Best 5 Toffee Butter Crunch Cake Recipes
Indulge your sweet tooth with the delectable Toffee Butter Crunch Cake, a symphony of flavors and textures that will tantalize your taste buds. This extraordinary cake features a moist and fluffy vanilla cake base, generously layered with a luscious toffee sauce and a crunchy butter crunch topping. Each bite offers a delightful contrast between the soft cake, the chewy toffee, and the crispy butter crunch, creating an irresistible taste sensation.
Accompanying this main recipe are two additional variations that offer unique twists on the classic. The Toffee Butter Crunch Cupcakes provide a delightful individual serving option, perfect for parties or gatherings. These cupcakes feature the same irresistible combination of flavors as the cake, but in a smaller, more portable form.
For those who prefer a gluten-free option, the Gluten-Free Toffee Butter Crunch Cake is a delightful alternative. This version uses gluten-free flour and other gluten-free ingredients, ensuring that everyone can enjoy this delectable treat.
Whether you choose the classic Toffee Butter Crunch Cake, the Toffee Butter Crunch Cupcakes, or the Gluten-Free Toffee Butter Crunch Cake, you're in for a truly special dessert experience. So, gather your ingredients, preheat your oven, and let's embark on a culinary journey to create these irresistible toffee-licious delights!
TOFFEE CRUNCH CUPCAKES
Love to the third power! Love the toffee, love the crunch... love the cupcakes!
Provided by Kesha Smith
Categories Cakes
Time 55m
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 340 degrees and line a 12 cup muffin pan with 2 1/2" liners. Mix flour, baking powder, baking soda, and a pinch of salt together in a bowl and set aside.
- 2. On medium speed beat brown sugar and butter together until well combined. Add egg whites one at a time beating well after each addition.
- 3. Alternately beat in flour mix and buttermilk (starting with flour and ending with flour) until smooth. Scoop batter into prepared liners 3/4 full and bake for approximately 18 minutes or until an inserted toothpick comes out clean.
- 4. While cupcakes are baking cream one stick of butter in mixing bowl, add teaspoon of vanilla, 2 tablespoons of french vanilla liquid coffeemate creamer and slowly mix in 4 cups of powdered sugar until desired piping consistency. (add more liquid if desired).
- 5. Once cupcakes are completely cooled (10 minutes in pan and an additional 20 minutes on cooling rack) pipe frosting onto cupcakes with a large open star tip, sprinkle small pieces of toffee bits onto, and add a light drizzle of caramel topping. Enjoy!!!
CHOCOLATE-TOFFEE CRUNCH LAYER CAKE
This layered cake is pure chocolate confection. Betty Crocker™ Super Moist™ chocolate cake mix gets an extra chocolaty plus-up from the addition of chocolate pudding before baking. A from-scratch dangerously good dark chocolate buttercream frosting covers the three layers of cake. The special addition that takes this dessert to the next level? A toffee bits crunch that's sprinkled among the frosting in between the cake layers, and then piled atop the cake. For an extra-fun touch, we added small frosting stars piped around the edges of the top of the cake! It's a truly over-the-top chocolate dessert that makes a gorgeous centerpiece, and makes any chocolate-loving guest very happy.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h5m
Yield 12
Number Of Ingredients 11
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of 3 (8-inch) round cake pans with cooking spray.
- In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour 1 2/3 cups batter in each pan. Spread evenly.
- Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
- Meanwhile, in small microwavable bowl, microwave 1/3 cup chocolate chips uncovered on High 30 seconds; stir. Continue to microwave in 15-second increments, stirring after each, until chips can be stirred smooth. Add almonds to bowl; stir until almonds are coated evenly with chocolate. Spread on waxed paper-lined cookie sheet. Refrigerate at least 30 minutes until chocolate is firm.
- Break chocolate-coated nuts into large pieces, and place in bowl of food processor. Cover and process until coarsely chopped. Place in small bowl; stir in toffee bits. Set aside.
- In small microwavable bowl, microwave 3/4 cup chocolate chips uncovered on High 60 seconds; stir halfway through. Continue to microwave in 15-second increments until chips can be stirred smooth; cool 10 minutes. In large bowl, beat butter and melted chocolate with electric mixer on medium speed until blended. On low speed, beat in powdered sugar, milk and vanilla, scraping side of bowl occasionally, until smooth and creamy.
- Place one cake layer on serving plate. Spread 2/3 cup of the frosting on top; sprinkle 2 tablespoons of the toffee bits crunch over top of frosting. Top with second cake layer. Spread 2/3 cup frosting on top; sprinkle 2 tablespoons of the toffee bits crunch over top of frosting; top with third cake layer. Fit decorating bag with medium star piping tip; fill with 3/4 cup of the frosting. Set aside.
