Christmas Toffee Crunch Cake (Printable version)

Rich festive cake with buttery layers, sweet toffee bits, and crunchy nuts. Perfect for holiday celebrations.

# What you need:

→ Dry Ingredients

01 - 2 cups all-purpose flour (or gluten-free flour blend)
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon salt

→ Wet Ingredients

04 - 1 cup unsalted butter, softened
05 - 1 cup sugar
06 - 4 large eggs
07 - 1 teaspoon vanilla extract

→ Add-Ins

08 - 1 cup toffee bits
09 - 1 cup chopped pecans or walnuts

# Steps to follow:

01 - Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
02 - In a large mixing bowl, cream butter and sugar until light and fluffy, about 3–4 minutes.
03 - Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
04 - In separate bowl, whisk together flour, baking powder, and salt.
05 - Gradually add dry mixture to butter mixture, mixing until just combined. Do not overmix.
06 - Gently fold in toffee bits and chopped nuts until evenly distributed.
07 - Divide batter evenly between prepared pans. Bake for 25–30 minutes, or until toothpick inserted in center comes out clean.
08 - Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely before frosting.

# Expert tips:

01 -
  • Its the kind of cake that makes people pause mid conversation and ask what that incredible flavor is
  • The toffee bits create these little pockets of crunch that keep every bite interesting
02 -
  • Overmixing once you add the flour makes the cake tough, so stop as soon as you see no dry streaks
  • Room temperature ingredients blend together so much better than cold ones
03 -
  • Toasting the nuts before folding them in adds this incredible depth of flavor
  • If you forget to soften the butter, cut it into cubes and warm it for 10 seconds in the microwave
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