Christmas Toffee Crunch Cake (Print View)

A festive butter cake layered with toffee bits and crunchy nuts, ideal for holiday celebrations.

# Components:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon salt

→ Wet Ingredients

04 - 1 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 4 large eggs
07 - 1 teaspoon vanilla extract

→ Mix-Ins

08 - 1 cup toffee bits
09 - 1 cup chopped pecans or walnuts

# Directions:

01 - Gather and pre-measure all ingredients to ensure efficient preparation.
02 - Preheat oven to 350°F (175°C).
03 - Grease and flour two 9-inch round cake pans, ensuring even coverage on all surfaces.
04 - In a large mixing bowl, cream butter and sugar together using an electric mixer until light and fluffy, approximately 3 to 4 minutes.
05 - Add eggs one at a time, mixing well after each addition. Stir in vanilla extract until fully combined.
06 - In a separate bowl, whisk together flour, baking powder, and salt until well blended.
07 - Gradually add dry mixture to butter mixture, stirring until just combined. Avoid overmixing to maintain cake texture.
08 - Gently fold in toffee bits and chopped nuts until evenly distributed throughout batter.
09 - Divide batter evenly between prepared cake pans.
10 - Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
11 - Allow cakes to cool in pans for 10 minutes, then turn out onto wire racks to cool completely before serving or frosting.

# Expert Advice:

01 -
  • It comes together faster than you'd expect for something this impressive, which means less time stressing and more time enjoying the holidays.
  • The texture contrast between soft cake and crunchy toffee bits is genuinely addictive—people will ask for the recipe.
  • It's forgiving enough that small mistakes don't ruin it, but fancy enough to feel like you really know what you're doing.
02 -
  • The difference between a good cake and a great one is often just proper creaming time and not overmixing the batter—these two things matter more than you'd think.
  • Toffee bits can sink if your batter is too warm or thin, so make sure they're folded in gently at the very end when everything is cool enough and thick enough to hold them suspended.
03 -
  • Always room-temperature your eggs and butter before you start—this single habit will improve your baking success rate more than any other technique.
  • If you notice the batter breaking or looking curdled as you add eggs, mix in a tablespoon of the flour mixture to stabilize it and keep everything emulsified and smooth.
Return