Toffee Butterscotch Cake is a rich, moist, and decadent dessert that combines the deep caramelized flavors of butterscotch with the crunch of toffee. This cake is perfect for any occasion, from birthdays to festive gatherings. The soft sponge infused with butterscotch essence is layered with velvety butterscotch frosting and topped with crunchy toffee bits for an irresistible texture. With every bite, you experience the perfect balance of sweetness and warmth, making it a favorite treat for all ages.
Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 cup unsalted butter (softened)
- 4 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon butterscotch essence
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
For the Butterscotch Frosting:
- 1 cup unsalted butter (softened)
- 3 cups powdered sugar
- ½ cup butterscotch sauce
- 1 teaspoon vanilla extract
- ¼ cup heavy cream
For the Toffee Topping:
- ½ cup crushed toffee bits
- ¼ cup caramel sauce (for drizzling)
Instructions
1. Prepare the Cake Batter
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate large bowl, beat the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract and butterscotch essence for enhanced flavor.
- Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients.
- Mix until the batter is smooth and well combined.
2. Bake the Cake
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Remove from the oven and let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
3. Prepare the Butterscotch Frosting
- In a large bowl, beat the butter until creamy.
- Gradually add the powdered sugar, mixing well.
- Pour in the butterscotch sauce and vanilla extract, beating until smooth.
- Add heavy cream and mix until the frosting reaches a fluffy consistency.
4. Assemble the Cake
- Place one cake layer on a serving plate and spread a generous amount of frosting on top.
- Place the second cake layer on top and cover the entire cake with the remaining frosting.
5. Add the Toffee Topping
- Sprinkle crushed toffee bits evenly over the cake.
- Drizzle caramel sauce on top for an extra touch of sweetness.
6. Serve and Enjoy
- Slice the cake and serve it with a warm cup of coffee or milk.
- Store any leftovers in an airtight container for up to three days.