Butter Toffee Brunch Cake
Indulge in the ultimate combination of buttery richness and caramelized decadence with this Butter Toffee Brunch Cake—a perfect centerpiece for your next gathering! This tender, moist cake is infused with pockets of sweet toffee bits, creating a delightful crunch in every bite. A luscious brown sugar glaze, drizzled over the top, cascades down the cake, adding a silky layer of buttery caramel flavor. Finished with a sprinkle of toffee bits for extra texture, this cake strikes the perfect balance between comfort food and gourmet treat. Easy to prepare in just 20 minutes, this show-stopping dessert is ideal for brunch spreads, holiday celebrations, or a sweet anytime indulgence.
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Recipe Information
Ingredients
- 170 grams unsalted butter, softened
- 200 grams granulated sugar
- 50 grams light brown sugar, packed
- 3 large eggs
- 2 teaspoons vanilla extract
- 240 grams all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 120 milliliters whole milk
- 100 grams toffee bits
- 60 grams unsalted butter (for glaze)
- 100 grams light brown sugar (for glaze)
- 60 milliliters heavy cream
- 1 teaspoon vanilla extract (for glaze)
- 50 grams toffee bits (for topping)
Instructions
Preheat your oven to 175°C (350°F) and grease a 9-inch springform pan or cake tin, then lightly flour it.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 3-4 minutes).
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Start and finish with the dry ingredients. Mix until just combined. Do not overmix.
Fold in the toffee bits gently until evenly distributed in the batter.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let it cool in the pan for 10 minutes, then transfer to a wire rack.
While the cake cools, make the glaze by melting the butter in a small saucepan over medium heat.
Add the brown sugar and stir constantly until it is fully dissolved, about 2-3 minutes.
Slowly pour in the heavy cream while stirring, and let the mixture bubble gently for 1-2 minutes. Remove from heat and stir in the vanilla extract.
Let the glaze cool for 5 minutes, then pour it over the cooled cake, allowing it to drip down the sides.
Sprinkle the remaining toffee bits over the glaze for decoration. Let the glaze set for 15 minutes before serving.
Nutrition Facts
Calories |
5194 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 267.8 g | 343% | |
| Saturated Fat | 162.9 g | 814% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1187 mg | 396% | |
| Sodium | 2730 mg | 119% | |
| Total Carbohydrate | 644.8 g | 234% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 447.1 g | ||
| Protein | 54.6 g | 109% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 510 mg | 39% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 1008 mg | 21% | |
*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.
