Salted Caramel Vanilla Crunch Cake Recipe

Prepare

Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans (or line with parchment) and set aside.

Whisk together the all-purpose flour, baking powder, and 1/2 tsp salt in a medium bowl; set aside.

In a large bowl or stand mixer fitted with the paddle, cream 3/4 cup softened unsalted butter and 1 3/4 cups granulated sugar on medium-high speed until light and fluffy, about 3–4 minutes.

Add eggs one at a time, beating 30 seconds after each addition, scraping the bowl as needed. Add 2 tsp vanilla extract and mix to combine.

With mixer on low, add the dry ingredients in three additions alternating with the 1 cup whole milk (beginning and ending with dry), mixing just until incorporated after each addition. Scrape bowl and ensure batter is smooth but do not overmix.

Divide batter evenly between prepared pans and smooth the tops. Bake 25–30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

Allow cakes to cool in pans for 10 minutes, then invert onto wire racks to cool completely before assembling.

In a medium heavy-bottomed saucepan over medium heat, add 1 cup granulated sugar in an even layer. Without stirring initially, let the sugar begin to melt at the edges.

As edges melt, gently swirl the pan occasionally to encourage even caramelization. If needed, use a heatproof spatula to break up any unmelted clumps. Continue until sugar is a deep amber color, about 6–8 minutes total.

Carefully add 6 tbsp unsalted butter (it will bubble vigorously); stir until butter has melted and combined with the caramelized sugar, about 1–2 minutes.

Remove pan from heat and slowly pour in 3/4 cup heavy cream while stirring (mixture will bubble). Stir until smooth and glossy.

Stir in 1 tsp sea salt. Let the caramel cool slightly (10–15 minutes) so it thickens to a pourable but not runny sauce. Reserve about 1/3–1/2 cup for drizzling and the rest for layering between cake layers.

Toast 1 cup chopped pecans in a dry skillet over medium heat for 4–6 minutes, stirring frequently, until fragrant and lightly browned. Transfer to a plate to cool.

In a bowl, combine the toasted pecans, 1 cup crushed crisp wafer cookies, 2 tbsp brown sugar, 2 tbsp melted butter, and 1/2 tsp fine sea salt. Mix until crumbs are moistened and hold together when pressed. Set aside to cool completely; the mixture should be slightly crunchy but sticky enough to stay in the cake.

In a stand mixer fitted with the paddle (or using a hand mixer), beat 1 cup softened unsalted butter on medium speed until creamy, about 1–2 minutes.

Gradually add 3.5 cups confectioners' sugar, 2 tsp vanilla extract, 1/4 tsp fine sea salt, and 3 tbsp heavy cream. Start on low speed to combine, then increase to medium-high and beat until light and fluffy, about 3–4 minutes. Adjust consistency with extra cream (1 tsp at a time) if too thick, or a little more sugar if too thin. Taste and adjust salt or vanilla to preference.

If cake tops are domed, level them with a serrated knife so layers are even. Place one cake layer on a cake board or serving plate.

Spread about 1/3 cup of the cooled salted caramel sauce evenly over the first cake layer, leaving a small border to prevent overflow.

Sprinkle about half of the prepared crunch mixture (about 3/4 cup) evenly over the caramel, pressing gently so it adheres but does not compact into a solid layer.

Pipe or spread about 3/4 cup of vanilla buttercream over the crunch to create a thin even layer. Place the second cake layer on top and press down gently to level.

Frost the top and sides of the assembled cake with the remaining buttercream. Try to get a smooth finish, leaving a small well on top if you plan to hold additional caramel.

Drizzle reserved salted caramel sauce over the top of the cake, allowing some to drip down the sides. Sprinkle remaining crunch mixture around the top edge or press it onto the sides as desired.

Finish with a light sprinkle of coarse or flaky sea salt (about 1/2 tsp) and the optional extra toasted pecans for garnish.

Chill cake in refrigerator for 30–45 minutes to set the buttercream and caramel slightly. Bring to room temperature for 20 minutes before slicing for best texture.