Toffee Crunch Cake (Best Layer Cake with Crunchy Toffee Sauce)

Indulge in this ultra-moist Toffee Crunch Cake, featuring tender brown sugar layers, creamy salted caramel frosting, and a generous topping of crunchy toffee bits. Perfect for holidays, birthdays, or any special gathering, it delivers rich caramel flavors with irresistible texture contrast in every bite.

Why You’ll Love This Toffee Crunch Cake

This cake stands out with its deep, molasses-rich brown sugar base that stays moist thanks to sour cream and proper mixing techniques. The crunch comes from toffee bits and optional nuts pressed into the frosting, creating a delightful contrast to the soft crumb. It’s versatile for layer cakes, cupcakes, or even a bundt pan, and you can make it ahead or freeze it for convenience.

Toffee Crunch Cake Ingredients

Gather these pantry staples for a cake that serves 12 to 16 people. All measurements are in US cups with gram equivalents for precision; use a kitchen scale for best results.

For the Cake Layers

• 2 1/2 cups (300g) cake flour (or all-purpose flour spooned and leveled)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (226g) unsalted butter, softened to room temperature
• 1 3/4 cups (350g) packed light or dark brown sugar
• 4 large eggs, room temperature
• 1 tablespoon vanilla extract (or 1 teaspoon vanilla bean paste for extra depth)
• 1 cup (240g) sour cream, room temperature
• 1/2 cup (120ml) whole milk or buttermilk, room temperature
• 1/2 cup (85g) toffee bits (like Heath or Skor, divided; use nut-free if needed)

For the Salted Caramel Cream Cheese Frosting

• 1 cup (226g) unsalted butter, softened
• 8 oz (226g) full-fat cream cheese, softened
• 5 cups (600g) powdered sugar, sifted
• 1/4 cup (60ml) salted caramel sauce (store-bought or homemade; see notes)
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt (adjust to taste)
• 2-3 tablespoons heavy cream, if needed for consistency

For the Toffee Crunch Topping

• 1 1/2 cups (200g) toffee bits or chopped chocolate-covered toffee bars (Heath bars work great)
• 1/2 cup (60g) chopped pecans or almonds (optional, for extra crunch; skip for nut-free)

Tools You’ll Need

A few essentials ensure success: two or three 8-inch round cake pans (or 9-inch), stand mixer or hand mixer with paddle attachment, offset spatula for frosting, parchment paper rounds, cooling racks, and an oven thermometer to verify accurate baking temperature. These help achieve even layers and professional results.

Step-by-Step: How to Make Toffee Crunch Cake

Prep time: 45 minutes. Cook time: 30-35 minutes. Total time: 4 hours (including cooling). Follow these steps precisely for a flawless cake.

Step 1: Preheat and Prep Pans

Preheat oven to 350°F (177°C). Grease three 8-inch round cake pans, line bottoms with parchment paper circles, and grease again. Dust lightly with flour, tapping out excess. This prevents sticking and ensures easy release.

Step 2: Make the Cake Batter

Whisk flour, baking powder, baking soda, and salt in a medium bowl. Set aside. In a large bowl, beat butter and brown sugar on medium-high speed until pale and fluffy, about 3 minutes. Add eggs one at a time, beating well after each. Mix in vanilla. On low speed, add dry ingredients in three additions, alternating with sour cream and milk, starting and ending with dry. Fold in 1/4 cup toffee bits. Divide batter evenly among pans (about 2 cups per pan).

Step 3: Bake the Cake Layers

Bake for 28-32 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs. Rotate pans halfway through for even baking. Cool in pans on wire racks for 10 minutes, then invert onto racks to cool completely, about 2 hours. Level tops if domed using a serrated knife.

Step 4: Make the Salted Caramel Cream Cheese Frosting

Beat butter and cream cheese on medium speed until smooth, about 2 minutes. Gradually add powdered sugar, beating on low then increasing to medium. Mix in caramel sauce, vanilla, and salt. If too thick, add heavy cream 1 tablespoon at a time until spreadable but firm. Beat on high for 1-2 minutes for airy texture.

