Description
A rich, buttery Toffee Crunch Cake layered with caramel frosting and bits of toffee for a perfect balance of sweetness and crunch an irresistible dessert for any celebration.
Ingredients
2 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
1 cup unsalted butter, softened
4 large eggs
1 cup whole milk
1/2 cup sour cream
1 tbsp vanilla extract
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup toffee bits (plus extra for topping)
For the frosting:
1 cup unsalted butter, softened
3 cups powdered sugar
1/2 cup caramel sauce
1 tbsp heavy cream
Instructions
1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, cream together butter and sugar until light and fluffy.
3. Beat in eggs one at a time, then add vanilla extract and sour cream.
4. In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
5. Alternate adding the dry ingredients and milk to the butter mixture, mixing until just combined.
6. Fold in the toffee bits.
7. Divide batter evenly between pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool cakes completely before frosting.
9. For the frosting, beat butter until creamy, then add powdered sugar, caramel sauce, and heavy cream. Beat until smooth and fluffy.
10. Frost the cooled cakes, stacking them if desired, and sprinkle extra toffee bits on top.
Notes
Drizzle with extra caramel for added decadence.
Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
You can also make cupcakes with this batter — bake for 18–20 minutes.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 45g
- Sodium: 310mg
- Fat: 27g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 110mg
Keywords: toffee cake, caramel dessert, toffee crunch layer cake, butter cake