CARAMEL CRUNCH LAYER CAKE
Soft cake layers, silky caramel cream, and crunchy touches for a true feast of flavors!
Ingredients
For the Cake
• 3 cups flour
• 1 ½ cups granulated sugar
• ½ cup brown sugar
• 1 cup milk (at room temperature)
• ½ cup vegetable oil
• ½ cup butter (melted, cooled)
• 4 eggs (at room temperature)
• 1 packet baking powder
• 1 pinch salt
• ½ cup caramel sauce (or dulce de leche)
• 1 teaspoon vanilla
Caramel Cream
• 250 g butter (at room temperature, softened)
• 4 cups powdered sugar
• ⅓ cup caramel sauce
• 1 teaspoon vanilla
For the Topping
• Caramel sauce
• Toffee pieces / crushed croquant / hazelnut caramel
Preparation
1. Preparing the Cake
1. Preheat the oven to 175°C (350°F).
2. Beat the eggs, granulated sugar, and brown sugar for 3–4 minutes until light in color.
3. Add the vegetable oil, milk, melted butter, and caramel sauce and mix.
4. In a separate bowl, mix the flour, baking powder, and salt.
5. Add the dry mixture to the wet mixture and mix until smooth.
6. Divide the dough into 2 or 3 equal pans.
7. Bake for 25–30 minutes. Remove from the oven when a toothpick comes out clean and let cool completely.
2. Caramel Cream
1. Beat the butter for 3 minutes until fluffy.
2. Slowly add the powdered sugar.
3. Add the caramel sauce and vanilla, then beat until the cream is smooth.
3. Assembling the Layers
• Spread caramel cream between the cooled cake layers.
• For a nude cake look, spread thinly;
for a fuller look, cover completely.
4. Decorating
• Drizzle generously with caramel sauce.
• Add crunch with toffee, croquant, or hazelnut caramel.
Serving Suggestion
This cake tastes much better after resting for 1 day.
The caramel flavor settles, and the texture becomes perfect 
