Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/2 cup unsalted butter, softened
- 1 cup whole milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup toffee bits
- 1/2 cup caramel sauce
- 1/2 cup heavy cream
- 1 teaspoon baking soda
If you’re looking for substitutions, almond milk can replace whole milk for a nutty twist, and a sprinkle of sea salt over the caramel sauce can add a delightful contrast to the sweetness.
Instructions
- Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans.
- In a large bowl, combine the flour, sugar, salt, and baking powder. Mix well to ensure everything is evenly distributed.
- Add the softened butter, milk, eggs, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for about 2 minutes, until the batter is smooth and creamy.
- Fold in the toffee bits gently, making sure they are evenly distributed throughout the batter.
- Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
- Bake for 25 to 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- While the cakes are cooling, prepare the caramel topping. In a saucepan over low heat, combine the caramel sauce, heavy cream, and baking soda. Stir continuously for about 5 minutes, until the mixture is smooth and slightly thickened. Remove from heat and let it cool slightly.
- Place one cake layer on a serving plate. Pour half of the caramel sauce over the top, spreading it evenly. Place the second cake layer on top and pour the remaining caramel sauce over it.
- Decorate the top with additional toffee bits for a crunchy finish. Let the cake sit for at least 30 minutes before serving to allow the flavors to meld together.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International