Best 11 Toffee Coffee Cake Recipes

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Indulge in a symphony of flavors with our Toffee Coffee Cake, a delightful treat that tantalizes the taste buds. This culinary masterpiece offers a perfect balance of sweet and savory, making it an ideal companion for your morning coffee or afternoon tea. With its moist and tender crumb, each bite reveals a burst of toffee chips, while the streusel topping adds a delightful crunch. But that's not all – this versatile recipe also includes a selection of enticing variations, ensuring that there's something for everyone to savor. Discover the classic Toffee Coffee Cake, a gluten-free version for those with dietary restrictions, and a decadent Caramel Pecan Coffee Cake that takes indulgence to a whole new level. Get ready to embark on a baking adventure that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

TOFFEE COFFEE CAKE



Toffee Coffee Cake image

Candy bar fan Edie Despain of Logan, Utah suggests topping this delightfully moist snack with a dollop of your favorite ice cream.

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 16 servings.

Number Of Ingredients 10

1/2 cup butter or margarine, softened
1 cup packed brown sugar
1/2 cup sugar
2 cups all-purpose flour
1 cup buttermilk
1 large egg, room temperature
1 teaspoon baking soda
1 teaspoon vanilla extract
3 chocolate English toffee candy bars (1.4 ounces each), chopped
1/4 cup chopped pecans

Steps:

  • In a mixing bowl, blend butter, sugars and flour; set aside 1/2 cup. To the remaining butter mixture, add buttermilk, egg, baking soda and vanilla; mix well. Pour into a greased and floured 13x9-in. baking pan. Combine chopped candy and pecans with the reserved butter mixture; sprinkle over coffee cake. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

Nutrition Facts : Calories 247 calories, Fat 10g fat (5g saturated fat), Cholesterol 33mg cholesterol, Sodium 186mg sodium, Carbohydrate 37g carbohydrate (25g sugars, Fiber 1g fiber), Protein 3g protein.

TOFFEE BAR COFFEE CAKE



Toffee Bar Coffee Cake image

Categories     Cake     Egg     Breakfast     Dessert     Bake     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 16 squares

Number Of Ingredients 11

2 cups all purpose flour
1 cup (packed) dark brown sugar
1/2 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
1/2 teaspoon salt
4 1.4-ounce chocolate-covered English toffee bars (such as Heath Bars), chopped (about 1 cup)
1 cup chopped pecans
1 teaspoon baking soda
1 cup buttermilk
1 large egg
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Using electric mixer, beat first 5 ingredients in large bowl on low speed until mixture resembles coarse meal. Transfer 1/2 cup butter-sugar mixture to medium bowl; mix in toffee and pecans. Set aside. Stir baking soda into remaining butter-sugar mixture in large bowl. Add buttermilk, egg and vanilla, beating until just combined. Transfer batter to prepared dish.
  • Sprinkle toffee topping evenly over batter. Bake until topping is golden brown and toothpick inserted into center of cake comes out clean, about 35 minutes. Cool completely in baking dish. Cut into 16 squares. (Can be made 1 day ahead. Store in airtight container at room temperature.)

HEATH BAR TOFFEE COFFEE CAKE



Heath Bar Toffee Coffee Cake image

This is a dangerous cake to have around, it's *so* delicious! for the members that live in Canada and cannot get heath bars use Hershey's Skor toffee pieces, sold in a 200 gram package. This cake has a sweet crunchy topping and is really easy to make. This cake is like no other, just make it and see! This cake can also be made in an 11 x 7-inch baking pan or a springform pan also.

Provided by Kittencalrecipezazz

Categories     Breads

Time 50m

Yield 16 squares

Number Of Ingredients 12

2 cups flour
1 cup dark brown sugar (well packed)
1/2 cup white sugar
1/2 cup butter, room temperature (no substitutes!)
1/2 teaspoon salt
5 (1 1/2 ounce) Heath candy bars, chopped (or use 1-1/2 cups Skor toffee bits)
3/4 cup mini chocolate chip
1 1/2 cups chopped pecans
1 teaspoon baking soda
1 cup buttermilk
1 large egg
2 teaspoons vanilla

Steps:

  • Set oven to 350 degrees.
  • Butter a 13 x 9-inch baking pan.
  • In a medium bowl using an electric mixer on low speed, beat together flour, brown sugar, white sugar, butter and salt until the mixture resembles coarse meal.
  • Transfer 1/2 cup butter mixture to a bowl and mix in chopped Heath bars (or toffee bits (if using) mini chocolate chips and pecans; set aside.
  • Stir in the baking soda into the remaining butter/sugar mixture (not the one that you set aside).
  • Add in buttermilk, egg and vanilla; beat until JUST combined.
  • Transfer to prepared baking dish.
  • Sprinkle with reserved toffee topping evenly over batter.
  • Bake for about 35 minutes, or until golden brown and the cake tests done.
  • Cool completely in baking dish and cut into squares.

