Caramel Crunch Piñata Cake
This Caramel Crunch Piñata Cake features layers of moist vanilla cake filled with a rich caramel sauce and crunchy toffee bits. When you cut into it, a delightful surprise of caramel and toffee spills out, making it perfect for celebrations.
Ingredients
- 3 cups All-purpose flour
- 2 cups Granulated sugar
- 1 cup unsalted butter
- 4 large Eggs
- 2 teaspoons vanilla extract
- 1 tablespoon Baking powder
- 1 cup Milk
- 1 cup caramel sauce
- 1 cup toffee bits
- 2 cups powdered sugar
- 1/2 cup heavy cream
Instructions
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Step 1:
Preheat your oven to 350°F (175°C).
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Step 2:
In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
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Step 3:
In another bowl, whisk together the flour, baking powder, and a pinch of salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.
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Step 4:
Divide the batter evenly between two greased and floured 9-inch round cake pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
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Step 5:
Once baked, remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely.
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Step 6:
Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of caramel sauce and sprinkle toffee bits on top. Place the second layer on top.
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Step 7:
In a bowl, whip the heavy cream until soft peaks form. Gradually add powdered sugar and continue to whip until stiff peaks form.
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Step 8:
Frost the top and sides of the cake with the whipped cream frosting. Decorate with additional toffee bits if desired.
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Step 9:
Slice the cake and serve. Watch the caramel and toffee spill out for a delightful surprise!