed bundt pan and smooth the top. Place in the oven and back in the oven for 45-50 minutes.
Make the cake glaze for the bottom of the cake by placing the butter, sugar, water, vanilla extract, and butter flavor in a small saucepan on medium heat. Bring the ingredients to a boil and let slightly simmer for 5 minutes.
Once the cake has baked, allow cooling slightly for 10-15 minutes. Poke holes in the bottom of the cake with a toothpick. Pour the butter glaze on the bottom of the cake. Allow to fully absorb in the cake for 30-45 minutes, up to one hour.
Combine the toffee pieces, crushed shortbread cookies, and pecan pieces in a medium bowl. Toss together with a spoon, pour the melted butter, and toss evenly. The mixture will begin to look like large coarse crumbs.
Flip the cake onto a wire rack and allow it to finish cooling. Place a layer of parchment paper until the wire rack collects the crunch-crumb mixture and the glaze.
To make the glaze for the top of the cake, add the butter and brown sugar in a medium saucepan on medium heat. Mix and bring to a slight boil for about 5 minutes. Add the milk, vanilla extract, butter flavoring, and a pinch of salt. Mix. Remove from heat.
Sift the powdered sugar to remove clumps, add to the caramel mixture, and whisk until smooth.
Sprinkle the crunch crumb mixture on the pound cake, pour the cake glaze over the cake, and sprinkle a little more of the crunch on top of the glaze. Allow to set and serve as desired.

Notes

For this cake, use a tube bundt cake pan. If you don’t have one, you can use another style of a bundt pan; just add the crumb on top of the glaze.

Prep Time: 30 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Bake
Cuisine: American