Description
A delightful cake featuring soft layers, sweet caramel, and crunchy toffee, perfect for parties or cozy nights.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 cup buttermilk
- 1 tsp vanilla extract
- 1 cup granulated sugar (for caramel)
- 6 tbsp unsalted butter, cubed (for caramel)
- 1/2 cup heavy cream (for caramel)
- Pinch of salt
- 1 cup crushed toffee pieces (Heath bars work great!)
- 1/4 cup chopped pecans (optional)
- 1 1/2 cups (3 sticks) unsalted butter, softened (for frosting)
- 4 cups powdered sugar (for frosting)
- 1/4 cup caramel sauce (from above)
- 1 tsp vanilla extract
- 2 tbsp heavy cream (or more, as needed)
Instructions
- Preheat the oven to 350°F (175°C). Grease two 9-inch round pans and line the bottoms with paper.
- Mix flour, baking powder, baking soda, and salt in a bowl. Set aside.
- In a large bowl, beat 1 cup butter and 1 1/2 cups sugar until light. Add eggs one at a time. Add vanilla and mix.
- Add the dry mix in parts, with the buttermilk, starting and ending with dry mix. Mix just until smooth.
- Divide batter between the pans. Smooth tops.
- Bake 25–30 minutes or until a toothpick comes out clean. Cool in pans 10 minutes, then move to a rack to cool fully.
- To make caramel: heat 1 cup sugar in a heavy pan over medium heat. Stir as it melts to a deep amber. Add 6 tbsp butter and stir until it melts. Slowly add 1/2 cup heavy cream and a pinch of salt. Stir until smooth. Let cool to warm.
- To make frosting: beat 1 1/2 cups butter until soft. Add powdered sugar in parts. Add 1/4 cup of the caramel, vanilla, and 2 tbsp cream. Beat until smooth. Add more cream if the frosting is too stiff.
- To assemble: place one cake on a plate. Spread a thin layer of frosting. Drizzle some caramel and sprinkle crushed toffee and pecans. Place the second cake on top.
- Frost the top and sides with the remaining frosting. Drizzle more caramel on top and add more crushed toffee for crunch.
- Chill the cake for 30 minutes to set the frosting. Slice with a sharp knife and serve.
Notes
Use room temperature eggs and butter for a smoother batter. Watch the sugar closely when making caramel as it can burn quickly.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 45g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg