Description
A rich and crisp cake mixing toffee and soft cake with warm caramel flavor.
Ingredients
- 2 cups cake flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 3/4 cup granulated sugar
- 3 large eggs
- 1 cup buttermilk
- 1 tsp vanilla extract
- 1 cup brown sugar (for caramel sauce)
- 1/2 cup unsalted butter (for caramel sauce)
- 1 cup heavy cream (for caramel sauce and frosting)
- 1 pinch salt (for caramel sauce)
- 1/2 cup crushed Heath bars
- 1/2 cup toffee bits
- 1/2 cup chopped pecans (optional)
- 1/2 cup unsalted butter (for frosting)
- 2 cups powdered sugar (for frosting)
- 1/2 cup homemade caramel sauce (for frosting)
Instructions
- Preheat oven to 350°F (175°C) and grease and line cake pans with parchment paper.
- Cream butter, brown sugar, and granulated sugar until light and fluffy.
- Add eggs one at a time, beating well after each; mix in vanilla extract.
- Alternate adding cake flour mixture and buttermilk, beginning and ending with flour.
- Divide batter into pans and bake for 25–30 minutes until a toothpick comes out clean. Let cool completely.
- For caramel sauce, melt brown sugar and butter over medium heat, stir in heavy cream and a pinch of salt, and simmer for 3–5 minutes until thickened.
- For frosting, beat butter until creamy, gradually add powdered sugar, then cooled caramel sauce; add heavy cream if needed.
- Layer and frost the cake, sprinkling crushed toffee between layers.
- Frost the outside of the cake and drizzle with caramel sauce.
- Top with more crushed Heath bars, toffee bits, and chopped pecans if using.
Notes
Use room temperature ingredients for a smooth batter and ensure the cake is cool before frosting to avoid melting.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American