Christmas Toffee Crunch Cake (Print-Friendly Format)
Buttery toffee crunch cake with nuts—ideal for holiday gatherings and sweet celebrations.
# Ingredients You’ll Need:
→ Cake
01 -
2 cups all-purpose flour
02 -
1 cup unsalted butter, softened
03 -
1 cup sugar
04 -
4 large eggs
05 -
1 teaspoon vanilla extract
06 -
1 teaspoon baking powder
07 -
0.5 teaspoon salt
08 -
1 cup toffee bits
09 -
1 cup chopped nuts, such as pecans or walnuts
# How to Make It:
01 -
Preheat the oven to 175°C. Grease and flour two 23 cm round cake pans. Gather all ingredients and pre-measure for efficiency.
02 -
Using a large mixing bowl, cream together the softened butter and sugar until pale and fluffy, about 3–4 minutes.
03 -
Add eggs one at a time, mixing thoroughly after each addition. Stir in vanilla extract until well mixed.
04 -
In a separate bowl, whisk together flour, baking powder, and salt.
05 -
Gradually add the dry ingredients to the creamed mixture, stirring until just combined. Avoid overmixing.
06 -
Gently fold in toffee bits and chopped nuts until evenly distributed throughout the batter.
07 -
Divide the batter evenly between the prepared cake pans. Bake for 25–30 minutes, or until a toothpick inserted in the centre comes out clean.
08 -
Allow cakes to cool in the pans for 10 minutes. Then transfer to wire racks to cool completely before serving or frosting as desired.
# Extra Tips:
01 -
Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week. For extended storage, freeze unfrosted cake layers for up to three months.