A decadent cake layered with rich caramel, crunchy toffee bits, and a moist vanilla base, perfect for satisfying any sweet tooth.
Author:Claire Monroe
Ingredients
Scale
For the Crust:
2 cups all-purpose flour
1 1/2 cups granulated sugar
1/2 cup unsalted butter, softened
3 large eggs
1 cup whole milk
1 tsp vanilla extract
1 tsp baking powder
1/2 tsp salt
1 cup caramel sauce
1 cup toffee bits
1 cup heavy cream
2 tbsp powdered sugar
Instructions
1. Prepare the Crust:
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla.
Combine flour, baking powder, and salt in a separate bowl. Gradually add to the butter mixture, alternating with milk, until batter is smooth.
Divide batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick inserted comes out clean. Cool completely.
Whip heavy cream and powdered sugar until stiff peaks form. Spread caramel sauce over the first cake layer, sprinkle with toffee bits, then top with whipped cream. Repeat with the second layer.
Drizzle extra caramel on top and garnish with additional toffee bits before serving.