Layered Toffee Cake
Indulge in the ultimate dessert experience with this decadent Layered Toffee Cake, a show-stopping treat perfect for any celebration. This recipe features fluffy, moist cake layers infused with crunchy toffee bits and a hint of buttery sweetness, paired with a luscious cream cheese frosting that’s irresistibly smooth. The crowning glory? A generous drizzle of rich, velvety toffee sauce cascading down the sides, topped with extra toffee bits for a delightful crunch. With its perfect balance of texture and flavor, this toffee cake is both sophisticated and comforting. Prepare it in just over an hour to serve up to 12 guests, and watch it become the star of dessert tables everywhere. Perfect for birthdays, holidays, or whenever you crave something truly indulgent!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup unsalted butter
- 1.5 cups light brown sugar
- 0.5 cup granulated sugar
- 3 eggs
- 2 teaspoons vanilla extract
- 1 cup whole milk
- 1 cup toffee bits
- 8 ounces cream cheese
- 2 cups powdered sugar
- 4 tablespoons heavy cream
- 0.5 cup toffee sauce
Instructions
Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the butter, light brown sugar, and granulated sugar until light and fluffy (about 3 minutes).
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Alternate adding the flour mixture and milk to the batter, starting and ending with the flour mixture. Mix until just combined.
Fold in the toffee bits gently to ensure even distribution.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
To make the frosting, beat the cream cheese and powdered sugar together until smooth and fluffy.
Add the heavy cream, one tablespoon at a time, and beat until the frosting is light and silky.
Place one cake layer on a serving plate and spread a generous layer of frosting on top.
Drizzle half of the toffee sauce over the frosting, letting it drip slightly down the sides.
Place the second cake layer on top and repeat with frosting and the remaining toffee sauce.
Sprinkle additional toffee bits on top for garnish.
Refrigerate the cake for 20-30 minutes before serving to let the layers set.
Nutrition Facts
Calories |
7468 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 294.8 g | 378% | |
| Saturated Fat | 170.6 g | 853% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 1240 mg | 413% | |
| Sodium | 4563 mg | 198% | |
| Total Carbohydrate | 1141.3 g | 415% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 878.0 g | ||
| Protein | 81.8 g | 164% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 1079 mg | 83% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 1894 mg | 40% | |
*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.
