Treasure Toffee Cake
Indulge in the decadent joy of the Treasure Toffee Cake, a luscious treat that combines the rich flavors of buttery caramel and a tender sponge cake. This irresistible dessert features a moist, golden cake infused with toffee bits for a delightful crunch in every bite. Topped with a velvety homemade toffee glaze made from melted caramels, heavy cream, and a touch of sea salt, this cake achieves the perfect balance of sweetness and a hint of saltiness. Garnished with extra toffee bits for an alluring finish, it’s ideal for cozy gatherings or a show-stopping centerpiece at celebrations. With just 20 minutes of prep time and simple steps, this easy-to-make salted toffee cake is destined to become a crowd-pleasing favorite. Perfect for lovers of caramel desserts!
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Ingredients
- 200 grams unsalted butter, softened
- 200 grams granulated sugar
- 100 grams light brown sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 250 grams all-purpose flour
- 2 teaspoons baking powder
- 120 milliliters whole milk
- 150 grams toffee bits
- 200 milliliters heavy cream
- 150 grams soft caramels
- 1 teaspoon sea salt
Directions
Step 1
Preheat the oven to 175°C (350°F) and lightly grease a 9-inch (23 cm) round cake pan. Line the bottom with parchment paper for easy release.
Step 2
In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and light brown sugar until light and fluffy, about 3-4 minutes using a hand or stand mixer.
Step 3
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Step 4
In a separate bowl, whisk together the all-purpose flour and baking powder. Gradually add the dry ingredients to the wet mixture, alternating with the whole milk. Begin and end with the dry ingredients, mixing just until combined.
Step 5
Fold in 100 grams of the toffee bits, reserving the rest for topping.
Step 6
Pour the batter into the prepared cake pan and smooth the surface with a spatula. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Step 7
While the cake is baking, make the toffee glaze. In a small saucepan, heat the heavy cream and soft caramels over medium heat, stirring constantly, until the caramels are fully melted and smooth. Stir in the sea salt and set aside to cool slightly.
Step 8
Once the cake is done baking, allow it to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Step 9
Once the cake has cooled, pour the warm toffee glaze evenly over the top, letting it drip down the sides. Sprinkle the remaining toffee bits on top for decoration.
Step 10
Allow the glaze to set for about 10 minutes before slicing. Serve and enjoy!
Nutrition Facts
| Serving size | 1596.4 grams (1596.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5920 |
| Total Fat 305.60g | 392% |
| Saturated Fat 183.30g | 917% |
| Polyunsaturated Fat 0.10g | |
| Cholesterol 1461mg | 487% |
| Sodium 4278mg | 186% |
| Total Carbohydrate 719.60g | 262% |
| Dietary Fiber 6.80g | 24% |
| Total Sugars 495.90g | |
| Protein 63.90g | 128% |
| Vitamin D 219IU | 1093% |
| Calcium 579mg | 45% |
| Iron 17mg | 93% |
| Potassium 1165mg | 25% |
Source of Calories