Step 5: Assemble and Decorate

Place one layer on a serving plate or cake board. Spread 1 cup frosting evenly. Repeat with second layer and more frosting. Top with third layer. Apply thin crumb coat all over, chill 15 minutes, then apply final thick layer of frosting. Press toffee crunch mixture (toffee bits and nuts) onto sides and top. Drizzle with extra caramel sauce if desired. Chill 30 minutes before slicing for clean cuts.

Pan Sizes and Baking Times

Adjust based on your pans for perfect doneness every time.

Pan Type	Quantity	Bake Time (at 350°F)
8-inch rounds	3 layers	28-32 minutes
9-inch rounds	2 layers	30-35 minutes
Standard cupcakes	24	18-22 minutes
10-cup bundt	1 cake	50-60 minutes

Flavor Variations and Substitutions

Customize to your taste while keeping the signature crunch.

Chocolate Toffee Crunch Cake

Replace 1/2 cup flour with unsweetened cocoa powder and add 4 oz melted chocolate to batter. Top with chocolate ganache drizzle alongside toffee crunch.

Coffee Toffee Crunch Cake

Stir 2 teaspoons espresso powder into milk and add 1 teaspoon to frosting for a mocha twist that enhances the caramel notes.

Nut-Free Version

Omit nuts entirely and double toffee bits. Brands like Hershey’s Heath offer nut-free options.

Quick Ingredient Swaps

Use Greek yogurt instead of sour cream, full-fat for moisture. Swap light brown sugar for dark for deeper molasses flavor. All-purpose flour works but yields a slightly denser crumb; cake flour is ideal for tenderness.

Expert Tips for a Perfect Toffee Crunch Cake

Room-temperature ingredients blend smoothly for even batter; cold ones cause curdling. Do not overmix after adding flour to avoid tough texture. Use an oven thermometer, as home ovens vary by 25°F. Cool cakes fully before frosting to prevent melting. For crisp crunch, add topping right before serving in humid conditions.

Storage, Freezing, and Make-Ahead

Store frosted cake at room temperature in an airtight container for up to 2 days. Refrigerate up to 5 days; let slices come to room temp before serving for best flavor. Freeze unfrosted layers wrapped tightly in plastic and foil for up to 3 months; thaw overnight in fridge, then frost. Make-ahead: Bake and freeze layers day 1, frost day 2, serve day 3.

Frequently Asked Questions

Can I Make This Toffee Crunch Cake Without Nuts?

Yes, simply skip the pecans or almonds and use extra toffee bits. It’s just as crunchy and delicious nut-free.

Can I Use Store-Bought Toffee?

Absolutely, chopped Heath or Skor bars are perfect and save time. Avoid homemade toffee if you’re short on prep.

Why Is My Cake Dry or Dense?

Common fixes: Measure flour by spooning and leveling (don’t pack), use room-temp ingredients, and avoid overbaking. Check doneness early.

Can I Halve or Double This Recipe?

Halve for a two-layer cake or 12 servings. Double batter for a four-layer showstopper, but bake in batches if needed.

Can I Turn This Into Cupcakes or a Bundt?

Yes, see the baking time table above. For bundt, grease generously and dust with sugar instead of flour.

What’s the Best Way to Transport This Cake?

Chill fully, then place in a sturdy carrier. Insert cake board under layers for stability during travel.

Nutrition Information (Per Slice, Based on 12 Servings)

Approximate values: 620 calories, 35g fat (20g saturated), 70g carbohydrates (55g sugars), 6g protein, 2g fiber, 400mg sodium. Calculated with full-fat ingredients; varies by exact brands and portions. For precision, use a recipe calculator.

Enjoy your Toffee Crunch Cake! Share your results or tweaks in the comments below

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