Gooey Toffee Butter Cake
Indulge in the ultimate dessert experience with this Gooey Toffee Butter Cake, a luscious treat that's equal parts buttery richness and sticky-sweet decadence. This easy-to-make cake combines layers of velvety batter with a gooey ribbon of enchanting toffee sauce, creating a perfectly moist crumb with a caramelized surprise in every bite. Perfectly balanced with hints of vanilla and a delicate dusting of powdered sugar, this dreamy dessert is ready to impress at any gathering. With a quick 20-minute prep time and simple ingredients like softened butter, brown sugar, and whole milk, this show-stopping toffee butter cake is as easy to make as it is to devour. Ideal for holidays, celebrations, or whenever you're craving a dessert that’s irresistibly gooey and endlessly satisfying!
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Recipe Information
Ingredients
- 170 grams unsalted butter, softened
- 200 grams granulated sugar
- 50 grams light brown sugar
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 200 grams all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoons fine sea salt
- 120 milliliters whole milk
- 150 milliliters toffee sauce
- 2 tablespoons powdered sugar (for topping, optional)
Instructions
Preheat your oven to 175°C (350°F) and grease a 9-inch round cake pan. Line the bottom with parchment paper for easy removal.
In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar using a hand mixer or stand mixer 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 all-purpose flour, baking powder, and sea salt.
Alternate adding the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Mix gently until just combined and smooth.
Pour half of the batter into the prepared cake pan, spreading it evenly to cover the bottom.
Drizzle the toffee sauce over the first layer of batter, ensuring it stays within 1/2 inch of the edges to prevent sticking to the pan.
Carefully spoon the remaining batter over the toffee layer and spread it gently to cover. Be careful not to mix the layers.
Bake for 40-45 minutes, or until the top is golden, the edges are set, and a toothpick inserted into the cake (avoiding the toffee center) comes out clean.
Let the cake cool in the pan for 10-15 minutes, then run a knife along the edges to loosen and invert it onto a serving plate.
Once cooled completely, dust with powdered sugar, if desired, and serve. Enjoy the ooey-gooey toffee butter cake!
Nutrition Facts
Calories |
3919 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.9 g | 228% | |
| Saturated Fat | 105.1 g | 526% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1175 mg | 392% | |
| Sodium | 2090 mg | 91% | |
| Total Carbohydrate | 532.9 g | 194% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 369.6 g | ||
| Protein | 52.8 g | 106% | |
| Vitamin D | 5.5 mcg | 27% | |
| Calcium | 434 mg | 33% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 928 mg | 20% | |
*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.