TOFFEE BAR COFFEE CAKE



Toffee Bar Coffee Cake image

This is a tasty crumb cake recipe I got from my sister. The toffee candy really makes it special.

Provided by V Monte

Categories     Desserts     Cakes     Sheet Cake Recipes

Time 1h10m

Yield 24

Number Of Ingredients 10

2 cups all-purpose flour
¾ cup white sugar
¾ cup brown sugar
6 tablespoons butter, softened
1 cup milk
2 teaspoons baking powder
1 teaspoon vanilla extract
5 (1.4 ounce) bars chocolate covered toffee bars, chopped
1 egg
½ cup chopped, unsalted dry-roasted peanuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Crush toffee bars into small bits and set aside.
  • In a large bowl, combine flour, sugar, brown sugar and butter; mix on low speed with an electric mixer until crumbly. Remove 1/2 cup of crumb mixture and set aside to be used for topping. Add milk, baking powder, vanilla, egg, and 1/2 cup of the crushed toffee bars; beat at low speed until well-mixed. Increase speed to medium, and beat for 1 minute. Spread batter evenly in 9x13 inch pan.
  • To make the topping: In a small bowl, mix nuts, remaining chopped toffee bars, and reserved 1/2 cup crumb mixture. Sprinkle mixture evenly over batter in pan.
  • Bake for 30 minutes, or until it tests done. Cool cake completely in pan on rack. Make about 2 1/2 hours before serving, or early the in day.

Nutrition Facts : Calories 175.8 calories, Carbohydrate 24.9 g, Cholesterol 20.7 mg, Fat 7.6 g, Fiber 0.6 g, Protein 2.7 g, SaturatedFat 3.8 g, Sodium 85.1 mg, Sugar 16.1 g

TOFFEE STREUSEL COFFEE CAKE



Toffee Streusel Coffee Cake image

A delicious reminder of my childhood, this coffee cake was one of the many delightful treats my mom often made. -Megan Taylor

Provided by Taste of Home

Time 50m

Yield 12-16 servings.

Number Of Ingredients 10

2 cups all-purpose flour
1 cup packed brown sugar
1/2 cup sugar
1/8 teaspoon salt
1/2 cup cold butter
1 teaspoon baking soda
1 cup buttermilk
1 large egg, beaten
1 teaspoon vanilla extract
1 cup milk chocolate toffee bits or 4 Heath candy bars (1.4 ounces each) , chopped

Steps:

  • In a large bowl, combine the first four ingredients; cut in butter until crumbly. Set aside 1/2 cup for topping. Stir baking soda into remaining flour mixture. Combine the buttermilk, egg and vanilla; stir into flour mixture just until moistened., Pour into a greased 13x9-in. baking pan. Add the toffee bits to the reserved crumb topping; sprinkle over batter. Cut through batter with a knife to swirl the topping., Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

Nutrition Facts : Calories 274 calories, Fat 11g fat (7g saturated fat), Cholesterol 42mg cholesterol, Sodium 248mg sodium, Carbohydrate 41g carbohydrate (29g sugars, Fiber 0 fiber), Protein 3g protein.

TOFFEE BAR COFFEE CAKE



Toffee Bar Coffee Cake image

this recipe came from my favorite mother-in-law, chocolate, heath, and buttermilk is a great combination. i have made these into bars but i like it best in the 11x7

Provided by c g

Categories     Other Breakfast

Time 45m

Number Of Ingredients 10

1 c sugar
1 c brown sugar
2 c flour
1 stick butter
1 Tbsp vanilla
1 c buttermilk
1 Tbsp baking soda
1 egg
3 toffee bars
1/2 c nuts

Steps:

  • 1. Mix first 5 ingredients (and set aside 1 cup of mixture).
  • 2. Dissolve buttermilk with soda.
  • 3. Beat in egg.
  • 4. Combine mix, buttermilk and egg.
  • 5. Add mixture to greased 9 x13 pan or 11x7 floured cake pan
  • 6. Chop 3 toffee bars, add nuts, add to set mixture and sprinkle over top of mixture and bake 350 for 30-40 minutes.

