Christmas Toffee Crunch Cake Recipe
Introduction
This Christmas Toffee Crunch Cake is a festive treat that combines a moist cake with a delightful toffee and chocolate topping. Perfect for holiday gatherings, it offers a sweet and crunchy finish that everyone will love.
Ingredients
- Cake batter (enough for one 9-inch cake)
- Toffee pieces (about 1 cup)
- Chocolate (1 cup, chopped or chips)
Instructions
- Step 1: Preheat your oven according to your cake batter recipe or package instructions. Pour the cake batter into a greased 9-inch cake pan and bake until a toothpick inserted in the center comes out clean.
- Step 2: Once the cake is baked and slightly cooled, sprinkle the toffee pieces evenly over the top, then sprinkle the chocolate on top of the toffee. Allow the residual heat to melt the chocolate slightly, or place briefly under a warm broiler for a few seconds to melt.
Tips & Variations
- For an extra indulgent finish, drizzle some caramel sauce over the toffee and chocolate topping before serving.
- Use your favorite chocolate variety, such as dark, milk, or white chocolate, to customize the flavor.
- Chop the toffee into small pieces for a more even crunch.
Storage
Store the cake in an airtight container at room temperature for up to 3 days. If you need to keep it longer, refrigerate for up to 1 week. Let the cake come to room temperature before serving to enjoy the best texture and flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this cake ahead of time?
Yes, you can bake the cake and store it without the toffee and chocolate topping, adding them just before serving to keep the crunch fresh.
What if I don’t have toffee pieces?
You can substitute with crushed toffee bars, Heath bars, or even caramel bits for a similar flavor and crunch.
PrintChristmas Toffee Crunch Cake Recipe
A festive Christmas Toffee Crunch Cake that combines a moist, flavorful cake base topped with a crunchy layer of toffee pieces and rich chocolate. Perfect for holiday celebrations, this dessert offers a delightful contrast of textures and sweet, buttery flavors.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Cake Batter
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
Toffee Crunch Topping
- 1 cup toffee bits or crushed toffee candy
- 1/2 cup chopped nuts (optional, such as pecans or almonds)
Chocolate Topping
- 1 cup semi-sweet chocolate chips or chopped chocolate
- 2 tbsp heavy cream (for ganache)
Instructions
- Prepare the Cake Batter: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate large bowl, cream the butter and sugar together until light and fluffy. Beat in the eggs one at a time, then add the vanilla extract. Alternately add the dry ingredients and buttermilk to the creamed mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Bake the Cake: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. Pour the batter evenly into the prepared pan. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow the cake to cool completely in the pan on a wire rack.
- Prepare the Toffee Crunch Topping: Once the cake has cooled, evenly sprinkle the toffee bits and optional chopped nuts over the top of the cake, pressing lightly to help them adhere.
- Prepare the Chocolate Topping: In a small saucepan, gently heat the heavy cream until it just begins to simmer. Remove from heat and pour over the chocolate chips in a heatproof bowl. Let it sit for 2 minutes, then stir until smooth and shiny to form a ganache.
- Assemble the Cake: Pour the warm chocolate ganache evenly over the toffee crunch topping, allowing it to spread and set. Let the cake sit at room temperature or refrigerate briefly to set the chocolate before serving.
Notes
- Ensure the cake is completely cooled before adding toppings to prevent melting the toffee and chocolate.
- You can substitute buttermilk with regular milk plus 1 tablespoon of lemon juice or vinegar if needed.
- For extra flavor, consider adding a pinch of cinnamon or nutmeg to the cake batter.
- Store the cake covered at room temperature for up to 3 days or refrigerate for longer freshness.
- Optional nuts in topping add crunch and depth but can be omitted for nut-free version.
Keywords: Christmas cake, toffee crunch cake, holiday dessert, chocolate cake, festive cake
