Toffee Butter Crunch Cake
Indulge in the irresistible decadence of this Toffee Butter Crunch Cake, a dessert that’s as show-stopping as it is delicious. This moist, buttery cake is studded with crunchy toffee bits for a delightful texture in every bite, while a creamy, tangy cream cheese frosting adds the perfect touch of richness. The layers are beautifully tender thanks to whole milk and a careful mixing technique that keeps the crumb light and fluffy. Topped with a sprinkle of toffee bits for an added crunch, this cake is a dream for toffee lovers and the perfect centerpiece for any celebration. Whether you're baking for a special occasion or simply treating yourself, this homemade toffee cake offers all the sweet, buttery satisfaction you crave.
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Recipe Information
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 1.25 cups whole milk
- 1.5 cups toffee bits
- 8 ounces cream cheese, softened
- 3 cups powdered sugar
- 3 tablespoons heavy cream
- 0.5 cup toffee bits for garnish
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
In a large mixing bowl, beat the softened butter and granulated sugar together 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.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Add the dry ingredients to the wet mixture in three additions, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined. Do not overmix.
Gently fold in the toffee bits until evenly distributed throughout the batter.
Divide the batter evenly between the prepared cake pans and smooth the tops.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely.
While the cakes cool, prepare the frosting. In a medium bowl, beat the softened cream cheese until creamy and smooth.
Gradually add the powdered sugar, mixing until fully incorporated.
Pour in the heavy cream and beat on medium speed until the frosting is light and fluffy.
Once the cakes are completely cooled, place one cake layer on a serving platter and spread a generous layer of frosting over the top.
Place the second cake layer on top and frost the top and sides of the entire cake.
Sprinkle the reserved toffee bits over the top of the cake for garnish.
Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set. Slice and enjoy!
Nutrition Facts
Calories |
775 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.3 g | 43% | |
| Saturated Fat | 19.8 g | 99% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 140 mg | 47% | |
| Sodium | 341 mg | 15% | |
| Total Carbohydrate | 110.0 g | 40% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 82.1 g | ||
| Protein | 8.3 g | 17% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 82 mg | 6% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 131 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.
