Hi there! I’m Sarah, and today I’m excited to share my Caramel Toffee Cake with you. This cake is incredibly moist, bursting with rich caramel flavors, and studded with crunchy toffee bits. It’s the perfect dessert to bring to gatherings, making it a showstopper that everyone will adore. With just about 60 minutes total for preparation and baking, this cake is as approachable as it is delicious. Let’s dive into this delightful recipe!
Table of Contents
Why You’ll Love This Caramel Toffee Cake
This cake is a crowd-pleaser, and here’s why:
- Moist and Tender: The combination of sour cream and butter gives the cake a soft, melt-in-your-mouth texture.
- Rich Flavor: The caramel flavor is deeply satisfying, complemented by the sweet crunch of toffee bits.
- Versatile for Any Occasion: Whether it’s a birthday party or a cozy family dinner, this cake fits right in.
- Simple Decor: Just a glaze and some toppings make for a stunning presentation without too much fuss.
- Fun to Customize: You can swap in different nuts or flavors to make it your own!
Understanding Toffee and Caramel
Toffee bits are essential for this recipe, and my favorite choice is Heath bits for their rich, buttery flavor. If you’re feeling adventurous, you can make your own toffee from scratch by melting sugar and butter until it turns a beautiful amber color. The Maillard reaction is responsible for the browning and complex flavors developed during this process.
When it comes to the sauce, remember there’s a difference between a caramel glaze and a caramel sauce. A glaze is typically thinner and shiny, while a sauce is thicker and best for drizzling. I recommend using a quality homemade caramel sauce for deeper flavors, although store-bought works in a pinch too!
The Ultimate Caramel Toffee Cake Recipe
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). If you’re using dark pans, lower the temperature to 325°F (160°C). Grease and flour your three 8-inch round pans.
- In a bowl, combine the cake flour, baking powder, and salt. Whisk for at least 30 seconds and set aside.
- In another bowl, stir together the sour cream, vanilla extract, vegetable oil, and whole milk. Set aside.
- In your mixer bowl, beat the softened butter on low to medium speed until smooth. Gradually add the white and brown sugars, mixing until fluffy and lighter in color (about 3-5 minutes).
- Add the eggs one at a time, mixing well after each addition until just combined.
- Add the dry ingredients alternately with the wet ingredients to the mixer, beginning and ending with the dry. Scrape the bowl at least twice to ensure everything is mixed evenly.
- Using a spatula, gently fold in the toffee bits and chopped pecans until evenly distributed.
- Divide the batter among the three prepared pans. Bake for 22-25 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool for 5-10 minutes before turning them out onto wire racks.
- Make the Frosting: In your mixer, beat together the softened butter and cream cheese until smooth. Gradually mix in the powdered sugar, caramel sauce, salt, and vanilla until creamy.
- Assemble the Cake: Place the first layer on your serving platter. Spread a thin layer of caramel and follow it with the cream cheese frosting. Repeat with the second layer, then place the last layer on top and frost the entire cake.
- Decorate: Optionally, press crushed pecans and toffee bits around the base of the cake and pipe additional caramel for decoration.
Notes
- Prevent Sinking: Toss the toffee bits and pecans in 1 tablespoon of flour before adding them to the batter to keep them evenly distributed.
- Best Texture: Ensure butter, eggs, and sour cream are at room temperature to create a light, fluffy crumb.
- Serving: Store in the refrigerator due to the cream cheese frosting, but let slices sit out for 20 minutes before eating for the softest texture.
Ingredients for Caramel Toffee Cake
Here’s everything you’ll need to make this delicious cake, all outlined clearly for you:
Cake Ingredients:
- 1 1/2 sticks (170g) unsalted butter, softened
- 3 large eggs, room temperature
- 1 cup (200g) white sugar
- 1 cup (217g) light brown sugar, packed
- 3 cups cake flour
- 1 Tablespoon (12g) baking powder
- 1/2 teaspoon (3g) salt
- 1 cup (242g) sour cream
- 2 teaspoons (8g) vanilla extract
- 1/2 cup (121g) whole milk
- 1/4 cup (54g) vegetable oil
- 1/2 cup (72g) toffee bits (like Heath Bits O’ Brickle)
- 1/2 cup (49g) chopped pecans
Frosting Ingredients:
- 2 sticks (226g) unsalted butter, softened
- 8 oz (226g) full-fat cream cheese, softened
- 1/2 teaspoon (3g) salt
- 2 teaspoons (8g) vanilla extract
- 6 cups (690g) powdered sugar
- 3 Tablespoons (42g) caramel sauce
- Optional: Additional crushed pecans and toffee bits for decoration
For additional Caramel Toffee Cake Recipe desserts, you might enjoy our Pumpkin Cream Cheese Cookies Recipe or explore a cozy dessert with the Cozy Pumpkin Pecan Cobbler.
