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–+ servings
Toffee Crunch Cake

Irresistible Toffee Crunch Cake for Your Holiday Celebrations

This Toffee Crunch Cake combines buttery richness and gooey chocolate for a festive dessert that's perfect for holiday celebrations.
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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: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2.5 cups All-Purpose Flour Swap with a certified gluten-free blend for a gluten-free option.
  • 1.75 cups Granulated Sugar Coconut sugar serves as a lower-glycemic alternative.
  • 1 cup Unsalted Butter Substitute with margarine or vegan butter for a dairy-free cake.
  • 4 large Eggs Aquafaba can be used as a vegan substitute.
  • 2 teaspoons Vanilla Extract Opt for pure vanilla for the best results.
  • 1 teaspoon Baking Powder Ensure freshness for optimal rise.
  • 0.5 teaspoon Baking Soda
  • 0.5 teaspoon Salt Consider using sea salt for enhanced flavor.
  • 1 cup Buttermilk Mix milk with a tablespoon of vinegar as a substitute if unavailable.
  • 1 cup Toffee Bits Crushed candy canes can offer a festive twist.
  • 1 cup Chopped Pecans Walnuts or almonds are suitable alternatives.
  • 1 cup Chocolate Chips Experiment with dark, milk, or white chocolate for variety.
For Assembly
  • 1 cup Powdered Sugar Can be swapped with cacao powder for a different visual and flavor profile.
  • 1 cup Whipped Cream Use dairy-free whipped topping for a vegan-friendly version.

Equipment

  • oven
  • Electric Mixer
  • 9-inch round cake pans
  • Mixing Bowls
  • spatula
  • whisk
  • Wire Rack

Method
 

Step-by-Step Instructions for Christmas Toffee Crunch Cake
  1. Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans with unsalted butter and dust with flour.
  2. In a large mixing bowl, cream together 1 cup of softened unsalted butter and 1 ¾ cups of granulated sugar for about 3-5 minutes.
  3. Add four large eggs one at a time, mixing well after each addition. Then, add 2 teaspoons of pure vanilla extract and blend.
  4. In a separate bowl, whisk together 2 ½ cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt.
  5. Gradually add the dry ingredients to the creamed mixture, alternating with 1 cup of buttermilk, until a smooth batter forms.
  6. Gently fold in 1 cup of toffee bits, 1 cup of chopped pecans, and 1 cup of chocolate chips.
  7. Divide the batter evenly between the two prepared cake pans.
  8. Bake for 25-30 minutes or until golden brown and a toothpick inserted into the center comes out clean.
  9. Let the cakes cool in the pans for about 10 minutes before transferring to wire racks to cool completely.
  10. Place one layer of the cake on your serving platter and spread whipped cream on top. Add the second layer and dust with powdered sugar.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 50gProtein: 5gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Ensure ingredients like eggs and butter are at room temperature for a fluffy texture. Measure flour properly to avoid a dense cake and let cake layers cool fully before assembling.

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