Toffee Naked Cake
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
A rich and indulgent cake featuring a gooey toffee center, perfect for satisfying any sweet tooth.
Ella x
Ingredients
- 300butter
- 400 gcaster sugar
- 200 gbrown sugar
- 2large eggs
- 250 gall-purpose flour
- 10 gbaking powder
- 5 gsalt
- 200 mlunsalted milk
- 400 gtoffee bits
- 1½ mlvanilla extract
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Grease and flour a 6-inch (15cm) round cake pan.
Tip: Optional non-stick spray for easy cake release
- 2
In a medium saucepan, combine the butter, caster sugar, and brown sugar. Place over medium heat and cook, stirring occasionally, until the sugar has dissolved.
Tip: Be cautious not to burn the sugar
- 3
Bring the mixture to the boil, then reduce the heat to medium-low and simmer for 5 minutes.
Tip: Stir occasionally to prevent burning
- 4
Remove the saucepan from the heat and stir in the large eggs one at a time, followed by the flour, baking powder, and salt.
Tip: Be patient, as the mixture will thicken
- 5
Pour the batter into the prepared cake pan and smooth the top.
Tip: Don't worry if the top is a bit rough – it will even out during baking
- 6
Arrange the toffee bits evenly over the top of the batter.
Tip: Don't worry if some toffee bits get stuck – it's all part of the charm
- 7
Bake for 25-30 minutes, or until the cake is golden brown and a skewer inserted into the center comes out clean.
Tip: Don't overbake – the cake should be slightly undercooked in the center
- 8
Remove the cake from the oven and let it cool in the pan for 5 minutes.
Tip: Be patient – the cake will be hot and fragile
- 9
Transfer the cake to a wire rack to cool completely.
Tip: This is the hardest part – waiting for the cake to cool
- 10
Once the cake is completely cool, slice it and serve.
Tip: Optional – you can also store the cake in an airtight container at room temperature for up to 2 days
Recipe Variations
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