Equipment Needed
You’ll need the following essentials to create this cake:
- Mixer (stand or hand)
- Three 8-inch round cake pans
- Mixing bowls
- Whisk and spatula
- Measuring cups and spoons
- Piping bag (optional for frosting)
Step-by-Step Instructions for Making Caramel Toffee Cake
Let’s get baking! Follow these steps for a flawless Caramel Toffee Cake:
- Preheat your oven to 350°F (175°C). If you’re using dark pans, lower the temperature to 325°F (160°C). Grease and flour your three 8-inch round pans.
- Whisk Together Dry Ingredients: In a bowl, combine the cake flour, baking powder, and salt. Whisk for at least 30 seconds and set aside.
- Mix Wet Ingredients: In another bowl, stir together the sour cream, vanilla extract, vegetable oil, and whole milk. Set aside.
- Cream the Butter and Sugars: In your mixer bowl, beat the softened butter on low to medium speed until smooth. Gradually add the white and brown sugars, mixing until fluffy and lighter in color (about 3-5 minutes). This process incorporates air, which is crucial for cake leavening.
- Incorporate Eggs: Add the eggs one at a time, mixing well after each addition until just combined.
- Combine Dry and Wet Ingredients: Add the dry ingredients alternately with the wet ingredients to the mixer, beginning and ending with the dry. Scrape the bowl at least twice to ensure everything is mixed evenly.
- Fold in Toffee and Pecans: Using a spatula, gently fold in the toffee bits and chopped pecans until evenly distributed.
- Bake the Cakes: Divide the batter among the three prepared pans. Bake for 22-25 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool for 5-10 minutes before turning them out onto wire racks.
- Make the Frosting: In your mixer, beat together the softened butter and cream cheese until smooth. Gradually mix in the powdered sugar, caramel sauce, salt, and vanilla until creamy.
- Assemble the Cake: Place the first layer on your serving platter. Spread a thin layer of caramel and follow it with the cream cheese frosting. Repeat with the second layer, then place the last layer on top and frost the entire cake.
- Decorate: Optionally, press crushed pecans and toffee bits around the base of the cake and pipe additional caramel for decoration.
Baking Tips for Perfect Caramel Toffee Cake
To ensure your cake comes out perfectly every time:
- Prepare your pans: Grease and flour thoroughly to prevent sticking.
- Room temperature ingredients: Use room temperature eggs and butter for better mixing. The food science behind this is that fats and liquids emulsify better at room temperature, creating a smoother batter..
- Check for doneness: Using a toothpick is a simple way to test if the center is baked through.
- Don’t overmix: Overmixing can lead to a dense texture. Mix just until combined!
Storage and Make-Ahead Information
To keep your Caramel Toffee Cake fresh:
- Storing: Cover loosely at room temperature for up to 3 days, or refrigerate for longer freshness.
- Freezing: You can freeze un-frosted cake layers for up to 2 months. Wrap each layer in plastic, then place in a freezer bag. Frost after thawing.
- Make-Ahead: The cake layers can be baked a day or two in advance. Just keep them tightly wrapped!
Variations and Customization Ideas
Feel free to get creative! Here are some fun ways to customize your cake:
| Variation | Substitution/Addition |
|---|---|
| Chocolate Lovers | Add chocolate chips and use a chocolate glaze. |
| Nut-Free Option | Omit nuts and add extra toffee bits instead. |
| Healthier Version | Substitute half of the flour with whole wheat flour and reduce sugar slightly. |
Troubleshooting Common Cake Issues
If you encounter issues, here’s what to do:
- Cake Not Rising: Check the freshness of your baking powder; it may be too old. Baking powder loses its leavening power over time.
- Toffee Bits Sinking: Ensure to fold them in gently after the batter is combined, and keep the batter thick. Coating toffee bits in a little flour can also help prevent sinking.
- Dry Cake: Avoid overbaking; moisture is key to a tender cake.
Serving Suggestions and Pairings
This cake pairs beautifully with:
- Beverages: Serve with coffee or tea for a cozy vibe.
- Desserts: A scoop of vanilla ice cream or whipped cream complements the flavors well.
- Brunch Idea: Consider a coffee bar setup with this cake for a fun brunch!
Nutritional Context
While this cake is a treat and has its share of indulgent ingredients, consider these key notes:
- Calories per serving: Approximately 350 (varies by frosting amount).
- Allergens: Contains gluten, dairy, and nuts.
- Healthier Swap: You can use Greek yogurt instead of sour cream for a slight calorie reduction without losing moisture.
Conclusion
I hope you’re as excited to try this Caramel Toffee Cake as I am to share it! It’s truly a recipe meant for celebrating with friends and family. I encourage you to leave a comment with your thoughts or any questions. Let’s bake some memories together! Enjoy every bite of this delightful cake!
