Toffee Drip Cake
Prep
20 mins
Cook
25 mins
Servings
8
Difficulty
Easy
My go to cake for when I want something elegant but don't have all day in the kitchen. This toffee drip cake comes together in just 45 minutes from start to finish, making it perfect for last minute gatherings or a special weeknight dessert. The best part? You probably have most of these ingredients already, which keeps your grocery bill down. I love using almond milk in the batter because it adds moisture while being lighter than dairy, and the walnuts give you those heart healthy fats alongside all that indulgent toffee flavor. The dramatic drip is what makes people think you spent hours baking when really you just threw it together during your lunch break.
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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