Make Ahead

Layered Toffee Crunch Cake

November  7, 2014
2 Ratings
  • Prep time 30 minutes
  • Cook time 35 minutes
  • Serves 10
Author Notes

A quick Internet search for a Layered Toffee Cake and you'll find thousands that involve store-bought angel food cakes sliced in half and filled with whipped topping and chopped up chocolate bars. I thought this sounded pretty good until I dug into Lisa's homemade version, a confectionery cake where buttery toffee bits are baked into moist vanilla cake and folded into creamy frosting. One bite and you too will discover that the "Gnatnet" is the only place to search for drool-worthy desserts. —bitememore

What You'll Need
  • Toffee Cake
  • 2 cups sugar
  • 3 large eggs
  • 1 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup sour cream
  • 2 1/2 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 (200 g) package SKOR or Heath Bar bits
  • 1/2 teaspoon baking soda
  • Toffee Frosting
  • 1/2 cup vegetable shortening
  • 1/2 cup margarine
  • 3 cups icing sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk
  • 1/2 cup SKOR or Heath Bar bits
  1. 1) Preheat oven to 350°F. Coat two 8-inch round cake pans with non-stick cooking spray and cover the bottom of each pan with parchment paper.
  2. 2) For the cake, using the whisk attachment of an electric mixer, beat sugar and eggs on medium speed for 2 minutes, until thickened. On low speed, add the vegetable oil, vanilla and sour cream, mixing until blended. Add the flour, baking powder, baking soda, salt and toffee bits, mixing just until combined. Divide batter evenly into prepared pans. Bake 33-35 minutes or until toothpick inserted in the center comes out clean. Remove from oven and let cool for 10 minutes before transferring cakes from pans to wire racks. Make sure layers are completely cooled before frosting.
  3. 3) For the frosting, in an electric mixer, cream vegetable shortening and margarine on medium speed until well combined. On low speed, add icing sugar, vanilla and milk. Once incorporated, turn mixer to medium speed and blend until icing is smooth. Fold in toffee bits.
  4. 4) To assemble the cake, place 1 cake layer on a serving dish and top with ¾ cup frosting. Spread evenly over cake. Top with remaining layer and spread the remaining frosting on the top and sides of the cake.

See what other Food52ers are saying.

  • Regine
  • bitememore

2 Reviews

Regine November 11, 2014
Yum. I want to make this cake yesterday. Question. I see your frosting include NO butter but shortening and margarine. I confess that I do not like margarine in my cakes and frostings. My favorite is butter, but I do know that using shortening in frostings makes it more stable and less prone to melting in warmer temperature (if I am not mistaken). I look forward to hearing from you. Thanks!
bitememore November 13, 2014
Hi Regine,
We used margarine initially because it kept the frosting soft when refrigerated and the shortening as you said keeps it stable. We love butter and definitely substitute it in for the margarine. It will turn out delicious! Enjoy!