Toffee Mirror Glaze Cake
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
This toffee mirror glaze cake is my go to showstopper when I want to impress without spending hours in the kitchen. The whole thing comes together in just an hour from start to finish, making it perfect for last minute gatherings or when you're craving something fancy. Golden syrup, one of my favorite ingredients, not only creates that beautiful glossy glaze but also contains minerals like potassium and magnesium that regular refined sugar doesn't offer. The best part? You probably have everything in your pantry already, which means no expensive specialty ingredients needed. Watch that toffee glaze cascade down the sides like liquid gold and you'll understand why this cake never fails to earn compliments.
Ella x
Ingredients
- 300 gall-purpose flour
- 250 ggranulated sugar
- 200 gunsalted butter
- 4large eggs
- 150 mlgolden syrup
- 50 mlwater
- 150 gtoffee sauce
- 20 gunsalted butter for greasing
- 15 gbaking powder
- 10 gsalt
- 1½ mlvanilla extract
- 50 ggolden caster sugar
- 50 gunsalted butter for glaze
Detail level
Instructions
- 1
Preheat the oven to 180°C (350ºfF). Grease and line two 20cm (8 inch) round cake pans.
- 2
In a medium saucepan, combine the golden syrup, water, and toffee sauce. Place over medium heat and stir until the sugar has dissolved.
Tip: Use a candy thermometer to monitor the temperature of the toffee sauce.
- 3
Remove the saucepan from the heat and stir in the golden caster sugar until dissolved.
- 4
Let the toffee sauce cool slightly before pouring it over the bottom of each cake pan.
- 5
In a large mixing bowl, cream the butter and sugar until light and fluffy.
Tip: Use an electric mixer to speed up the process.
- 6
Beat in the eggs one at a time, followed by the vanilla extract.
- 7
In a separate bowl, whisk together the flour, baking powder, and salt.
- 8
Gradually add the dry ingredients to the wet ingredients, beating until just combined.
Tip: Do not overmix.
- 9
Pour the batter over the toffee sauce in the prepared pans.
Tip: Smooth the top of each cake.
- 10
Bake for 25-30 minutes, or until a toothpick inserted into the center of each cake comes out clean.
Tip: Rotate the pans halfway through the baking time.
- 11
Remove the cakes from the oven and let them cool in the pans for 5 minutes.
Tip: Then, transfer them to a wire rack to cool completely.
- 12
To make the glaze, melt the unsalted butter in a small saucepan over low heat.
- 13
Gradually pour in the golden syrup, stirring constantly until smooth.
- 14
Pour the glaze over the cooled cake, allowing it to set before serving.
Tip: Use a spatula to smooth the glaze and create a mirror-like finish.
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