Name: Christmas Toffee Crunch Cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 cup granulated sugar; ½ cup light brown sugar; 1 cup unsalted butter, softened; 3 large eggs; 1 cup milk or buttermilk; 2 tsp vanilla extract; 1 tsp baking powder; 1 tsp baking soda; ½ tsp salt; 1 cup crushed toffee bits (Heath bar or similar); For the frosting:; 1 cup unsalted butter, room temperature; 3 cups powdered sugar; ¼ cup caramel sauce; 1 tsp vanilla extract; ½ cup toffee bits (extra for topping)

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introduction

This cake brings soft cake and crunchy toffee in one bite. It fits well on a holiday table. For a similar take on this cake, see a caramel toffee crunch cake for more ideas.

why make this recipe

You will make people smile when you serve this cake. You get a soft crumb, sweet caramel, and crunchy bits on top. The cake works for a family meal or a small party. Try a few versions to find the one you like, such as the one at another caramel toffee cake for more flavor notes.

how to make Christmas Toffee Crunch Cake

You make this cake in clear steps: mix, bake, and frost. You use simple tools and common items. Read a full step layout like this similar recipe to help plan your time. Work in this order and keep each step clean.

Ingredients :

2 cups all-purpose flour
1 cup granulated sugar
½ cup light brown sugar
1 cup unsalted butter, softened
3 large eggs
1 cup milk or buttermilk
2 tsp vanilla extract
1 tsp baking powder
1 tsp baking soda
½ tsp salt
1 cup crushed toffee bits (Heath bar or similar)
For the frosting:
- 1 cup unsalted butter, room temperature
- 3 cups powdered sugar
- ¼ cup caramel sauce
- 1 tsp vanilla extract
- ½ cup toffee bits (extra for topping)
  For more mix ideas and add-ins, see a chocolate twist at a chocolate caramel toffee cake.

Directions :

Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
In a large bowl, beat 1 cup butter, granulated sugar, and brown sugar until light and fluffy.
Add the eggs one at a time. Mix in the vanilla after the last egg.
In a separate bowl, whisk the flour, baking powder, baking soda, and salt.
Add the dry mix to the wet mix in parts, alternating with the milk. Mix until smooth.
Fold in the 1 cup crushed toffee bits gently so they spread in the batter.
Divide the batter into the two pans. Bake 30–35 minutes. A toothpick should come out clean.
Let the cakes cool fully on a rack before you frost.
To make the frosting, beat 1 cup butter with the powdered sugar. Add the caramel sauce and vanilla. Mix until smooth and creamy.
Place one cake layer on a plate. Frost the top. Sprinkle ½ cup toffee bits on the frosting. Put the second layer on top.
Frost the whole cake. Add more toffee on top for a crunchy finish.

how to serve Christmas Toffee Crunch Cake

Cut the cake with a sharp knife for clean slices. Serve on a plain plate or a small tray. Offer coffee or milk for a warm match. You can add whipped cream or extra caramel on the side to please a crowd. For more serve ideas, check a related write-up at another cake page.

how to store Christmas Toffee Crunch Cake

Cover the cake with a cake dome or use a tight wrap. Store at room temperature for one day. For two to three days, keep it in the fridge. When you chill the cake, bring it to room temp before you eat so it loosens and tastes sweeter. Freeze slices in a sealed bag for up to two months.

tips to make Christmas Toffee Crunch Cake

Use room temp butter and eggs for a smooth batter.
Do not overmix after you add the flour; mix just until you see no dry streaks.
Fold the toffee in gently so it stays crunchy and does not sink.
If the toffee softens, toast a few extra bits and add them just before serving.
Warm the caramel a little if it feels very thick before you add it to the frosting.

variation (if any)

Add 1/2 cup cocoa powder to the dry mix for a chocolate cake base.
Use buttermilk for a tangy crumb.
Swap toffee bits for chopped nuts for a nutty crunch.
Drizzle extra warm caramel over each slice for a richer treat.

FAQs (minimum three FAQ)

Q: Can I use margarine instead of butter?
A: Butter gives the best taste. Margarine will work but the cake will not taste as rich.

Q: Do I need to toast the toffee first?
A: No. You can use the toffee as is. Toasting will make it a bit darker and crunchier.

Q: Can I make this as cupcakes?
A: Yes. Fill cupcake cups two thirds full and bake about 18–22 minutes. Check with a toothpick.

Q: How do I fix a dry cake?
A: Make a simple syrup from equal parts water and sugar, brush the cake layers with it before you frost.

Q: Can I use store-bought frosting?
A: Yes. Use your favorite caramel or buttercream if you want a faster finish.

Conclusion

If you want a version with cinnamon and deep chocolate notes, see the Chocolate Toffee Crunch Cake on The Cake Blog for ideas: Chocolate Toffee Crunch Cake on The Cake Blog.

Christmas Toffee Crunch Cake