Caramel Cookie Crunch Layer Cake

If you love desserts that combine rich flavors and a fun crunch, the Caramel Cookie Crunch Layer Cake is perfect for you! This delightful cake layers moist chocolate cake with creamy cheesecake and crunchy cookie bits, all drizzled with sweet caramel sauce. It’s a treat that will impress anyone who tries it.

Why Make This Recipe

This recipe is a crowd-pleaser! It mixes textures and flavors, creating a delicious experience in every bite. Whether you’re celebrating a special occasion or just want to indulge in something sweet, this cake hits the spot. Plus, it’s an excellent way to use your favorite cookies and make them part of an unforgettable dessert.

How to Make Caramel Cookie Crunch Layer Cake

Ingredients

2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 cups granulated sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
16 oz cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream, whipped to stiff peaks
1 1/2 cups chocolate chip cookies, crushed
1/2 cup crushed chocolate sandwich cookies
1 cup granulated sugar
4 tablespoons unsalted butter
1/2 cup heavy cream
1/2 teaspoon sea salt
Chocolate-dipped cookies for topping
Extra caramel drizzle for garnish
Cookie crumbles for garnish

Directions

Make the Chocolate Cake Layers: Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans. In a large bowl, mix flour, cocoa powder, sugar, baking powder, baking soda, and salt together. Add eggs, milk, oil, and vanilla extract, and mix until well combined. Stir in boiling water (the batter will be thin). Divide batter between prepared pans and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let cakes cool completely before you assemble them.
Prepare the Cheesecake Filling: In a large bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth. In a separate bowl, whip the heavy cream until it forms stiff peaks. Gently fold the whipped cream into the cream cheese mixture. Chill this filling until you’re ready to use it.
Make the Caramel Sauce: In a saucepan over medium heat, add the sugar while stirring constantly until it melts and turns a golden brown color. Add butter and stir until melted. Carefully pour in heavy cream and add the sea salt. Stir until smooth, then remove from heat and let it cool.
Assemble the Cake: Place one chocolate cake layer on a serving plate. Spread half of the cheesecake filling on top, then add a layer of cookie crumbles. Drizzle some caramel sauce over this layer. Place the second chocolate cake layer on top and repeat the process: cheesecake filling, cookie crumbles, and caramel drizzle. Top your cake with chocolate-dipped cookies, a little extra caramel drizzle, and some cookie crumbles for garnish. It’s time to serve and enjoy!

How to Serve Caramel Cookie Crunch Layer Cake

This cake is best served chilled or at room temperature. Slice it into generous pieces and watch as everyone digs in. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for added flavor!

How to Store Caramel Cookie Crunch Layer Cake

Store any leftover cake in an airtight container in the refrigerator. It will keep well for up to 4 days. Just remember that the cookies may get softer over time, but the flavor will remain delicious!

Tips to Make Caramel Cookie Crunch Layer Cake

Make sure your cream cheese is softened to ensure a smooth cheesecake filling.
Don’t skip the chilling of the cheesecake filling; it sets nicely and makes assembling easier.
Feel free to use your favorite cookies in the cake for a personal touch!

Variation

You can switch up the flavors by using vanilla cake layers instead of chocolate or trying different types of cookies. For example, using oatmeal cookies or snickerdoodles can give the cake a fun twist.

FAQs

Can I use a boxed cake mix instead of making my cake from scratch?
Yes, you can certainly use a boxed chocolate cake mix. Just follow the package instructions, and then continue with the filling and assembly as described.
How can I make the caramel sauce ahead of time?
You can make the caramel sauce a few days in advance. Just store it in an airtight container in the refrigerator. Warm it slightly before using.
Can I freeze the cake?
Yes, you can freeze the assembled cake, but it’s best to freeze it without the toppings. Wrap it well in plastic wrap and foil, and store for up to three months. Thaw it in the fridge before serving.