Toffee Drip Cake
Prep
20 mins
Cook
25 mins
Servings
8
Difficulty
Easy
A moist and sweet cake infused with the rich flavor of toffee, perfect for any occasion.
Ella x
Ingredients
- 250 gall-purpose flour
- 200 ggranulated sugar
- 150 gunsalted butter
- 3 nulllarge eggs
- 100 gtoffee bits
- 100 mlunsweetened almond milk
- 10 mlpure vanilla extract
- 15 gbaking powder
- 5 gsalt
- 50 gunsalted chocolate chips
- 50 mltoffee syrup
- 50 gchopped walnuts
Detail level
Instructions
- 1
Preheat the oven to 180°C (350ºfF). Grease and flour a 20cm round cake pan.
Tip: Use a high-quality cake pan for an even bake.
- 2
In a large mixing bowl, cream together the butter and sugar until light and fluffy.
Tip: Use an electric mixer for an efficient process.
- 3
Beat in the eggs one at a time, followed by the vanilla extract.
Tip: Make sure to scrape down the sides of the bowl as needed.
- 4
In a separate bowl, whisk together the flour, baking powder, and salt.
Tip: Use a whisk for a smooth mixture.
- 5
Gradually add the dry ingredients to the wet ingredients, alternating with the almond milk, beginning and ending with the dry ingredients.
Tip: Be careful not to overmix the batter.
- 6
Fold in the toffee bits, chocolate chips, and chopped walnuts.
Tip: Use a rubber spatula for a gentle fold.
- 7
Pour the batter into the prepared cake pan and smooth the top.
Tip: Use a spatula for a smooth finish.
- 8
Drizzle the toffee syrup over the batter in a zig-zag pattern.
Tip: Use a spoon for a decorative touch.
- 9
Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Tip: Keep an eye on the cake as it can burn quickly.
- 10
Remove from the oven and let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Tip: Use a wire rack for a crispy crust.
- 11
Once cooled, slice and serve.
Tip: Enjoy your delicious toffee drip cake!
- 12
Optional: Dust with powdered sugar and serve with whipped cream or ice cream.
Tip: A delightful finishing touch for any cake!
Recipe Variations
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