This Layered Toffee Cake is a rich and decadent dessert that perfectly balances sweetness and texture. With its moist layers of buttery cake filled with luscious toffee sauce and topped with a smooth toffee frosting, this cake is a treat for any occasion. The addition of chopped nuts and toffee bits gives it a delightful crunch, making every bite a celebration of flavors. Whether served at a dinner party or enjoyed as an indulgent afternoon treat, this cake is sure to impress and satisfy any sweet tooth.
Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cup whole milk
For the Toffee Sauce:
- 1 cup brown sugar
- ½ cup unsalted butter
- ½ cup heavy cream
- 1 teaspoon vanilla extract
For the Toffee Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- ¼ cup toffee sauce (from above)
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
For Assembly:
- 1 cup toffee bits
- ½ cup chopped pecans or walnuts (optional)
Instructions
- Prepare the Cake:
- Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- In a medium bowl, sift together the flour, baking powder, baking soda, and salt.
- In a large mixing bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly among the prepared pans. Bake for 20-25 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
- Make the Toffee Sauce:
- In a medium saucepan over medium heat, combine the brown sugar, butter, and cream. Stir constantly until the mixture comes to a boil. Allow it to boil for 3 minutes, then remove from heat and stir in the vanilla extract. Let it cool slightly.
- Make the Toffee Frosting:
- In a large mixing bowl, beat the butter until creamy. Gradually add the powdered sugar, beating until smooth.
- Add ¼ cup of the toffee sauce, heavy cream, and vanilla extract to the butter mixture. Beat until well combined and fluffy.
- Assemble the Cake:
- Place one cake layer on a serving plate. Spread a layer of toffee sauce over the cake, then sprinkle with some toffee bits and nuts if using.
- Place the second cake layer on top, and repeat with more toffee sauce, bits, and nuts.
- Top with the third cake layer, then spread the toffee frosting over the top and sides of the cake.
- Decorate the top of the cake with remaining toffee bits and nuts.
- Serve and Enjoy:
- Chill the cake for at least 30 minutes before serving to allow the flavors to meld. Slice and enjoy!
