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Toffee Crunch Cake Recipe

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★★★★★

4.1 from 23 reviews

This Toffee Crunch Cake is a delightfully easy-to-make dessert featuring moist layers studded with toffee bits and topped with fluffy whipped cream and crunchy toffee garnishes.

Ingredients

Scale

For the Cake

  • 2 cups all-purpose flour
  • 1 ½ cups granulated sugar
  • ½ cup unsalted butter, softened
  • 1 cup whole milk
  • 3 large eggs
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 1 cup toffee bits (such as Heath Bar bits)

For the Whipped Cream

  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract (for whipped cream)
  • Additional toffee bits for topping

Instructions

  1. Preheat and Prepare Pans. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. Cream Butter and Sugar. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  3. Mix Dry Ingredients and Combine. In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until just combined. Fold in the toffee bits.
  4. Bake the Cake. Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
  5. Prepare Whipped Cream. While the cakes are cooling, prepare the whipped cream. In a medium bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
  6. Assemble the Cake. Once the cakes are completely cooled, place one layer on a serving plate. Spread a layer of whipped cream on top, then place the second cake layer on top. Frost the top and sides of the cake with the remaining whipped cream. Sprinkle additional toffee bits on top for garnish.
  7. Serve or Refrigerate. Serve immediately or refrigerate for up to 2 hours before serving for a firmer texture.

Notes

  • After baking, allow cakes to cool in pans for 10 minutes before transferring to wire rack to cool completely.
  • Refrigerate the finished cake for up to 2 hours before serving if you prefer a firmer texture.

Keywords: toffee crunch cake, easy cake recipe, toffee bits cake, whipped cream cake, dessert recipe

Find it online: https://foodarohub.com/toffee-crunch-cake-recipe/