Toffee Layer Cake
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
A rich and decadent cake filled with gooey toffee, perfect for special occasions.
Ella x
Ingredients
- 500 gall-purpose flour
- 400 ggranulated sugar
- 200 gbrown sugar
- 250 gunsalted butter
- 2 egglarge eggs
- 5 mlvanilla extract
- 300 gtoffee bits
- 5 gbaking powder
- 2 gsalt
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Grease and flour two 20cm (8 inch) round cake pans.
Tip: Make sure to grease the pans well to prevent sticking.
- 2
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Tip: Whisking the dry ingredients helps to incorporate air and ensures even baking.
- 3
In a large mixing bowl, cream the butter and sugars until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract.
Tip: Using room temperature ingredients helps to create a smooth and even batter.
- 4
With the mixer on low speed, gradually add the flour mixture to the wet ingredients in three parts, alternating with the toffee bits, beginning and ending with the flour mixture. Beat just until combined.
Tip: Be careful not to overmix, as this can result in a dense cake.
- 5
Divide the batter evenly between the prepared pans and smooth the tops.
Tip: Make sure to level the batter for even baking.
- 6
Bake for 20-25 minutes or until a toothpick inserted into the center of each cake comes out clean.
Tip: Check the cakes frequently to avoid overcooking.
- 7
Remove the cakes from the oven and let them cool in the pans for 5 minutes before transferring them to a wire rack to cool completely.
Tip: This helps to prevent the cakes from breaking when transferring.
- 8
Once the cakes are completely cool, place one layer on a serving plate and spread with toffee bits. Top with the second layer and dust with powdered sugar, if desired.
Tip: This adds an extra layer of flavor and texture to the cake.
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