Description
A delightful cake combining soft texture with crunchy toffee bits, perfect for holiday gatherings.
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)
Instructions
- 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, mixing 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.
- Divide the batter into the two pans and bake for 30–35 minutes or until a toothpick comes out clean.
- Let the cakes cool fully on a rack before frosting.
- For the frosting, beat 1 cup butter with the powdered sugar. Add the caramel sauce and vanilla, and mix until smooth and creamy.
- Place one cake layer on a plate, frost the top, and sprinkle with ½ cup toffee bits. Place the second layer on top.
- Frost the whole cake and add more toffee on top.
Notes
Use room temperature butter and eggs for a smooth batter. Do not overmix after adding flour.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American