Caramel Crunch Cake Recipe 🍰✨
Welcome to a delightful journey of baking with our indulgent Caramel Crunch Cake, perfect for special occasions or any time you want to treat yourself to something extraordinarily sweet and satisfying. This dessert is a combination of fluffy, moist cake layers and a crunchy caramel topping, all enveloped in a rich, creamy layer of whipped cream. With a prep time of just 30 minutes and a bake time of 55 minutes, you’ll have a stunning dessert ready to impress your family and friends in no time.
Ingredients
For the Cake:
- 1 1/4 cups cake flour
- 3/4 cup sugar
- 1/2 cup water
- 1/4 cup lemon juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1 cup sugar (for meringue)
- 1 cup sugar (for caramel)
- 1/2 cup brewed coffee
- 1/2 cup Karo light corn syrup
- 1/4 teaspoon baking soda
For the Whipped Cream:
- 3/4 cup heavy cream
- 2 tablespoons sugar
- 1/2 teaspoon vanilla extract
Instructions
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Preheat Your Oven: Begin by preheating your oven to 350°F (175°C). This ensures that your cake will bake evenly and come out with a perfect texture.
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Prepare the Cake Batter: In a large mixing bowl, sift together the cake flour and 3/4 cup of sugar. Add the egg yolks, water, lemon juice, and vanilla extract. Beat the mixture until it is smooth and well combined.
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Make the Meringue: In a separate, large bowl, beat the egg whites along with the cream of tartar and salt until you achieve a fine foam. Gradually add 1 cup of sugar while continuing to beat the mixture until the meringue forms stiff peaks.
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Combine Batter and Meringue: Gently fold the cake batter into the meringue. Be careful not to overmix—just fold until the ingredients are barely combined. This helps to maintain the light, airy texture of the cake.
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Prepare the Pan: Spoon the batter into an ungreased tube pan, smoothing the top. Use a knife to cut through the batter to break up any large bubbles and to level the mixture.
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Bake the Cake: Place the pan in the preheated oven and bake for 50 to 55 minutes, or until the top of the cake springs back when touched lightly. This indicates that the cake is done.
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Cool the Cake: As soon as you remove the cake from the oven, turn it upside down over a funnel or the neck of a bottle to cool. This helps prevent the cake from collapsing.
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Prepare the Caramel Crunch: While the cake is baking, combine the 1 cup of sugar, brewed coffee, and Karo light corn syrup in a deep saucepan. Stir and bring the mixture to a boil. Continue cooking until it reaches the hard crack stage, around 310°F (154°C) on a candy thermometer.
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Finish the Caramel: Remove the caramel from the heat, then immediately add the baking soda. Stir vigorously until the mixture thickens and starts to pull away from the sides of the pan. Pour the caramel into an ungreased shallow metal pan and let it cool undisturbed.
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Crush the Caramel: Once the caramel is cool, knock it out of the pan and crush it into coarse crumbs between sheets of waxed paper using a rolling pin.
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Whip the Cream: In a chilled bowl, whip the heavy cream with 2 tablespoons of sugar and 1/2 teaspoon of vanilla extract until it forms stiff peaks.
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Assemble the Cake: Carefully split the cooled cake into four layers. Spread half of the whipped cream between the layers, and then cover the top and sides of the cake with the remaining whipped cream.
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Add the Caramel Crunch: Just before serving, generously sprinkle the crushed caramel over the top of the cake. This will add a delightful crunch and extra sweetness.
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Chill and Serve: Refrigerate the cake until you are ready to serve. This allows the flavors to meld and the whipped cream to set, creating a perfect dessert that is both beautiful and delicious.
Serving Suggestions
This Caramel Crunch Cake is a showstopper on any dessert table, making it ideal for birthdays, holiday gatherings, or just a sweet treat for yourself. Pair it with a cup of coffee or tea for a delightful afternoon break. Enjoy every sweet, crunchy, and creamy bite! 🎂💫
Preparation Time: 30 minutes
Cook Time: 55 minutes
Total Time: 1 hour 25 minutes
Servings: 8
Calories per Serving: 686.1
Fat Content: 26.3 g
Saturated Fat Content: 15.2 g
Cholesterol Content: 268.9 mg
Sodium Content: 850.6 mg
Carbohydrate Content: 106 g
Fiber Content: 0.4 g
Sugar Content: 81.6 g
Protein Content: 8.7 g
For more mouthwatering recipes and tips, visit Love With Recipes. Enjoy your baking adventure! 🌟👩🍳👨🍳
