Description
Toffee Crunch Cake delivers the ultimate texture party: moist brown sugar layers studded with crunchy toffee bits, oozing homemade toffee sauce between each level, all crowned by fluffy cream cheese frosting and a dramatic toffee rim that shatters on first bite. This crowd-pleasing dessert serves 12-16 generously for birthdays, holidays, or fall gatherings, ready in about 3 hours with just 45 minutes hands-on time. Make it ahead, freeze layers for weeks, or wow guests with its buttery, caramelized Heath bar crunch that beats any bakery find.
Ingredients
For the Brown Sugar Cake Layers
2 1/2 cups (310g) cake flour (spooned and leveled; swap all-purpose + 2 tbsp cornstarch)
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 1/2 cups (300g) light brown sugar, packed
3/4 cup (170g) unsalted butter, softened to room temperature
3 large eggs + 1 yolk, room temperature
1 tbsp vanilla extract
1/2 cup (120g) full-fat sour cream, room temperature
1 1/4 cups (300ml) whole milk, room temperature
1 1/2 cups (200g) toffee bits (Heath or Skor, divided; save 1/2 cup for rim)
For the Homemade Toffee Sauce
1 cup (226g) unsalted butter
1 cup (200g) light brown sugar, packed
1/2 cup (120ml) heavy cream
1 tsp vanilla extract
1/4 tsp salt
For the Cream Cheese Frosting
12 oz (340g) full-fat cream cheese, softened
1 cup (226g) unsalted butter, softened
5 cups (600g) powdered sugar, sifted
2 tsp vanilla extract
Pinch of salt
1/4 cup (30g) toffee bits (for mixing in)
Instructions
1. Preheat oven to 350°F (177°C). Grease and flour three 8-inch round cake pans; line bottoms with parchment.
3. Whisk dry ingredients: cake flour, baking powder, baking soda, salt in a medium bowl. Set aside.
5. Beat butter and brown sugar on medium-high until pale and fluffy, 3 minutes. Scrape bowl.
7. Add eggs one at a time, then yolk and vanilla; beat until smooth. Mix in sour cream.
9. Alternate adding dry ingredients and milk, starting/ending with dry (three additions milk, two dry). Low speed to avoid gluten.
11. Fold in 1 cup toffee bits gently by hand.
13. Divide batter evenly (about 2 cups per pan). Smooth tops; tap pans to release air.
15. Bake 22-25 minutes until toothpick pulls clean with moist crumbs. Cool in pans 10 minutes, then fully on wire racks.
17. Toffee Sauce: Melt butter in heavy saucepan over medium heat. Stir in brown sugar; cook until bubbling gently, 3-4 minutes without boiling over. Slowly drizzle in heavy cream while whisking constantly. Simmer 2 minutes until thickened. Off heat, stir in vanilla and salt. Cool completely (1 hour room temp or fridge 30 minutes).
19. Frosting: Beat cream cheese and butter on medium until creamy, 2 minutes. Gradually add powdered sugar, 1 cup at a time, until thick. Mix in vanilla, salt, and 1/4 cup toffee bits. Adjust with milk 1 tsp if too stiff.
21. Assemble: Level cooled layers if domed. Place first layer on cake board/turntable. Pipe thick buttercream dam around edge. Spread 1/2 cup cooled toffee sauce inside dam; top with scant 1 cup frosting. Stack second layer; repeat sauce + frosting. Add top layer. Crumb coat thin frosting layer; chill 20 minutes. Frost smoothly; chill 15 minutes to set. Press remaining 1/2 cup toffee bits halfway up sides for crunch rim. Drizzle extra sauce over top; let drip artistically.
Notes
Pro Tip: Room-temp ingredients prevent curdling; sour cream keeps layers ultra-moist.
Make ahead: Bake/frost layers day before; assemble day-of. Freeze wrapped layers 3 months.
Storage: Fridge 5 days airtight; room-temp serve.
Servings: 12-16 slices.
- Prep Time: PT45M
- Cook Time: PT25M
- Category: Dessert,Cake
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 65g
- Sodium: 350mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 110mg