Best 5 Layered Toffee Cake Recipes
Are you craving a dessert that's both visually stunning and bursting with flavor? Look no further than the layered toffee cake! With its alternating layers of moist sponge cake, rich toffee sauce, and fluffy vanilla frosting, this cake is a true masterpiece that will tantalize your taste buds and leave you wanting more. Whether you're a seasoned baker or a novice in the kitchen, this comprehensive guide will provide you with all the tips, tricks, and step-by-step instructions you need to create a layered toffee cake that will become the star of your next special occasion.
Let's cook with our recipes!
LAYERED TOFFEE CAKE
This is a quick and yummy way to dress up a purchased angel food cake. To keep the plate clean while assembling this pretty layered dessert, cut two half circles of waxed paper to place under the bottom layer and remove them after frosting the cake and sprinkling on the toffee. -Pat Squire Alexandria, Virginia
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 12-14 servings.
Number Of Ingredients 5
Steps:
- In a bowl, beat cream just until it begins to thicken. Gradually add the ice cream topping and vanilla, beating until soft peaks form. Cut cake horizontally into three layers. Place the bottom layer on a serving plate; spread with 1 cup cream mixture and sprinkle with 1/2 cup candy bar. Repeat. Place top layer on cake; frost top and sides with remaining cream mixture and sprinkle with the remaining candy bar. Store in the refrigerator.
Nutrition Facts :
LAYERED TOFFEE CAKE
Very quick and easy to put together. A very rich tasting dessert. Using a premade angel food cake makes this a nice nobake dessert for hot weather when you'd rather not turn on the oven. Of course you could make the angel food cake from scratch or a mix if you wanted to.
Provided by Steve P.
Categories Dessert
Time 30m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- In a mixing bowl, beat cream just until it begins to thicken.
- Gradually add the ice cream topping and vanilla, beating until soft peaks form.
- Cut cake horizontally into three layers.
- Place the bottom layer on a serving plate; spread with 1 cup of the frosting mixture and sprinkle 1/2 cup of the chopped candy bars.
- Repeat.
- Place the top layer on the cake; frost the tops AND sides of the cake with the remaining cream mixture.
- Sprinkle with remaining candy bar.
- Refrigerate until served.
Nutrition Facts : Calories 683.9, Fat 36.4, SaturatedFat 22, Cholesterol 105, Sodium 612.5, Carbohydrate 86, Fiber 0.9, Sugar 49.1, Protein 7.5
LAYERED TOFFEE CAKE
This came from Taste of Home Quick Cooking Collectors Edition - I haven't tried it yet but it sounds great.
Provided by Ceezie
Categories Dessert
Time 30m
Yield 12-14 serving(s)
Number Of Ingredients 5
Steps:
- In a mixing bowl, beat cream just until it begins to thicken. Gradually add the ice cream topping and vanilla; beating until soft peaks form. Cut cake horizontally into 3 layers.
- Place the bottom layer on a serving plate; spread with 1 cups cream mixture and sprinkle with 1/2 cup candy bar. Repeat. Place layer on top of cake; frost top and sides with remaining cream mixture and sprinkle with remaining candy bar.
- Store in fridge till ready to serve and also store leftovers in fridge.
Nutrition Facts : Calories 469.3, Fat 24.2, SaturatedFat 14.7, Cholesterol 70, Sodium 434.1, Carbohydrate 60.4, Fiber 0.6, Sugar 34.3, Protein 5.3
FUDGE LAYER CAKE
This decadent cake is creamy-smooth and buttery. It literally melts in your mouth and leaves you swooning for more! Sprinkle frosted cake with chocolate shavings.
Provided by Lisa
Categories Desserts Cakes Birthday Cake Recipes
Yield 12
Number Of Ingredients 14
Steps:
- Sift together flour, cocoa, baking soda, and salt in a small mixing bowl.
- In a separate bowl, cream 3/4 cup butter and white and brown sugars at medium speed until light and fluffy. Add eggs, one at a time, beating after each addition. Add 2 teaspoons vanilla. At low speed, begin by adding a little of the flour mixture to the butter mixture. Alternate with buttermilk until all are blended together. Start and end with flour.
- Line bottoms of 2 9-inch pans with waxed paper; grease and flour. Pour batter in.
