Toffee Pound Cake
Prep
20 mins
Cook
40 mins
Servings
8
Difficulty
Easy
This toffee pound cake is my go to recipe whenever I want something impressive without spending hours in the kitchen. It comes together in just 20 minutes of prep, and you'll have a beautiful golden cake ready in under an hour total. The brown sugar adds wonderful depth and molasses, which contains minerals like potassium and magnesium that granulated sugar lacks. What I love most is how simple it is to make with ingredients you probably already have on hand, making it budget friendly too. Those toffee bits melted throughout create pockets of sweet, buttery flavor that make every slice feel like a treat. This is my favorite cake to bring to potlucks because it's moist, tender, and nobody can believe how easy it was to bake.
Ella x
Ingredients
- 250 gall-purpose flour
- 200 ggranulated sugar
- 100 gbrown sugar
- 250 gunsalted butter
- 4 egglarge eggs
- 150 gtoffee bits
- 10 gsea salt
- 10 gbaking powder
- 5 gsalt
- 2 mlvanilla extract
- 120 mlwhole milk
Detail level
Instructions
- 1
Preheat the oven to 160\u00b0C (320\u00b0F). Grease and flour a 20cm (8 inch) round cake pan.
Tip: Use a non-stick pan for easy removal.
- 2
In a large mixing bowl, cream the butter and sugars until light and fluffy.
Tip: Use an electric mixer for a quicker process.
- 3
Beat in the eggs one at a time, followed by the vanilla extract.
Tip: Make sure each egg is fully incorporated before adding the next.
- 4
In a separate bowl, whisk together the flour, baking powder, and salt.
Tip: Sift the dry ingredients to ensure even distribution.
- 5
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients.
Tip: Scrape down the sides of the bowl to ensure everything is well combined.
- 6
Stir in the toffee bits and sea salt.
Tip: Don\u2019t overmix, as this can cause the toffee to break down.
- 7
Pour the batter into the prepared cake pan and smooth the top.
Tip: Make sure the batter is evenly distributed and the top is smooth.
- 8
Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Tip: Don\u2019t open the oven door during the baking time, as this can cause the cake to sink.
- 9
Remove the cake from the oven and let it cool in the pan for 10 minutes.
Tip: Don\u2019t rush this step, as the cake needs time to set.
- 10
Transfer the cake to a wire rack to cool completely.
Tip: This will help the cake retain its shape and texture.
Recipe Variations
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