Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup heavy cream
- 1 cup caramel sauce
- 1 cup crushed toffee pieces
Instructions
- Preheat the oven to 350°F (175°C) and grease three 6-inch round cake pans.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the heavy cream, until just combined.
- Evenly distribute the batter among the prepared cake pans and bake for 25-30 minutes or until a toothpick comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- Once cooled, layer the cakes with caramel sauce and crushed toffee pieces in between.
- Frost the top and sides of the cake with additional caramel sauce and sprinkle with more crushed toffee.
Notes
- For a richer flavor, use dark brown sugar instead of granulated sugar.
- Keep the cake in an airtight container to maintain freshness.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg