Christmas Toffee Crunch Cake
A rich and festive cake combining toffee and nuts, perfect for holiday gatherings.
Ingredients
Cake Ingredients
- 2 cups all-purpose flour Can use gluten-free flour blend as a substitute.
- 1 cup unsalted butter, softened Possible substitute: vegan butter.
- 1 cup sugar
- 4 large eggs Can substitute with flaxseed meal or applesauce for a vegan option.
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup toffee bits
- 1 cup chopped nuts (e.g., pecans or walnuts) Choose your favorite nuts.
Instructions
Preparation
- Gather all your ingredients. Pre-measuring will help make the process more efficient.
- Preheat the oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, about 3-4 minutes.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract.
- In another bowl, combine all-purpose flour, baking powder, and salt.
- Gradually add the dry mixture to the butter mixture, stirring until just combined.
- Fold in toffee bits and chopped nuts until evenly distributed.
Baking
- Divide the batter evenly between the prepared pans.
- Bake for 25-30 minutes or until a toothpick inserted comes out clean.
- Allow cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
Notes
Store in an airtight container for up to 3 days at room temperature or refrigerate for about a week. For longer storage, freeze the cake layers for up to three months.