COFFEE-TOFFEE ICE CREAM CAKE



Coffee-Toffee Ice Cream Cake image

I make this quite often in the summertime, it is one of the most delicious frozen ice cream cakes that you will ever have. Note: plan ahead, this ice cream cake needs to be frozen for 8 hours or overnight before serving. Prep time includes freezer time.

Provided by Kittencalrecipezazz

Categories     Frozen Desserts

Time P1D

Yield 1 cake

Number Of Ingredients 7

2 1/4 cups chocolate wafers or 2 1/4 cups vanilla wafers
3 cups chocolate ice cream, slightly softened
8 (5 ounce) Heath candy bars or 8 (5 ounce) english toffee, coarsely chopped, divided
4 tablespoons chocolate syrup, divided, to taste
3 tablespoons coffee liqueur, divided, to taste
3 cups vanilla ice cream, slightly softened
3 (5 ounce) crushed Heath candy bars (to garnish) (optional)

Steps:

  • Layer bottom of an 8-inch springform pan with 1-1/4 cups macaroon crumbs.
  • Spread the chocolate ice cream evenly over the crumbs.
  • Sprinkle 4 crushed Heath bars over the chocolate ice cream.
  • Dribble with 3 Tbsp chocolate syrup, and 2 tbsp liqueur.
  • Cover with the remaining 1 cup macaroons.
  • Layer the vanilla ice cream over the macaroons.
  • Top with remaining 4 Heath bars, 1 Tbsp chocolate syrup (or more if desired), and the 1 Tbsp coffee liqueur.
  • Cover, and freeze at least 8 hours, or overnight.
  • When ready to serve, run a blade of a kitchen knife around the edges of the pan.
  • Remove the sides, and place the ice cream cake on a platter.
  • For presentation, more crushed heath bars may be sprinkled on top before serving if desired, but it is not necessary.
  • Slice and serve-- Yummy!

COFFEE-TOFFEE CAKE WITH CARAMEL FROSTING



Coffee-Toffee Cake with Caramel Frosting image

Quick and easy, this homey cake is rich in coffee, toffee and caramel flavors.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 2h

Yield 15

Number Of Ingredients 9

1/4 cup instant coffee granules or crystals
1/4 cup boiling water
1 box Betty Crocker™ Super Moist™ white cake mix
1 cup water
1/3 cup vegetable oil
3 eggs
1 container Betty Crocker™ Rich & Creamy vanilla frosting
1/4 cup caramel topping
3 bars (1.4 oz each) chocolate-covered English toffee candy, coarsely chopped

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom and sides of 13x9-inch pan. In small bowl, dissolve coffee granules in boiling water.
  • In large bowl, beat cake mix, 1 cup water, the oil, eggs and coffee mixture with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
  • Bake as directed on box for 13x9-inch pan. Cool completely, about 1 hour.
  • In medium bowl, mix frosting and caramel topping. Frost cake with frosting mixture. Sprinkle with toffee candy. Store loosely covered.

Nutrition Facts : Calories 390, Carbohydrate 55 g, Cholesterol 45 mg, Fat 3 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 39 g, TransFat 3 g

BISQUICK TOFFEE-WALNUT COFFEE CAKE



Bisquick Toffee-Walnut Coffee Cake image

Make and share this Bisquick Toffee-Walnut Coffee Cake recipe from Food.com.

Provided by 4-H Mom

Categories     Breads

Time 40m

Yield 9 serving(s)

Number Of Ingredients 8

1 1/2 cups Bisquick baking mix
1/4 cup sugar
1/2 cup sour cream
2 tablespoons butter, soft
1 teaspoon vanilla
1 egg
1/2 cup almond brickle chips
1/4 cup walnuts, chopped

Steps:

  • Preheat oven to 375 degrees.
  • Grease pan, 8 x 8 x 2 inch.
  • Mix baking mix, sugar, sour cream, butter, vanilla and egg in large bowl. Beat vigorously 30 seconds. Stir in almond brickle chips and walnuts. Spread mixture in pan.
  • Bake about 30 minutes or until wooden toothpick inserted in center comes out clean. Cool 15 minutes.
  • Drizzle with your favorite vanilla glaze. Serve warm.

CHOCOLATE TOFFEE COFFEE CAKE



Chocolate Toffee Coffee Cake image

This recipe was in an article in my local "for the love of food" magazine. This is a great recipe to try for your next breakfast- this batter can be made into muffins too;and they freeze very well.

