Christmas Toffee Crunch Cake Recipe

Introduction

Celebrate the holidays with this Christmas Toffee Crunch Cake, a delightful treat filled with crunchy toffee bits and nuts. It’s a moist, flavorful cake that’s perfect for festive gatherings and sure to impress your guests.

Ingredients

• 2 cups all-purpose flour
• 1 cup unsalted butter, softened
• 1 cup sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup toffee bits
• 1 cup chopped nuts

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
2. Step 2: In a large bowl, cream together the softened butter and sugar until light and fluffy.
3. Step 3: Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
4. Step 4: In a separate bowl, whisk together the flour, baking powder, and salt.
5. Step 5: Gradually add the dry ingredients to the wet mixture, mixing until just combined.
6. Step 6: Gently fold in the toffee bits and chopped nuts to distribute them evenly throughout the batter.
7. Step 7: Divide the batter evenly between the prepared pans and smooth the tops.
8. Step 8: Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
9. Step 9: Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

Tips & Variations

• For extra richness, add a half cup of sour cream or Greek yogurt to the batter.
• Replace chopped nuts with dried cranberries or cherries for a tart twist.
• Use your favorite nut variety, such as pecans or walnuts, for different flavors and textures.
• Dust the cooled cake with powdered sugar or drizzle melted chocolate for a festive presentation.

Storage

Store the cake covered at room temperature for up to 3 days to keep it moist. For longer storage, wrap tightly and refrigerate for up to one week. Before serving refrigerated cake, let it sit at room temperature for about 30 minutes to soften. You can also freeze the cake wrapped well for up to 2 months; thaw overnight in the fridge.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted butter?

Yes, but reduce the added salt in the recipe to a pinch to avoid making the cake too salty.

What can I substitute for toffee bits if I can’t find them?

You can substitute toffee bits with crushed toffee candy bars or use chocolate chips for a different but delicious crunch.

Christmas Toffee Crunch Cake Recipe

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★★★★★

4.6 from 60 reviews

• Author: Lila
• Total Time: 45 minutes
• Yield: 12 servings 1x

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Description

Delight in the festive flavors of this Christmas Toffee Crunch Cake, a moist and buttery holiday treat studded with crunchy toffee bits and chopped nuts. Perfect for celebrating the season with family and friends, this cake offers a sweet vanilla base enriched by the irresistible crunch and caramel notes of toffee, complemented by the nutty texture. Easy to make and sure to impress, it’s a classic addition to any holiday dessert table.

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Ingredients

Scale 1x2x3x

Cake Batter

• 2 cups all-purpose flour
• 1 cup unsalted butter, softened
• 1 cup sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon salt

Add-ins

• 1 cup toffee bits
• 1 cup chopped nuts

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Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s at the right temperature for baking the cake evenly.
2. Prepare Pans: Grease and flour two 9-inch round cake pans to prevent the cakes from sticking and to help them bake evenly.
3. Cream Butter and Sugar: In a mixing bowl, cream together the softened unsalted butter and sugar until the mixture is light and fluffy, which creates a tender cake texture.
4. Add Eggs: Incorporate the eggs one at a time into the creamed mixture, beating well after each addition to maintain a smooth batter.
5. Add Vanilla: Stir in the vanilla extract to infuse the batter with warm, sweet flavor.
6. Mix Dry Ingredients: In a separate bowl, combine the all-purpose flour, baking powder, and salt, ensuring even distribution of the leavening agents and seasoning.
7. Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring gently until fully incorporated without overmixing to keep the cake tender.
8. Fold in Extras: Carefully fold in the toffee bits and chopped nuts to evenly distribute the crunchy, flavorful additions throughout the batter.
9. Divide Batter: Pour and evenly divide the batter between the two prepared cake pans.
10. Bake: Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean, indicating the cakes are cooked through.
11. Cool Cakes: Allow the cakes to cool in the pans for 10 minutes to set, then transfer them to wire racks to cool completely before frosting or serving.

Notes

• Ensure butter is softened to room temperature for easier creaming with sugar.
• For an extra festive touch, frost the cake with buttercream and sprinkle additional toffee bits and nuts on top.
• Toffee bits can be substituted with chocolate chips if desired, but it will alter the signature crunch and flavor.
• Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
• Make sure not to overmix the batter once the flour is added to keep the cake moist and tender.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Christmas cake, toffee crunch cake, holiday dessert, festive cake, nutty cake, butter cake, vanilla cake