- Frost sides with thin layer of frosting so sides are covered but cake still shows through. Spread remaining frosting on top. Using decorating bag, pipe stars on top edge of cake. Fill center with remaining toffee bits crunch. Refrigerate cake 30 minutes. If refrigerating cake longer than 30 minutes, let cake stand 10 minutes at room temperature before cutting. Store loosely covered in refrigerator.
Nutrition Facts : Calories 700, Carbohydrate 79 g, Cholesterol 100 mg, Fat 7, Fiber 2 g, Protein 5 g, SaturatedFat 19 g, ServingSize 1 Slice, Sodium 680 mg, Sugar 60 g, TransFat 1 g
TOFFEE BUTTER CRUNCH CAKE
Make and share this Toffee Butter Crunch Cake recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Dessert
Time 50m
Yield 1 9inch square pan
Number Of Ingredients 13
Steps:
- Set oven to 350 degrees.
- Grease and flour a 9" square baking pan.
- In a bowl, beat together the coffee, 3/4 cup brown sugar, 6 tbsp butter and 1 egg until smooth.
- Add the milk, 1-1/4 cups flour, vanilla, baking powder and salt; beat 1 minute to blend well.
- Pour into prepared pan.
- In another bowl, mix together the 1/3 cup brown sugar, 2 tbsp flour, and 1 tbsp butter with cool fingertips, until crumbly.
- Mix in toffee chips.
- Sprinkle evenly over cake batter.
- Bake 35 minutes, or until cake tests done.
- Cool on wire rack.
TOFFEE BUTTER CRUNCH
Make and share this Toffee Butter Crunch recipe from Food.com.
Provided by vlynn
Categories Candy
Time 30m
Yield 15 serving(s)
Number Of Ingredients 5
Steps:
- Butter the sides of a 2 quart saucepan.
- Melt the butter.
- Add sugar, water and Karo syrup.
- Heat to 290 degrees using a candy thermometer.
- Watch carefully after it reaches 280 degrees (if the top if the toffee looks burnt it's okay).
- As soon as it reaches 290 pour into a greased pan.
- Let sit for 2 minutes.
- Sprinkle chips on top and let set for 3 minutes.
- Spread the chips out, freeze and cut or break into little pieces.
BUTTERCRUNCH TOFFEE
Fill up a tray or tin with this traditional candy topped with chocolate and nuts. It really says "Christmas" in a yummy way.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 1 pound.
Number Of Ingredients 7
Steps:
- Line a 13-in. x 9-in. baking pan with foil; grease the foil with 1-1/2 teaspoons butter. Sprinkle 1 cup pecans into prepared pan; set aside., In a small heavy saucepan, combine the brown sugar, water and the remaining butter. Bring to a boil over medium heat, stirring constantly. Cook without stirring until a candy thermometer reads 290° (soft-crack stage). Remove from the heat; stir in vanilla and baking soda. Pour into prepared pan (do not scrape sides of saucepan). , Sprinkle with chocolate; spread with a knife when melted. Sprinkle with the remaining pecans. Let stand until set, about 1 hour. Break into pieces.
Nutrition Facts : Calories 266 calories, Fat 19g fat (7g saturated fat), Cholesterol 16mg cholesterol, Sodium 69mg sodium, Carbohydrate 25g carbohydrate (21g sugars, Fiber 3g fiber), Protein 4g protein.
Tips:
- To make the toffee butter crunch topping, use a heavy saucepan with a thick bottom to prevent burning. Cook the sugar mixture over medium heat and stir constantly until it turns a deep amber color. Remove from heat immediately and stir in the butter and vanilla extract. Pour the toffee mixture onto a parchment paper-lined baking sheet and let cool completely.
- For the cake batter, use room temperature ingredients to ensure proper mixing and a smooth batter. Cream the butter and sugar together until light and fluffy, then beat in the eggs one at a time. Gradually add the flour mixture and milk, alternating between the two and beginning and ending with flour. Do not overmix the batter.
- Bake the cake in a preheated oven at 350°F (175°C) for about 45 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan before frosting.
- To make the buttercream frosting, use unsalted butter for the best flavor. Beat the butter and powdered sugar together until light and fluffy, then add the milk and vanilla extract. Continue beating until the frosting is smooth and creamy.
- When assembling the cake, place the cooled cake on a serving plate or cake stand. Spread a layer of buttercream frosting on top of the cake, then top with the toffee butter crunch topping. You can also decorate the cake with additional toffee pieces, chopped nuts, or sprinkles.
Conclusion:
The Toffee Butter Crunch Cake is an indulgent and decadent dessert that is perfect for any occasion. With its rich and buttery cake, sweet and crunchy toffee topping, and creamy buttercream frosting, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special treat, give this recipe a try and enjoy the delicious results!
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