Provided by Pat Duran

Categories     Puddings

Time 55m

Number Of Ingredients 18

2 c all purpose flour
1 c dark brown sugar, packed
1/2 c granulated sugar
1/2 c butter, room temperature
1/2 tsp salt
1 c heath toffee chips or crushed heath candy bars
1/2 c mini chocolate chips
1 c chopped pecans
2 tsp baking soda
1 c dairy buttermilk
1 large egg
2 tsp vanilla extract
vanilla sauce for drizzle, optional
VANILLA SAUCE:
3 oz pkg. french vanilla instant pudding
2 tsp vanilla extract
2 1/2 c milk
whisk together ingredients until all are blended well. add more milk if needed to make of drizzle consistency. any leftovers store in sealed jar,in refrigerator until needed.

Steps:

  • 1. Preheat oven to 350^. Butter a 13x9-inch baking dish, or muffin pans. Set aside.
  • 2. Combine flour, both sugars, butter and salt on low speed until mixture resembles coarse meal. Transfer 1/2 cup of this mixture to a medium bowl; min in toffee, chocolate chips and pecans. Set aside.
  • 3. Stir baking soda into remaining butter-sugar mixture in the large bowl. Add buttermilk, egg and vanilla, beating until just combined. Do not over beat.
  • 4. Spread batter into prepared pan. Sprinkle with toffee topping. Bake until tipping is golden brown and toothpick inserted into center comes out clean, about 35 minutes. Cool completely and cut into squares. For muffins- bake 15-20 minutes. Test with toothpick.

COFFEE-TOFFEE CAKE FROM MARS



Coffee-Toffee Cake from Mars image

The minute I saw this recipe in a local cooking magazine I knew that I had to make it. I haven't made it yet, but I will for this weekend. It looks so scrumptious and amazing, I can hardly wait. You need some patience to freeze all the layers, but I am sure that it will be really worth it. Prep time includes freeze time.

Provided by Mirj2338

Categories     Frozen Desserts

Time 3h5m

Yield 16 serving(s)

Number Of Ingredients 9

8 ounces Oreo cookies, crushed into crumbs
3 ounces melted butter
1 1/2 quarts vanilla ice cream, slightly melted
2 tablespoons instant coffee powder
2 tablespoons Kahlua or 2 tablespoons brandy
3 Mars bars, chopped up
1 jar nutella (or other chocolate-hazelnut spread)
1 bag caramel, unwrapped
1/3 cup whipping cream

Steps:

  • Mix the cookie crumbs with the melted butter and press into the bottom of a 10 inch springform pan.
  • It helps if you line the pan with baking paper.
  • Freeze for 10 minutes.
  • Mix the coffee powder and the liqueur together with the Mars bars into the slightly melted vanilla ice cream.
  • Spread 1/3 of this mixture over the cookie crumb crust.
  • Place in the freezer until frozen.
  • Spread this layer with a generous portion of the Nutella spread.
  • Freeze again.
  • Repeat with a layer of ice cream, and freeze.
  • Repeat with a layer of Nutella and freeze.
  • Finish off with a layer of ice cream, and freeze again.
  • To make the topping, melt the caramels together with the whipping cream over low heat.
  • Let it cool down.
  • Take the frozen cake out of the freezer and pour the caramel toffee sauce over the cake.
  • Freeze again.
  • To serve, run a knife dipped in hot water around the rim of the cake, dislodge from the springform pan, and prepare yourself for ooooohs and aaaaaahs.

Tips:

  • Mise en Place: Before you start baking, make sure you have all your ingredients and equipment ready. This will help you stay organized and avoid any scrambling.
  • Measure Accurately: Baking is a precise science, so it's important to measure your ingredients accurately. Use measuring cups and spoons that are specifically designed for baking.
  • Use Room Temperature Ingredients: Whenever possible, use room temperature ingredients. This will help your ingredients blend together more easily and create a smoother batter.
  • Don't Overmix: Overmixing your batter can lead to a tough, dense cake. Mix your ingredients just until they are combined.
  • Bake at the Correct Temperature: Make sure your oven is preheated to the correct temperature before you start baking. This will help ensure that your cake bakes evenly.
  • Don't Open the Oven Door: While your cake is baking, avoid opening the oven door. This can cause the cake to fall.
  • Let the Cake Cool Completely: Before you frost or serve your cake, let it cool completely. This will help prevent the frosting from melting and the cake from crumbling.

Conclusion:

Toffee coffee cake is a delicious and easy-to-make treat that is perfect for any occasion. With its moist crumb, sweet toffee filling, and crunchy streusel topping, this cake is sure to be a hit. So next time you're looking for a special dessert, give this recipe a try. You won't be disappointed!

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