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Toffee Crunch Cake (Best Toffee Sauce Layer Cake)

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Toffee Crunch Cake delivers the ultimate texture party: moist brown sugar layers studded with crunchy toffee bits, oozing homemade toffee sauce between each level, all crowned by fluffy cream cheese frosting and a dramatic toffee rim that shatters on first bite. This crowd-pleasing dessert serves 12-16 generously for birthdays, holidays, or fall gatherings, ready in about 3 hours with just 45 minutes hands-on time. Make it ahead, freeze layers for weeks, or wow guests with its buttery, caramelized Heath bar crunch that beats any bakery find.

Ingredients

Scale

For the Brown Sugar Cake Layers

2 1/2 cups (310g) cake flour (spooned and leveled; swap all-purpose + 2 tbsp cornstarch)

1 1/2 tsp baking powder

1/2 tsp baking soda

1 tsp salt

1 1/2 cups (300g) light brown sugar, packed

3/4 cup (170g) unsalted butter, softened to room temperature

3 large eggs + 1 yolk, room temperature

1 tbsp vanilla extract

1/2 cup (120g) full-fat sour cream, room temperature

1 1/4 cups (300ml) whole milk, room temperature

1 1/2 cups (200g) toffee bits (Heath or Skor, divided; save 1/2 cup for rim)

For the Homemade Toffee Sauce

1 cup (226g) unsalted butter

1 cup (200g) light brown sugar, packed

1/2 cup (120ml) heavy cream

1 tsp vanilla extract

1/4 tsp salt

For the Cream Cheese Frosting

12 oz (340g) full-fat cream cheese, softened

1 cup (226g) unsalted butter, softened

5 cups (600g) powdered sugar, sifted

2 tsp vanilla extract

Pinch of salt

1/4 cup (30g) toffee bits (for mixing in)

Instructions

1. Preheat oven to 350°F (177°C). Grease and flour three 8-inch round cake pans; line bottoms with parchment.

3. Whisk dry ingredients: cake flour, baking powder, baking soda, salt in a medium bowl. Set aside.

5. Beat butter and brown sugar on medium-high until pale and fluffy, 3 minutes. Scrape bowl.

7. Add eggs one at a time, then yolk and vanilla; beat until smooth. Mix in sour cream.

9. Alternate adding dry ingredients and milk, starting/ending with dry (three additions milk, two dry). Low speed to avoid gluten.

11. Fold in 1 cup toffee bits gently by hand.

13. Divide batter evenly (about 2 cups per pan). Smooth tops; tap pans to release air.

15. Bake 22-25 minutes until toothpick pulls clean with moist crumbs. Cool in pans 10 minutes, then fully on wire racks.

17. Toffee Sauce: Melt butter in heavy saucepan over medium heat. Stir in brown sugar; cook until bubbling gently, 3-4 minutes without boiling over. Slowly drizzle in heavy cream while whisking constantly. Simmer 2 minutes until thickened. Off heat, stir in vanilla and salt. Cool completely (1 hour room temp or fridge 30 minutes).

19. Frosting: Beat cream cheese and butter on medium until creamy, 2 minutes. Gradually add powdered sugar, 1 cup at a time, until thick. Mix in vanilla, salt, and 1/4 cup toffee bits. Adjust with milk 1 tsp if too stiff.

21. Assemble: Level cooled layers if domed. Place first layer on cake board/turntable. Pipe thick buttercream dam around edge. Spread 1/2 cup cooled toffee sauce inside dam; top with scant 1 cup frosting. Stack second layer; repeat sauce + frosting. Add top layer. Crumb coat thin frosting layer; chill 20 minutes. Frost smoothly; chill 15 minutes to set. Press remaining 1/2 cup toffee bits halfway up sides for crunch rim. Drizzle extra sauce over top; let drip artistically.

Notes

Pro Tip: Room-temp ingredients prevent curdling; sour cream keeps layers ultra-moist.

Make ahead: Bake/frost layers day before; assemble day-of. Freeze wrapped layers 3 months.

Storage: Fridge 5 days airtight; room-temp serve.

Servings: 12-16 slices.

Nutrition

Find it online: https://yummyyrecipe.com/toffee-crunch-cake-best-toffee-sauce-layer-cake/