Caramel Crunch Cake Recipe

ByDorothy Miller
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This Easy Caramel Crunch Cake Recipe is a 5-star dessert that delivers incredible flavor with minimal effort. Featuring moist layers, rich caramel, and a satisfying crunchy texture, it’s perfect for special occasions or whenever a caramel craving strikes. For more caramel treats, try the Caramel Cheesecake Cookies Recipe or Salted Caramel Chocolate Muffins Recipe.

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Caramel Crunch Cake

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A delicious cake made with crunchy pecan-flavored meringue layers, caramel, and whipped cream. It’s the most delicious combination.

  • Author: Dorothy Miller
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 30 minutes
  • Yield: 8 1x
  • Method: Dessert
  • Cuisine: American

Ingredients

Scale
  • 4 large egg whites, room temperature
  • ½ tsp cream of tartar
  • 1 cup sugar
  • 1 tsp pure vanilla extract
  • 1 tsp white distilled vinegar
  • ½ tbsp cornstarch
  • ½ cup pecans, very finely chopped
  • 1 Tbsp powdered sugar (for tossing pecans)
  • 1 cup caramel (or 1 can condensed milk)
  • 2 cups heavy cream
  • ¼ cup powdered sugar
  • 1 tsp vanilla extract

Instructions

  1. Preheat your oven to 250 degrees F and place the oven rack in the center of the oven. Line a baking sheet with parchment paper and draw 3 – 6 inch circles on the paper. Turn the parchment paper over so the circles are on the reverse side.
  2. Finely chop pecans and toss in a tablespoon of powdered sugar. Set aside.
  3. In a large bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar, vanilla, vinegar, and cornstarch, beating until stiff peaks form. Fold in the chopped pecans.
  4. Spoon meringue into the circles on the parchment paper, spreading to fill each circle. Bake for about 1 hour or until dry and crisp. Cool completely.
  5. Place heavy cream, powdered sugar, and vanilla extract in the bowl of a stand mixer or a large bowl, and whisk until stiff peaks form.
  6. Once cooled, place your first layer of meringue on a cake board, top with a layer of caramel, then top with whipped cream. Repeat this process for the next layer. For your top layer, place the meringue, top with whipped cream, and drizzle the caramel on top. Add chopped pecans, if desired.

Notes

For best results, use room temperature egg whites. The meringue layers should be completely cooled before assembling. Store the cake in the refrigerator for up to 2 days.

Nutrition

  • Calories: 420
  • Sugar: 38
  • Sodium: 120
  • Fat: 25
  • Saturated Fat: 12
  • Unsaturated Fat: 10
  • Trans Fat: 0
  • Carbohydrates: 45
  • Fiber: 1
  • Protein: 6
  • Cholesterol: 60

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Frequently Asked Questions

Can I make the Caramel Crunch Layer Cake ahead of time?

Yes, you can assemble this Caramel Crunch Layer Cake a day in advance. Store it covered in the refrigerator, but add the final caramel crunch topping just before serving to keep it crisp.

What is the best way to achieve moist cake layers?

Ensure you do not overmix the batter after adding the dry ingredients. Also, check your cakes for doneness a few minutes before the timer goes off to prevent overbaking, which is key for a moist Caramel Crunch Layer Cake.

Can I use store-bought caramel sauce?

Yes, a high-quality store-bought caramel sauce works well if you are short on time. For the best flavor in your Caramel Crunch Layer Cake, choose a thick sauce that will hold up between the layers.

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