Butter Brickle Cake
Indulge in the irresistible decadence of Butter Brickle Cake—a dessert that’s as rich in flavor as it is in texture. This moist, tender cake is infused with buttery toffee bits, offering a delightful crunch in every bite. A luscious vanilla buttercream frosting takes it to the next level, topped with even more toffee bits for a stunning finish. Perfect for birthdays, holidays, or just a sweet treat, this recipe combines the nostalgic charm of a classic sheet cake with the gourmet appeal of indulgent toffee flavor. Easy to prepare and ready in under an hour, this cake is a crowd-pleasing masterpiece you'll want to bake again and again. Keywords: Butter Brickle Cake, toffee cake, vanilla frosting, sheet cake recipe, easy dessert recipes.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 1 cup unsalted butter, softened
- 1.5 cups granulated sugar
- 0.5 cup brown sugar, packed
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup buttermilk
- 1.5 cups toffee bits (such as Heath bits)
- 4 cups powdered sugar (for frosting)
- 1 cup unsalted butter, softened (for frosting)
- 2 tablespoons heavy cream (for frosting)
- 1 teaspoon vanilla extract (for frosting)
- 0.5 cup toffee bits (for garnish)
Instructions
Preheat the oven to 350°F (175°C). Grease and flour a 9x13-inch cake pan or spray it with baking spray.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk. Begin and end with the dry ingredients, mixing until just combined.
Gently fold in the toffee bits until evenly distributed throughout the batter.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center of the cake comes out clean.
While the cake is cooling, prepare the frosting. In a large bowl, beat the powdered sugar and softened butter together until fluffy.
Add the heavy cream and vanilla extract, then beat until smooth and creamy.
Once the cake is completely cool, spread the frosting evenly over the surface of the cake.
Sprinkle the remaining toffee bits over the frosted cake as a garnish.
Slice and serve! Store any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
860 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.1 g | 54% | |
| Saturated Fat | 26.0 g | 130% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 168 mg | 56% | |
| Sodium | 295 mg | 13% | |
| Total Carbohydrate | 117.7 g | 43% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 95.9 g | ||
| Protein | 6.7 g | 13% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 87 mg | 7% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 139 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
