Description
A delightful cake that combines soft sponge and crispy toffee, perfect for holiday celebrations.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- ยฝ cup light brown sugar
- 1 cup unsalted butter, softened
- 3 large eggs
- 1 cup milk (or buttermilk)
- 2 tsp vanilla extract
- 1 tsp baking powder
- 1 tsp baking soda
- ยฝ tsp salt
- 1 cup crushed toffee bits (Heath bar or similar)
- 1 cup unsalted butter, room temperature (for frosting)
- 3 cups powdered sugar
- ยผ cup caramel sauce
- 1 tsp vanilla extract
- ยฝ cup toffee bits (extra for topping)
Instructions
- Preheat the Oven: Set your oven to 350ยฐF (175ยฐC). Grease and line two 8-inch round cake pans.
- Cream Butter & Sugars: In a large bowl, beat butter, granulated sugar, and brown sugar until fluffy.
- Add Eggs & Vanilla: Mix in eggs one at a time, followed by vanilla.
- Combine Dry Ingredients: Whisk flour, baking powder, baking soda, and salt in a separate bowl.
- Mix Wet & Dry: Add dry ingredients to the wet mixture alternately with milk.
- Add Toffee Bits: Fold in the crushed toffee pieces.
- Bake: Divide batter into pans and bake for 30โ35 minutes until a toothpick comes out clean.
- Cool: Allow cakes to cool fully before frosting.
- Make Frosting: Beat butter and powdered sugar. Add caramel sauce and vanilla. Mix until creamy.
- Assemble Cake: Frost the first layer, add toffee bits, place second layer, frost the entire cake, and top with more crunchy toffee.
Notes
Use room temp butter and eggs for better mixing. Do not over-mix the batter.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 90mg