- Bake in a preheated 350 degrees F (175 degrees C) oven for 25-30 minutes. Test with toothpick. Cool in pans for 10 minutes before turning onto racks to cool completely.
- To Make Frosting: Cream together 3/4 cup butter and confectioners' sugar. Slowly add melted chocolate and 2 teaspoons vanilla. Beat until light and fluffy. Frost cooled cake.
Nutrition Facts : Calories 583.8 calories, Carbohydrate 81.9 g, Cholesterol 93.2 mg, Fat 28.9 g, Fiber 3.8 g, Protein 6.4 g, SaturatedFat 17.9 g, Sodium 209.6 mg, Sugar 61.5 g
CHOCOLATE-TOFFEE CRUNCH LAYER CAKE
This layered cake is pure chocolate confection. Betty Crocker™ Super Moist™ chocolate cake mix gets an extra chocolaty plus-up from the addition of chocolate pudding before baking. A from-scratch dangerously good dark chocolate buttercream frosting covers the three layers of cake. The special addition that takes this dessert to the next level? A toffee bits crunch that's sprinkled among the frosting in between the cake layers, and then piled atop the cake. For an extra-fun touch, we added small frosting stars piped around the edges of the top of the cake! It's a truly over-the-top chocolate dessert that makes a gorgeous centerpiece, and makes any chocolate-loving guest very happy.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h5m
Yield 12
Number Of Ingredients 11
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of 3 (8-inch) round cake pans with cooking spray.
- In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour 1 2/3 cups batter in each pan. Spread evenly.
- Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
- Meanwhile, in small microwavable bowl, microwave 1/3 cup chocolate chips uncovered on High 30 seconds; stir. Continue to microwave in 15-second increments, stirring after each, until chips can be stirred smooth. Add almonds to bowl; stir until almonds are coated evenly with chocolate. Spread on waxed paper-lined cookie sheet. Refrigerate at least 30 minutes until chocolate is firm.
- Break chocolate-coated nuts into large pieces, and place in bowl of food processor. Cover and process until coarsely chopped. Place in small bowl; stir in toffee bits. Set aside.
- In small microwavable bowl, microwave 3/4 cup chocolate chips uncovered on High 60 seconds; stir halfway through. Continue to microwave in 15-second increments until chips can be stirred smooth; cool 10 minutes. In large bowl, beat butter and melted chocolate with electric mixer on medium speed until blended. On low speed, beat in powdered sugar, milk and vanilla, scraping side of bowl occasionally, until smooth and creamy.
- Place one cake layer on serving plate. Spread 2/3 cup of the frosting on top; sprinkle 2 tablespoons of the toffee bits crunch over top of frosting. Top with second cake layer. Spread 2/3 cup frosting on top; sprinkle 2 tablespoons of the toffee bits crunch over top of frosting; top with third cake layer. Fit decorating bag with medium star piping tip; fill with 3/4 cup of the frosting. Set aside.
- Frost sides with thin layer of frosting so sides are covered but cake still shows through. Spread remaining frosting on top. Using decorating bag, pipe stars on top edge of cake. Fill center with remaining toffee bits crunch. Refrigerate cake 30 minutes. If refrigerating cake longer than 30 minutes, let cake stand 10 minutes at room temperature before cutting. Store loosely covered in refrigerator.
Nutrition Facts : Calories 700, Carbohydrate 79 g, Cholesterol 100 mg, Fat 7, Fiber 2 g, Protein 5 g, SaturatedFat 19 g, ServingSize 1 Slice, Sodium 680 mg, Sugar 60 g, TransFat 1 g
Tips:
- Use high-quality ingredients: The quality of your ingredients will greatly impact the taste of your toffee cake. Use real butter, not margarine, and use good-quality chocolate and toffee bits.
- Don't overmix the batter: Overmixing the batter can make the cake tough. Mix the batter just until the ingredients are combined.
- Bake the cake in a preheated oven: This will help the cake to rise evenly and prevent it from sinking in the middle.
- Let the cake cool completely before frosting it: This will help to prevent the frosting from melting.
- Store the cake in an airtight container at room temperature: The cake will keep for up to 3 days at room temperature, or up to 1 week in the refrigerator.
Conclusion:
Layered toffee cake is a delicious and decadent dessert that is perfect for any occasion. It is easy to make and can be customized to your liking. With its rich chocolate and toffee flavor, this cake is sure to be a hit with everyone who tries it.
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