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Toffee Crunch Layer Cake Recipe

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A rich and decadent Toffee Crunch Layer Cake featuring moist vanilla cake layers loaded with crunchy toffee bits, layered and frosted with a luscious toffee buttercream and drizzled with homemade toffee sauce. Perfect for celebrations and toffee lovers, this 3-layer cake combines sweet, buttery, and crunchy textures for an indulgent dessert experience.

Ingredients

Cake Layers

  • 2 1/2 cups (325g) all purpose flour (measured accurately)
  • 2 3/4 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup (168g) unsalted butter, room temperature
  • 1 cup (207g) sugar
  • 1/2 cup (112g) light brown sugar, packed
  • 1 tbsp vanilla extract
  • 1/2 cup (115g) sour cream
  • 3 large eggs
  • 3/4 cup (180ml) milk
  • 1 1/2 cups (225g) toffee bits

Toffee Sauce

  • 1 1/2 cups (336g) unsalted butter
  • 1 1/2 cups (337g) packed dark brown sugar
  • 1 cup (240ml) heavy cream
  • 1 tsp vanilla extract
  • Pinch of salt

Buttercream Frosting

  • 2 1/2 cups (560g) unsalted butter, room temperature
  • 10 cups (1150g) powdered sugar
  • 3/4 cup – 1 cup toffee sauce (from above)
  • 1/4 tsp salt

Instructions

  1. Preheat and Prepare Pans: Prepare three 8-inch cake pans by lining the bottoms with parchment paper circles and greasing the sides. Preheat your oven to 350°F (176°C) to ensure it’s at the correct temperature for baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside for later.
  3. Cream Butter and Sugars: Using a large mixer bowl, beat the unsalted butter, sugar, light brown sugar, and vanilla extract on medium speed until the mixture is light in color and fluffy, approximately 2-3 minutes. This creaming step is essential for a tender cake.
  4. Add Sour Cream: Incorporate the sour cream into the creamed butter mixture and mix until fully combined.
  5. Incorporate Eggs: Add eggs one at a time, mixing after each addition until mostly combined. Scrape down the sides of the bowl as needed to ensure everything is well mixed.
  6. Add Dry Ingredients and Milk: Add half of the flour mixture to the batter and mix until mostly combined. Slowly pour in the milk and mix until incorporated, then add the remaining dry ingredients, mixing until smooth. Take care not to overmix.
  7. Fold in Toffee Bits: Gently fold in the toffee bits to evenly distribute them throughout the batter.
  8. Bake the Cakes: Divide the batter evenly among the prepared pans and bake for 22-25 minutes, or until a toothpick inserted near the center comes out with just a few moist crumbs. Remove from oven and cool in the pans for 2-3 minutes before transferring to wire racks to cool completely.
  9. Make Toffee Sauce: While the cakes cool, melt butter and dark brown sugar together in a large saucepan over medium heat. Allow the sugar to dissolve fully and bring to a gentle boil, which should take 10-15 minutes. Avoid increasing heat to prevent splitting. Once boiling and sugar is melted, slowly whisk in heavy cream; the mixture will bubble vigorously. Continue whisking until combined, then bring back to a boil on medium-low heat until sauce thickens and coats the back of a spoon. Remove from heat, add vanilla extract and a pinch of salt, then cool to room temperature before refrigerating.
  10. Make Buttercream Frosting: In a large mixing bowl, beat the unsalted butter until smooth. Gradually add half of the powdered sugar and beat until incorporated. Add about half a cup of the cooled toffee sauce and salt, mixing until smooth. Add the remaining powdered sugar and continue mixing until smooth and well blended. Adjust consistency and flavor by adding more toffee sauce as desired; the frosting should be thick enough to hold the cake layers but smooth enough to spread.
  11. Level Cake Layers: Using a large serrated knife, trim the domes off the cake layers to create flat surfaces for easy stacking.
  12. Assemble Cake Layers: Place the first cake layer on a serving plate or cake board. Spread about 1/2 cup of buttercream evenly on top. Pipe a border (dam) of buttercream around the edge of this layer to contain the toffee sauce filling.
  13. Add Toffee Sauce Filling: Spoon approximately 1/2 cup of toffee sauce inside the buttercream dam and spread evenly, ensuring the top of the dam is level with the sauce.
  14. Repeat Layering: Place the second cake layer on top and repeat the frosting dam and toffee sauce filling process as done with the first layer.
  15. Top and Frost Cake: Add the final cake layer and cover the entire cake with a smooth coating of buttercream. Use a spatula or cake scraper to achieve a smooth finish as desired.
  16. Decorate with Toffee Sauce and Bits: Gently warm remaining toffee sauce in short bursts in the microwave, stirring between intervals to prevent overheating and separation. Drizzle the sauce over the top edges to create a drip effect if you like. Finish by pressing toffee pieces around the top and bottom rims of the cake.
  17. Storage: Store the cake in an airtight container in the refrigerator. Before serving, allow it to come to room temperature for optimal flavor and texture. Best enjoyed within 3-4 days.

Notes

  • Do not skimp on creaming the butter and sugars to ensure a light, fluffy cake texture.
  • Be careful not to overmix the batter once the dry ingredients are added to avoid a dense cake.
  • The toffee sauce should be cooled completely before adding to the buttercream to prevent melting the frosting.
  • When warming toffee sauce for decoration, heat in short increments to avoid separation.
  • To flatten cake layers easily, use a serrated knife and trim the domes carefully.
  • Allow the assembled cake to rest at room temperature before serving for the best flavor.
  • Store the cake covered in the fridge and consume within 3-4 days for freshness.

Find it online: https://lauracooks.com/toffee-crunch-layer-cake-recipe/