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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.

Ingredients

Scale

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

Find it online: https://liamjayne.com/christmas-toffee-crunch-cake-recipe/