Who doesn’t love a sticky-sweet dessert? Toffee cake requires the extra step of making the topping, but it’s well worth it. If you cook the sauce a little longer, it may actually harden on your cake, creating a satisfying “crack” when you cut into it.
Sticky Toffee Cake
Who doesn’t love a sticky-sweet dessert? Toffee cake requires the extra step of making the topping, but it’s well worth it. If you cook the sauce a little longer, it may actually harden on your cake, creating a satisfying “crack” when you cut into it.
Ingredients
CAKE
- 1 3/4 c all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 c unsalted butter (softened)
- 1 c granulated Turbinado sugar (or white)
- 2 large eggs
- 2 tsp vanilla extract
- 3/4 c whole buttermilk
- 1/2 c toffee bits
SAUCE
- 1/2 c unsalted butter
- 1 c packed light brown sugar
- 1/2 c heavy cream
- 1 tsp vanilla extract
Instructions
CAKE
- Set your oven to 350°F
- Grease a 9-inch round cake pan or bundt pan
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In another larger bowl, cream together the softened butter and granulated sugar until fluffy.
- Beat in the eggs individually, followed by the vanilla extract.
- Gradually add the dry flour mixture to the butter mixture.
- Alternate with the buttermilk
- Stop when it’s combined (don’t overwork it).
- Fold in the chopped toffee bits.
- Pour the batter into the prepared cake pan.
- Give it a tap to even out the top and release air bubbles.
- Bake for about 30-35 minutes or until a toothpick inserted into the center comes out clean.
SAUCE
- Put the butter into a saucepan, melting it over medium heat.
- Stir in the brown sugar, heavy cream, and vanilla extract. Bring the mixture to a gentle boil, stirring constantly.
- Reduce the heat and simmer for about 5 minutes or until the sauce thickens slightly (this is where you can cook it a little longer for a different finished texture). Remove from the heat and allow it to cool.
- Cool the cake completely.
- Pour the toffee sauce over the top, allowing it to drizzle down the sides.
- Slice and serve the toffee cake, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.