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–+ servings
Toffee Crunch Cake

Heavenly Toffee Crunch Cake: A Festive Holiday Treat

This Toffee Crunch Cake combines a rich vanilla base with crunchy toffee bits and gooey chocolate chips, making it an ideal holiday dessert.
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Can be substituted with gluten-free flour
  • 1 cup Granulated Sugar Coconut sugar can be used as an alternative
  • 1/2 cup Unsalted Butter Can be substituted with margarine or vegan butter
  • 3 large Large Eggs Aquafaba is a great vegan substitute
  • 1 teaspoon Vanilla Extract Use pure vanilla for best results
  • 2 teaspoons Baking Powder Use fresh for best effect
  • 1 teaspoon Baking Soda Use fresh for best effect
  • 1/2 teaspoon Salt Sea salt is recommended
  • 1 cup Buttermilk Replace with milk mixed with vinegar for a substitute
For the Crunch
  • 1 cup Toffee Bits Crushed candy canes can add festive flair
  • 1/2 cup Chopped Pecans Can also use walnuts or almonds
  • 1 cup Chocolate Chips Experiment with dark, milk, or white chocolate
For the Finish
  • 1 cup Powdered Sugar Cacao powder can be used as a substitute
  • 1 cup Whipped Cream Can use a dairy-free topping for vegan diets

Equipment

  • mixing bowl
  • Electric Mixer
  • Cake Pans
  • spatula
  • Wire Rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
  2. In a large mixing bowl, cream together the unsalted butter and granulated sugar using an electric mixer on medium speed for about 3-5 minutes.
  3. Beat in the large eggs one at a time, fully incorporating each before adding the next, then pour in the vanilla extract and blend until smooth.
  4. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt, then gradually add this mixture to the wet ingredients, alternating with the buttermilk.
  5. Gently fold in the toffee bits, chopped pecans, and chocolate chips.
  6. Evenly pour the batter between the two prepared cake pans and smooth the tops with a spatula.
  7. Place the pans in the preheated oven and bake for 25-30 minutes.
  8. Once baked, let the cakes cool in the pans for about 10 minutes, then carefully invert them onto a wire rack to cool completely.
  9. Place one cake layer on a serving plate, spread whipped cream in between, and set the second layer on top. Dust with powdered sugar or cocoa powder.
  10. Slice and serve your Toffee Crunch Cake with fresh berries or ice cream.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 25gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Ensure your eggs and butter are at room temperature for better blending. Avoid overmixing and check doneness with a toothpick.

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