Toffee Polenta Cake
Prep
20 mins
Cook
40 mins
Servings
8
Difficulty
Easy
My favorite thing about this toffee polenta cake is how incredibly easy it comes together in just an hour from start to finish. The polenta gives it such a lovely texture while adding fiber and nutrients that regular flour alone can't match. What I love most is that you probably already have everything in your pantry, making this an affordable dessert that feels fancy. The toffee bits and chocolate chips create pockets of sweetness throughout, while the streusel topping adds that satisfying crunch. It's perfect for when you want something special without spending hours in the kitchen.
Ella x
Ingredients
- 400polenta
- 200toffee bits
- 250 gall-purpose flour
- 200 ggranulated sugar
- 100 gbrown sugar
- 10 gsalt
- 150 gunsalted butter
- 4large eggs
- 300 mlmilk
- 100 gstreusel topping (flour, brown sugar, butter)(Mix flour, brown sugar and butter until crumbly)
- 100 gchocolate chips
- 1vanilla extract
- 1baking powder
Detail level
Instructions
- 1
Preheat oven to 180°C. Grease and flour a 20cm round cake pan.
Tip: Use parchment paper for easy cake release
- 2
In a large bowl, whisk together flour, sugar, brown sugar, salt and baking powder.
Tip: Whisk until combined and lightly aerated
- 3
Add polenta, toffee bits, unsalted butter, milk and vanilla extract to the dry ingredients. Mix until just combined.
Tip: Do not overmix
- 4
Beat in large eggs one at a time, making sure each egg is fully incorporated before adding the next.
Tip: Scrape down the sides of the bowl as needed
- 5
Divide the batter evenly between the prepared cake pan and a 15cm round cake pan.
Tip: Smooth the tops
- 6
Bake for 30 minutes for the first cake and 20 minutes for the second cake. Rotate the cake pans halfway through baking.
Tip: Check for doneness by inserting a toothpick into the center of each cake
- 7
While the cakes are baking, prepare the streusel topping by mixing flour, brown sugar and butter until crumbly.
Tip: Chill the streusel topping in the refrigerator for 10 minutes before baking
- 8
Remove the cakes from the oven and let them cool in the pans for 5 minutes. Transfer the cakes to a wire rack to cool completely.
Tip: Allow the cakes to cool completely before assembling the cake
- 9
Once the cakes are completely cool, place the bottom cake layer on a serving plate. Spread a layer of chocolate ganache on top of the cake. Top with the second cake layer.
Tip: Drizzle with additional chocolate ganache, if desired
- 10
Top the cake with the streusel topping and chocolate chips.
Tip: Serve immediately
Recipe Variations
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