This Caramel Crunch Cake is a decadent dessert dream come true—featuring soft, moist cake layers enriched with sour cream, a buttery caramel-coated crunch topping, and an optional glossy caramel glaze. Perfect for special occasions or whenever you’re craving something richly indulgent with a satisfying crunch in every bite.
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Why You’ll Love This Recipe
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Moist, tender cake layers made with sour cream for extra richness
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Unique caramel crunch topping made with cereal for texture
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Optional caramel glaze adds a glossy, indulgent finish
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Perfect for birthdays, holidays, and potlucks
Ingredients Breakdown
For the Cake Layers:
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2½ cups all-purpose flour – Forms the sturdy, tender base of the cake.
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2 tsp baking powder + ½ tsp baking soda – Help the cake rise and create a fluffy texture.
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½ tsp salt – Balances sweetness.
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1 cup unsalted butter, softened – Adds richness and a soft crumb.
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1½ cups granulated sugar – Sweetens the batter and aids in aeration.
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3 large eggs – Bind the ingredients and add structure.
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1 tsp vanilla extract – Enhances flavor.
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1 cup sour cream – Makes the cake incredibly moist.
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½ cup milk – Loosens the batter for easy mixing and moistness.
For the Caramel Crunch Topping:
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1 cup brown sugar (packed) – Creates a deep, caramel flavor.
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½ cup unsalted butter – Helps form a rich caramel base.
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¼ cup heavy cream – Adds smoothness and thickness to the topping.
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1 tsp vanilla extract – Infuses warmth and balance.
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1½ cups cornflakes (or your choice of crunchy cereal) – Brings the irresistible crunch.
Optional Caramel Glaze:
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½ cup brown sugar
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2 tbsp unsalted butter
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2 tbsp heavy cream
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Pinch of salt – A touch of salt amplifies the caramel’s richness.
Tips and Tricks
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Use room temperature ingredients for smooth mixing and even baking.
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Don’t overmix the batter—just stir until ingredients are combined.
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Use different cereals like Rice Krispies, Frosted Flakes, or even granola for variety.
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Add a sprinkle of sea salt on top of the glaze for a salted caramel finish.
Variations and Customizations
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Caramel Apple Crunch Cake: Add diced sautéed apples between the layers.
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Nutty Twist: Mix in chopped pecans or almonds with the cereal crunch.
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Gluten-Free Option: Use a gluten-free flour blend and GF cereal.
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Single Layer Cake: Halve the batter and make one layer with caramel topping only.
Pairing Suggestions
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Serve with vanilla bean ice cream or whipped cream.
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Pairs beautifully with coffee, espresso, or spiced chai.
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Garnish with caramel drizzle and toasted nuts for added flair.
Storage Instructions
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Refrigerator: Store covered for up to 4 days. Bring to room temperature before serving.
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Freezer: Wrap slices in plastic and freeze for up to 2 months. Thaw overnight in the fridge.
Popular Questions
Can I make this cake a day ahead?
Yes! The flavors meld beautifully overnight, and the caramel crunch holds its texture.
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What cereal works best for the crunch?
Cornflakes are classic, but feel free to use Rice Krispies, crushed pretzels, or granola.
Can I skip the caramel glaze?
Absolutely. The cake is delicious on its own or just with the crunch topping.
Print
Caramel Crunch Cake
- Total Time: 1 hour
- Yield: 12 servings 1x
Description
Moist sour cream cake layers, buttery caramel crunch topping, and a glossy caramel glaze. A rich, indulgent dessert with the perfect crispy-sweet bite!
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Ingredients
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2½ cups all-purpose flour
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2 teaspoons baking powder
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½ teaspoon baking soda
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½ teaspoon salt
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1 cup unsalted butter, softened
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1½ cups granulated sugar
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3 large eggs
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1 teaspoon vanilla extract
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1 cup sour cream
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½ cup milk
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1 cup brown sugar, packed
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½ cup unsalted butter
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¼ cup heavy cream
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1 teaspoon vanilla extract
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1½ cups cornflakes (or crunchy cereal of choice)
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½ cup brown sugar
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2 tablespoons unsalted butter
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2 tablespoons heavy cream
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Pinch of salt
Instructions
1. Bake the Cake Layers
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Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment.
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In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
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In a large bowl, beat softened butter and sugar until light and fluffy (about 2-3 minutes).
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Beat in eggs one at a time, then add vanilla.
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Alternately add dry ingredients and sour cream to the batter, beginning and ending with dry ingredients. Mix in milk until just combined.
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Divide the batter between pans and smooth the tops.
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Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
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Let cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
2. Make the Caramel Crunch Topping
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In a medium saucepan, melt brown sugar, butter, and heavy cream over medium heat.
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Stir continuously until the mixture begins to boil. Simmer for 2–3 minutes.
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Remove from heat and stir in vanilla extract.
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Add cornflakes and stir until evenly coated. Set aside to cool and firm up slightly.
3. Make the Caramel Glaze (Optional)
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In a small saucepan, combine brown sugar, butter, and heavy cream.
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Bring to a gentle simmer over medium heat, stirring until smooth (about 2–3 minutes).
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Remove from heat and stir in a pinch of salt. Let cool slightly before using.
4. Assemble the Cake
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Place one cooled cake layer on a serving plate.
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Spoon and spread the caramel crunch topping over the surface.
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Place the second cake layer on top and gently press to secure.
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Drizzle the caramel glaze over the top, letting it run slightly down the sides for a beautiful finish.
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Allow cake to set for 10–15 minutes before slicing.
Notes
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This cake is best served at room temperature for the softest texture.
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A serrated knife works best for clean slices through the crunchy topping.
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Perfect for special events, but easy enough for a weekend treat.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
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