Toffee Refrigerator Cake
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
This toffee refrigerator cake is my go to dessert when I want something impressive without spending hours in the kitchen. The whole thing comes together in under an hour, which means you can have a stunning homemade cake ready for guests before dinner time. I love that eggs provide natural protein and help create a wonderfully moist crumb, while the toffee bits add that irresistible caramel flavor everyone adores. The best part? Once it's baked and frosted, you simply pop it in the fridge and it actually improves as it sits, making this perfect for entertaining since you can prepare it the day before.
Ella x
Ingredients
- 400 gunsalted butter(softened)
- 500 gcaster sugar(grated)
- 200 glight brown soft sugar
- 250 gtoffee bits
- 150 gplain flour
- 12 gbaking powder
- 6 gsalt
- 2large eggs
- 150 mlcold unsalted milk
- 150 gunsalted butter, softened
- 600 gwhite icing sugar
Detail level
Instructions
- 1
Preheat your oven to 180°C (350ºfF). Line the base and sides of a 20cm square baking tin with parchment paper.
- 2
In a medium saucepan, combine the grated sugar, toffee bits, and a small pinch of salt. Place the saucepan over a low heat and cook, stirring occasionally, until the sugar has dissolved and the mixture is golden brown.
Tip: Watch carefully to avoid burning.
- 3
Remove the saucepan from the heat and stir in the flour and baking powder. Let cool slightly.
- 4
In a large bowl, beat the softened butter until creamy. Add the eggs one at a time, beating well after each addition.
- 5
Gradually add the cooled sugar mixture to the butter mixture, beating until smooth.
Tip: Make sure the mixture is well combined.
- 6
Sift in the cold milk and beat until the mixture is smooth and creamy.
Tip: The mixture should be thick but pourable.
- 7
Pour the mixture into the prepared baking tin and smooth the top.
- 8
Bake for 20-25 minutes, or until the cake is golden brown and set.
Tip: Don't overbake.
- 9
Remove the cake from the oven and let cool in the tin for 5 minutes.
- 10
Dip the top of the cake in the melted butter and sprinkle with white icing sugar.
Tip: This will help the frosting adhere.
- 11
Once the cake is completely cool, spread a layer of white frosting on top.
Tip: Use a piping bag or a spatula to spread the frosting evenly.
- 12
Decorate the cake as desired.
Tip: Get creative with your decorations!
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