thepioneerwoman3.0
Coffee-Toffee Crunch Cake
This coffee-toffee crunch cake recipe is one of my favorite desserts.
👥 12 Servings⏱️ Prep & Cook: 2h 30m⏳ Prep: 1h👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●bowl
- ●whisk
- ●oven
- ●saucepan
📝 Preparation Steps
1
For the cake: Preheat the oven to 350˚. Coat three 8-inch round cake pans with cooking spray and dust with flour. Line the bottom of each pan with a round of parchment paper. Whisk the granulated sugar, flour, baking powder, baking soda and salt in a large bowl. Set aside.
Cooking spray, for the pans
2
Melt the butter in a small saucepan over medium-low heat. Meanwhile, combine the instant coffee and boiling water in a medium bowl and stir to dissolve. Once the butter has melted, add the coffee mixture to the saucepan. Let it come to a boil for about ⏱️ 10 seconds, then remove from the heat and set aside.
3
In a separate medium bowl, whisk the buttermilk, eggs and vanilla until well combined. Pour the butter-coffee mixture into the flour mixture and stir gently. Add the buttermilk-egg mixture and stir gently until well combined. Divide the batter among the prepared pans. Bake until a toothpick inserted into the centers comes out almost clean, 23 to ⏱️ 25 minutes. Allow the cakes to cool for ⏱️ 15 minutes in the pans on a rack, then remove the cakes from the pans, remove the parchment and let cool on the racks.
large eggs3
4
For the frosting: Beat the butter in a large bowl with a mixer on high speed until light and fluffy, about ⏱️ 1 minute. Add the powdered sugar and salt and beat on low speed to incorporate. Stir the instant coffee into the heavy cream in a small bowl, then pour it into the mixer. Beat on low speed until combined, then beat on high speed until light and fluffy, about ⏱️ 2 minutes, adding a little more cream if needed to make the frosting spreadable.
5
Assemble the cake: Finely chop 2 of the candy bars. Place 1 cake layer on a cake stand or plate. Spread 1 cup frosting on top and sprinkle with half of the chopped candy. Top with another cake layer, more frosting and the rest of the chopped candy, then top with the final cake layer. Spread the remaining frosting all over the top and sides of the cake. Roughly chop the remaining 2 candy bars and sprinkle around the edge of the cake.
Nutrition Facts
calories
1010 Calories
fat Content
56 g
fiber Content
1 g
sugar Content
96 g
sodium Content
614 mg
protein Content
7 g
trans Fat Content
2 g
cholesterol Content
182 mg
carbohydrate Content
123 g
saturated Fat Content
33 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...