Toffee Celebration Cake
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
Moist vanilla sponge cake filled with a rich toffee filling, topped with a layer of crunchy toffee bits.
Ella x
Ingredients
- 250 gall-purpose flour
- 200 ggranulated sugar
- 150 gunsalted butter
- 4 nulllarge eggs
- 10 mLvanilla extract
- 150 gtoffee bits
- 100 glight brown soft sugar
- 50 mLheavy cream
- 5 gsea salt
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Grease and flour two 20cm (8in) round cake pans.
Tip: Use parchment paper for easy cake release.
- 2
In a large mixing bowl, cream the butter and sugar until light and fluffy.
Tip: Use an electric mixer for best results.
- 3
Beat in the eggs one at a time, followed by the vanilla extract.
Tip: Scrape down the sides of the bowl as needed.
- 4
Sift the flour and mix until just combined.
Tip: Don't overmix the batter.
- 5
Divide the batter evenly between the prepared pans and smooth the tops.
Tip: Make sure the batter is evenly distributed.
- 6
Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Tip: Let the cakes cool in the pans for 5 minutes before transferring to a wire rack.
- 7
While the cakes are baking, prepare the toffee filling by melting the butter and sugar in a saucepan over low heat.
Tip: Stir constantly until the sugar has dissolved.
- 8
Bring the heavy cream to a simmer and pour it into the saucepan with the butter and sugar.
Tip: Stir until the mixture is smooth and glossy.
- 9
Remove from heat and stir in the toffee bits until they're evenly distributed.
Tip: Let the filling cool slightly before using.
- 10
Once the cakes are cool, place one layer on a serving plate and spread the toffee filling over the top.
Tip: Make sure to cover the entire layer.
- 11
Place the second cake layer on top and dust with sea salt.
Tip: Serve immediately and enjoy!
- 12
Optional: sprinkle additional toffee bits on top of the cake for extra crunch.
Tip: Use a light touch to avoid compacting the toffee.
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