Caramel Toffee Crunch Cake Delightful Sweet Treat

Ingredients

• 2 cups all-purpose flour
• 1.5 cups granulated sugar
• 0.5 cups unsalted butter, softened
• 1 cups whole milk
• 3 large eggs
• 2 teaspoons baking powder
• 1 teaspoon vanilla extract
• 0.5 teaspoon salt
• 1 cups toffee bits
• 1 cups caramel sauce
• 0.5 cups chopped walnuts (optional)
• 1 cups heavy whipping cream
• 2 tablespoons powdered sugar

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. Add eggs one at a time, mixing well after each addition. Then stir in the vanilla extract and milk, mixing until fully combined.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
6. Gently fold in the toffee bits (and walnuts if using) into the batter.
7. Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
8. Remove the cakes from the oven and let them cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
9. In a chilled bowl, whip the heavy cream until soft peaks form. Gradually add powdered sugar and beat until stiff peaks form.
10. Once the cakes are completely cool, place one layer on a serving plate. Drizzle a generous amount of caramel sauce over the top, followed by a layer of whipped cream.
11. Place the second cake layer on top, and repeat with more caramel sauce and whipped cream. Optionally, use any remaining toffee bits or walnuts as a topping.
12. Drizzle any remaining caramel sauce over the top layer and garnish with extra toffee bits for added crunch.