Salted Caramel Crunch Cake Recipe
Make Salted Caramel Crunch Cake Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cake
Salted Caramel Sauce
Crunch Topping
Method
Cake
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- 2
Mix Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
- 3
- 4
Combine Mixtures
Gradually add the wet ingredients to the dry ingredients and stir until just combined. Carefully stir in the boiling water until the batter is smooth.
- 5
Bake the Cake
Pour the batter evenly into the prepared cake pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- 6
Cool the Cake
Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer to a wire rack to cool completely.
Salted Caramel Sauce
- 7
- 8
- 9
Finish Sauce
Slowly pour in the heavy cream while stirring. The mixture will bubble up, so be careful. Add sea salt and stir until smooth.
- 10
Cool Caramel
Remove from heat and let the caramel cool slightly before using.
Crunch Topping
- 11
Prepare Crunch
In a skillet, melt the butter over medium heat. Add the pecans, brown sugar, and salt.
- 12
Cook Crunch
Stir frequently until the mixture is caramelized and the pecans are toasted, about 5-7 minutes. Remove from heat and let cool.