Servings: 12 people
Calories: 400kcal
Cost: $20
Equipment
- Electric mixer
- Measuring cups and spoons
- Large mixing bowls
- Two 9-inch round cake pans
- Wire rack
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 cup whole milk
- 4 large eggs
- 2 tsp vanilla extract
- 1 cup granulated sugar
- 6 tbsp unsalted butter, cut into pieces
- 1/2 cup heavy cream
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1 cup crushed toffee bits (such as Heath or Skor bars)
- 1/2 cup chopped pecans or walnuts (optional)
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup caramel sauce from above
- 2-4 tbsp heavy cream
- 1 tsp vanilla extract
- a pinch salt
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, beat the softened butter until creamy. Gradually add the sugar, beating until light and fluffy. Add eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Add the dry ingredients to the wet mixture in three parts, alternating with the milk. Mix until just combined.
- Pour the batter into the prepared pans and bake for 25-30 minutes, or until a toothpick comes out clean. Let cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- For the caramel sauce, heat sugar over medium heat until melted and amber. Add butter and stir until melted, then carefully pour in cream and stir until smooth. Add vanilla and salt, then set aside to cool.
- In a small bowl, combine crushed toffee bits and nuts (if using).
- For the frosting, beat softened butter until creamy, gradually adding powdered sugar. Add caramel sauce, heavy cream, vanilla, and salt, mixing until light and fluffy.
- Assemble the cake by placing one layer on a plate, frosting it, and sprinkling half of the toffee-nut mixture on top. Add the second layer, frost the top and sides, and sprinkle the remaining mixture on top.
Notes
Make sure all ingredients are at room temperature for the best results. To prevent the cake from sticking, grease pans and dust with flour or use parchment paper. For an extra moist cake, brush each layer with caramel sauce before frosting. Store tightly wrapped at room temperature for up to 3 days, or refrigerate for 5 days. Freeze securely for up to 3 months and thaw overnight in the fridge.
Nutrition
Calories: 400kcal | Carbohydrates: 60g | Protein: 5g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 80mg | Sodium: 200mg | Potassium: 100mg | Fiber: 1g | Sugar: 45g | Vitamin A: 600IU | Calcium: 50mg | Iron: 1mg
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