Christmas Toffee Crunch Cake Recipe

Introduction

Christmas Toffee Crunch Cake is a delightful holiday treat that combines a moist, buttery cake with crunchy toffee bits and nuts. Easy to make and bursting with festive flavors, this cake is sure to impress your guests and add a special touch to your celebrations.

Ingredients

• 2 cups all-purpose flour (can use gluten-free flour blend as a substitute)
• 1 cup unsalted butter, softened (possible substitute: vegan butter)
• 1 cup sugar
• 4 large eggs (can substitute with flaxseed meal or applesauce for a vegan option)
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup toffee bits
• 1 cup chopped nuts (e.g., pecans or walnuts; choose your favorite 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 mixing bowl, cream together the softened butter and sugar until light and fluffy, about 3 to 4 minutes.
3. Step 3: Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
4. Step 4: In a separate bowl, combine the all-purpose flour, baking powder, and salt.
5. Step 5: Gradually add the dry ingredients to the butter mixture, stirring until just combined.
6. Step 6: Fold in the toffee bits and chopped nuts until they are evenly distributed throughout the batter.
7. Step 7: Divide the batter evenly between the prepared pans.
8. Step 8: Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
9. Step 9: Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

Tips & Variations

• For a vegan version, substitute eggs with flaxseed meal mixed with water or applesauce, and use vegan butter.
• Try swapping pecans for walnuts or your favorite nuts to change the flavor profile.
• Use gluten-free flour blend if you want to make this cake gluten-free without compromising texture.
• Adding a bit of cinnamon or nutmeg can enhance the festive flavor of the cake.

Storage

Store the cake in an airtight container at room temperature for up to 3 days or refrigerate it for about one week. For longer storage, freeze the cake layers wrapped tightly in plastic wrap and foil for up to three months. Thaw at room temperature before serving.

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 layers ahead and store them in the freezer. Make sure they are well wrapped to prevent freezer burn. Thaw completely before frosting or serving.

Can I use different types of nuts or leave them out?

Absolutely! You can use any nuts you prefer, such as almonds or hazelnuts, or omit them entirely if you have nut allergies or dislike nuts. The toffee bits will still provide great crunch and flavor.

Christmas Toffee Crunch Cake Recipe

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4.6 from 62 reviews

This Christmas Toffee Crunch Cake is a delightful festive treat featuring a moist buttery cake loaded with crunchy toffee bits and your choice of chopped nuts. Perfect for holiday gatherings, this cake combines the rich flavors of caramelized toffee and nuts enveloped in a tender vanilla-spiced batter. Easy to prepare and baked to a golden finish, it’s a festive indulgence that will impress family and friends.

• Author: liam
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 2 9-inch cake layers (serves approximately 12 slices) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake Ingredients

• 2 cups all-purpose flour (can use gluten-free flour blend as a substitute)
• 1 cup unsalted butter, softened (possible substitute: vegan butter)
• 1 cup sugar
• 4 large eggs (can substitute with flaxseed meal or applesauce for a vegan option)
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup toffee bits
• 1 cup chopped nuts (e.g., pecans or walnuts; choose your favorite nuts)

Instructions

1. Preparation: Gather all your ingredients to streamline the baking process. Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans to ensure the cakes release easily after baking.
2. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and sugar together until the mixture is light and fluffy, about 3-4 minutes. This step incorporates air for a tender crumb.
3. Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition to ensure they are fully incorporated. Stir in the vanilla extract to infuse the batter with vanilla flavor.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures even distribution of the leavening agents and salt throughout the flour.
5. Mix Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the butter mixture, stirring gently until just combined to avoid overmixing, which can toughen the cake.
6. Fold in Toffee and Nuts: Carefully fold in the toffee bits and chopped nuts until they are evenly distributed throughout the batter, adding texture and flavor.
7. Divide Batter and Bake: Pour and spread the batter evenly between the two prepared cake pans. Place in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool the Cakes: Allow the cakes to cool in their pans for 10 minutes to firm up, then transfer them onto wire racks to cool completely before frosting or serving.

Notes

• Store the cake in an airtight container at room temperature for up to 3 days to maintain freshness.
• Refrigerate for up to one week if you prefer a longer shelf life.
• For extended storage, freeze the individual cake layers wrapped tightly in plastic wrap and aluminum foil for up to three months.
• Substitute nuts based on preference or allergies; pecans, walnuts, and almonds work well.
• For a vegan version, replace eggs with flaxseed meal or applesauce and butter with vegan butter.

Keywords: Christmas Desserts, Festive Cake, Holiday Baking, Indulgent Dessert, Toffee Cake