Description
This Christmas Toffee Crunch Cake is a delightful, festive dessert perfect for holiday celebrations. Moist and tender, it’s studded with crunchy toffee bits and chopped nuts, delivering a perfect balance of sweet and crunchy textures. Easy to make and customizable with choice of nuts and flour, this cake brings cozy warmth and holiday cheer to your table.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour or gluten-free flour blend
- 1 teaspoon baking powder
- ½ teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened or vegan butter substitute
- 1 cup sugar
- 4 large eggs or flaxseed meal and applesauce for vegan substitute (1 tablespoon flaxseed meal mixed with 3 tablespoons applesauce per egg)
- 1 teaspoon vanilla extract
Add-Ins
- 1 cup toffee bits
- 1 cup chopped pecans or walnuts
Instructions
- Preheat and Prepare Pans: Preheat the oven to 350°F (175°C). Grease and lightly flour two 9-inch round cake pans to ensure the cakes release easily after baking.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and sugar together using a hand or stand mixer on medium speed until the mixture is light and fluffy, about 3 to 4 minutes.
- Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition to incorporate fully. Stir in the vanilla extract to enhance the flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt until evenly combined.
- Mix Batter: Gradually add the dry ingredients to the wet butter mixture, mixing gently until just combined. Avoid overmixing to keep the cake tender.
- Fold in Add-Ins: Carefully fold in the toffee bits and chopped nuts, distributing them evenly throughout the batter without deflating it.
- Bake: Divide the batter evenly between the prepared cake pans. Place in the preheated oven and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Completely: Let the cakes cool in their pans for about 10 minutes. Then, turn the cakes out onto wire racks to cool completely before frosting or serving.
Notes
- You can substitute the nuts according to your preference or allergies, such as using almonds or hazelnuts.
- For a vegan version, replace eggs with flaxseed meal and applesauce, and use vegan butter.
- Be careful not to overmix the batter to keep the texture light and fluffy.
- Allow cakes to cool fully before frosting to avoid melting the frosting.
- Store leftover cake tightly covered at room temperature for up to 3 days, or in the refrigerator for up to a week.
